Low-Carb Pumpkin Bread Without Gluten

Everything is pumpkin in October. However, people following a low-carb diet might think that the majority of those sweets are off limits. Not at all. You can maintain your low-carb commitment and yet enjoy a number of classic pumpkin recipes, such as this pumpkin bread and pumpkin pie. This moist and tasty pumpkin bread is made with almond flour, eggs, and all the typical spices. Use pumpkin puree instead of pumpkin pie filling so you can adjust the sweetness to your prefered level. Furthermore, there is no sugar in this dish, so don\’t worry. Swerve, a well-liked low-carb staple, is used to give sweetness without adding added sugar.

10 servings

Duration: sixty minutes

Components:

1 ½ cups almond flour, blanched

A smidgeon of fine sea salt

¾ teaspoon baking soda without aluminium

Two and a half tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground ginger

Four big eggs

1/4 cup pureed organic pumpkin (not pie filling)

Half a cup Swerve

One tsp vanilla essence

• ½ cup of optional mix-ins, such as chopped walnuts or pecans

Guidelines:

Set oven temperature to 350ºF. Arrange the rack in the oven\’s centre.

Line an 8-by-4-inch loaf pan with parchment paper, overlapping the sides to resemble handles, then grease the pan with butter or coconut oil. Lightly grease the parchment paper.

Almond flour can be sieved to remove lumps.

Combine almond flour, spices, baking soda, and salt in a big basin. Whisk the eggs, pumpkin, Swerve, and vanilla extract in a another bowl. Create a well in the middle of the dry ingredients and add the wet mixture into it. Mix the batter gently until it\’s just incorporated. Stir in any add-ins.

Smooth batter on top after scraping into loaf pan that has been prepared. A toothpick inserted in the centre of the bread should come out clean after 43–46 minutes of baking. Take out of the oven and leave to cool (approximately half an hour). Using the parchment handles, carefully remove the bread, remove the paper, and cut.

Keep leftovers in the fridge for five days in an airtight container. Wrap bread firmly (you can use aluminium foil for this) and freeze for three months.

Per-serving Nutritional Information:

137 calories

10.7 grammes of fat

6.2 grammes of protein

2.2 grammes of nett carbohydrates (including sugar alcohol from Swerve)