Orange Coconut Bread

I came across a low-carb Pumpkin Bread recipe I decided to modify. Can’t for the life of me remember where I got it, as I don’t even know when I printed the recipe out. Might have been on the Atkins forum or anywhere on the net. I usually note who the recipe is by, but did no on this particular recipe. Anyway, here’s the version I came up with. The twist of coconut flavor from the coconut flour and oil and eggs really make this bread moist! It cooked up nicely, rising to about 2″ at the center when I took it out of the oven, but leveled off when it cooled, as so many low-carb breads and cakes do. The Boyajian Citrus Oils mentioned in the recipe are well worth the investment if you like to bake desserts. It’s so potent in flavor I’m still using the set I bought 6-7 years ago. It loses nothing with age, trust me. I think it’s far superior to any extract you can find in the normal grocery stores. You’ll be amazed at the intense citrus flavor these give to your recipes! The pumpkin flavor doesn’t come through at all. The bread is not overly sweet, which I like! Not suitable for Induction.

INGREDIENTS:

8 eggs

1/2 c. coconut oil

12 drops EZsweets sweetener (or similar liquid sucralose)

1 T. erythritol

1 tsp. vanilla

1/2 tsp. salt

1 tsp. cream of tartar

1 tsp. baking powder

¼ c. coconut flour

1½ oz. walnuts, chopped

½ capful Boyajian Orange Oil

1 tsp. grated orange zest

½ c. canned pumpkin

1/4 c. flax meal

DIRECTIONS:

Preheat oven to 350º. Grease a loaf pan (I used a teflon coated ceramic loaf pan I have) with coconut oil or butter. In a large bowl, beat the 8 eggs well with a whisk. Add all remaining wet ingredients and whisk well. In a small separate bowl, mix all the dry ingredients. Now stir the dry ingredients into the wet ingredients, stirring well. Pour batter into the greased loaf pan and bake at 350º for approximately 50 minutes. Do the toothpick check at center when the center is dry to the touch. Cool completely before attempting to remove from pan. I ran a spatula/knife around the edges to be sure it was loose, as coconut flour cakes tend to stick badly.

NUTRITIONAL INFO: Serves 10, each serving contains:

226 calories

19.7 g fat

6.49 g carbs

3.55 g fiber

2.94 g NET CARBS

7.3 g protein

185 mg sodium