¼ cup coconut oil, melted (or butter)
1 tablespoon butter
½ cup pumpkin puree
2 teaspoons pumpkin pie spice
1 tablespoon sour cream
1/2 cup Lakanto powdered sweetener
2 tbsp Lakanto Golden sweetener
1 tsp vanilla
¼ cup coconut flour
1 tbsp almond flour
¼ tsp salt
¾ tsp baking powder
2 tablespoon of powdered Lakanto
1 teaspoon melted butter
Approx 1 teaspoon heavy whipping cream
For the Bread:
Melt coconut oil and butter.
Beat eggs, sweetener, pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined.
Slowly add coconut oil and butter to the mixture.
In a separate bowl, combine coconut flour, salt, and baking powder.
Add flour mixture to other ingredients and mix well.
Pour into 2 greased mini loaf pans or cover pan with parchment paper. To make a full regular loaf you would need to double the recipe.
Bake in a 350-degree oven for approx 45 minutes or until a fork inserted in center comes out clean.
For the Icing:
Melt butter and add powdered Lakanto.
Pour heavy whipping cream over mixture until it thins out. Can add more or less if needed.
Drizzle over warm bread.
*Recipe from Masha Hunsaker. To see more of her recipes visit her website : http://readyforallthings.com/low-carb-pumpkin-bread