The No Sugar Baker’s Pumpkin Pecan and Chocolate Bread

Ingredients:

2 1/4 Cs. Almond Flour (Don’t use coconut flour)
½ t. salt
1 t. cinnamon
½ t. nutmeg
¾ C. Swerve Granular
1 ¼ t. baking soda
2 beaten eggs
½ C. butter, melted
1 ¼ C canned pumpkin puree (not pie filling)
¾ C. chopped pecans
½ C Lily sugar free dark chocolate chips

Easy Directions:

Blend together: flour, salt, cinnamon, nutmeg, Swerve, and baking soda in large mixing bowl. Add eggs, butter and pumpkin puree continuing to mix until smooth and combined. Add pecans and chocolate chips. Pour into a standard sprayed/greased bread baking pan. Bake at 350 for 30 minutes or until toothpick comes out clean. Let cool. Serve and enjoy.

P.S. I did make a cream cheese frosting with Swerve Confectioners, cream cheese and a tad bit of heavy cream. It was a bit rich for this bread, butter on this treat is delicious!

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...