Pumpkin Spice Bread

When searching for a lower carb breakfast bread, I didn't realize that pumpkin is actually lower in carbs than I expected. 
Why a breakfast bread you ask? Well, in The Netherlands we have a thing called "ontbijtkoek", a sweet cake type of bread (either sold whole or sliced) with spices such as cloves and cinnamon. Ring a random doorbell anywhere in the country and you can be pretty sure they have it in the house. Downside is, it's made of rye and sugar. And then some more sugar. And some variations even have large clumps of sugar on the outside.
Funny enough, it's considered by most as a "healthy snack" because it's very low in fat. Have to admit, I thought the same thing until about 1,5 years ago.
A slice of "ontbijtkoek" will contain about 18 grams of carbs, of which 11 grams sugar. Nah, i'll pass. But, with a layer of butter, it did taste pretty darn good.

The banana bread recipe is a bit too high in carbs, so I tried this pumpkin bread recipe instead:

2 cups of almond flour
1 cup of pumpkin puree
6 eggs
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ground cloves
3 tbsp erythritol*
1 tsp salt
1 tsp baking soda

Mix all of the ingredients together with a hand blender, adding the baking soda last.
Pour into a greased loaf pan, and bake in the oven for 35-45 mins at 180C (350F)















* I didn't count the erythritol in the carb count, it has a GI of 0 and doesn't worry me, but you could add them in as well.






(recipe originally from elenaspantry.com)