Super Moist Pumpkin Bread

I’ve been craving pumpkin bread lately. I’m not sure why, as the whole pumpkin-flavored-everything phase is pretty annoying to me. Sometimes, though, the traditional is better than the eclectic.

This pumpkin bread is super moist and delicious. It’s sweet, but not intoxicatingly so. I dusted the top with powdered Swerve, but you could potentially make a cream cheese glaze or just leave it as-is.

I incorporated whey protein into this recipe and I’m loving the way it affects my recipes. I’ll likely continue to use it, and Jay Robb’s variety is awesome.

Super Moist Pumpkin Bread

Ingredients:

  • 1 C almond flour
  • 2 T coconut flour
  • 2 T arrowroot or tapioca flour
  • 1/2 C vanilla or unflavored whey protein powder (I use Jay Robb)
  • 1/2 C sweetener (I used xylitol)
  • 1/4 C brown sugar substitute (I used Ideal Brown)*
  • 3 eggs, slightly beaten
  • 15 oz. pure pumpkin (one small can)
  • 3 T  avocado oil or melted coconut oil
  • 1/2 C water
  • 3/4 tsp. vanilla extract
  • 1/2 tsp. salt
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. apple cider vinegar
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/8 tsp. ground cloves
Directions:
1. Preheat oven to 325 degrees F.
2. In a large bowl, beat together oil, sweeteners, pumpkin, vanilla, salt, baking powder, baking soda, cinnamon, ginger and cloves until creamy.
3. Add in eggs and beat until incorporated and smooth.
4. Add in almond flour, coconut flour and whey protein powder and mix by hand until moist. Beat for an additional minute until thick but smooth.
5. Stir in water and apple cider vinegar to thin out batter so that it’s just pourable.
6. Grease a 9 x 5 loaf pan and pour in batter. Smooth batter with the back of a spoon or spatula so that it’s evenly distributed. (You can use a different size pan, but it may affect baking time.)
7. Bake on the middle rack at 325 degrees for 55-65 minutes. Insert a toothpick into the center, and when it comes out clean, it’s done.
8. Allow to cool slightly, then remove the loaf onto a cooling rack. Cool a bit more, then serve.
*You may substitute an additional 1/4 C white sweetener + 1 tsp. blackstrap molasses for brown sugar*
 
 
Nutrition (1/10th of recipe): 160 calories, 8 g carbs, 4 g fiber (4 g net carbs), 12 g fat, 9 g protein

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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