Pumpkin Bread (with video)

Today I will share a recipe I found for pumpkin bread. It was perfectly spiced, and had just the right amount of pumpkin flavor! I found this recipe here: https://copykat.com/starbucks-pumpkin-bread/#wprm-recipe-container-23885, if you want to see the original.

I under baked this bread a little bit on accident; when I sliced into it, there was a one-inch blob of mush in the center of my slice. At first I was disappointed, because it wasn’t fully cooked, but then I tried it. The under-baked part was delicious. It reminded me of pumpkin pie filling!

In the ingredients and directions, I did add a tweak here and there to make it low carb. I made the flour a mixture of almond and regular, and the sugar a combonation of fake sugar and real. If you want the original recipe, click the link at the beginning of the post.

Ingredients

1/2 cup all-purpose flour

1 cup almond flour

1/3 cup sugar

2/3 cup sugar substitute (I used Sola*)

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon clove

** if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the spices mentioned here

2 eggs beaten

1 cup pumpkin puree

1/2 cup vegetable oil (do not use olive or peanut oil)

1/2 teaspoon vanilla extract

1/3 cup roasted and salted pumpkin seeds (optional)

Preheat oven to 350 degrees.

In a large bowl mix together all of the dry ingredients; flour, almond flour, sugars, salt, baking soda, and spices. In a smaller bowl mix together the 2 beaten eggs, the oil, pumpkin puree, and the vanilla. 

Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture. Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of the bread. Bake for 50 – 60 minutes, until a toothpick comes out clean when poked in the center of the loaf. 

Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack. The bread cuts best when allowed to cool completely.

*Link for Sola low calorie sweetener: https://www.amazon.com/Sola-Calorie-Sweetener-16oz-Pouch/dp/B07KQFG565/ref=sr_1_3?crid=1XHDGWW7ADJ3X&dchild=1&keywords=sola+sweetener&qid=1597615512&sprefix=sola+swee%2Caps%2C222&sr=8-3