This yummy Keto Pumpkin Bread is soft and moist, perfect for those on a low-carb diet. It’s packed with pumpkin flavor and has warm spices like cinnamon and nutmeg that make it comforting!
Honestly, it reminds me of fall! I love enjoying a slice with my morning coffee—it feels like a cozy hug. 🥰 Plus, it’s super easy to whip up in just one bowl!
Key Ingredients & Substitutions
Pumpkin Puree: Unsweetened pumpkin puree is key for that rich flavor. If you can’t find it, you can make your own by roasting and pureeing fresh pumpkin. Just make sure to avoid any sweetened versions!
Butter: I love using melted butter for flavor and richness. You can easily swap it for coconut oil if you want a dairy-free option. Both work well!
Sweeteners: Granulated erythritol is my go-to for a keto sweetener. However, you can use stevia or monk fruit if preferred. Just remember they can have different sweetness levels, so adjust accordingly!
Almond Flour and Coconut Flour: This mix gives the bread its lovely texture. If you’re allergic to nuts, try sunflower seed flour or a gluten-free baking mix where the measurements might vary, so check the package directions.
How Do You Get the Perfect Texture for Keto Bread?
A common challenge with keto bread is getting the right moisture and density without using traditional flour. The trick is all in the mixing and baking!
- Make sure your wet ingredients are well combined before adding the dry ingredients.
- Be careful not to over-mix the batter. Just stir until everything is combined to avoid dense bread!
- Keep an eye on the baking time; ovens can vary. Start checking around 50 minutes and adjust as necessary.
Following these steps will help you achieve the perfect moist and flavorful bread every time! Enjoy baking!
How to Make Keto Pumpkin Bread
Ingredients You’ll Need:
Base Ingredients:
- 1 cup pumpkin puree (unsweetened)
- 3 large eggs
- 1/2 cup butter, melted (or coconut oil for dairy-free)
- 1/3 cup granulated erythritol or preferred keto-friendly sweetener
Flour Mixture:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
Leavening and Spices:
- 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
- 1/4 tsp ground cloves (optional)
Finishing Touches:
- 1 tsp vanilla extract
- Pumpkin seeds or sliced almonds for topping (optional)
How Much Time Will You Need?
This keto pumpkin bread takes about 15 minutes of prep time and 50-60 minutes of baking time. Make sure to allow an extra 15 minutes for cooling before slicing. In total, you’ll have a delicious loaf ready in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, get your 9×5-inch loaf pan ready: you can grease it with butter or line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, eggs, melted butter, sweetener, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, mix together the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will ensure that all the leavening agents and spices are evenly distributed.
4. Combine the Mixtures:
Gradually fold the dry mix into the wet ingredients. Stir gently until everything is fully incorporated, and you have a thick batter. Be sure not to over-mix to keep your bread light and fluffy.
5. Prepare for Baking:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. If you’d like, sprinkle some pumpkin seeds or sliced almonds on top for added crunch and decoration.
6. Bake the Bread:
Place the loaf pan in the oven and bake for 50 to 60 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean with no wet batter.
7. Cooling and Serving:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. This cooling time helps it set properly, making it easier to cut.
8. Enjoy:
Finally, slice your moist, flavorful keto pumpkin bread and enjoy! It’s great for breakfast, a snack, or even a dessert treat—pair it with your favorite keto-friendly spread for extra yum!
This recipe is a wonderful way to savor the flavors of fall while sticking to your low-carb lifestyle. Happy baking!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is a great choice and is often more convenient. Just ensure it’s unsweetened for the best flavor in your keto pumpkin bread.
What If I Don’t Have Coconut Flour?
If you don’t have coconut flour, you can increase the amount of almond flour instead, but keep in mind that coconut flour is very absorbent. You might need to adjust the liquid ingredients slightly, so if you have some on hand, it’s best to use the original recipe.
Can I Freeze This Bread?
Yes! This keto pumpkin bread freezes very well. Once completely cooled, slice it and wrap individual pieces in plastic wrap, then store them in a freezer-safe container or zip-top bag for up to 3 months.
How Do I Know When the Bread is Done Baking?
To check if your bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready! If there’s wet batter clinging to it, give it a few more minutes in the oven.
