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Pumpkin Gingerbread
If you love pumpkin and adore gingerbread then this winning combination is destined to become one of your favorite low-carb sweets. The bread is bursting with spices and flavors that linger long after the last bite.
Ingredients
1¼ cups vanilla whey protein powder
¾ cup almond flour
2 teaspoons ground ginger
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon coarse salt
¼ teaspoon ground cloves
¼ teaspoon dry mustard
¼ teaspoon baking powder
6 tablespoons butter, at room temperature
2 large eggs
1½ cups Splenda
2 tablespoons coffee*
¾ cup solid-packed pumpkin
1 cup chopped walnuts or pecans (optional)
*Combine 2 tablespoons hot water with ½ teaspoon instant powdered coffee.
Details
Serves: 16
Method
Preheat oven to 350 degrees F. Lightly coat a 9 x 5-inch loaf pan with a nonstick vegetable spray and dust with almond flour. Set aside.
Combine the protein powder, almond flour, ginger, baking soda, cinnamon, nutmeg, salt, cloves, mustard, and baking powder in a medium bowl and blend with a wire whisk.
Place the butter in the mixing bowl of an electric mixer and beat on medium-high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the Splenda and beat for 3 minutes. On medium-low speed, alternately add the dry ingredients and coffee, beginning and ending with the dry ingredients.
Beat until just blended, scraping down the sides of the bowl. Add the pumpkin and optional nuts and lightly blend. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes or until a cake tester inserted into the center of the bread comes out clean.
Remove the pan from the oven and place on a cooling rack. Cover with a piece of waxed paper and cool for 10 minutes. Remove the waxed paper. Cover the pan with a rack and invert it. Remove the pan, and turn the bread over again. Re-cover with waxed paper and cool completely. When cool, remove the waxed paper and store the gingerbread in an airtight container in the refrigerator.
EACH SERVING PROVIDES:- 6g carbohydrates, 129 calories, 8g protein, 9g fat, 1g dietary fiber, 171mg sodium, 49mg cholesterol
