Pumpkin Bread with Cinnamon Cream Cheese Frosting
Approximate Carbohydrates per serving: 17
Equipment
- Food processor or large bowl
- Rubber spatula
- Parchment paper
- Bread pan
- Measuring cups and spoons
- Cooking spray or butter
Ingredients
- 2 Cups Almond flour I use super fine flour or pulse for 10 seconds in food processor
- 1 Tbsp Baking powder I know it seems like a lot, but it works well!
- 1 Tsp Baking soda
- 2 Tsp Cinnamon divided
- ½ Tsp Ground nutmeg
- ½ Tsp Ground cloves
- 1 Tsp Salt
- ¼ Cup Brown sugar Sweetener of Choice I use Swerve, plus 1 tsp for topping
- 2 Tsp Liquid Sweetener of Choice I use Liquid Vanilla Stevia
- 1 Tsp Pure vanilla
- 2 Large Eggs
- 1 Cup Canned pureed pumpkin
- 1 Tsp Pumpkin seeds for topping
Cream Cheese Frosting
- 8 Ounce Softened cream cheese
- ¼ Cup Powdered sweetener of choice I use Swerve
- 1 Tsp Pumpkin seeds I use slightly salted organic
- 1 Tsp Pure vanilla
Instructions
- Gather all "tools for the trade" to save time. Set oven to 325F.
- Line bread pan with parchment paper by overlapping the sides for easy removal of the bread. Use Cooking Spray or butter on top and under the paper as you fit it to the bottom of the pan.
- Mix all dry ingredients in food processor.
- Add liquid sweetener, vanilla, eggs and pumpkin.
- Mix until you have a creamy consistency.
- Pour mixture into the bread pan. Bake in the center of the oven for one hour. Check for doneness by inserting a toothpick in the center that should come out dry.
- Let cool completely in pan before frosting.
Cream Cheese Frosting
- In food processor or bowl, mix all the frosting ingredients until creamy. Lift cooled bread with parchment paper from pan to a flat surface to frost.
Toppings
- Sprinkle with remaining tsp of cinnamon and brown sugar. Top with pumpkin seeds.
- Slice and enjoy with your favorite hot tea or coffee!
