This amazing Keto Pumpkin Bread barely last for 24 hours in our household. It is by far the most popular bread here at home. Absolutely moist, healthy, and delicious!
Other Keto Bread Recipes
Awesome Keto Pumpkin Bread
This Awesome Keto Pumpkin Bread barely last for 24 hours in our household. It is by far the most popular bread here at home. Absolutely moist, healthy, and delicious! And best of all, it’s gluten free.
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Useful Kitchen Equipment for Creating Your Masterpiece:
Ingredients
- ½ cup Unsalted Butter (softened)
- ⅔ cup Erythritol (or sweetener of choice, like Swerve, Granular)
- 4 Eggs (large)
- ¾ cup Pumpkin Puree (canned)
- 1 tsp Vanilla Extract
- 1 ½ cup Almond Flour
- ½ cup Coconut Flour
- 4 tsp Baking Powder
- 1 tsp Inulin
- 1 tsp Cinnamon ground
- ½ tsp Nutmeg ground
- ¼ tsp Ginger ground
- ⅛ tsp Cloves ground
- ½ tsp Sea Salt
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9”x5” loaf pan with cooking spray and line the pan with parchment paper. Set aside.
- In a large mixing bowl, cream the butter and sweetener together until light and fluffy.
- Add the eggs, one at a time, and mix well to combine.
- Add the pumpkin puree and vanilla, and mix well to combine.
- In a separate bowl, stir together the almond flour, coconut flour, inulin, baking powder, cinnamon, nutmeg, cloves, salt until well incorporated. Be sure to break up any lumps of almond flour or coconut flour.
- Add the dry ingredients to the wet ingredients, and mix to combine. The batter will be somewhat thick, so avoid the urge to add any more liquids.
- Optionally, add up to ½ cup of mix-ins, like chopped nuts, raisons, or chocolate chips)
- Allow to sit for 5 minutes so coconut flour can absorb moisture.
- Spoon batter into the prepared loaf pan.
- Bake in middle rack of the oven for 45-55 minutes or until toothpick inserted into center of loaves comes out clean. To avoid excessive browning of your loaf, place aluminum foil over the loaf during the last 15 minutes or so of the baking time.
- Allow loaf to cool completely in the loaf pan before removing the loaf from the pan. Gently turn loaf out, grabbing it along with the parchment paper and continue cooling on rack. Serve warm or at room temperature.
- Bread freezes well for up to 3 months.
Chef’s Notes
1. A mini loaf pan can also be used with this recipe…your choice. If it is indeed substituted, then you will still need to lightly grease and flour each compartment of the mini loaf pan. Equally spoon batter into the mini loaf pans, filling ⅔ way full. Because this recipe makes a lot of batter, two or more 6-compartment loaf pans may be needed). Baking time for Mini loaves will be 20-25 minutes or until toothpick inserted into the center of loaves comes out clean.
2. As keto breads are not as condensed as breads made with an all purpose flour, allow the bread to cool completely to avoid the “crumbling effect” upon removal of the loaf/loaves from the pan.
3. Feel free to add any additional ingredients you’d like to make this recipe even more amazing! Because I am fond of both in my sweet breads, I added ½ cup of Black Walnuts and ½ cup Raisons to the batter. Delicious!
4. Although this recipe can be considered to be a Keto recipe, I realize that Raisons are not keto-friendly, and therefore consider the recipe more a “healthy recipe” instead.
Nutrition
Calories: 165kcalCarbohydrates: 6gProtein: 5gSaturated Fat: 7gFiber: 3g
Tried this recipe?Mention @wholesomeketolifestyle or tag #wholesomeketolifestyle!
