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The best keto pumpkin bread recipe!!!
Obsessed with pumpkin bread and want to take your obsession up a notch? I have a perfect keto pumpkin bread recipe that gives another twist to the classic bread.
It’s also one of my favorite keto paleo recipes that keeps your indulgence clean and low-carb.
It’s fluff, moist, and full of aromatic fall spices. And not to mention, it is super easy and fast to make.
What’s more, it’s super delicious and perfect for holiday gatherings.
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Keto Pumpkin Bread Recipe
Yield:
12
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour
This keto pumpkin bread recipe it’s fluffy moist and full of cozy fall spices. And not to mention it is super easy and fast to make.
Ingredients
- 3/4 cup erythritol
- 1/2 cup coconut flour
- 2 cups blanched almond flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 4 large eggs (beaten lightly)
- 1/4 tsp Sea salt
- 1/3 cup butter (melted; sub ghee or coconut oil if desired for dairy-free)
- 3/4 cup pumpkin puree
- 1/4 cup pumpkin seeds
Instructions
- Set oven at 325 degrees F. In a 9×5” pan, use enough parchment paper to line the pan until the edge of the paper overlaps the pan edges. Combine flours, erythritol, salt, spice, and baking powder in a large mixing bowl.
- Next, add pureed pumpkin, butter, and eggs and mix well. Once combined, pour batter into pan until even.
- Sprinkle pumpkin seeds on the top and then bake for about an hour (50-60 min), until the toothpick check is clean. Before removing the loaf from the pan, make sure to cool it completely!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 75mgSodium: 206mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 8g