It’s Pumpkin Spice season! I wanted to take some snacks to work, and we were talking pumpkin, but there’s some folks who needed something that wasn’t all sugary and flour… and I have been meaning to do some gluten-free baking recipes for the blog for other reasons. So this hits both buttons: gluten-free, low-carb, and bonus! It’s really tasty. You could feed this to anyone and they wouldn’t know it was ‘special’ or ‘diet’.
With no further ado, the recipe!
Preheat oven to 350F
Line, and grease, a loaf pan with parchment paper and butter (belt and suspenders, I know, but it seemed like a good idea)
In a large mixing bowl, or your stand mixer, combine:
- 1 c. pumpkin puree
- 2 tsp pumpkin pie spice
- 4 large eggs
- 1/2 tsp salt
- 2 tsp baking powder
- 3/4 c baking splenda
- 1/3 c melted butter or coconut oil
Beat until completely combined, and give it a little time to let the spices wake up in the moisture, then mix in:
- 2 c almond flour
- 1/2 c coconut flour
Scrape the batter, which will be quite thick, into the loaf pan and smooth out. Sprinkle sliced almonds, or better yet, pumpkin seeds! on the top and press in gently. Bake for about 55 min or until a wooden tester comes out clean. Remove to cooling rack. Will slice best when cool.
I was quite pleased at how well this holds together. I was making regular pumpkin bread in muffin tins, or I would have put this in cupcake liners, but it wasn’t necessary. Sectioned into half-slices for snacking, it’s easy to pick up and not worry about it falling to pieces. Also, that half-slice is a substantial snack with the nuts and eggs in here. The pumpkin flavor comes through beautifully, as do the spices, but they aren’t overwhelming. I might add a little extra ginger next time, but that’s me!
These have roughly 4g net carbs per serving, not counting the fiber. Cool little recipe analyzer here, check it out.