Low Carb & Sugar Free Pumpkin Bread

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Ginger
  • 1/2 cup Pumpkin, canned

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1/4 tsp Nutmeg
  • 1 tsp Pumpkin pie spice extract
  • 1 tsp Salt
  • 1 1/2 cups Swerve sweetener

• Dairy

  • 1 stick Butter, unsalted

Found on dropthesugar.com

Description

Ingredients

• 2 cups almond flour
• 1½ cups Swerve sweetener
• 1 stick unsalted butter
• 8 eggs, large
• ½ cup canned pumpkin
• 1 tsp Pumpkin Pie Spice extract
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1 tsp ginger
• ¼ tsp nutmeg
• ½ tsp cloves

Directions

• Preheat the oven to 350 deg F.
• In a large mixing bowl, mix together the dry ingredients of almond flour, sweetener, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
• In a medium sized bowl, mix together the wet ingredients eggs, pumpkin, Pumpkin Pie Spice extract and unsalted butter.
• Combine the dry and wet ingredients until well blended.
• Butter a 9x5 inch bread loaf pan, and add in the mixture.
• Bake in the oven until the top of the bread is fully cooked. For me, it was as few as 30-35 minutes.