Marisa Sung’s Delicious Diabetic Pumpkin Bread for Breakfast!

This bread is delicious and can be served at breakfast or as a snack! 🙂

Recipe makes 2 – 9×5 inch loaves Change Servings

Ingredients:
3 1/2 cups soy or quinoa flour
2 cup of sugar free maple syrup
2/3 cup organic raw Indian White Honey
2 cups pumpkin puree
1 cup lite vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts; chopped

Steps:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8×4 inch loaf pans with low fat margarine or smartbutter.
2.In a large bowl combine the soy flour, syrup, Indian Honey, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in the nuts and flaked coconut. Pour batter into the prepared pans.
3.Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

This bread comes out super moist due to the addition of the coconut milk!

The Breakfast Club

Don’t You (Forget About Me)