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Low-Carb Pumpkin Bread

If you are looking for a delicious, seasonal pumpkin bread that is low on carbs, but full of flavor, you’ll love this recipe.

Now that the weather is starting to cool off, you will find me in the kitchen baking more. Whether I am baking for the family, friends or bake sales for various organizations, this is one of my go-to recipes for a quick, yummy treat that contains more healthy ingredients that traditional sweet bread recipes.

I use real maple syrup in this recipe, rather than white sugar because, not only is it less refined, it contains more nutrients, including calcium, potassium, iron and zinc. When buying maple syrup, make sure that you read the label. So many syrups on the market are actually corn syrup with maple flavoring. Use only 100 percent maple syrup for the best flavor and nutritional benefits.

In this recipe, I also use a blend of almond flour and coconut flour. Coconut flour alone is too light and almond flour is too heavy and gritty, but the combination of the two is perfect for making sweet breads. Almond flour and coconut flour are low in carbohydrates and high in fiber and, generally, work well for those with gluten sensitivities.

Pumpkin puree is something that I use a lot of this time of year. It is high in Beta Carotene, Vitamin E, Magnesium, Vitamin C and Vitamin K. I bake off my own sugar pie pumpkins, puree and freeze them, but pie pumpkins are only available for a limited amount of time in the fall. I don’t recommend using field pumpkins that are typically used as Jack O’Lanterns because they are stringy and not as sweet. When quality canned pumpkin puree will work just fine.

You may find that the batter for this bread is pretty thick.  By baking this at a low temperature for a long period of time, you will find it comes out perfectly.

Paleo Pumpkin Bread

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Pumpkin Pie Spice

3/4 Cup Almond Flour

3/4 Cup Coconut Flour

1/2 Teaspoon Sea Salt

1/2 Teaspoon Baking Soda

4 Eggs, beaten

1 Cup Pumpkin Puree

1/4 Cup Grapeseed Oil (or melted Coconut Oil)

1/2 Cup Maple Syrup

1/2 Teaspoon Vanilla Extract

1/3 Cup Chopped Pecans

Preheat oven to 325 degrees. Combine cinnamon, pumpkin spice, almond flour, coconut flour, sea salt, and baking soda and set aside. Blend together eggs, pumpkin puree, grapeseed oil, maple syrup and vanilla extract. Blend the wet and dry ingredients together thoroughly. Fold in the chopped pecans. Pour into a well-oiled 4×8 loaf pan and bake on the center oven rack for 50 to 55 minutes, until done. (Check by sticking a toothpick into the center of the loaf, and remove. If the toothpick comes out clean, the bread is ready,) Cool for 10 minutes on a cooling rack, then remove from pan and place on a rack to finish cooling. Enjoy!

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