Pumpkin Bread

I was chatting with a friend of mine yesterday, and after we talked about our kids, I asked her if she had any ideas on what I should bake/post to my blog. Her response was, “it’s almost Halloween, make something festive…or how about pumpkin bread? I love pumpkin bread.” As much as I don’t love to pumpkin myself,  I listened, and made her a whole loaf of pumpkin bread!

You’re welcome 🙂

Pumpkin Bread that will melt in your mouth..




I am still not sold on Pumpkin, even after baking so many delicious treats using it. The only pumpkin dessert I have always loved, is Starbucks Pumpkin scones! Again, not low carb or the least bit healthy, but definitely YUM!

So, after baking the loaf, I tasted it. It was good, and it reminds me of the Starbucks scone! So fluffy and soft, not overly pumpkiny or sweet, a perfect concoction. A huge plus, was that my house smelled so much like fall after baking this beautiful loaf of bread. I didn’t need the windows opened or even my diffuser going!

This dessert not only tastes like heaven, it smells like it too.

I adapted from this recipe.

If you love Pumpkin, check out my mini pumpkin pies too!

Low Carb Pumpkin Bread

Ingredients

Bread:

3 eggs
1/4 cup coconut oil, melted
1 tablespoon butter
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 tablespoon sour cream
3/4 cup Swerve Confectioners
1 tsp vanilla
1/4 cup + 1 tablespoon coconut flour
1/4 tsp salt
1/2 tsp cinnamon
3/4 tsp baking powder

Icing

2 tablespoon Swerve Confectioners
1 teaspoon melted butter
1 teaspoon heavy whipping cream

Instructions

Bread:

1. Melt coconut oil and butter together.
2. Beat eggs, swerve, pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined.
3. Add melted coconut oil and butter to the mixture.
4. In a separate bowl, mix coconut flour, salt, and baking powder.
5. Add flour mixture to other ingredients and mix well.
6. Pour greased loaf pan (If you want a full loaf, double the recipe).
7. Bake in a 350-degree oven for 45 minutes.
8. Cool completely before transferring (Mine cracked while trying to take out of a warm pan).

Icing:

1. Melt butter then add Swerve.
2. Pour heavy whipping cream over mixture until it thins out.
3. Drizzle over warm bread.

 

 

 

**DISCLAIMER: I AM NOT A DOCTOR OR A NUTRITIONIST. I DO NOT HAVE NUTRITIONAL INFORMATION FOR RECIPES.**

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