Made with MsPatticakes Pancake & Baking Mix or Cake/Muffin Mix or Buttery Biscuits Mix. These mixes contain the same ingredients.
Preheat oven to 350. Grease a 9x4 inch bread loaf pan or line with parchment paper.
Beat together until fluffy:
1/2 cup softened (not melted) butter1 cup sweetener of choice.
Add:
1/2 cup pumpkin puree
1/2 cup buttermilk, canned coconut milk or creamy non-dairy milk,
2 tbsp sugar free pancake syrup
2 tsp. pumpkin spice
1 tsp. vanilla extract
Beat all together with butter and sugar mixture.
Whisk 4 eggs together in a medium bowl and add to the batter along with 1 cup low carb flour. Mix again until just combined. Don't overmix.
Fold in another 2 cups sifted low carb flour (which breaks up the lumps) and fold into wet batter until combined.
Pour all into large bread loaf pan.
Spray tinfoil with cooking spray and cover the bread.
Bake 1 hour 10 minutes or until middle is set. Let cool completely before removing. . 4 net carbs/5g protein/128 calories /0 sugar.
Topping (Optional)
Maple Syrup Glaze and Streusel topping below
Cinnamon streusel topping:
- (½ cup) low carb flour blend
- (¼ cup) low carb sweetener granulated
- ½ tsp ground cinnamon
- 3 tablespoons unsalted butter, melted and cooled until warm
Maple syrup glaze:
- (½ cup) powdered/icing sugar
- (1 tbsp) maple syrup
- (1½ tbsp) cream cheese, room temperature
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
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In a small bowl, mix together the powdered/icing sugar, maple syrup, cream cheese and vanilla until you get a smooth icing with no clumps. Tip: You want the glaze to be fairly thick
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Drizzle the glaze over the cooled pumpkin bread, then allow it to set at room temperature for about 15 minutes before slicing and serving.