Low Carb Pumpkin Bread
Now you can enjoy the flavors of fall with this super moist pumpkin bread that is not only low carb but gluten free, sugar free and grain free!
Ingredients
- 1/2 cup butter softened
- 2/3 cup monkfruit sweetener/or erithrytol
- 4 large eggs room temperature
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 4 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 tsp xanthan gum/or glucomannan
- 1/2 cup pecans, chopped
- 1/2 tsp blackstrap molasses optional
Instructions
- Preheat oven to 350F
- Line a 9x5 loaf pan with parchment paper and set aside.
- In a small bowl combine flours, baking powder, pumpkin spice, salt and xanthan gum. Whisk well. Set aside.
- In a large bowl of a stand mixer cream butter and monkfruit until light and fluffy.
- Scrape down the sides and add in eggs one at a time.
- Mix in the pumpkin puree and vanilla until well combined.
- While mixer is running, slowly add in the pre-whisked dry ingredients in 1/3 increments mixing after each.
- Batter should be thick. Spread into prepared pan.
- Sprinkle chopped nuts on top if desired. My favorite is pecans.
- Bake 45-50 minutes, or until toothpick test clean when placed in the center. Cool 5 minutes in the pan.
- Gently pull up by the sides of the parchment paper and let finish cooling on a cooling rack before slicing. Store leftovers in the fridge.