This easy Pumpkin Bread mixes up in no time. A wooden spoon and 5 minutes of your time are all it takes to get this delectable fall treat into the oven.
1 cup pumpkin puree
1/3 cup butter melted
1/3 cup cottage cheese
1 tsp vanilla
1 tsp molasses ***
1 cup almond flour
1/2 cup coconut flour
1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
2 tsp cinnamon
1 tbsp baking powder
2/3 cup pecans divided
2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener, optional (to use for a glaze)
Preheat the oven to 350. Line a standard 9-inch loaf pan with parchment paper and spray with cooking spray.
Add all the ingredients, besides the pecans, into a large bowl. Stir until smooth. Stir in 1/3 cup pecans. Pour into the prepared loaf pan. Spread evenly. Top with the remaining pecans.
Bake for 50-55 minutes until golden and no longer jiggly. The center should feel firm to the touch. Cover with foil for the last 20 minutes if necessary so the pecans do not burn.
Melt the sweetener in a small saucepan over low. Drizzle on top of the pecan pumpkin bread.
*** I get a lot of comments from my low carb readers on the use of molasses. I use it for flavor, not sweetness. One teaspoon of molasses has 5 grams of carbs. This recipe uses 1 tsp divided by 12 servings. That is less than .5 grams of carbs from the molasses. If you prefer you can just omit it.
Notes on Sweeteners:
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
Substitutions will work in most recipes. They may not work in candies, such as caramel.