This Keto Pumpkin Bread is a warm and cozy treat that’s low in carbs! It’s made with pumpkin puree, almond flour, and a hint of spices, making it perfect for fall or any time of the year.
I’ve got to say, the smell while it’s baking is simply amazing! I love having a slice with my morning coffee—it’s like a warm hug in food form. ☕🍞
Key Ingredients & Substitutions
Almond Flour: This is a staple for keto baking since it’s low in carbs. You could use sunflower seed flour if you have a nut allergy, though the flavor will vary a bit.
Coconut Flour: Coconut flour absorbs a lot of moisture. If you’re out, you can replace it with more almond flour, but use only half the amount since it absorbs less liquid.
Pumpkin Puree: Make sure to use unsweetened pumpkin puree. You can substitute it with mashed banana or applesauce for a different flavor, though this will change the carb content.
Sweetener: I prefer erythritol for its low calorie count. If you’d like a liquid sweetener, opt for stevia or monk fruit sweetener.
Butter: For a dairy-free option, coconut oil works well. But for added richness, I encourage you to stick with butter if you can.
What’s the Key to a Moist and Flavorful Pumpkin Bread?
The right mixing technique and baking time are crucial for this pumpkin bread. Make sure you fully incorporate the wet and dry ingredients without overmixing, which can toughen the bread.
- Mix the wet ingredients until just combined with the dry ingredients using a gentle folding motion.
- Check for doneness after 45 minutes. Every oven is a bit different, so your baking time may vary.
- Let the bread cool before slicing to ensure it holds its shape and doesn’t crumble. Trust me, it’s worth the wait!
How to Make Keto Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup pumpkin puree (unsweetened)
- 3 large eggs
- 1/2 cup powdered erythritol or preferred keto sweetener
- 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
- Optional: pumpkin seeds for topping
Time Needed:
This Keto Pumpkin Bread takes about 10 minutes to prepare and around 45 to 55 minutes to bake. Be sure to let it cool for 10-15 minutes after baking for the best texture when slicing.
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). This ensures your bread cooks evenly. Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the almond flour, coconut flour, powdered erythritol, baking powder, baking soda, and all the lovely spices: cinnamon, nutmeg, cloves, and ginger. Don’t forget to add a pinch of salt! Whisk everything together until well mixed.
3. Combine the Wet Ingredients:
In another bowl, beat the three eggs. Add in the pumpkin puree, melted butter (or coconut oil), and vanilla extract. Mix until everything is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with dry ingredients. Stir gently until just combined; be careful not to overmix, as this can make the bread tough.
5. Prepare to Bake:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. If using, sprinkle pumpkin seeds on top for a nice crunch and aesthetic appeal.
6. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 45-55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
7. Cool and Enjoy:
Once done, remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This waiting time helps the bread firm up, making it easier to slice.
8. Serving Suggestions:
Slice it up and enjoy as-is or spread a little cream cheese or butter for an extra touch of richness. This Keto Pumpkin Bread is a delightful treat any time of the day!
Enjoy your delicious and healthy pumpkin bread, perfect for autumn and keto lifestyles! 🍞🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it first and then puree it. You’ll want about 1/2 cup of pure pumpkin puree. Just ensure it’s well-drained to avoid extra moisture in the bread.
Can I Substitute the Almond Flour?
Yes, you can try using sunflower seed flour or a gluten-free all-purpose blend that is keto-friendly. Keep in mind that using a different flour may affect the texture, and you may need to adjust the liquid in the recipe as well.
How Should I Store Leftover Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap or aluminum foil for up to 2 months. Thaw at room temperature before enjoying!
Can I Add Nuts or Chocolate Chips?
Certainly! Feel free to mix in some chopped pecans or walnuts for added crunch. If you prefer chocolate, using sugar-free chocolate chips works well too. Just be mindful that this can alter the carb count slightly.