Gluten-free Low-Carb Pumpkin Bread | Mark’s Daily Apple

j

by Sil Pancho

}

10.17.2021


October means pumpkin…everything. Those who eating low-carb, however, may believe that most of those treats are off the menu. Not so. It’s possible to enjoy a variety of traditional pumpkin recipes (including pumpkin pie and this pumpkin bread) while you keep your low-carb commitment. Made with the goodness of almond flour, eggs, and all the traditional spices, this pumpkin bread bakes up moist and flavorful. Pumpkin puree rather than pumpkin pie filling means you can sweeten to your own taste. And don’t worry about sugar—this recipe doesn’t have any. It uses a popular low-carb standby—Swerve—to add sweetness without the sugar content.

Servings: 10

Time: 60 minutes

Ingredients:

  • 1 ½ cups blanched almond flour
  • ½ teaspoon fine sea salt
  • ¾ teaspoon aluminum-free baking soda
  • 2 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 4 large eggs
  • ¾ cup organic pumpkin puree (not pumpkin pie filling)
  • ¼ cup Swerve
  • 1 teaspoon vanilla extract
  • *½ cup of optional mix-ins: chopped pecans or walnuts

Instructions:

Preheat oven to 350ºF. Place rack in center of the oven.

Grease an 8×4-inch loaf pan with butter or coconut oil and line with parchment paper so the paper overlaps the sides like handles. Grease the parchment paper lightly.

Sift almond flour to break up lumps.

In a large bowl, stir together almond flour, salt, baking soda, and spices. In a separate bowl, whisk together the eggs, pumpkin, Swerve, and vanilla extract. Make a well in the center of the dry ingredients, and pour in the wet. Gently stir until batter is just combined. Fold in any mix-ins.

Scrape into prepared loaf pan, and smooth the top of the batter. Bake for 43–46 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and set aside to cool (for about 30 minutes). Lift the bread out using the parchment handles, peel off the paper, and slice.

Store leftovers in an airtight container for 5 days in the refrigerator. To freeze, wrap bread tightly (aluminum foil works) and store in freezer for 3 months.

Nutritional Information (per serving):

  • Calories: 137
  • Fat: 10.7 grams
  • Protein: 6.2 grams
  • Net Carbs: 2.2 grams (plus sugar alcohol from Swerve)

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

Gluten-free and low-carb version of the pumpkin spice bread you know and love!


1 ½ cups blanched almond flour

½ teaspoon fine sea salt

¾ teaspoon aluminum-free baking soda

2 ½ teaspoons ground cinnamon

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

4 large eggs

¾ cup organic pumpkin puree (not pumpkin pie filling)

¼ cup Swerve

1 teaspoon vanilla extract

½ cup of optional mix-ins: chopped pecans or walnuts


Preheat oven to 350ºF. Place rack in center of the oven.

Grease an 8×4-inch loaf pan with butter or coconut oil and line with parchment paper so the paper overlaps the sides like handles. Grease the parchment paper lightly.

Sift almond flour to break up lumps.

In a large bowl, stir together almond flour, salt, baking soda, and spices. In a separate bowl, whisk together the eggs, pumpkin, Swerve, and vanilla extract. Make a well in the center of the dry ingredients, and pour in the wet. Gently stir until batter is just combined. Fold in any mix-ins.

Scrape into prepared loaf pan, and smooth the top of the batter. Bake for 43–46 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and set aside to cool (for about 30 minutes). Lift the bread out using the parchment handles, peel off the paper, and slice.

Store leftovers in an airtight container for 5 days in the refrigerator. To freeze, wrap bread tightly (aluminum foil works) and store in freezer for 3 months.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 128
  • Fat: 10.7 g
  • Saturated Fat: 1.2 g
  • Unsaturated Fat: 8.3
  • Trans Fat: 0
  • Carbohydrates: 4.4 g
  • Fiber: 2.2 g
  • Protein: 6.2 g
  • Cholesterol: 74 mg
  • Net Carbs: 2.2 g

Keywords: gluten free pumpkin bread, low carb pumpkin bread, sugar-free pumpkin bread, low glycemic index pumpkin bread

Pasta_Sauces_640x80

About the Author

If you’d like to add an avatar to all of your comments click here!



Source link

HalfwayFoods.com is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Featured

Related Posts

6 Mind-Body Approaches for Menopause

Perimenopause and menopause comes with a complex web of physical, psychological, and social symptoms. The treatment usually prescribed by doctors, hormone therapy (HT), is controversial and not appropriate for some women. I won’t get into the HT debate...

read more

Air Fryer Filet Mignon Recipe (Fast & Super Tender!)

FREE: 5 SECRETS TO FAST HEALTHY DINNERS GET IT NOW This post may contain affiliate links, which help keep this content free. (Full disclosure) Filet mignon has always been my favorite cut of steak. My go-to cooking method has always been stovetop-to-oven filet...

read more
Follow Us

Comments

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Related Posts

6 Mind-Body Approaches for Menopause

6 Mind-Body Approaches for Menopause

Perimenopause and menopause comes with a complex web of physical, psychological, and social symptoms. The treatment usually prescribed by doctors, hormone therapy (HT), is controversial and not appropriate for some women. I won’t get into the HT debate...

Air Fryer Filet Mignon Recipe (Fast & Super Tender!)

Air Fryer Filet Mignon Recipe (Fast & Super Tender!)

FREE: 5 SECRETS TO FAST HEALTHY DINNERS GET IT NOW This post may contain affiliate links, which help keep this content free. (Full disclosure) Filet mignon has always been my favorite cut of steak. My go-to cooking method has always been stovetop-to-oven filet...

Healthy & Delicious Recipes Using a Can of Chickpeas

Healthy & Delicious Recipes Using a Can of Chickpeas

So excited to share some incredible new ways to use one of my favorite pantry staples: chickpeas, aka garbanzo beans. I’ve always loved cooking with chickpeas because of how versatile and nutrient-dense they are. This roundup is filled with over 30 of the best...