Ingredients

The following ingredients have 12 Servings
  • 1.5 cup / 150g almond flour
  • 1/2 cup / 60g coconut flour
  • 4 eggs (large)
  • 1 cup / 240g pumpkin puree (unsweetened)
  • 1/3 cup / 80g butter (melted)
  • 1/2 cup / 100g granulated sweetener
  • 1/4 cup / 60ml almond milk (unsweetened)
  • 2 1/2 tsp baking powder
  • 2/3 cup / 80g pecans (chopped)
  • 4 tsp pumpkin pie spice (or make your own - see notes)
  • 1/4 tsp sea salt

Instruction

  • Preheat the oven to 180 C / 350 F and line a loaf pan with parchment paper.
  • Whisk the eggs and sweetener until frothy, pale in colour and double the size. This takes about 2 minutes.
  • Add the wet ingredients - pumpkin puree, melted butter and almond milk.
  • Stir together the dry ingredients in a separate bowl: almond flour, coconut flour, baking powder, spices and salt. Add to the wet ingredients and blend until combined. Taste and add more sweetener if you prefer.
  • Last, stir through half of the crushed pecan nuts.
  • Fill the batter into your prepared loaf tin and top with the remaining half of pecans. Bake for about 60-65 minutes or until a skewer inserted comes out clean. Check the sugar free pumpkin bread after about 45 minutes. If the top is browned sufficiently, cover loosely with aluminium foil so it does not burn.
  • Let it cool completely before removing from the pan and slicing.