Gluten-free low-carb pumpkin bread | Mark’s daily apple

October means pumpkin … everything. However, those who eat low-carb may believe that most of these goodies are not on the menu. Not so. It’s possible to enjoy a variety of traditional pumpkin recipes (including pumpkin pie and that pumpkin bread) while maintaining your low-carb commitment. Made with the goodness of almond flour, eggs and all the traditional spices, this pumpkin bread bakes moist and flavorful. Pumpkin puree instead of pumpkin pie filling means that you can sweeten to your own taste. And don’t worry about sugar – this recipe doesn’t have one. It uses a popular low-carb standby mode – Swerve – to add sweetness with no sugar content.

Servings: 10

Time: 60 minutes

Ingredients:

• 1 ½ cups of blanched almond flour
• ½ teaspoon of fine sea salt
• ¾ teaspoon aluminum-free baking powder
• 2 ½ teaspoons of ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 4 large eggs
• ¾ Cup of organic pumpkin puree (no pumpkin pie filling)
• ¼ cup swivel
• 1 teaspoon vanilla extract
• * ½ cup of optional mixes: chopped pecans or walnuts

Instructions:

Preheat oven to 350 ° F. Place the rack in the middle of the oven.

Grease an 8 × 4 inch loaf pan with butter or coconut oil and line with parchment paper so that the paper overlaps the sides like handles. Lightly grease the parchment paper.

Sift the almond flour to break up any lumps.

In a large bowl, stir together the almond flour, salt, baking powder and spices. In a separate bowl, whisk the eggs, pumpkin, swerve and vanilla extract together. Make a well in the middle of the dry ingredients and pour in the liquid. Stir gently until the batter has just joined. Add all mix-ins.

Scrape into the prepared loaf pan and smooth the top of the dough. Bake for 43–46 minutes, or until a toothpick comes out clean in the center of the loaf. Take out of the oven and let cool (about 30 minutes). Use the parchment handles to lift the bread out, peel off the paper and cut it into slices.

Store leftovers in an airtight container in the refrigerator for 5 days. To freeze, wrap bread tightly (aluminum foil works) and store in the freezer for 3 months.

Nutritional information (per serving):

• Calories: 137
• Fat: 10.7 grams
• Protein: 6.2 grams
• Net carbohydrates: 2.2 grams (plus sugar alcohol from Swerve)

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