Low Carb & Super Delicious Pumpkin Bread

If you are over baking banana bread like me and you want to bake something that tastes like fall AND is low carb then you must bake this super easy and absolutely delicious low carb pumpkin bread. 

One of my bestest ( yes bestest ) girlfriends Stef sent me home with a loaf last week and Kevin and I LOVED it. And the funny thing is Kevin doesn't even like pumpkin desserts but he totally enjoyed it. She is amazing and shared the recipe with me and of course, I need to pay it forward to you!

When you bake it I recommend whipping up an extra loaf so you can share with friends and family! Trust me not only will you help their sweet tooth but you will be an awesome encourager of a low carb healthy lifestyle! 

Best Low Carb/ Keto Pumpkin Bread Ever 

Ingredients: 

5 eggs

1/2 cup melted coconut oil

2 Tablespoons butter

1 cup pumpkin puree

4 teaspoons pumpkin pie spice

1 1/2 cup Lakanto powdered monk fruit

10 Tablespoons coconut flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

For the icing: 

4 Tablespoons Lakanto powdered monk fruit 

1 teaspoon melted butter

2 teaspoons heavy whipping cream

Directions: 

Preheat oven to 350 degrees and grease a standard loaf pan with parchment paper. 

1. Melt the butter and coconut oil. 

2. Beat the eggs, powdered monk fruit, pumpkin puree, pumpkin pie spice, and vanilla until combined. 

3. Add the melted coconut oil and butter to the mixture slowly. 

4. In another bowl combine the coconut flour, salt and baking powder. 

5. Add the flour mixture to the other ingredients and mix well. 

6. Pour into the loaf pan. 

7. Bake approximately 1 hour & 15 minutes to 1 hour & 25 minutes. At the 40 minute mark, I recommend covering the bread with aluminum foil to prevent the top from getting too brown. To test doneness insert a knife into the middle of the loaf. If it comes out clean it is done baking. If not, bake a few minutes more and check again. Once the bread is finished baking remove from the oven and allow it to cool in the pan for 10 minutes. Then place on a cooling rack before icing or slicing. 

For the icing melt, the butter then add the powdered monk fruit. Pour the heavy whipping cream over the mixture and stir until it thins out. If it is too thick still you can add a little more cream. 

Drizzle the icing over the warm bread. 

Enjoy!