Low-Carb Pumpkin Bread

My Low-Carb Pumpkin Bread is not just for the fall. All year around you can enjoy this pumpkin bread recipe and reap the health benefits, as well as the aroma that will fill your home. Using almond flour and coconut flour lends a soft, yet hearty texture. I keep it sugar-free by using granular monk fruit to avoid elevated blood glucose surges, which we all know is detrimental to our overall health. The pumpkin puree adds in a hefty dose of beta-carotene which converts to vitamin A in your body. Vitamin A is very important to our health as it supports vision, cell division, reproduction and immunity. If you’re going to use chocolate chips, try sticking with sugar-free options or high quality options that are over 72% cacoa. This is a perfect recipe to bake for a brunch, office breakfast gathering, to put in school lunches or a neighborly gift for the holidays.

Makes 16 servings

Ingredients

• 3/4 c. coconut flour

• 1/4 c. granular monk fruit or Swerve

• 1/2 c. Swerve brown sugar

• 1/2 c. coconut oil, melted

• 1 t. Baking powder

• ¼ t. Sea salt

• 2 T. Pumpkin pie spice

• 1 c. organic pumpkin puree (can also use sweet potato puree for another version)

• 6 eggs, room temperature

• 1/4 c. Dark chocolate chips or bar, chopped (optional)

• 1/4 c. chopped pecans or walnuts (optional)

Directions

• Preheat the oven to 350 degrees.

• Line a bread pan with parchment paper.

• Mix all dry ingredients together in a bowl and set aside.

• In another bowl, either using a hand-held mixer or stand-up mixer, gently whip the eggs and sugar.

• Add in the pumpkin puree, spice, melted oil.

• Add in the dry mixture and mix until well combined. 

• Add in the chocolate chips and nuts; mix by hand.

• Pour batter into the pan and smooth out the top.

• Bake for 50 minutes or until the toothpick comes out clean.

• Let cool in the pan completely.

• Store on the countertop for 3 days or in the fridge or freezer.