Keep reading to get my low carb healthy pumpkin bread recipe just below!
Today’s recipe is one that is sure to fill your house with the yummiest fall scent. There is nothing more comforting than having that cinnamon spice aroma wafting through your home!
This recipe calls for baking your bread in loaf pans, but today I decided to bake my bread into muffins! This makes them easier to enjoy on the go, plus I can pack them as a snack for the boys to take to school. In fact, if you want to know more about what I pack the boys for lunch, and how I make sure they are getting balanced and nutritious meals each day, be sure to check out my Kid Friendly Meal Planning eBook HERE!
I also love to wrap these up in a cute container or holiday baggie with some ribbon as a sweet gift for the boys’ teachers! You could even attach the recipe on an index card to finish off the gift!
Anytime I bake, I love getting the boys involved. And they love it too! In the end, the mess we make is worth it for all of the sweet memories that are created. It’s also a great way to encourage them to try new recipes you make. Plus, I love to get the boys involved with counting, pouring, and stirring!
This recipe is a no-fail fall recipe, I know you’re going to love it! Here it is!
Low Carb Healthy Pumpkin Bread Recipe:
Pumpkin Bread
Ingredients
- 3 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1 1/2 cups NOW Foods monk fruit sugar
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp nutmeg
- 2 tsp cinnamon
- 2 tsp allspice
- 1 cup applesauce
- 4 eggs
- 2/3 cup water
Instructions
- Mix all ingredients together.
- Bake in two greased loaf pans at 350 degrees for one hour.
I’m including more of my favorite recipes with you at the bottom of this post, don’t miss them!
If you make this recipe with your kiddos, be sure to share in on Instagram and tag me so I can see! And as always, I included the macros just below! Happy baking!
Macros:
Calories: 86
Fat: 1.1 g
Carbs: 16.1 g
Protein: 3 g
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