Low Carb Pumpkin Bread with Cream Cheese Frosting
Low carb pumpkin bread offers a treat perfect for the comfort of the season, highlighted with the sweetness of a cream cheese frosting.
Ingredients
- 1 ½ cup almond flour
- ½ cup coconut flour
- 1 cup pumpkin puree
- ½ cup Swerve brown sugar
- 3 eggs
- 1½ tsp pumpkin pie spice
- 1 tbsp apple cider vinegar
- 3 tsp baking powder
- 2 tsp baking soda
- ½ tsp xanthan gum
- 2 tsp vanilla
Cream Cheese Frosting
- 2 oz cream cheese softened
- 2 tbsp butter softened
- ½ tsp vanilla
- ½ cup Swerve confectioners sweetener
Instructions
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Preheat oven to 325°F. Grease loaf pan and set aside.
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In a medium bowl combine flours, baking powder, baking soda, xanthan gum, and pumpkin pie spice.
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Mix in Swerve brown sugar, eggs, pumpkin, and vanilla. Finally mix in the vinegar and quickly add batter to the loaf pan. Bake for 45 min. Cover bread with foil to prevent the top from getting too dark and bake for an additional 30 minutes or until a toothpick comes out clean. Cool in the pan on a cooling rack.
Cream Cheese Frosting
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In a medium bowl, using a mixer at medium speed, cream the cream cheese, butter, and vanilla. Once mixed, gradually add Swerve confectioners sweetener, and mix on medium until fully combined.
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Once pumpkin bread is cooled frost with cream cheese frosting. For a smoother frosting, place frosting in the microwave for 5 second increments until smooth but not too thin.
Recipe Notes
Each slice is extremely filling. I prefer a thicker slice of pumpkin bread, but if you want to cut the carbs down or make the bread last longer I recommend slicing the bread into 8 thick slices, then cutting each slice in half. This results in more thicker slices so you can fully appreciate the frosting and get a good bite, but only half the carbs of a full slice. Plus, if it's like my house, this pumpkin bread goes fast! Everyone loves it. Thinner slices also just don't seem to have the same substance and are often a disappointment to me.