Low Carb Pumpkin Bread Freezer Jam Recipe
You won’t believe how easy it is to make! low carb pumpkin recipes
This recipe for Pumpkin Bread is so simple that even kids will love making it. It’s also gluten-free, dairy-free, egg-free, soy-free, nut-free, and refined sugar-free
This recipe makes about 4 cups of jam.
I’ve been making this pumpkin bread for years now and my family loves it. It’s super moist and delicious. If you’re looking for a quick and easy dessert, try this low-carb pumpkin bread freezer jam recipe.
The first thing you’ll notice about this recipe is that there’s no butter or oil added to the batter. That means you won’t be getting any trans fats from this sweet treat. Plus, because it uses canned pumpkin puree instead of baking powder, you get a lot less carbs than if you were using a mix of flour and baking soda.
Mix pumpkin puree with sugar and spices.
Add eggs and oil.
Pumpkin is one of those foods that people either love or hate. If you fall into the former camp, then you know exactly what we mean when we say that pumpkin is delicious. If you’re in the latter group, then you might be wondering why we decided to include pumpkin in our list of low-carb recipes. The answer is simple: pumpkin is delicious. And if you want to add some spice to your diet without sacrificing flavor, try adding cinnamon, nutmeg, ginger, cloves, cardamom, vanilla extract, and/or salt to your pumpkin puree. You can use canned pumpkin puree, which has already been cooked, or you can cook your own from scratch. Either way, you’ll end up with a deliciously spiced treat that’s packed with nutrients.
Add eggs and mix well.
Mix together pumpkin puree, sugar, salt, cinnamon, nutmeg, cloves, ginger, vanilla extract, baking soda, and vinegar.
The best thing about this recipe is that it doesn’t require any fancy equipment. You’ll be able to whip up this delicious loaf of pumpkin bread in less than 30 minutes. If you want to add some extra flavor, try adding 1/2 cup of chopped pecans or walnuts.
Fold in flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and cardamom.
Bake at 350 degrees F for 45 minutes. Let cool completely before placing into freezer jars. Store in the freezer up to 6 months.
Pumpkin Bread is one of those foods that people either love or hate. If you fall into the former category, then you know exactly what I mean. The texture is dense and moist, and the flavor is sweet and spicy. However, if you fall into the latter category, then you might be wondering why you should bother making this delicious treat. Well, let me tell you why: Pumpkin Bread is a wonderful addition to your holiday table. You can bake it ahead of time and freeze it. When you want some pumpkin bread, simply thaw it out and pop it in the oven. Not only does this save you time, but it also saves you calories. Plus, it tastes better than anything you could buy from the store.
Pour batter into loaf pan or muffin tins.
This recipe makes enough jam for one 8×8 inch baking dish or two 9×5 inch pans. If you use an 8×8 inch baking pan, bake for 40 minutes; if you use two 9×5 inch baking pans, bake for 35 minutes.
The best thing about this recipe is that it uses canned pumpkin puree instead of fresh pumpkin. You can find canned pumpkin at most grocery stores, and it’s much cheaper than buying fresh pumpkin. Plus, you’ll save yourself from having to peel and chop the pumpkin before using it.