Gluten-Free and Low-Carb Pumpkin Bread

As the arrival of October brings pumpkin fever, many individuals following a low-carb diet may assume that most pumpkin treats are off-limits. However, that’s not the case! You can indulge in a variety of traditional pumpkin recipes, including pumpkin pie and this delectable pumpkin bread, all while sticking to your low-carb commitment. This recipe utilizes almond flour, eggs, and all the classic spices to create a moist and flavorful loaf. By using pumpkin puree instead of pumpkin pie filling, you can sweeten it to your liking without worrying about added sugar. In fact, this recipe uses a popular low-carb sweetener, Swerve, to add sweetness without the sugar content.

Servings: 10 Preparation Time: 60 minutes

Ingredients:

• 1 ½ cups blanched almond flour
• ½ teaspoon fine sea salt
• ¾ teaspoon aluminum-free baking soda
• 2 ½ teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 4 large eggs
• ¾ cup organic pumpkin puree (not pumpkin pie filling)
• ¼ cup Swerve
• 1 teaspoon vanilla extract
• *Optional mix-ins: ½ cup of chopped pecans or walnuts

Instructions:

1. Preheat the oven to 350ºF and position the rack in the center.
2. Grease an 8×4-inch loaf pan with butter or coconut oil and line it with parchment paper, allowing the paper to extend beyond the sides like handles. Lightly grease the parchment paper.
3. Sift the almond flour to break up any lumps.
4. In a large bowl, stir together the almond flour, salt, baking soda, and spices. In a separate bowl, whisk together the eggs, pumpkin puree, Swerve, and vanilla extract. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until the batter is just combined. If desired, fold in any mix-ins such as chopped pecans or walnuts.
5. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 43–46 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool for approximately 30 minutes. Lift the bread out of the pan using the parchment paper handles, peel off the paper, and slice.
6. Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you wish to freeze the bread, wrap it tightly (aluminum foil works well) and store it in the freezer for up to 3 months.

Nutritional Information (per serving):

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