Well…we nailed it. I’m sorry for humbly boasting, but it’s just a fact; Sam nailed it! Step aside Starbucks, Great harvest and cafe’s and bakeries everywhere – there is a new standard for the greatest Pumpkin Bread of all time. Best part is we are sharing the secrets with you!
I have mentioned in our posts before that Utah, where we are from is pretty much the capital of baked things and especially when those include Pumpkin. So naturally as the fall weather gets upon us I start craving Pumkin -iey tasting goodies. As my wife understands my particular cravings she set out to make this delicious Pumpkin Bread.
What makes our bread so spectacular is the use of Psyllium Husk. We have found lately that we prefer to use this instead of Flax meal in baked goods. It gives the product a proper texture and moisture content. We hope that you guys give this one a try! Happy Baking!
2 cups blanched almond flour
1/2 cup coconut flour
3/4 cup Lakanto Golden Monk Fruit Sweetener
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons psyllium husk
1/2 teaspoon sea salt
3/4 cup 100% pure pumpkin
1 teaspoon ground cinnamon
1/4 cup hemp seeds
1/3 cup coconut oil
4 large eggs
Preheat your oven to 350 degrees Farenheit.
In a large bowl combine the almond flour, coconut flour, Lakanto sweetener, baking powder, baking soda, pumpkin spice, psyllium husk, cinnamon and salt. Give your dry ingredients a good stir.
Next we are adding the 100% pumpkin, coconut oil, hemp seeds and 4 large eggs. With a hand mixer, mix the ingredients till it forms a smooth batter.
Grease a bread loaf pan with oil and line with parchment. Scoop your pumpkin bread batter into the loaf pan. Using a tapping motion, tap the now filled bread pan on the counter to remove any air bubbles.
Place loaf pan in the oven @ 350 degrees Fahrenheit and bake for 50 to 60 min. When done you should be able to insert a knife and pull it out clean. Look for a nice golden brown top.
After baking pull out of the oven and let cool completely.
Servings Per Batch: 12
Calories Per Serving: 220
Total Fat: 14.3g | Net Carbs: 6.5g | Protein: 7.6