Why is my pumpkin bread gummy?

When we add a wet fruit puree to bread or dessert recipes, enough flour is needed to help balance the wetness. Almond flour is fatty by design, so the coconut flour helps dry up some of the liquid from the puree. But not too much as to take away from the moistness of the bread. Baking really can be a delicate scientific experiment!

How do I know when the sugar free pumpkin bread is done?

Even though most recipes will tell you to test with a toothpick. Technically if it comes out clean, the cake or bread is done. However, I much prefer using a wooden skewer since that will go all the way down to the bottom of the bread. If you test just the 1/2 inch of the loaf, you may not realize it is not finished baking in the middle.

Sugar Free Pumpkin Butterscotch Bread ⋆ Deb's Daily Dish

Description

This soft and moist sugar free pumpkin butterscotch bread is a perfectly tender low carb treat. It is filled with warm pumpkin pie spices and sugar free butterscotch chips. Enjoy it all through the fall and Holidays.

Ingredients

Units Scale

2 cups finely milled almond flour *
2 tablespoons coconut flour
1/2 teaspoon salt
1 teaspoon pumpkin pie spice *
1/2 teaspoon cinnamon
1/2 cup granulated sugar substitute *
1 teaspoon baking soda
3 large eggs, beaten
1/3 cup sour cream
1 cup pure pumpkin puree*
2/3 cup sugar free butterscotch chips *

Cinnamon sugar topping

2 tablespoons granulated sugar substitute
1 teaspoon cinnamon

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Instructions

Preheat oven to 350°F. Lightly spray an 8x4 inch loaf pan with nonstick baking spray. Or line with parchment paper first and lightly spray.
In a large bowl, stir together the flours, salt, baking soda, spices and sweetener.
Stir in the beaten eggs, pumpkin, butterscotch chips and sour cream. Mix well to combine all ingredients but don't over mix.
Pour the batter into prepared pan. Bake for 40 - 50 minutes. Test with a toothpick at 40 minutes. If it is still wet, bake another 10 minutes. Test again. The bread is done when a long toothpick or wooden skewer has only a few crumbs on it or is clean.
Remove from oven, sprinkle with cinnamon sugar and let cool for 15 minutes. Remove from pan and let fully cool on a cooling tray.

Notes

*I used half Swerve and half Monkfruit sweeteners.

*You can substitute sugar free chocolate chips for the butterscotch.

*If you like more nutmeg or cinnamon for the spices, you can add a bit more of them.

*Store the fully cooled bread in an airtight container in the refrigerator or freezer. If you freeze, you can cut into slices and wrap individually or just wrap the entire bread. Defrost overnight in the refrigerator.