It’s Fall… who ISN’T celebrating with Pumpkin something or other? Pumpkin Spice Lattes…Pumpkin ales…Pumpkin candles..
I was tempted early last week to get one of the seasonal breads while running thru the drive thru at Starbucks (for a somewhat boring but delightful Tall Pike’s Peak with low fat milk)
Lucky for me that they display the damage control numbers to remind my why I don’t make it a habit!! WHOA!! 410 calories in a slice of pumpkin bread that I would have devoured before I hit the next red light? Look at that SUGAR content too…and SODIUM…
Happy to look in my email and find that Team Beachbody went ahead and helped us out and gave us a HEALTHIER version to celebrate the season.
Today was my day to make it.
I was kind of surprised that although it was on the Shakeology board, it didn’t have any Shakeology in it!!
- 1 cup almond flour
- ¼ cup coconut flour
- 1 Tbsp. pumpkin pie spice
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. baking powder
- ½ tsp. ground cinnamon
- 4 large eggs, lightly beaten
- ⅓ cup coconut oil, melted
- 2 Tbsp. pure maple syrup
- ¾ cup pure pumpkin puree
- Nonstick cooking spray
- Preheat oven to 350° F.
- Combine almond flour, coconut flour, pumpkin pie spice, salt, baking powder, and cinnamon in a medium bowl; mix well. Set aside.
- Combine eggs and oil in a large bowl; mix well. Add maple syrup and pumpkin; mix well.
- Add flour mixture to egg mixture; mix until just blended.
- Place batter in small loaf pan that has been lightly coated with spray.
- Bake for 35 to 45 minutes, or until toothpick inserted in the middle comes out clean.
It was so good, we made extra! A few pro tips: Use a smaller loaf pan so it cooks evenly throughout. You could make pumpkin muffins out of these by using a muffin pan.
Nutrition Facts Per Serving:
- Calories: 156
- Total Fat: 13 g
- Saturated Fat: 7 g
- Cholesterol: 62 mg
- Sodium: 104 mg
- Total Carbohydrates: 7 g
- Dietary Fiber: 3 g
- Sugars: 3 g
- Protein: 5 g
VERDICT? YES… this is YUMMY and feels like a nice treat that is sweet enough but not a carb spiking crash inducing one.
Have you ever worked with Almond flour or Coconut flour? I found a small bag of each at the local grocery store and wanted to check out how they worked. It doesnt take a lot of coconut flour to absorb liquid…so…believe them when they only use a small amount of it.
You can find more recipes and ideas here on the Shakeology.com site
Is there another recipe you have seen that you would like worked on to make healthier? Comment below and I will do what I can to find one for you.