A deliciously moist Pumpkin Bread.
I love Pumpkin Bread in the Fall. This Bread is rich and moist. The Chocolate Chips added in this recipe, are a real treat. My husband likes to eat this as a dessert with a dollop of Whipped Cream on top. Whatever time of day you chose to serve this Bread, it won’t last long! You may want to make two loaves and slice up the second Loaf, then wrap and freeze for individual servings, that you can have on hand.
LOW CARB CHOCOLATE CHIP PUMPKIN BREAD
Ingredients:
- 1 Cup 100% Pure Pumpkin Puree
- 1 Cup 60% Cacao Bittersweet Chocolate Chips
- 1 Stick Unsalted Butter, melted
- 4 Large Eggs
- 3 Packets Stevita Extra Sweet
- 2 & 1/4 Cups Blanched Almond Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Cloves
- 1/2 Tablespoon Ground Cinnamon
Directions:
1. Line a 9.25 x 5.25 loaf pan with parchment paper, just in the center with an overhang. This will make it easy to remove this Bread from the pan when it has cooled. Spray the pan with nonstick baking spray as well. Set aside.
2. Preheat the oven to 350 degrees.
3. In a medium size bowl, stir together the Almond Flour, Baking Soda, Nutmeg, Ginger, Cloves and Cinnamon using a fork. Set aside.
4. In a large mixing bowl combine the Pumpkin Puree and the Eggs using a handheld mixer. Next add in the Melted Butter (be sure the Melted Butter is cooled or else you will get scrambled eggs!) Mix until well combined. Slowly add in the dry ingredients while mixing on low speed. Mix until everything comes together, creating a batter.
5. Fold in the Chocolate Chips.
6. Pour the Batter into the prepared pan. Spread the Batter out evenly.
7. Bake the Pumpkin Bread in the preheated oven for 40-50 minutes. Look for the sides to be golden brown and when a toothpick or wooden skewer is inserted in the middle and comes out clean, the Bread is done.
8. When the Bread is done, remove the pan from the oven and allow the Pumpkin Bread to cool completely before lifting it out of the pan.
9. Slice the Pumpkin Bread in 1/2″ to 3/4″ slices, depending on your preference.
Recipe by: Low Carb Livin’
*Net Carbs is not officially recognized or agreed upon by nutrition experts. It is not possible to calculate net carbs with complete precision therefore I do not give a carb count for my recipes. My recipes are labeled low carb because I use low carb ingredients. My recipes can be put in an online Carb calculator but consider the results to be an estimate*
