If you are combating these hot summer days, and can’t wait for the leaves to start falling, we found the perfect recipe to bring the spirit of Fall a little bit earlier. Enjoy this easy-to-make gluten-free low-carb Pumpkin Bread recipe!
Here is what you’ll need:
Ingredients:
- 1 ½ cups blanched almond flour
- ½ teaspoon of acceptable sea salt
- ¾ teaspoon baking soda
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 4 eggs
- ¾ cup organic pumpkin puree
- ¼ cup Swerve
- 1 teaspoon vanilla extract
- *½ cup of optional mix-ins: chopped pecans or walnuts
Instructions:
Preheat the oven to 350ºF. Place the rack in the center of the oven.
- Grease an 8×4-inch loaf pan with butter or coconut oil and line with parchment paper so the paper overlaps the sides like handles. *Grease the parchment paper lightly.*Sift almond flour to break up lumps.
2. In a large bowl, stir together almond flour, salt, baking soda, and spices. In a separate bowl, whisk together the eggs, pumpkin, Swerve, and vanilla extract. Make a well in the center of the dry ingredients, and pour in the wet. Gently stir until the batter is just combined. Fold in any mix-ins.
3. Scrape into the prepared loaf pan, and smooth the top of the batter. Bake for 43–46 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and set aside to cool (for about 30 minutes). Lift the bread out using the parchment handles, peel off the paper, and slice.
You can store leftovers in an airtight container for 5 days in the refrigerator. To freeze, wrap bread tightly (aluminum foil works) and store in the freezer for 3 months.
Enjoy this easy-to-make recipe and bring a little Fall spirit to these hot summer days!
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