Healthy Pumpkin Bread
A low carb and delicious 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.