This Keto Pumpkin Bread is a moist and flavorful treat without the carbs! It’s packed with yummy pumpkin and warm spices like cinnamon and nutmeg, perfect for fall.
I love that I can enjoy this bread guilt-free! It’s great for breakfast or a snack, and trust me, it disappears quickly at my house. You might want to hide a slice or two! 😄
Key Ingredients & Substitutions
Almond Flour: This is a key ingredient for that great crumb and low-carb goodness! If you’re nut-free, you can use sunflower seed flour, but it may change the color slightly. Just keep an eye on the flavor!
Coconut Flour: It absorbs a lot of moisture, so a little goes a long way. If unavailable, you can increase almond flour by about 1/2 cup, but you might need to adjust wet ingredients as well.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which has added sugars. If you need a substitute, try mashed bananas or applesauce, but note this will alter the carb count.
Sweeteners: Erythritol is my favorite for this recipe. For a different taste, monk fruit sweetener works great too! Just remember that some sweeteners are sweeter than others, so adjust to taste.
Eggs: They bind the ingredients together and add moisture. If you’re vegan, you can try using flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for a similar effect.
What’s the Best Way to Ensure Fluffy Bread?
If your bread seems dense, it might be the mixing method. After combining wet and dry ingredients, mix just until incorporated. Over-mixing can result in a heavier texture.
- Gently fold in the wet and dry mixture until just combined.
- Be careful not to overwork the batter; lumps are okay! This helps maintain a light texture.
- Make sure your baking powder and baking soda are fresh to help with rising.
Remember, every oven is different, so keep an eye on your bread as it bakes. Enjoy your baking adventure!
How to Make Keto Pumpkin Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger (optional)
Wet Ingredients:
- 1/2 cup pumpkin puree (unsweetened)
- 4 large eggs
- 1/3 cup erythritol or preferred keto sweetener
- 1/4 cup melted butter or coconut oil
- 1 tsp vanilla extract
For Topping:
- Pumpkin seeds (optional)
How Much Time Will You Need?
This Keto Pumpkin Bread takes about 15 minutes to prepare and 45-55 minutes to bake. After baking, allow it to cool for about 15 minutes in the pan, then completely on a wire rack. So, total time is roughly 1 hour 30 minutes, including cooling!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly. Prepare a loaf pan by greasing it or lining it with parchment paper to prevent sticking.
2. Combine the Dry Ingredients:
In a large mixing bowl, add the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix all the dry ingredients together well to make sure everything is evenly distributed.
3. Mix the Wet Ingredients:
In a separate bowl, whisk the four large eggs until frothy. Then add the pumpkin puree, melted butter (or coconut oil), erythritol (or sweetener), and vanilla extract. Stir this mixture until it’s smooth and all the ingredients are combined.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined, making sure not to over-mix. You want to keep that lovely thick batter texture.
5. Pour and Smooth:
Transfer the batter into the prepared loaf pan. Use a spatula to smooth the top for an even finish. If you like, sprinkle some pumpkin seeds on top for added crunch and decoration.
6. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for about 45-55 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, the bread is done!
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, gently transfer it to a wire rack to cool completely. Once cooled, slice into pieces and enjoy your Keto Pumpkin Bread! You can also spread some butter or cream cheese on it for added indulgence.
Enjoy your delicious, moist, and flavorful keto-friendly pumpkin bread!
Can I Use Different Sweeteners?
Absolutely! Erythritol works well, but you can also use monk fruit sweetener or a stevia blend. Just make sure to adjust the quantity according to the sweetness level of the substitute you choose, as some are sweeter than others.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast your pumpkin until soft, scoop out the flesh, and mash it to get a smooth puree. Make sure to measure out 1/2 cup after pureeing. This can add a slight variation in flavor and moisture!
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it well and freeze it for up to a month. Just thaw it at room temperature when you’re ready to enjoy again!
What Can I Serve with Keto Pumpkin Bread?
This bread is delicious on its own, but you can also serve it with butter, cream cheese, or a drizzle of sugar-free glaze. Pair it with a warm cup of coffee or tea for a delightful treat!
