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▢2 cups low carb baking blend (1 cup almond flour, 1 cup coconut flour)
▢2-3 teaspoons pumpkin pie spice
▢1 tablespoon baking powder
▢1/2 teaspoon salt
▢1 cup pumpkin puree 1/2 can
▢4 large eggs
▢1/2 cup cottage cheese mashed with a fork
▢1/3 cup melted butter
▢1/2 -1 cup low carb sweetener blend like Swerve or Stevia
▢1 teaspoon vinegar white wine vinegar OR apple cider vinegar work best
▢2 oz cream cheese
▢powdered low carb sweetener to taste
▢maple extract for the frosting to taste
Prep: Preheat oven to 360°F and line a 4×8 inch loaf pan.
Combine dry ingredients: Place baking blend, pumpkin spice, baking powder and salt in a medium mixing bowl and stir to combine well.
Make low carb pumpkin bread batter: Add the remaining ingredients to the bowl and stir until you get a thick, even batter.
Bake pumpkin bread: Evenly spread the batter in the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted comes out clean. Tent with aluminum foil after 30 minutes if the bread is getting too dark.
Cool pumpkin bread: Cool the bread on a cooling rack in the pan for 10 minutes, then remove from the pan to cool completely. Combine frosting ingredients and frost the bread, if desired.