Pumpkin Bread
Prep time: 30 min.
Cook time: 20 min.
Servings 26
1-30gram
Keep stored in an airtight container at room temperature for about 5 days and frozen for a couple months.
Ingredients
1 tbsp freshly grated ginger
1 tbsp water as needed
6 tbsp powdered monk sugar
1 pinch kosher salt
128 grams finely ground almond flour
30 grams organic Coconut Flour
28 grams ground Golden Flax
3 tbsp organic psyllium husk
1 tbsp pumpkins pie spice
1 tbsp baking powder
85 grams unsalted pure irish butter
1 cup brown sugar by Swerve
2 apple cider vinegar
4 eggs large, brown by nest fresh
220 grams pumpkins
Directions
Preheat oven to 350F/180C. Line (or grease and flour with coconut flour) a 5x9" loaf pan.
Whisk together in a medium bowl almond flour, coconut flour, golden flaxseed meal, psyllium husk, pumpkin pie spice, baking powder and salt. Set aside.
Cream butter (or coconut oil) with the sweetener of choice and continue to cream until light and fluffy (6-8 minutes). Erythritol won't dissolve as sugar does, but you'll notice the butter still be significantly lighter (and if you used coconut oil, it will turn into an oily paste).
Mix in vinegar and the eggs, one at a time, the batter will appear slightly 'broken' (don't worry!).
Add in the dry flour mixture in two parts, alternating with the pumpkin puree.
Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix.
Distribute batter evenly into pan, smoothing out the top with wet fingertips.
Bake for 55 to 70 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 15, and cover with aluminum foil as soon as it begins to turn golden (took a while for me, about minute 40). Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).
Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your pumpkin bread will continue to cook while it cools!