Pumpkin everything. Fall is here and so are delicious treats. Splurge on a tasty pumpkin bread that also happens to be low carb and a healthy alternative to traditional baked goods.
Now that September is in full swing, pumpkin flavored sweets seem to pop up in every coffee shop, bakery, and store. I for one am a huge pumpkin fan and love the combination of nutmeg, cinnamon and other pumpkin spices. However, many of these tempting treats are also filled with ingredients that don’t help me feel my best. Sugar highs and crashes, upset stomachs and all the other side effects help me steer clear of such snacks. This healthy pumpkin bread is the perfect treat that also happens to be low carb and keto friendly.
Healthy Pumpkin Bread
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Kitchen Equipment
Easy recipes are my favorite. It’s always a plus when I can minimize the number of dishes while cooking. Just like my protein pancake recipe, this recipe is mixed in a blender. I use my ninja blender for combining ingredients, which is available from amazon here. Similarly, you could blend ingredients by hand or using a different brand blender. However, using a blender helps produce a more smooth and throughly mixed batter.
I baked this recipe in a lodge cast iron bread pan using parchment paper to keep the bread from sticking. In addition, the parchment paper made it very easy to remove the bread from the pan to cool on the cooling rack. Other baking pans can be used as well.
Ingredients
- 1 cup canned pumpkin puree
- 4 eggs (I prefer farm fresh eggs)
- 3/4 cup melted butter
- 1/3 cup unsweetened almond milk
- 2 cups fine almond flour
- 1/2 cup coconut flour
- 1/2 cup Swerve sugar alternative
- 4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon pumpkin pie spice
- 1 pinch of salt
This recipe was my first time using Swerve sugar alternative. The powdered texture helps create the final consistency of the bread. Now that cozy baking season is here, I can’t wait to use this delicious sugar alternative product for other festive baked goods.
Healthy Pumpkin Bread
Equipment
- blender
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 4 eggs (I prefer farm fresh)
- 3/4 cup melted butter
- 1/3 cup unsweetened almond milk
Dry Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup Swerve sugar alternative
- 4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon pumpkin pie spice
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees F.
- Blend pumpkin, eggs, butter and almond milk until smooth.
- Combine the remaining dry ingredients in a separate bowl and mix well.
- Mix blended ingredients in with dry ingredients.
- Line lodge cast iron bread pan with parchment paper and pour ingredients into pan.
- Bake for 60 minutes. After 60 minutes of baking turn off oven and let bread sit for 15 minutes inside the oven.
- Remove bread from bread pan and let cool on cooling rack before serving.
Directions
- Preheat the oven to 350 degrees Fahrenheit.
- Blend pumpkin, eggs, butter and almond milk until smooth.
- Combine the remaining dry ingredients in a separate bowl and mix well.
- Mix blended ingredients in with dry ingredients.
- Line lodge cast iron bread pan with parchment paper and pour ingredients into pan.
- Bake for 60 minutes. After 60 minutes of baking turn off oven and let bread sit for 15 minutes inside the oven.
- Remove bread from bread pan and let cool on cooling rack before serving.
Fall favorites and pumpkin everything.
This pumpkin bread is the perfect treat on a fall day. Enjoy with a steaming cup of coffee or cozy chai tea. I also like to top a slice of pumpkin bread with vanilla bean ghee. It adds an additional burst of flavor that compliments the moist bread. Enjoy!
What’s your favorite pumpkin recipes? Comment below! Save this recipe on Pinterest to make next time you’re craving a healthy fall snack.
