I make a lot of keto pumpkin cakes and pumpkin muffins at this time of year. I also sell quite a bit in my keto bakery. Today, I was craving keto pumpkin bread, sort of old school.
The flour base is my usual almond and coconut flour with the addition of some golden flax meal. I wanted my pumpkin bread to be a bit denser than my usual recipe. I went back and forth in my mind between pecans and walnuts and I chose walnuts for that very specific memory from childhood. I think it was the right choice, but you could certainly go with pecans.
Tips for Making Keto Pumpkin Bread.
- Do a spice taste test by microwaving a teaspoon of batter. Adjust to your taste.
- Use parchment paper, as high protein flours like nut flours tend to stick.
- Mix your dry ingredients well with a mix, so the baking powder isn’t clumped in one bite.
- Fold dry ingredients gently into the wet ingredients.
- Use avocado oil because it’s healthy and tasteless. Can use melted butter.
- Add a little tiny bit of blackstrap molasses, for a brown sugar taste.
- Take internal temperature of pumpkin bread to 207 degress F.
- Use maple extract if you have it instead of vanilla.
- Cool for at least 15 minutes before removing from bread pan.
- If you don’t have parchment paper, cool bread completely before removing.
- Top with Glaze if you want the pumpkin bread to be sweeter.
- Make sure walnuts are fresh; they can go rancid.
- Sweeten bread with Swerve granulated.
- Make glaze with Swerve Confectioner’s. Wait until bread is completely cool to glaze.
Ingredients for Keto Pumpkin Bread
- Almond Flour
- Coconut Flour
- Baking Powder
- Xanthan Gum
- Golden Flax Meal
- Swerve Granulated
- Pumpkin Puree
- Avocado Oil
- Pumpkin Pie Spice
Note on Using Organic Keto Pumpkin: Organic Pumpkin is not as deep of a color and your bread could look a little more yellow than orange. Of course, it’s still good.
Why do I Make 2 Small Loaves instead of One Large Loaf?
I use these small loaf pans because almond flour tends to burn and get a little crusty if baked too long. Baking one large loaf may brown too much while cooking the necessary 45-50 minutes for a large loaf. Baking in smaller loaf pans only takes 25-30 minutes and each will yield 10 slices. The other loaf is perfect for the freezer or a friend.
Calories:172 Carbs:6 Fiber:3 Net Carbs:3 Protein:6 Fat:14
How to Make Glaze for Keto Pumpkin Bread
You will need a powdered sugar/sweetener to make the glaze. If you don’t have that on hand, you can take your erythritol of choice (such as Swerve or Lakanto) and put it in a super blender such as a Vitamix to grind it down to a powder. Mix in either heavy cream, almond milk or water slowly a teaspoon at a time to about 1/2 cup powdered sweetener until you get the right consistency that you can drizzle. Make sure you drizzle over a cooled pumpkin bread.
What Sweetener do I use for Keto Baking?
I use Swerve, a powdered erythritol. Read my article here on why I chose Swerve.
More Keto Pumpkin Recipes from Spinach Tiger
- Keto Pumpkin Cookies
- Keto Pumpkin Bundt Cake
- Keto Pumpkin Streusel Muffins
- Keto Crustless Pumpkin Pie Squares
- Keto Pumpkin Cheesecake
- Keto Pumpkin Muffins
- Keto Pumpkin Pie
- Keto Pumpkin Scones
Keto Pumpkin Bread
- 1/2 cup Swerve confectioner's sweetener
- 4 tablespoons heavy cream or water
- Preheat oven to 350 F. 180 C. Gas 4
- Mix all dry ingredients including Swerve Sweetener in a bowl. Set aside.
- Mix eggs until fully blended very well.
- Stream in avocado oil.
- Add pumpkin puree and vanilla. Mix well.
- Add in dry ingredients. Mix on low until just incorporated.
- Line bread pans with parchment paper. Give sides a light spray.
- Pour into two small bread pans. (8 x 4)
- Small: Bake 25-30 minutes until internal temperature 207 degrees F.
- Mix together adding liquid a little at a time. If It's too runny, add in a little more sweetener. If too thick add more liquid just a tablespoon at a time.
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