This recipe is designed to teach everyone how to make easy low carb sugar free pumpkin spice bread
Prep Time 5 minutesminutes
Cook Time 55 minutesminutes
Servings 19x5 loaf
Ingredients
2/3cupalmond flour
2/3cupvital wheat glutensee notes for gluten free
2/3cup oat flour, or gluten free flour of choice
2 3/4tsp baking powder
1/2tspsalt
1/4tsp ginger
1/4tspnutmeg
1/4tspcinnamon
1cupgranulated stevia, or sweetener of choice
1/3cupshortening, softened
1/4cupmilk, room temperature
1/4cuppure maple, optional
2largeeggs, room temperature
1cuppumpkin puree, room temperature
Instructions
Preheat oven to 350 degrees. Lightly spray a 9x5 loaf pan with cooking spray
In a medium mixing bowl whisk together almond flour, vital wheat gluten, oat flour, baking powder, salt, ginger, nutmeg, cinnamon, and granulated stevia until fully combined and no lumps are left in the flour
In a large mixer bowl combine shortening, milk and maple. Blend on low until combined. Add eggs and blend on low until combined
Add pumpkin and beat on low for about 30 seconds or until fully combined
Add dry ingredients to wet ingredients. Beat on low for 15 seconds then on medium for 15-20 seconds or until fully combined
Pour batter evenly into prepared baking sheet and bake for 55-60 minutes or until tester comes out clean
Let cool in the pan for 10 minutes then carefully turn it onto a wire rack to cool completely before slicing. Store leftovers in the refrigerator
Notes
FOR GLUTEN FREE VERSION: substitute the vital wheat gluten for 2/3 cup almond flour + 1 tsp xanthan gum