This Keto Pumpkin Bread is a yummy, low-carb treat perfect for fall! Made with pumpkin puree, almond flour, and warm spices, it’s moist and fluffy.
Every bite brings a smile! I love enjoying it with a bit of butter on top. And the best part? You can snack on it without the guilt! 🎃
Key Ingredients & Substitutions
Almond Flour: This is the star of the bread, giving it a great texture. If you’re allergic to nuts, you can substitute it with coconut flour, but you’ll need to adjust the quantity since coconut flour absorbs more moisture.
Pumpkin Puree: Unsweetened pumpkin puree provides moisture and flavor. If you can’t find it, you can use homemade puree by roasting and blending pumpkin, but check that it’s not sweetened!
Erythritol: This is a natural sweetener that’s perfect for keto diets. For a different flavor, feel free to use monk fruit sweetener or stevia, but adjust according to taste as they are often sweeter than erythritol.
Coconut Oil or Butter: Both add a nice richness. Coconut oil is great for a dairy-free option, while butter gives a more traditional flavor. Olive oil can also be used, but it alters the taste slightly.
What’s the Best Way to Ensure My Bread Is Fluffy and Not Dense?
To achieve a light, fluffy texture, focus on the mixing process. Overmixing can lead to dense bread. Here’s how to get it right:
- Combine dry ingredients first to ensure even distribution.
- Gently mix the wet ingredients into the dry until just combined. A few lumps are okay!
- Keep an eye on the baking time; overbaking can dry it out.
- If using a toothpick to test, make sure it comes out clean but not too dry.
Let your bread cool before slicing to maintain moisture. Enjoy your delicious, keto-friendly pumpkin bread!
How to Make Keto Pumpkin Bread
Ingredients You’ll Need:
- 1 ¾ cups almond flour
- ½ cup pumpkin puree (unsweetened)
- ¼ cup erythritol or preferred keto sweetener
- 3 large eggs
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- ½ tsp baking soda
- ¼ tsp salt
- Optional: 2 tbsp chopped pecans or walnuts for topping
- Optional: 2 tbsp pumpkin seeds for topping
How Much Time Will You Need?
This Keto Pumpkin Bread takes about 15 minutes to prepare, and then you’ll need around 45-50 minutes to bake. After baking, allow an additional 15 minutes to cool in the pan before transferring it to a wire rack. In total, you’re looking at about an hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure to grease your 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt. Mixing these dry ingredients well will ensure an even flavor throughout the bread.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs using a whisk or electric mixer. Stir in the pumpkin puree, melted coconut oil (or butter), and vanilla extract until the mixture is smooth and creamy.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the dry ingredients and gently mix until everything is fully combined. Don’t overmix! The batter will be thick, and that’s perfectly okay.
5. Prepare to Bake:
Transfer the batter into your prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle pumpkin seeds or chopped nuts over the top for a nice crunch.
6. Bake the Bread:
Bake your bread in the preheated oven for 45-50 minutes. It’s ready when a toothpick inserted into the center comes out clean. You can also press the top gently; it should spring back.
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Enjoy your delicious Keto Pumpkin Bread as a snack or part of a meal!
This flavorful, moist, and low-carb pumpkin bread is sure to be a hit, perfect for any keto diet enthusiast. Enjoy! 🎃
Can I Use a Different Type of Flour?
Almond flour is the best choice for this recipe, but if you need a nut-free option, you can use coconut flour. Just remember to use one-fourth the amount, as coconut flour absorbs more moisture. You’ll also need to add an extra egg for the right texture.
Can I Make This Bread Dairy-Free?
Absolutely! Simply substitute the butter with melted coconut oil, which works perfectly in this recipe. Make sure your pumpkin puree is also dairy-free to keep the whole recipe compliant!
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the slices wrapped in plastic wrap and then aluminum foil for up to 3 months. Thaw in the fridge or at room temperature before enjoying!
Can I Add Additional Ingredients?
Yes, feel free to customize your bread! You can add in sugar-free chocolate chips, raisins, or nuts for added texture and flavor. Just be mindful that adding ingredients may slightly alter the baking time!
