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INGREDIENTS
- 4 large eggs at room temperature, not cold
- 3/4 cup canned pumpkin puree at room temperature, not cold
- 3/4 cup sugar free crystal sweetener erythritol, xylitol or monk fruit stevia blend (150 g)
- 3 teaspoon pumpkin spices -see note to make your own
- 2 cup almond flour (220 g)
- 1/4 cup coconut flour (35 g)
- 1/2 cup coconut oil melted or melted butter, lukewarm, not hot (120 ml)
- 1 tablespoon baking powder (12 g)
- 1/2 cup chopped walnuts (55 g)
GINGER GLAZING - OPTIONAL
- 1/4 teaspoon ground ginger
- 1 tablespoon water
- 1/3 cup powdered Monk fruit or erythritol or xylitol
INSTRUCTIONS
- Preheat oven to 180C (350F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the pumpkin bread doesn't stick to the pan. Set aside.
- In a large mixing bowl, beat eggs with sugar free crystal sweetener for 30 seconds or until well combined. Set aside.
- Whisk in canned pumpkin puree and spices until evenly combine. Set aside.
- In another large mixing bowl, whisk together the almond flour, coconut flour and baking powder. Make sure the coconut flour don't create lumps, if it does whisk faster or break them with your fingers.
- Pour the beaten egg mixture and melted coconut oil onto the flour bowl. Make sure the eggs are at room temperature and the melted coconut oil is lukewarm, not hot. Hot coconut oil (or butter) will cook the eggs. On the other side, cold eggs will solidify coconut oil creating oil lumps.
- Combine the ingredients until it form a consistent loaf batter. It will be heavy, thick with no lumps.
- Transfer the batter into the prepared loaf pan and spread evenly.
- Sprinkle the chopped walnuts on top of the bread and slightly press them to stick to the top.
- Bake for at least 70 minutes up to 80 minutes. After 20 minutes of baking, add a piece of foil on top of the loaf pan to avoid the top of loaf to burn.
- After 70 minutes, insert a skewer in the center of the loaf, if it comes out clean or with few crumbs, it is cooked.
- Remove the loaf from the oven and cool for 20 minutes in the pan.
- Lift the loaf out of the pan by pulling the pieces of parchment paper and cool the pumpkin bread for at least 4 hours or overnight on a cooling rack.
- When the bread is at room temperature, you can prepare the ginger glazing.
GINGER GLAZING
- Combine powdered sugar free sweetener, water and ground ginger until it form a runny white glaze. Add more powdered sugar free sweetener if you like yours thicker.
- Drizzle on top of the pumpkin bread loaf.
- Slice into 16 slices.
STORAGE AND FREEZING
- Store the bread in an airtight box to keep the bread moist. Place the container in the pantry and store for 3-4 days.
- Freeze the bread slices in zip bags or silicon airtight container of your choice. Defrost the slices the day before at room temperature. Rewarm in a toaster, oven or eat as is.
This article and recipe adapted from this site
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