Savoring with Saba
Mini Pumpkin Loaves
Fall is here! It's only right that I share a pumpkin-related recipe. After all, it is the flavor of the season. So, I'm showing you how to make pumpkin bread.
Most people think that if you're going low carb or keto, you can't enjoy bread. This is absolutely not true. There are tons of keto/low carb bread recipes that look and taste like traditional bread. And this recipe is no exception.
This pumpkin bread recipe gives you the warm pumpkin spice flavor without all the carbs! It's an easy prep recipe that'll definitely be one of your favorite recipes of the season! Instead of a traditional loaf pan, I tried a new mini loaf pan I recently purchased. I loved using this pan since the cavities are the perfect shape and size. If you're looking to share the bread with others, this pan is a great option.
Check out the recipe video, ingredients, and instructions below! Don't forget to share you thoughts and heart this recipe.
2 cups almond flour
1/2 teaspoon kosher salt
1/2 teaspoon pumpkin spice
1/2 cup sweetener (Granulated Lakanto)
1 teaspoon baking soda
2 large eggs (beaten)
1/4 cup melted butter
1 cup pumpkin puree
Preheat oven to 350F. Grease loaf pan with butter or cooking spray.
In a large bowl, combine the almond flour, salt, pumpkin spice, sweetener and baking soda.
Now add in the eggs, melted butter and pumpkin puree and mix well.
Pour batter into greased loaf pan and bake in the oven for 45 minutes or until a toothpick comes out clean.
Let cool before serving.