Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups Low Carb All Purpose Flour (-see post for alternatives and details)
  • 1 tbsp Pumpkin Pie Spice
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 4 Eggs
  • ¾ cup Monk Fruit (-see post for details and alternatives.)
  • ⅓ cup Surkin Gold (-see post for details and alternatives.)
  • ½ tsp Vanilla Extract
  • ¾ cup Pumpkin Puree
  • ¾ cup Vegetable Oil

Instruction

  • Preheat your oven to 350 and double prep a loaf pan for nonstick (grease and dust with flour).
  • In a medium mixing bowl, use a whisk to blend together the low carb flour, pumpkin pie spice, baking soda, baking powder and salt. Set this bowl aside.
  • Next, in a large mixing bowl, beat together the eggs, sugar alternative and brown sugar alternative until combined. The beat in the vanilla extract, pumpkin puree, and vegetable oil until combined. Then mix in the dry ingredients from the first bowl until smooth, do not overmix. If all of the dry ingredients are not incorporated into the mix, you can use a spatula to fold in it by hand.
  • Transfer the mixture to your prepped loaf pan and bake for 60-70 minutes or until skewer inserted in the middle comes out clean. Remove the bread from oven and let it cool in pan for a minimum of 30 minutes. Remove the bread from the pan and place on a wire rack to continue cooling .