Tag Archives: brown sugar substitute

Breads, Recipes

If it’s Halloween, it must be Pumpkin Bread

Image: Pumpkin Loaf

I can’t believe I haven’t published a pumpkin bread recipe since pumpkin is one of my all-time-favorite flavors. This recipe is so delicious and really easy. The cream cheese adds flavor and texture to the loaf. I seldom specify a low carb flour, but in this case, I do recommend using Dixie Carb Counters All Purpose Flour to make a wonderful bread loaf. It will still turn out well using other flour replacements, such as almond flour, soy flour, or coconut flour, but not textured as beautifully.

Note if you use coconut flour, halve the amount it is replacing (1 cup of flour = 1/2 cup of coconut flour) and add two eggs or two egg whites since the rise will come from the eggs. Of course, other flour choices might change the net carb count.

Pumpkin Cream Cheese Loaf

4 ounces Cream Cheese, softened
1/4 cup Butter
1 Sugar Substitute
1/4 cup LC Foods Sweet Brown or more sugar substitute
2 tablespoons Swerve Brown sugar blend
2 Eggs
1 cup canned Pumpkin
1 1/4 cup DCC All-Purpose Flour or other low-carb flour
1/2 cups Almond Flour
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Pumpkin Pie Spice
1/2 cup chopped Pecans or Walnuts

Preheat oven to 350 degrees (F). Prepare a 9x5x3-inch loaf pan. I prefer using a layer of parchment paper on the bottom to prevent sticking, then spray with cooking spray over the bottom and up the sides.

In a large bowl, add the cream cheese, butter, sugar, brown sugar, and Sweet Brown (if you are using) in mixing bowl. Beat until creamed together. Beat in eggs, adding one at a time, then add the pumpkin.

In another bowl, mix the flour, soda, baking powder, salt, and spices. Whisk until mixed. Pour the dry ingredients into the egg and cream cheese mixture and stir together until the flour is mixed in and evenly moistened, but don’t over mix. Stir in the nuts. Spoon into the loaf pan and spread it evenly.

Bake for 60 to 70 minutes until a toothpick inserted in the middle comes out clean. Remove and cool for 10 minutes, then remove from the pan. If the sides are stuck, use a plastic knife or thin blade to go around the edges of the pan, then invert over a plate. Let cool on a rack.

Makes 12 slices.

Image: Nutrition Info for Pumpkin Loaf

Breads, Desserts, Recipes

Goes with Coffee: Apple and Pecan Muffins with Streusel

Photo: Apple Muffins

I had an apple that needed using so I decided to try this delicious-sounding recipe from AllRecipes.com user NMARIEA, but I adapted it to a low carb version. The result is delectable, especially when heated up before eating. It works well for a quick breakfast and also for a light dessert.

I put a light streusel topping made with almond flour and brown sugar mix on top, just enough to give it a little sweetness. For the flour, I used a combination of different brands, such as Carbolose, Bakesquick, and Carbquick in it. Each one has a different texture and taste so together, you get a nice mixture.

Apple and Pecan Muffins with Cinnamon Streusel

1 cup Low Carb Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 cup Butter, softened
1/2 cup white Sugar Substitute
1 Egg
1 Egg White
1 teaspoon Vanilla or Almond Extract
1 teaspoon Cinnamon
3/4 cup chopped Apples
1/3 cup Pecans pieces

Topping
1 tablespoon Brown Sugar Substitute
1 tablespoon Almond Flour
1/4 teaspoon Ground Cinnamon
1/2 tablespoon Butter

Preheat oven to 375 degrees (F.) Prepare 10 muffin tins by spraying them with cooking spray or put paper liners and spray those.

In a large bowl, add the butter and sugar substitute and mix together until creamy. Add the egg, egg white, vanilla or almond extract and cinnamon. Mix until combined.

In a smaller bowl, mix the flour, salt, baking powder, and baking soda together. Mix into the butter and egg in small batches until combined. This will be a fairly stiff dough. Stir in the apples and pecans.

Put about two tablespoons of the dough in each muffin cup. Because of the apples, they will nearly fill the cup.

In a small bowl, put in the brown sugar substitute (I used the Splenda Brown Sugar Blend, or you could use Sweet Brown from LC Foods and add a little more butter.) Add butter and 1/4 teaspoon of cinnamon. Cut together until it is crumbly. Sprinkle a little over the top of each muffin.

Bake 11 to 14 minutes. Use a toothpick to test if they are done. Let sit for about 5 minutes, then move to a cooling rack.

Makes ten average-sized muffins.