EASY PUMPKIN BREAD

🎃 Easy Pumpkin Bread (Gluten-Free, Low Glycemic) by Dr. Cindy Tanzar

Nothing says comfort like a warm slice of pumpkin bread fresh from the oven. This Easy Pumpkin Bread by Dr. Cindy Tanzar is a no-fuss, naturally gluten-free recipe that fits beautifully into a wheat-free, low-glycemic lifestyle. Sweetened with Swerve and spiced with cinnamon or pumpkin pie spice, it delivers all the seasonal flavor you love—without the sugar crash. A drizzle of creamy glaze adds the perfect finishing touch.

By Dr. Cindy Tanzar
Category: Maintenance Recipe

Yield: 10–12 slices
Prep Time: 10 minutes | Bake Time: 50–60 minutes | Total Time: ~1 hour 10 minutes

🛒 Ingredients

Bread:

• 2 cups almond flour
• ¼ cup Swerve Granular
• 1 Tbsp baking powder
• ½ tsp pink Himalayan salt
• 1 tsp cinnamon or pumpkin pie spice
• 1 cup canned pumpkin
• 3 eggs
• ½ cup Lily’s chocolate chips or chopped walnuts (optional)

Glaze:

• ¼ cup Swerve Confectioners
• 2–3 Tbsp heavy cream (adjust for drizzling consistency)
• Cinnamon or pumpkin pie spice, to taste

🔪 Instructions

For the Glaze:

1. In a small bowl, add Swerve Confectioners and cream, 1 Tbsp at a time, until desired drizzle consistency is reached.
2. Stir in a small pinch of spice, taste, and adjust as needed.

For the Bread:

1. Preheat oven to 325˚F (163˚C). Lightly grease and line a 9×5 loaf pan with parchment paper.
2. In a large bowl, combine almond flour, Swerve Granular, baking powder, salt, and spice.
3. Add canned pumpkin and eggs to the dry ingredients and mix until smooth.
4. Fold in chocolate chips or walnuts, if using.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 50–60 minutes, checking at the 50-minute mark.
   • If browning too quickly, tent loosely with foil.
   • A toothpick inserted in the center should come out clean when done.
7. Allow the bread to cool completely in the pan. Use parchment to lift it out and transfer to a wire rack.
8. Drizzle with prepared glaze before serving.

✅ Tips & Notes

• Optional Toppings: Add a few chopped nuts or a sprinkle of extra spice on top of the glaze for texture and flavor.
• Storage: Store in the fridge in an airtight container for up to 5 days. Can also be frozen.
• Dairy-Free? Swap the heavy cream in the glaze for full-fat coconut milk.