In this episode, I'll take you on a walk to see the last of the leaves before things get bare and the weather starts getting cold. I also got bit by a wild goose. It wasn't that bad, and he was just curious. Then we'll return home and make some sugar-free pumpkin bread that is perfect if you love carbs but don't want the blood sugar spike. This is perfect if you have diabetes or if you're just wanting to cut back on sugar.
Sugar-Free Pumpkin Bread Recipe: Makes 2 loaves
Ingredients:
3 ½ cups Flour
1 tsp Ground Allspice
1 tsp Ground Cinnamon
1 tsp Baking Soda
3 cups Sugar alternative (I used Baking Truvia)
1 cup Vegetable Oil
4 Eggs
14-ounce Pumpkin
½ cup water
2 bread loaf pans
Directions:
1.) First pre-heat your oven to 350 degrees Fahrenheit, and prep your pans by spraying with cooking spray or shortening.
2.) In a smaller bowl, sift together using a sifter or a mesh sieve, your flour, allspice, cinnamon, and baking soda. Then set aside.
3.) In a larger bowl, mix your sugar, vegetable oil, and eggs, and then once that is incorporated slowly add in your pumpkin by the spoonful.
4.) Next slowly add your dry ingredients in step two to your wet ones in step three. Once they are all mixed together, add in your 1/2 cup of water.
5.) Fill both of your bread pans until they are 3/4ths of the way full and put them in your oven for about 65-70 minutes. Use a toothpick to see if they're done by inserting it into the middle of the loaf. If it comes out clean, then the bread is done. If it comes out with batter the loaf still needs to cook. Place back in the oven and test again in 5-10 minutes.
If you find that your loaf is looking too dark on the top, but still needs to bake, cover it with foil to protect it from browning further while allowing the inside to cook.
Once cooked, remove from the oven and allow to cool in its pan for at least 10 minutes or until it's time to serve. Cut and enjoy!
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