Sugar-free pumpkin bread

Ingredients for Sugar-free Pumpkin Bread

• 1 ½ cups organic blanched almond flour
• 4 free-range eggs
• ¾ cup of organic pumpkin puree
• ¼ cupsunflower oil
• ½ cup ofnatural sweetener with monk fruit
• 1 teaspoon aluminum-free baking powder
• 3 teaspoons ground cinnamon
• ¼ tsp. ground ginger root
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground organic cloves
• Pinch of salt
• 2 tablespoons raw pumpkin seeds

Procedure for Sugar-free pumpkin bread

• Preheat oven to 350°F.
• Line a 5" x 9" rectangular baking pan with parchment paper.
• In a large bowl, combine all ingredients except raw pumpkin seeds.
• Using a hand mixer, stir until smooth and runny.
• Pour the pumpkin bread mixture into the rectangular tin and place in the oven.
• Bake for 50 to 60 minutes*, sprinkling with pumpkin seeds halfway through.
• *Pumpkin bread is ready when a toothpick inserted in the center comes out dry.

Note from the naturopath

The large amount of cinnamon in this recipe promotes glycemic stability. What's more, the natural sweetener gives a nice sweet taste without adding carbohydrates, just like the almond flour.  

Get pumpkinin'!

About the author

Naturopaths of La Boite à Grains

Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

Original article written by Véronique Cousineau, Naturopath