This Keto Pumpkin Bread is a tasty treat that won’t take you off your low-carb path! Made with pumpkin puree and almond flour, it’s moist and has a lovely spice flavor.
It’s perfect for breakfast or a snack, and I love to enjoy a slice with my morning coffee. It’s guilt-free goodness that feels like a cozy hug in bread form! 🥰
Key Ingredients & Substitutions
Almond Flour: This is a key ingredient for keto baking, giving structure and moisture. If you’re nut-free, use sunflower seed flour as a substitute.
Coconut Flour: It adds a nice texture, but it’s very absorbent. You can’t swap it 1:1 with other flours. If you don’t have it, try using more almond flour—just adjust your wet ingredients.
Pumpkin Puree: Always choose plain pumpkin puree! If you don’t have it, you can use mashed banana, but it will change the flavor and carb count. Otherwise, you might use applesauce in moderation.
Sweetener: Erythritol is great for keto, but you can try other keto-friendly sweeteners like monk fruit or stevia to suit your taste.
Butter vs. Coconut Oil: I like using butter for added richness, but coconut oil makes this dairy-free friendly. Choose what fits your diet!
How Do You Ensure Your Pumpkin Bread is Moist and Fluffy?
Getting the perfect texture can be tricky. Follow these tips for success:
- **Measure Carefully**: Flours can vary, so use a kitchen scale if possible. Too much flour can lead to dryness.
- **Do Not Overmix**: Once you combine the wet and dry ingredients, stir just until combined. Overmixing can lead to a denser bread.
- **Check Doneness**: Always use a toothpick to check the center. It should come out clean, but if you hit a nut, check another spot!
- **Cooling Time**: Let the bread cool completely before slicing. This helps it set up nicely and reduces crumbling.
Enjoy baking your Keto Pumpkin Bread with these tips for the best results!
How to Make Keto Pumpkin Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup erythritol or your preferred keto sweetener
- 1/4 cup melted unsalted butter or coconut oil
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/4 cup chopped pecans or walnuts
- Pumpkin seeds (pepitas) for topping
How Much Time Will You Need?
This delicious Keto Pumpkin Bread will take about 15 minutes to prep and about 50-60 minutes to bake. Plus, you’ll want to let it cool for at least 10 minutes before slicing. So, total, plan for around 1 to 1.5 hours to enjoy this treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 350°F (175°C). This warm-up is crucial for baking your bread evenly! While it’s heating up, grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt. Whisk these together until everything is well blended and there are no lumps. This helps to evenly distribute the leavening agents.
3. Blend the Wet Ingredients:
In a separate bowl, lightly beat the eggs. Then, add the pumpkin puree, your chosen sweetener, melted butter (or coconut oil), and vanilla extract. Mix until the mixture is smooth and creamy.
4. Combine Dry and Wet Ingredients:
Now it’s time to bring it all together! Pour the wet mixture into the bowl with the dry ingredients. Gently stir until everything is fully combined. If you’re adding nuts, fold them in carefully so they don’t get crushed.
5. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it out evenly. If you like, sprinkle some pumpkin seeds on top for an extra crunch. Place it in the preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, you’re good to go!
6. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Slice it up and enjoy it plain, or with a bit of cream cheese or butter for a delicious treat!
Enjoy your delightful, low-carb Keto Pumpkin Bread! It’s perfect for any time of day. 😊
Can I Use a Different Sweetener?
Absolutely! You can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia. Just be sure to adjust the quantity based on the sweetness level of the alternative you’re using.
How Do I Store Leftover Keto Pumpkin Bread?
To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 2 days, or in the fridge for up to a week. For longer storage, slice and freeze it for up to 3 months!
Is There a Way to Make This Bread Dairy-Free?
Yes! You can easily make this bread dairy-free by using coconut oil in place of butter. Just melt it and mix it in with the wet ingredients as directed.
Can I Add More Spices or Flavorings?
Definitely! Feel free to enhance the flavor by adding more spices like nutmeg or allspice, or even mix in some vanilla extract or orange zest for a citrusy twist. Just keep in mind that adding too much can affect the overall balance, so adjust the ingredients accordingly!