{"id":2532,"date":"2021-10-16T20:40:53","date_gmt":"2021-10-16T20:40:53","guid":{"rendered":"https:\/\/ultimatehealthreport.com\/gluten-free-low-carb-pumpkin-bread-marks-daily-apple\/"},"modified":"2021-10-16T20:40:53","modified_gmt":"2021-10-16T20:40:53","slug":"gluten-free-low-carb-pumpkin-bread-marks-daily-apple","status":"publish","type":"post","link":"https:\/\/ultimatehealthreport.com\/gluten-free-low-carb-pumpkin-bread-marks-daily-apple\/","title":{"rendered":"Gluten-free Low-Carb Pumpkin Bread | Mark’s Daily Apple"},"content":{"rendered":"
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October means pumpkin\u2026everything. Those who eating low-carb, however, may believe that most of those treats are off the menu. Not so. It\u2019s possible to enjoy a variety of traditional pumpkin recipes (including pumpkin pie and this pumpkin bread) while you\u00a0keep your low-carb commitment. Made with the goodness of almond flour, eggs, and all the traditional spices, this pumpkin bread bakes up moist and flavorful. Pumpkin puree rather than pumpkin pie filling means you can sweeten to your own taste. And don\u2019t worry about sugar\u2014this recipe doesn\u2019t have any. It uses a popular low-carb standby\u2014Swerve\u2014to add sweetness without the sugar content.<\/p>\n
Servings:<\/strong> 10<\/p>\n Time:<\/strong>\u00a060 minutes<\/p>\n Ingredients:<\/strong><\/p>\n <\/p>\n Instructions:<\/strong><\/p>\n <\/p>\n Preheat oven to 350\u00baF. Place rack in center of the oven.<\/p>\n Grease an 8\u00d74-inch loaf pan with butter or coconut oil and line with parchment paper so the paper overlaps the sides like handles. Grease the parchment paper lightly.<\/p>\n Sift almond flour to break up lumps.<\/p>\n In a large bowl, stir together almond flour, salt, baking soda, and spices. In a separate bowl, whisk together the eggs, pumpkin, Swerve, and vanilla extract. Make a well in the center of the dry ingredients, and pour in the wet. Gently stir until batter is just combined. Fold in any mix-ins.<\/p>\n Scrape into prepared loaf pan, and smooth the top of the batter. Bake for 43\u201346 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and set aside to cool (for about 30 minutes). Lift the bread out using the parchment handles, peel off the paper, and slice.<\/p>\n Store leftovers in an airtight container for 5 days in the refrigerator. To freeze, wrap bread tightly (aluminum foil works) and store in freezer for 3 months.<\/p>\n Nutritional Information (per serving):<\/em><\/p>\n <\/p>\n Print<\/p>\n\n
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