Eggs. Bacon. Eggs. Bacon. Eggs… I’ve been all egged out for a little over a month. I am still loving my breakfast hash but some mornings I don’t have the time to stand by the stove to make it. Enter, the spiced quick bread. I have been searching for a quick bread/muffin recipe that needed to be low-carb, made with simple not-so-expensive ingredients, and wouldn’t taste like cardboard. This is it. I originally found this recipe from satisfying eats. I hate following recipes and like to make things my own so I made just a few changes. What I like most about this recipe is that it wasn’t too “eggy”. Sometimes coconut flour recipes can have an egg-sponge-like texture. This one definitely hits the nail on the head and tastes like a real quick bread. I will be doubling this recipe next time in muffin form and freezing them for the mornings that I don’t have time to cook. A muffin, some berries, chicken sausage links, and I’m good to go.

Bonus! I did the math and have the nutrition info for my carb counting friends.

I hope you give this quick bread a try.
Enjoy!

Spiced Quick Bread
Servings: 8

Ingredients
1/2 cup coconut flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. pumpkin pie spice
1tbsp. Trivia baking blend or your choice of sweetener
3 pastured eggs
1 tsp. vinegar
1/3 cup unsweetened coconut cream or coconut milk
4 tbsp. salted butter
2 tsp. pure vanilla extract
2 tbsp. Water ( I used more coconut milk)

Directions:
1. Preheat oven to 325 degrees F. Oil loaf and line the bottom of the pan with parchment paper.
2. Blend dry ingredients with whisk until well blended.
3. Add remaining ingredients and blend well.
4. Taste for sweetness and adjust if needed.
5. Let stand 3 minutes and then blend again.
6. Spread batter into prepared loaf pan.
7. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean.
8. Cool on wire rack.
9. Store in refrigerator.

Tips:
* I used the cream from a can of unsweetened coconut milk, such as Thai kitchen. Open the can without shaking and the cream should be at the top. Scoop out 1/3 of a cup and add to your recipe. Store in a glass container. Shake up, and use two tablespoons of the canned unsweetened coconut milk in place of water.

* If you don’t have this ingredient, you can use a milk of your choice, full fat sour cream or Greek yogurt.

* I always adjust the temperature 20-25 degrees depending on the color of the pan or tin being used. If the pan is dark in color, lower 20-25 degrees to make sure that you don’t dry out the bread. Dark pans absorb heat more quickly. No one wants dry bread.

* I used butter in this recipe but coconut oil can be used instead.

* The nutrition information is for the recipe as written. Any adaptations may vary slightly.

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