Keto Pumpkin Bread (Moist & Flavorful)
User Reviews
5
Keto Pumpkin Bread (Moist & Flavorful)
Description
Keto Pumpkin Bread (Moist & Flavorful) is prepared with almond flour and pumpkin puree, enhanced by cinnamon and vanilla. The recipe relies on stevia glycerite as a sweetener alternative to sugar, keeping it compatible with ketogenic diets. Eggs provide structure while baking soda helps the loaf rise to a light, tender crumb. The bread is baked in a small loaf pan lined with parchment for easy removal and even cooking.
The resulting loaf is notably moist due to the pumpkin and stevia; adjustments with extra almond flour can be made for less moisture. The flavor profile leans on spices complemented by the natural pumpkin sweetness. This bread slices well and offers a soft, spongy texture with a golden crust.
Slice and serve as a snack or breakfast option. The recipe suggests optional additions like nuts or chocolate chips for variety. Cooling the bread before slicing helps maintain its shape.
For storage, slices keep up to five days refrigerated in an airtight container, or can be individually wrapped and frozen. Using almond flour by weight ensures consistent results. Baking powder may be substituted for baking soda if preferred. Sweetener can be adjusted to taste but liquid sweeteners other than stevia are discouraged due to added moisture.
Ingredients
- Avocado oil spray for the pan
- 3 egg large
- 1 cup pumpkin puree pure
- 1 ½ teaspoon stevia glycerite Equals ½ cup of sugar; see notes below
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon or 2 teaspoons of pumpkin pie spice
- 2 cups almond flour blanched, superfine, 8 ounces; see notes below
- Pinch kosher salt
- 1 teaspoon baking soda or 1 tablespoon of baking powder, gluten-free if needed
Instructions
- Preheat the oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with an overhang (as shown in the photo). Lightly spray the lined pan with oil. The overhang will make removing the baked bread from the pan easier.
- In a medium bowl, using a hand whisk, whisk the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.
- Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Mix in the kosher salt and baking soda.
- Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top.
- Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
- Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment to allow air to circulate.
- Cool the bread on the cooling rack for 30 minutes. Letting the bread rest for at least 30 minutes before slicing it is nonnegotiable. It will be too moist and fragile when fresh out of the oven.
- Slice the bread into 10 slices and serve.
Notes
- Measure almond flour by weight for consistency; 2 cups equal 8 ounces of superfine blanched flour.
- You can swap stevia glycerite with ½ cup granulated sweetener; increase to ¾ cup for sweeter bread but avoid liquid sweeteners to prevent excess moisture.
- Baking soda can sometimes create off odors; use fresh gluten-free baking powder (1 tbsp) as an alternative if desired.
- Cooling the bread completely before slicing prevents crumbling and helps maintain shape.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze slices wrapped individually for up to one month.
- You can add ⅓ cup chopped nuts or dark chocolate chips after the batter is mixed for extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 164kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 176mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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