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Low Carb Pumpkin Bread

Low Carb Pumpkin Bread Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 206
Ingredients Method Notes

Ingredients
  

  • 2 cups blanched almond flour
  • 1/2 cup granular low carb sweetener
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 4 large eggs, at room temperature
  • 1 cup pumpkin puree
  • 1/4 cup melted unsalted butter
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F and grease an 8×4-inch loaf pan. Whisk almond flour, sweetener, pumpkin pie spice, baking powder, baking soda, and salt.
  2. In another bowl, beat eggs, then whisk in pumpkin puree, melted butter, and vanilla.
  3. Pour wet into dry and fold until just combined with no dry flour streaks.
  4. Scrape into pan, smooth top, and bake 50-55 minutes until golden and a toothpick comes out with moist crumbs.
  5. Cool in pan 10 minutes, turn out, slice, and serve warm with butter.

Notes

Let the loaf cool completely before storing to prevent sogginess. For the best texture, warm slices in the toaster before eating.