Servings: 12 (¾ inch) slices
Serving size: 1 slice

Ingredients

• 1 Package Fearless Keto Maple or Vanilla Pancake & Muffin mix
• 4 tsp Pumpkin pie spice
• 4 large eggs at room temperature
• ½ cup sugar-free brown/golden sweetener or equivalent granular low-carb sweetener
• 1 cup unsweetened pumpkin puree
• ¼ cup sour cream or whole milk Greek Yogurt
• Optional: 2 Tbsp fresh orange zest or 2 tsp dried orange zest (can also use 1 tsp orange extract)
• Optional Topping: 2 Tbsp raw pumpkin seeds

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line and oil a 10” x 5” or a 9” x 5” loaf pan with parchment paper – paper should rise slightly above the ends of the loaf pan for easy removal.
3. In a medium bowl, whisk together the contents of the Fearless mix and Pumpkin Pie Spice and set aside.
4. In a separate large bowl, use a hand or electric mixer to beat the eggs until frothy, followed by the sweetener, pumpkin, sour cream, and orange zest or extract (optional).
5. Use a spatula to fold the Fearless mix + spice mixture into the wet mixture in the large bowl, and stir to combine well to form a smooth batter.
6. Pour the batter into the lined loaf pan. Top with pumpkin seeds (optional), gently pressing the seeds into the top of the batter.
7. Bake for 54 to 57 minutes. Cover with foil after 30 minutes to prevent over-browning. Center will be slightly soft but pumpkin loaf will continue to cook after removing from oven – avoid over baking.
8. Allow to cool before removing from loaf pan and slicing. 
9. Can wrap and freeze leftover loaf (or individual slices) in an airtight container.