Blender Pumpkin Bread
What could be easier than ingredients thrown into a blender? Not much! Fall flavors like pumpkin, cinnamon and nutmeg burst in this super easy, no-fail recipe. Gluten-free, soft and delicious, you can make a loaf, pre-slice it (so you don’t overeat it) and store in the fridge or freezer for on-demand goodness.
- 3 cups raw cashew pieces
- 4 eggs
- 1 cup liquid egg whites
- 3/4 cup canned pumpkin purée
- 2 tablespoons Monk Fruit granular sweetener, or pinch stevia
- 1/2 cup coconut flour
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Preheat oven to 325°F. Add the cashews, eggs, egg whites, pumpkin and sweetener to a high-powered blender. Process on low, then medium until combined (about 1 minute). Add remaining ingredients, stopping to scrape sides, as needed, and process for another 1-2 minutes (mixture will be thick).
Line a 9-by-5-inch loaf pan with parchment paper, pour batter inside, and bake for 55 minutes to 1 hour, or until an inserted toothpick comes out clean.
Net Carbs: 8.5 g