There are few things better in life than the smell of pumpkin and cinnamon spice wafting through your kitchen on a brisk fall day.
Every year pumpkin bread is my first stop for fall baking. I love enjoying a cold piece right out of the fridge with my morning coffee or as a post-dinner treat with almond butter smeared on top. While I have a popular recipe for Skinny Pumpkin Muffins on the blog, this recipe is a gluten-free, low carbohydrate version of one of my favorite fall staples.
What you’ll need for this recipe:
+ Almond flour
+ Almond flour
+ Baking powder
+ Baking soda
+ Pumpkin pie spice
+ Sea salt
+ Sweetener of choice (I like Lakanto Monkfruit Sweetener)
+ Pumpkin Puree
The Best Healthy Pumpkin Bread
Prep Time: 10 minutes
Bake Time: 50-55 minutes
+ 2 cups almond flour
+ 2 teaspoon baking powder
+ 1 teaspoon baking soda
+ 2 teaspoons pumpkin pie spice
+ ½ teaspoon cinnamon
+ ¼ teaspoon nutmeg
+ ¼ teaspoon sea salt
+ ½ cup sweetener of choice (I recommend Lakanto Monk Fruit Sweetener, golden)
+ 4 eggs (I recommend organic pasture raised eggs)
+ ½ cup pumpkin puree (unsweetened)
* I recommend baking with sugar alternatives such as monk fruit sweetener, xylitol or erythritol as they do not spike blood sugar and keep you satiated longer. If you’re like me and hate that “fake sugar” taste, fear not – you will not be able to tell a difference with this recipe.
1. Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper and set aside.
2. Place the dry ingredients (almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, sea salt and sugar into a large bowl and mix well.
3. Once the dry ingredients are mixed, add the 4 eggs and pumpkin puree. Mix well to combine.
4. Scoop the batter into the parchment-lined loaf pan. Wet the back of a spoon with water to spread the batter across the loaf pan evenly. Trim any access parchment paper and place into oven.
5. Bake for 50-55 minutes or until a toothpick comes out clean. Remove from oven and allow to cool before enjoying.
*Best stored in the refrigerator for up to one week. Alternatively, you can freeze this loaf for up to 6 months.
NUTRITION FACTS (Using Lakanto Monk Fruit Sweetener)
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