Preheat the oven to 350 degrees F and place rack into the middle of the oven. Spray an 8x4 inch loaf pan with baking spray and cut a piece of parchment to fit inside and hand over the sides of the pan (see picture).
Thoroughly mix the dry ingredients in a medium bowl.
Add the wet ingredients and grated pumpkin.
Blend with a hand mixer until fully incorporated and spoon into the prepared baking pan. Lift the pan a few inches above the counter and let it fall, knocking out any big air bubbles. Do this 2-3 times.
Sprinkle chopped pecans over the top of the bread and gently press into the batter. Sprinkle with the brown sugar substitute.
Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean, but the bread still sounds moist. Let cool in the pan for 5 minutes. Loosen the bread from the ends of the pan and lift the loaf to a cooling rack. Let cool completely.
Store in the refrigerator in a plastic bag for up to a week or freeze. Serves 12.
* If you aren't following a low carb diet, sub the 1/2 cup of Sukrin Gold with 3/4 cup of brown sugar and the 2 tbsp of Sukrin Gold in the topping with regular brown sugar.
Gluten Free Pumpkin Bread Recipe (low carb)
Amount Per Serving
Calories 169Calories from Fat 117
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.