Smashing Good Low Carb Pumpkin Bread
Pumpkin spice, maple, brown sugar, and pecans. If that’s not the ultimate fall flavor combo, I don’t know what is!
As I was working on creating another protein packed fall recipe, I wanted to create something with a little different twist while still capturing all of the flavors of fall.
I began by creating a formula for a classic pumpkin bread, made a keto friendly streusel top, then I decided to try adding a little bit of maple to my pumpkin bread, and this simple change resulted in a huge success!
The maple flavor subtly complimented the pumpkin in a mind blowing way. Add a little bit of smashing pumpkin mölk and brown sugar flavor to the combo, and I now had the ultimate low carb pumpkin bread recipe. Even your pumpkin spice skeptics should find this flavor combo pleasing!
Ingredient List
1 1/2 cups Finely Ground Almond Flour
1/4 Cup Gold Monk Fruit Sweetener
1/4 Cup Monkfruit/Erythritol Blend
1/3 Cup Pumpkin Mölk
1 1/12 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Sea Salt
1 Tablespoon Gelatin
1 Teaspoon Cinnamon
1 Teaspoon Vanilla Extract
1 Teaspoon Maple Extract
1/2 Cup Canned Pureed Pumpkin
2 Large Eggs
1/2 Cup Ricotta Cheese
1/4 Cup Unsalted Butter (melted)
As with my Smashing Pumpkin muffins, the pumpkin spice flavor in this bread is made possible with Jocko’s Smashing Pumpkin Mölk. If you haven’t tried this amazing protein powder already, you definitely should!
Every one of the protein powders from Jocko are 100 percent made in America and made only with quality ingredients. There are a lot of supplement companies out there pitching their products as great, but once you get to looking at the fine print most of the ingredients are unpronounceable, several of them are packed with sugar, and many of them are filled with fillers.
If that’s not bad enough, one taste and you immediately regret having bought it at all.
With Origin Maine’s products, you don’t have to worry about any of these issues. There are no unrecognizable ingredients in their protein powder and sugar is not in any way, shape, or form polluting your protein. Instead, monk fruit naturally sweetens their product, giving it a delicious flavor while keeping it healthy! Say goodbye to your mediocre protein powders, and try out Mölk! You won’t regret it!
(If this sold you on trying this awesome protein powder use our coupon code KMCGEHEE10 to get 10% off your order now!)
How to Make Smashing Good Low Carb Pumpkin Bread
As with all our other recipes, I begin the baking process by preheating the oven to 350 Fahrenheit. Doing this first gives your oven time to heat up while mixing the batter, and in most cases, the oven is ready to go when you are.
Next, pull out an 8 by 4 inch loaf pan, and grease with either an olive oil or avocado oil cooking spray. Set the pan aside, and get out your large mixing bowl, whisk, and measuring cups. Now it’s time for the fun part!
In the large mixing bowl, add your almond flour, gold monk fruit sweetener, monk fruit blend, pumpkin mölk, baking powder, baking soda, gelatin, and cinnamon. Whisk everything together until all the ingredients are evenly distributed.
Next add your vanilla extract, maple, pumpkin, eggs, ricotta, and butter to the mixture and mix again until everything is well incorporated.
Once you have made your batter, pull out a small bowl to mix your streusel topping in. Combine the chopped pecans, sweetener, and cinnamon in the bowl and mix until everything is evenly combined. Set the streusel aside.
Pour your bread batter into your prepared bread ban, and smooth it out evenly with a spatula.
Next, sprinkle the streusel topping you had set aside over the top of the dough. Using a butter knife, spoon or spatula, lightly swirl the streusel into the dough by running your knife in a zig zag motion through the batter.
Place the pan in the oven and bake your bread for 40 to 50 minutes, or until the edges have begun to pull away from the pan and the middle no longer jiggles when lightly shaken.
Pull the bread out of the oven, and let it cool before turning it out of the pan. When you are ready to remove your bread from the pan, take a long silicone spatula and run it along the edges. Then take a cutting board, or plate and place it over your bread pan. Turn both the pan and plate over at the same time. Remove the bread pan, and flip your loaf right side up.
Slice evenly into twelve slices, and enjoy!
Storing Smashing Good Low Carb Pumpkin Bread
Storing your low carb pumpkin bread requires a little bit more attention than traditional gluten filled, sugar packed pumpkin bread. Because sugar is a natural preservative, many low carb baked goods have a shorter shelf life than traditional baked goods.
In order to prolong the shelf life of my pumpkin bread, I keep it in the fridge from the get go for up to one to two weeks. While many low carb baked goods can still be kept on the counter, I don’t recommend it for this particular recipe due to the moisture content of this bread, and the amount of dairy content. It’s better to be safe than sorry, and when in doubt keep it in the fridge!
For more information and tips on storing your keto treats visit our article on storing low carb baked goods.
Ultimate Low Carb Pumpkin Bread
Ingredients
- 1 1/2 Cups Finely Ground Almond Flour (Blue Diamond is my favorite)
- 1/4 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 1/4 Cup Monkfruit Blend
- 1/3 Cup Pumpkin Mölk
- 1/2 Teaspoon Baking Soda
- 1 1/2 Teaspoons Baking Powder
- 1 Tablespoon Gelatin
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Maple Extract
- 2 Large Eggs
- 1/2 Cup Ricotta Cheese
- 1/4 Cup Unsalted Butter (Melted)
For The Streusel
- 1/4 Cup Chopped Pecans
- 1/8 Cup Gold Monk Fruit Blend
- 1 Teaspoon Cinnamon
Instructions
- Begin by preheating the oven to 350° Fahrenheit. Next, grease an 8x4 loaf pan with either an olive or avocado oil cooking spray.
- Add the almond flour, gold monk fruit sweetener, monk fruit blend, pumpkin mölk, baking powder, baking soda, gelatin, and cinnamon to your mixing bowl, and mix with a whisk until everything is evenly distributed.
- Now, add the vanilla extract, maple, pumpkin, eggs, butter, and ricotta to the mixture and mix again until everything is well incorporated.
- Once you have made your batter, pull out a small bowl to mix your streusel topping in. Combine the chopped pecans, sweetener, and cinnamon in the bowl and mix until everything is evenly distributed.
- Pour the batter into your prepared bread ban, and smooth it out evenly with a spatula. Sprinkle the streusel topping over the top of the batter.
- Place the pan in the oven and bake your bread for 40 to 50 minutes, or until the edges have begun to pull away from the pan and the middle no longer jiggles when lightly shaken.Pull the bread out of the oven, and let it cool before turning it out of the pan and slicing.