KETO PUMPKIN BREAD

This keto pumpkin bread is a fantastic and delightful breakfast option. This is an easy bread recipe that requires only 8 ingredients. 

It's a simple recipe for low-carb pumpkin bread packed with spices—a sweet and moist bread made with cozy almond flour. It simply takes 10 minutes to prep.

One of the best parts of this bread recipe is that it is made with low-carb ingredients, just like keto cinnamon bread and keto bagels. While traditional pumpkin bread has a high amount of sugar and carbs, But don't worry about carbs and sugar; with this recipe, you can have a wonderful dessert without any of the guilt.

Keto pumpkin bread has a rich, earthy taste from pumpkin puree, which adds natural sweetness and moisture to the bread without adding sugar. 

This pumpkin bread recipe is ideal for the whole family. It has the awesome pumpkin spice flavor that everyone enjoys in the fall.

WHY YOU'LL LOVE THIS KETO PUMPKIN BREAD 

• Made with coconut flour and almond flour, which has a lot of fiber and good fats. 

• Bursting with warm spices like ginger, nutmeg, cloves, and cinnamon and actual pumpkin puree, it's a symbol of cozy fall flavors.

• The combination of pumpkin puree, eggs, and butter provides a moist and tender texture.

• It's an excellent choice for preparing ahead of time for busy mornings or on-the-go snacks. 

• Your family will also enjoy this pumpkin bread, even if they are not on a ketogenic diet.

Ingredients:

- 1 cup almond flour

- 1/4 cup coconut flour

- 1/2 cup pumpkin puree (unsweetened)

- 1/3 cup erythritol (low-carb sweetener)

- 3 large eggs

- 1/4 cup melted butter

- 1 teaspoon baking powder

- 1 teaspoon vanilla extract

- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)

- 1/4 teaspoon salt

( Optional : sugar-free chocolate chips or pumpkin seeds for topping)

Instructions:

1. Set the oven temperature to 175°C, or 350°F. Apply grease or use parchment paper to line a loaf pan.

2. Combine the almond flour, coconut flour, erythritol, baking powder, pumpkin pie spice, and salt in a large mixing bowl and stir until completely combined.

3. Whisk the eggs, melted butter, vanilla extract, and pumpkin puree in a another bowl and mix until smooth.

4. Add the liquid mixture to the dry mixture and stir just until combined. Be careful not to mix too much. 

5. Transfer the batter into the loaf pan that has been preheated and level it out.

6. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

7. After baking, take the pumpkin bread out of the oven and let it cool for 10 to 15 minutes in the pan.

8. Before slicing, carefully move the pumpkin bread to a wire rack to cool completely.

9. Slice and enjoy your delicious Keto Pumpkin Bread!

NOTES:

• Make sure to use unsweetened pumpkin puree to keep the carb count low.

• Because it contains no gluten, keto pumpkin bread could have a thicker texture than regular pumpkin bread. To prevent a harsh texture, don't overmix the batter.

• Watch your bread closely during baking because coconut and almond flours can brown quickly. If the loaf is browning too quickly, tent it with foil.

• You can add sugar-free chocolate chips, chopped nuts, or warm spices like cloves, nutmeg, and cinnamon to your keto pumpkin bread