Made with MsPatticakes Pancake and Baking Mix or Cake and Muffin Mix. These mixes contain the same ingredients.
Preheat oven to 350. Grease a 9x4 bread loaf pan or line muffin pan with cupcake liners. You can also make two 8.5x4.5 loaves from the mix and reduce baking time.
Beat together until fluffy:
1/2 cup softened (not melted) butter and 1 cup sweetener of choice.
Warm 1/2 cup buttermilk, canned coconut milk or creamy Oat or Silk milk, and add 1 tbsp. apple cider vinegar. Set aside to rest 3 minutes.
Add to the butter mixture the below:
1/2 cup pumpkin puree or 2 ripe bananas
2 tbsp sugar free pancake syrup,
1 tsp. cinnamon,
1/4 tsp nutmeg
1.5 tsp. banana extract
Beat all together.
In a medium bowl: whisk 4 eggs together and add to the above. Also add the rested milk and 1 cup low carb flour to the batter and beat until just combined.
Sift 2 cups low carb flour into wet batter and fold in until just combined. Optional: add 1 cup chopped walnuts.
Pour into greased large loaf pan. Spray tinfoil and cover the bread. Bake 1 hr. 10 minutes or until middle is set. Reduce time to 35 minutes for 2 loaf pans.
Let cool completely before removing. Drizzle top with low carb cream cheese frosting if desired.
4 net carbs/5g protein/128 calories /0 sugar.
Topping (Optional)
Mix together 1/4 cup zero calorie brown sugar
1/4 cup walnuts finely chopped
1/2 teaspoon cinnamon:
Sprinkle on just before baking