This is a delicious pumpkin bread and the best part is that it is low carb! It is simple to make and will have your family wanting seconds!
4 large Eggs at room temperature, not cold
3/4 cup Pumpkin Puree at room temperature, not cold
3/4 cup Erythritol erythritol, xylitol or monk fruit stevia blend
3 teaspoons Pumpkin Spices see note to make your own
2 cups Almond Flour
1/4 cup Coconut Flour
1/2 cup Coconut Oil melted or melted butter, lukewarm, not hot
1 tablespoon Baking Powder
1/2 cup Chopped Walnuts
INGREDIENTS FOR THE GINGER GLAZING:
1/4 teaspoon Ground Ginger
1 tablespoon Water
1/3 cup Sugar-free Powdered Sweetener or erythritol or xylitol
Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pumpkin bread doesn’t stick to the pan. Set aside.
In a large mixing bowl, beat eggs with sugar-free crystal sweetener for 30 seconds or until well combined. Set aside.
Whisk in canned pumpkin puree and spices until evenly combined. Set aside.
In another large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Make sure the coconut flour doesn’t create lumps. If it does, whisk faster or break them with your fingers.
Pour the beaten egg mixture and melted coconut oil onto the flour bowl. Make sure the eggs are at room temperature and the melted coconut oil is lukewarm, not hot. Hot coconut oil (or butter) will cook the eggs. On the other side, cold eggs will solidify coconut oil, creating oil lumps.
Combine the ingredients until it forms a consistent loaf batter. It will be heavy, thick with no lumps.
Transfer the batter into the prepared loaf pan and spread evenly.
Sprinkle the chopped walnuts on top of the bread and slightly press them to stick to the top.
Bake for at least 70 minutes up to 80 minutes. After 20 minutes of baking, add a piece of foil on top of the loaf pan to prevent the top of the loaf from burning.
After 70 minutes, insert a skewer in the center of the loaf, if it comes out clean or with few crumbs, it is cooked.
Remove the loaf from the oven and cool for 20 minutes in the pan.
Lift the loaf out of the pan by pulling the pieces of parchment paper and cool the pumpkin bread for at least 4 hours or overnight on a cooling rack.
When the bread is at room temperature, you can prepare the ginger glazing.
DIRECTIONS FOR THE GINGER GLAZING:
Combine powdered sugar-free sweetener, water, and ground ginger until it forms a runny white glaze. Add more powdered sugar-free sweetener if you like yours thicker.
Drizzle on top of the pumpkin bread loaf.
Slice into 16 slices.
Thank you to Sweet As Honey for this Fall Keto recipe!