Pumpkin Bread
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Pumpkin Bread
Gluten free and Sugar Free
Serving Size 12 slices
Ingredients
Dry ingredients
1 ¾ cup Almond Flour ultra-fine, blanched, packed, and swept.
⅓ cup Allulose sugar substitute
¾ teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Ground Cloves
¼ teaspoon Ground Nutmeg
¼ teaspoon Ground Ginger
Liquid ingredients
4 Large Eggs at room temprature.
¾ cup Canned Pumpkin Puree not pumpkin pie filling.
1 teaspoon Vanilla Extract
3 tablespoons Coconut Oil melted.
Instructions
Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with lightly oiled parchment paper. Set aside.
In a large mixing bowl, whisk the dry ingredients until evenly combined: almond flour, baking soda, crystal sweetener you love, salt, ground cinnamon, nutmeg, cloves, and ginger. Set aside.
In another bowl, beat eggs, pumpkin puree, vanilla extract, and melted coconut oil – make sure the oil is not too hot, or it can 'cook' the eggs.
Combine the liquid ingredients into the dry ingredients until they form a thick consistent bread batter.
Transfer the batter to the loaf pan and bake in the center rack of the oven for 45-55 minutes at 350°F (180°C) until a pick inserted in the center of the pumpkin bread comes out clean.
Cool down on a wire rack for 3 hours before slicing.
Decorate with a drizzle of 1/4 cup yogurt combined with 1/2 cup powdered sweetener (I used powdered erythritol).
Notes:
Storage: You can store this bread in the fridge in an airtight container for up to 4 days or freeze and thaw the day before serving.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.
Recipe from: https://www.sweetashoney.co/almond-flour-pumpkin-bread
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Recipe books- Cookie Magic, Muffin Magic, Protein Puddings.
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