Pumpkin Bread – Lo Carb Style

As per usual, the mainstays of my recipe include lots of eggs, Lakanto MonkFruit, and finely ground Almond flour. This recipe also requires Xanthen gum, which helps so much with our texture.

My favorite brands
This particular recipe has no nuts, no raisins or craisens. This is a LOW CARB Pumpkin bread. If you really want raisens in your bread, you will be seriously increasing the carb count. A cup of pecans or walnuts, chopped fine, would still be considered Keto, however, and increase your fiber intake.

For those of you who are just joining me, I am determined to lead a low carb lifestyle, without giving up my favorite foods. So I am modifying some of my favorite comfort foods (generally cookies, cake, sweet breads, lol) to be more Keto friendly.

These are fresh out of the oven,
I can almost smell it from here!!

The main caveat or takeaway is to remember that Keto Style baked goods need to be eaten quickly, as they will sink, and three days later, you won’t be interested in eating it any more.

See the texture on this slice, looks just like “normal” pumpkin bread, doesn’t it?! But for now, slather on the butter or cream cheese and enjoy!

Recipe:
6 eggs
2/3 cup butter flavored Crisco or coconut oil
1 cup Monk Fruit
1 cup Golden Monk Fruit
2/3 cup granulated sugar
1 can (16 oz) packed pumpkin
1/2 cup water
2 tsps baking soda
1-1/2 tsp salt
1/2 tsp baking powder
One Tbsp Xanthen Gum,
1 tsp cinnamon
1 tsp cloves
2 cups almond flour
1-1/3cups all purpose flour

Heat oven to 350°. Grease pans (9×5”), mix shortening, sweeteners, leavening, salt and spices. Add in pumpkin. Blend until smooth. Add water, and flour, almond flour, one cup at a time, and mix until smooth. Pour evenly into two pans and bake for 70 minutes at 350°. You can cut it after 20-30 minutes.

Remember to share!
Each loaf has about 13 slices, and each slice has about 25gms carbs each.
So, low carb, but not NO carb.
Be careful, it’s delicious!!

Semi-Low Carb “Bishops Bread”

My husbands Aunt Charlene passed this recipe down to her nieces and nephews, and most likely she got this from her own mother, Elizabeth Whitmore Lind. It originally called for bananas, maraschino cherries, chocolate chips and pecans, but since I am modifying it (to be lower in carbohydrates), I decided to add some raisins too! Of course the addition of raisins doesn’t help my carb count, and the maraschino cherries do not either, so for a very low carb quick bread, I would suggest eliminating both of those. I keep looking for reduced-sugar raisins and cherries, but so far have yet to find any.

So here is the recipe:

6 very ripe bananas mashed well
3 medium or 2 extra large eggs
1 cup Lakanto Monk Fruit (regular)
1 cup Lakanto golden Monk Fruit
2/3 cups sour milk, buttermilk, or sour cream
7 teaspoons baking powder
2 teaspoons kosher salt
1/3 cup oil
10oz sugar-free chocolate chips (I use Hershey’s)
1 cup coarsely chopped pecans
1 cup (drained) chopped maraschino cherries
1 cup raisins
1-1/2 teaspoons xanthan gum
2-1/2 cups all purpose flour (I prefer King Arthur brand, simply because it is not GMO, but you can use any all-purpose flour you like)
2-1/2 cups almond flour

Mix the bananas, eggs, milk, oil, and monk fruit well, until smooth. Add in the rest of the dry ingredients, starting with the salt and baking powder, again mixing in well. Add in the 2-1/2 cups all purpose flour, 1/2 cup at a time, then add in 1-1/2 teaspoons Xanthin Gum, and mix well. Next add the 2-1/2 cups almond flour, 1/2 cup at a time. when all is incorporated, you can either add the nuts, chocolate and fruit by hand (easiest) or you can mix with a paddle blade. It will be very thick.

Pour into 2 well greased 9×5 loaf pans, and bake about 75 minutes at 350°. Test the center with a toothpick, to make sure the center is done. Let cool completely before cutting.

So you will have a lower carbohydrate Bishops bread, but not carb-free – which makes it easier to stick to the diet sometimes, no?