How to Make Low-Carb Pumpkin Bread Which Isn’t Just For Fall

Let’s be honest; carbs are pretty tasty. They normally come in the form of delicious little packages, but it’s also important to remember that carbs should be eaten in moderation, which is why low-carb options are so great when you’re looking to maintain a balanced diet. Thankfully, you don’t need to restrict your taste buds of all of the goodness in this world when you’re looking for low-carb options, especially when it’s pumpkin spice season. This pumpkin bread is everything you could possibly want and more – and you don’t need to feel guilty when you eat it, either.

What you’ll need

If you’re fully invested in a low-carb way of life, there’s a high chance that you might already have these ingredients in your pantry. That’s because making low-carb foods is extremely different from making ordinary foods, as you have to substitute various items – such as flour – for other options that suit your dietary requirements more. In fact, this particular recipe requires coconut flour, almond flour, canned pumpkin pie mix (or you can make your own pumpkin puree recipe if you’re feeling fancy), milk, cinnamon, baking soda, eggs, and erythritol. This is a healthier sweetener that is extremely low-calorie, which means you can enjoy it so much more. Of course, you can then top your pumpkin bread with anything you choose, from sunflower seeds to low-carb dark chocolate chips. The choice is yours.

How to make it

To make this delicious low-carb pumpkin bread in time for fall, you’re going to need to preheat your oven to 180℃ and then line a loaf pan with parchment paper. Then, mix together the dry ingredients, including the baking soda, the two different flours, cinnamon, and a pinch of salt. In a second bowl, mix together the wet ingredients, including the eggs, pumpkin pie puree, coconut oil, milk, and erythritol. Once you have mixed these two separate bowls, it’s time to mix them up together and create one giant bread mixture. With this ready to go, all you have to do is then transfer this mixture into the lined loaf tin and place in the oven for 35-40 minutes.

Enjoy the delights

Once the bread is out of the oven and cool, you can then turn it out of the tin and serve however you want. It’s up to you how you want to make the most of this delightful low-carb recipe. You could simply eat it on its own with a cup of herbal tea. You could make it into a low-carb bread and butter pudding. You could toast it and eat it for breakfast. You could even pair it with some ice cream. The pumpkin bread world is your oyster, and there’s no doubt about the fact that you can eat a whole load of this during the fall season. That’s just the way that this season works.

If you’re looking for something to do and fancy something to spice up your life, then why not perfect this low-carb pumpkin bread? You can get it right just in time for fall (or scoff it all before).

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