Imagine the enticing aroma of warm spices wafting through your kitchen as you bake a loaf of keto pumpkin bread.
This delightful treat isn’t only simple to make but also provides a cozy, indulgent experience that’s perfect for any fall day.
As the ingredients meld together and the bread rises in the oven, it transforms into a flavorful masterpiece.
Ready to create this comforting delight? Let’s bring this dish to life!
Kitchen Tools Required
- 1 loaf pan
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while making Keto Pumpkin Bread, you can follow this timeline:
- Preparation Reading and Gathering Ingredients (5 minutes)
- Read through the recipe and instructions.
- Gather all the necessary ingredients and equipment.
- Preheat and Prep (5 minutes)
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan.
- Mix Dry Ingredients (5 minutes)
- In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients (5 minutes)
- In a separate bowl, combine pumpkin puree, almond milk, eggs, melted coconut oil, and vanilla extract.
- Combine Wet and Dry Ingredients (5 minutes)
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Transfer to Loaf Pan (2 minutes)
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake (50 minutes)
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Rest and Cool (10 minutes)
- Allow the bread to cool in the pan for 10 minutes.
- Transfer to Cooling Rack (2 minutes)
- Carefully transfer the bread to a cooling rack to cool completely if desired.
Store any leftover bread in an airtight container in the refrigerator or freeze for longer preservation.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C) and grease the loaf pan.
In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate bowl, combine pumpkin puree, almond milk, eggs, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.
Serving Tips
- Spread with Butter or Cream Cheese: Enhance the flavor and moisture of the bread by spreading a thin layer of butter or cream cheese on each slice.
- Top with Sugar-Free Maple Syrup: Drizzle a little sugar-free maple syrup over the top for added sweetness and a hint of maple flavor.
- Serve with a Side of Fresh Berries: Complement the warm spices of the bread with a revitalizing side of fresh raspberries, blueberries, or strawberries.
- Pair with a Hot Beverage: Enjoy a slice with your favorite hot beverage, such as coffee, tea, or a spiced chai latte for a cozy treat.
- Add a Sprinkle of Nuts: Sprinkle a handful of chopped walnuts or pecans on top of the bread before serving for added crunch and richness.
Storage
Store leftover Keto Pumpkin Bread in an airtight container in the refrigerator for up to a week.
Freeze it for longer preservation to maintain freshness and flavor.
Freezing
To freeze keto pumpkin bread, wrap individual slices in plastic wrap.
Place them in a freezer-safe bag, and store them in the freezer for up to three months.
Reheating
To reheat Keto Pumpkin Bread, slice it and warm in a preheated oven at 300°F for 5-10 minutes.
Alternatively, microwave individual slices for 15-20 seconds until warm.
Final Thoughts
Keto Pumpkin Bread is a delightful treat that suits those following a low-carb diet.
With its blend of warm spices and rich pumpkin flavor, it offers a satisfying dessert option.
The use of almond and coconut flours keeps it gluten-free while erythritol guarantees it remains sugar-free.
Make certain to follow the preparation and baking instructions carefully for the ideal texture.
The bread can be customized with additional ingredients like sugar-free chocolate chips or nuts for extra flavor and crunch.
Store leftovers properly to maintain freshness.
Enjoy this seasonal delight with your favorite keto-friendly beverage.
Frequently Asked Questions
Can I Substitute Almond Flour With Another Type of Flour?
You can substitute almond flour with sunflower seed flour for a nut-free option, keeping the same quantity. However, note that it might slightly alter the taste and texture. Make certain it’s finely ground to maintain a smooth batter consistency.
Is There a Vegan Alternative to Eggs in This Recipe?
You can substitute eggs with a flaxseed or chia seed mixture. Combine 1 tablespoon of ground seeds with 2.5 tablespoons of water per egg. This offers fiber and omega-3s, maintaining structure while keeping the recipe vegan.
How Can I Make the Bread Sweeter Without Using Sugar?
You can make the bread sweeter by using stevia or monk fruit sweetener. Both are low-carb, natural alternatives. Adjust the quantity to taste, but start with small amounts to avoid overpowering the flavor balance.
What Is the Nutritional Information per Slice?
To determine the nutritional information per slice, calculate based on your specific ingredient brands. Generally, a slice contains approximately 150 calories, 5g net carbs, 10g fat, and 5g protein, making it keto-friendly.
Can I Use Fresh Pumpkin Instead of Canned Puree?
You can use fresh pumpkin instead of canned puree, but make sure it’s cooked and pureed to a smooth consistency. Fresh pumpkin might add slightly more moisture, tweaking texture and flavor. Balance is key for ideal results.
Keto Pumpkin Bread
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3/4 cup pumpkin puree
- 1/4 cup unsweetened almond milk
- 3 large eggs
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease the loaf pan.
- In a mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, combine pumpkin puree, almond milk, eggs, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.
Notes
