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pumpkin bread

Healthy Pumpkin Bread

A low carb and delicious pumpkin bread.
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Servings: 6
Course: Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • blender

Method
 

  1. Preheat the oven to 350 degrees F.
  2. Blend pumpkin, eggs, butter and almond milk until smooth.
  3. Combine the remaining dry ingredients in a separate bowl and mix well.
  4. Mix blended ingredients in with dry ingredients.
  5. Line lodge cast iron bread pan with parchment paper and pour ingredients into pan.
  6. Bake for 60 minutes. After 60 minutes of baking turn off oven and let bread sit for 15 minutes inside the oven.
  7. Remove bread from bread pan and let cool on cooling rack before serving.