Bread Machine Pumpkin Cake

breadmachinepumpkinbread Bread machines are one of the best inventions ever. They make bread making so much easier, and the results are always delicious. This pumpkin bread is no exception. The bread machine does all the work for you, and the result is a moist, flavorful loaf of pumpkin bread that will surely become a favorite in your house.

½ cup avocado oil or vegetable oil
1 cup pumpkin purée
2 large eggs, beaten
1 tsp. pure vanilla extract
2¼ cups all-purpose flour, unbleached
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup Erythritol Gold, packed
1 tsp. baking soda
½ tsp. baking powder
1½ tsp. pumpkin pie spice
½ tsp. sea salt

Glaze:
1 cup Monk Fruit Sweetener with Erythritol (Powdered)
3 Tbsp. whole milk

Topping:
pumpkin seeds

Place the avocado oil, pumpkin purée, eggs, vanilla, flour, sugars, baking soda, baking powder, pumpkin pie spice and salt in the bread machine pan in the order listed.

Place the bread pan in the bread machine.

MENU: Cake or Quick Bread

When the loaf is done baking, check for doneness with an Instant Read Thermometer. You are looking for an internal temperature between 200°F and 205°F. If it isn't done, use the extend time function on your bread machine. (I've never had an issue, but some bread machines run different)

Once cooked through, use oven mitts to immediately remove the bread from the bread machine.

Let cool for 15 minutes, and then remove from the pan.

Allow to cool on a cooling rack.

If desired, make a glaze by whisking together powdered sugar and milk until smooth. Drizzle over the bread and top with pumpkin seeds.

Makes 12 servings.

Cook's Notes:

Storage:

Leftovers can be stored in a container at room temperature for up to three days.
You can freeze the pumpkin bread for up to three months. I recommend slicing the bread and then placing it on a parchment-lined baking sheet.
Once it is frozen solid, transfer the bread to a freezer-safe container or zip-top bag.