Low Carb (Gluten & Sugar Free) Mini Frosted Pumpkin Bread Loaves (With Dairy free Option)

Delicious & Light Mini Frosted Loaves

 Ingredients:

coconut oil cooking spray

3 six inch loaf pans*

parchment paper

1 3/4 cups ultra fine almond flour

1/3 cup Lakanto Baking Sweetener**

1/4 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

4 large room temperature eggs

3/4 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon pure vanilla extract

3 tablespoons melted coconut oil or butter (melted, but not hot)***

Frosting:***

1 cup Lakanto Powdered Sugar substitute

1/4 cup unsweetened Greek yogurt****

1/4 cup butter, at room temperature****

water or cream to thin, if desired

Method:

Preheat oven to 350*. Lightly spray the bottom of the loaf pans with the coconut oil spray. Line the bottom of each pan with a strip of parchment paper. Spray the sides of the pans and the top of the parchment paper with additional coconut oil.  Place the loaf pans on a baking sheet with sides. (leave space between the pans.) Set aside.

Prepared loaf pans

Sift the flour, Baking sweetener, salt, baking soda and spices into a large bowl and set aside. 

In a separate bowl, whisk together the eggs, pumpkin, vanilla and coconut oil. Make a "well" (indentation) in the center of the dry ingredients. Pour the liquid ingredients into the well and stir just until everything is well combined into a smooth, and thick batter. Divide the batter evenly between the loaf pans. Bake on the center rack of the oven for 25 minutes, or until a toothpick inserted in the center comes out clean.

Place on a rack to cool. Beat together the powdered sweetener, yogurt and butter. If the frosting is too thick, add 1 or two tablespoons of water, or cream, to make it spreadable. After the loaves have cooled for one hour, remove from the pans and spread 1/3 of the frosting on top of each loaf. Place the loaves in the refrigerator for one hour, or more, to finish cooling and to set the frosting. Slice each loaf into six equal portions.  Store in an airtight container in the refrigerator. Makes 18 servings.

*One standard loaf pan may be used instead of the 3 mini pans. If making one loaf, in crease the baking time to 45 to 55 minutes. Watch to make certain that the top does not become burnt and very loosely cover with a sheet of aluminum foil, if the top is fully browned, but the center needs to bake longer. 

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture. (If you are not following a sugar free diet, you may use regular sugar.)

***For dairy free pumpkin bread, use melted coconut oil and omit the frosting.

****Instead of the yogurt and butter, if desired, you may use 4 ounces of cream cheese.

Nutritional info per serving (one slice of 18) dairy free, without frosting, approximately: 104 calories ~ 8.7 grams fat ~ 3.45 grams carbs ~ 1.6 grams net carbs ~ 3.85 grams protein

Nutritional info per serving (one slice of 18) with yogurt & butter frosting, approximately: 128.75 calories ~ 11.4 grams fat ~ 3.56 grams carbs ~ 1.78 grams net carbs ~ 4.2 grams protein

Note: I created this recipe for my Auntie, because she was craving pumpkin bread, but wanted something healthy that didn't include white flour, shortening and a lot of sugar. I served this light and delicious bread for dessert and for the following days, she and my uncle enjoyed the remaining guilt free slices for breakfast!