Low Carb Pumpkin Bread with Cream Cheese Icing | pumpkin bread cream cheese frosting | Baking tips and tricks

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Low Carb Pumpkin Bread with Cream Cheese Icing
Hi Friends,
Thank you for joining me while I make a delicious Low Carb Pumpkin Bread with Cream Cheese icing. I hope you enjoy my video and check out all my other videos. Don’t forget, if you enjoyed the video, please Like, Share, and Subscribe to my channel. You can also turn on notifications to get notified as soon as I post new content.
Please feel free to leave me a comment below. I’d love to hear what you thought of my recipe.

Thank you again for watching and I look forward to our next video.
Instagram: @jennifer_at__home

Low Carb Pumpkin Bread with Cream Cheese Icing RECIPE:

7 oz. canned pumpkin, puree’
4 Lg. eggs, room temperature
1 cup Stevia
1/4 cup (4 Tablespoons), melted butter
1 t. vanilla
1 1/2 t. baking powder
2 t. cinnamon powder
1/4 t. salt
1 1/2 cup almond flour
1/2 cup flax meal, powdered
1 T. psyllium husk powder
1/4 t. cloves, ground
1 1/2 t. ground ginger
1/2 t. nutmeg
1/4 cup, chopped pecans, or walnuts optional
1/4 cup, dark chocolate chips, optional

Preheat oven to 350
Grease an 8″ x 5″ loaf pan
Beat pumpkin, sugar, vanilla, melted butter, well.
Add eggs, one at a time.
In another bowl, add flour, flax seed, baking powder, psyllium husk, and spices. Mix with a whisk.
Add these dry ingredients, gradually to the wet mixture.
Only mix until incorporated.
Spread batter into greased pan, and bake for 40-50 minutes, until toothpick inserted into bread, comes out clean.
Once done, cool in the pan for 10 minutes, then, turn it out onto a plate, and cool for at least 20 minutes. Do not ice until it is completely cool.
Keep this completed bread with frosting in the refrigerator, in an air tight container.

ICING RECIPE: CREAM CHEESE FROSTING:

4 oz. softened cream cheese
2 T. heavy cream
2 T. butter, room temperature
1/2 cup sugar free powdered sugar

Place all of these items in a bowl, and mix well, until completely combined.
Spread over the top of the completely cooled pumpkin bread.
pumpkin bread cream cheese frosting

Hi Friends,
Thank you for joining me while I make a delicious Low Carb Pumpkin Bread with Cream Cheese icing. I hope you enjoy my video and check out all my other videos. Don’t forget, if you enjoyed the video, please Like, Share, and Subscribe to my channel. You can also turn on notifications to get notified as soon as I post new content.
Please feel free to leave me a comment below. I’d love to hear what you thought of my recipe.

Thank you again for watching and I look forward to our next video.
Instagram: @jennifer_at__home

Low Carb Pumpkin Bread with Cream Cheese Icing RECIPE:

7 oz. canned pumpkin, puree’
4 Lg. eggs, room temperature
1 cup Stevia
1/4 cup (4 Tablespoons), melted butter
1 t. vanilla
1 1/2 t. baking powder
2 t. cinnamon powder
1/4 t. salt
1 1/2 cup almond flour
1/2 cup flax meal, powdered
1 T. psyllium husk powder
1/4 t. cloves, ground
1 1/2 t. ground ginger
1/2 t. nutmeg
1/4 cup, chopped pecans, or walnuts optional
1/4 cup, dark chocolate chips, optional

Preheat oven to 350
Grease an 8″ x 5″ loaf pan
Beat pumpkin, sugar, vanilla, melted butter, well.
Add eggs, one at a time.
In another bowl, add flour, flax seed, baking powder, psyllium husk, and spices. Mix with a whisk.
Add these dry ingredients, gradually to the wet mixture.
Only mix until incorporated.
Spread batter into greased pan, and bake for 40-50 minutes, until toothpick inserted into bread, comes out clean.
Once done, cool in the pan for 10 minutes, then, turn it out onto a plate, and cool for at least 20 minutes. Do not ice until it is completely cool.
Keep this completed bread with frosting in the refrigerator, in an air tight container.

ICING RECIPE: CREAM CHEESE FROSTING:

4 oz. softened cream cheese
2 T. heavy cream
2 T. butter, room temperature
1/2 cup sugar free powdered sugar

Place all of these items in a bowl, and mix well, until completely combined.
Spread over the top of the completely cooled pumpkin bread.