Fall is here, and pumpkin season with it. Here's a crowd-pleaser you can make a little different to keep blood sugar well managed! Try this low-carb pumpkin bread recipe.
Pumpkin bread is so good that it can be hard to stop at one slice. With a traditional pumpkin bread recipe, that's a lot of carbohydrates to manage, especially if you live with diabetes. But, there is a good way to reduce carbohydrates and blood sugar impact. Try this one out and see if it stacks up to the recipe you're used to.
- 7.5 oz pumpkin puree (half of a 15oz can)
- 4 large eggs
- 1 cup sugar substitute (Splenda works great)
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1½ cups almond flour
- ½ cup flax meal
- 1 TBSP ground chia seeds
- ¼ tsp ground cloves
- 1½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ cup chopped pecans
Important prep notes:
Take the eggs and butter out of the fridge a couple of hours ahead of time so they can warm to room temperature.
Re-grind your flax meal to make sure it is very finely ground (this can be done in a blender).
Lightly whisk the eggs in a bowl until well mixed.
Add all the dry ingredients together in a bowl and mix. This way you can be ready to just pour in the dry ingredients together rather than one at a time.
- Preheat oven to 350°F.
- Grease an 8x5" loaf pan (or, use parchment paper to prevent sticking).
- Blend the pumpkin puree, sugar substitute, melted butter and vanilla with an electric mixer.
- Add in the eggs and beat until fully mixed.
- Add the dry ingredients to the wet mix.
- Pour the batter into the loaf pan.
- Bake for 35 minutes. Use a toothpick to make sure it is cooked through (insert into the middle and see if it comes out clean).
- When it is cooled through, remove from the oven and let the pumpkin bread sit for 20 minutes before removing from the pan.
Loaves can be refrigerated up to 5 days or frozen for 3 weeks. If you slice the loaf into 12 pieces (1 serving per slice) you'll have about 3 net carbs per serving! Here's how the nutritional information breaks down: