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Preheat oven to 350 degrees F.
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In one bowl, mix the flours, baking soda and sugar together.
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In another bowl, mix the eggs, pumpkin and spices.
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Pour the dry mix into the wet mix and stir well to combine and then into a bread pan sprayed with cooking oil.
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Bake for 1 hour or until a toothpick comes out clean from the center.
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Let sit for 30 minutes.
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Meanwhile in a dry skillet roast the walnuts over low heat until fragrant and set aside.
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In a bowl, add the Swerve sweetener, cream, maple extract and almond milk and mix.
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When bread has cooled, add the glaze over the top of the bread and then sprinkle with the toasted nuts.