Easy Low-carb Pumpkin Bread
This delicious low carb pumpkin bread is made with hazelnut flour, coconut flour and sugar-free chocolate chips. And, it’s also gluten-free and tastes just like traditional pumpkin bread.
Servings 10 slices
Preheat oven to 350ºF. Line a 9x5 baking loaf pan with parchment paper, leaving an overhang on the sides for easy removal when it’s done. Set aside.
In a medium bowl, add all of the wet ingredients and mix well until combined.
Add all the dry ingredients into the wet ingredients mixture and stir well.
Transfer dough to the prepared baking pan. Using a silicone spatula spread the batter evenly.
Sprinkle with some chocolate chips on top and cover the baking loaf pan with foil.
Bake in oven for 45 minutes. Remove the foil and bake for more 5-10 minutes or until center is firm.
Remove it from the oven and let it cool for about 15-20 minutes before removing from the pan.
Lift the pumpkin bread up from the pan and place onto a wire rack to cook even more for 10-15 minutes. The cooling time is important. So don’t skip it.
Before serving top with melted dark chocolate. Then, slice it and enjoy!
If you enjoy baking healthy treats during fall, you'll love all the recipes that we have on our Dessert Section. Take a look and try other recipes too ;-)
Serving: 1/10 | Calories: 220kcal | Carbohydrates: 11g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 57mg | Sodium: 257mg | Potassium: 56mg | Fiber: 3g | Sugar: 2g