Ingredients:

  • 2 cups (236g) super-fine almond flour
  • 1/2 cup (115g) unsweetened pumpkin puree
  • 1/2 cup (100g) granulated erythritol
  • 2 large (100g) eggs
  • 1/4 cup (56g) melted unsalted butter
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (3g) cinnamon
  • 1/4 tsp (1g) salt
  • 1 tsp (5ml) vanilla extract
  • 2 oz (56g) softened cream cheese
  • 2 tbsp (24g) powdered sweetener
  • 1 tsp (5ml) heavy cream

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, granulated erythritol, baking soda, pumpkin pie spice, cinnamon, and salt until no clumps remain.
  3. Add the pumpkin puree, melted butter, eggs, and vanilla extract to the dry ingredients. Mix on medium speed or whisk vigorously until the batter is smooth and deep orange.
  4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  5. Bake for 40-45 minutes until the edges pull slightly away from the pan and a toothpick inserted in the center comes out clean.
  6. Allow the bread to cool in the pan for 30 minutes before transferring it to a wire rack to set completely.
  7. Optional: Mix softened cream cheese, powdered sweetener, and heavy cream until smooth, then glaze the cooled loaf.