Halloween is almost upon us and I’m just now getting my Pumpkin Nut Bread recipe out. This is a moist and delicious breakfast or snack bread. My secret ingredient in this to make it really rich-tasting is sugar-free vanilla pudding mix.

I used a combination of flour types to make this. Almond flour alone isn’t sturdy enough, so I reinforced it with gluten flour, DCC All Purpose Flour, and Carbquick Baking Mix. You can use any low carb flour options with this.

If you decide to use coconut flour, remember it expands up to 3 times it’s size, so 1/3 cup of coconut flour can equal 1 cup of the others. You also need to add additional eggs or egg whites when using coconut flour as it will not rise without the help.

If you like your bread really spicy, double the amount in the recipe. I usually add more than it calls for since I like to taste the cinnamon and cloves.

Pumpkin Nut Bread

1/2 cup Almond Flour
2 tablespoons Gluten Flour
1/2 cup All Purpose Low Carb Flour
1/2 cup CarbQuick or similar
1/2 tablespoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cup Sugar Substitute
1/2 cup Vegetable Oil
2 Eggs, large
1 cup Pumpkin Puree
2 tablespoons Sugar-free Vanilla Pudding Mix
1/3 cup Water
2 teaspoons Pumpkin Pie Spice *
1/4 cup chopped Pecans or Walnuts

* If you don’t have Pumpkin Pie Spice, add 1 teaspoon Cinnamon, 1/2 teaspoon Nutmeg, and 1/4 teaspoon Ground Ginger, and 1/4 teaspoon ground Cloves.

Preheat oven to 350 degrees (F.) Spray 4-1/2 x 8-1/2-inch loaf pan with baking spray or cut a piece of parchment to fit the bottom and spray.

Whisk sugar substitute and oil in a large bowl to combine. Whisk in eggs and pumpkin.

In a separate small bowl, combine all the flour, baking powder, baking soda, salt and the seasoning.

Add 1/2 of the flour to the pumpkin mixture and stir to combine. Add 2 tablespoons water and stir. Add the rest of the flour and stir, then add the rest of the water and mix together. Stir in the nuts.

Pour the batter in pan to about 2/3rd full. If you have extra batter, bake in cupcake papers or a greased ramekin. Bake for 50 minutes to 1 hour until it is firm in the middle. (If you’re baking cupcakes or a ramekin, check them at 20 minutes, allow 5 minutes more if they aren’t done and check again.)

Let the bread cool in the pan for about 10 minutes, then turnout on a rack to cool completely. Cooling is important or the cake might crumble easily.

Makes 10 servings, about 3/4-inch slices.

Happy Halloween!

Try these other pumpkin recipes:

     

Pumpkin Cream Cheese Loaf              Pumpkin French Toast

     

Pumpkin Cream Cheese Cupcakes  Pumpkin Cinnamon Rolls

This recipe is a favorite. The only thing I would change is to use Swerve Brown Sugar.  Pumpkin Cheesecake Bars