Amazing Keto Pumpkin Bread
I am a pumpkin lover and I won’t let any low carb diet change that. Who’s with me?! Who here demands keto-friendly pumpkin baked goods? Raise your hand! (All hands go up…).
This is how I imagine telling my fellow pumpkin lovers about this delicious bread recipe. It really is one that should be shared with the masses and celebrated fully. Never before has there been such a perfect, homemade, low carb pumpkin bread. Our bread is tender, sweet, and packed with amazing pumpkin spices that you will go crazy for. You need to make it all fall. In fact, you should probably keep this recipe going long into the winter. We also won’t be mad about baking up a loaf in the spring…
Have you ever wondered how pumpkin gets so much flavor? Well, a little secret- it actually doesn’t really have anything to do with the pumpkin. On its own, pumpkin has an earthy, mildly sweet taste. Some pumpkin varieties, like sugar pumpkins, are sweeter than their big, carving counterparts. Lots of large pumpkin varieties are actually very bitter when cooked and eaten. Since most pumpkins are not really that enjoyable to eat on their own, we humans started using them for pies and baked goods. A little sugar and spice makes everything nice, right?!
These days, when you think of eating pumpkin and the flavors of pumpkin, you are probably thinking more about the spices that are commonly paired with pumpkin. Cinnamon, nutmeg, ginger, and cloves are the powerhouse, taste drivers behind pumpkin spice. This is what you mainly taste when you bite into a slice of pumpkin bread or sip on that pumpkin spice latte.
Our recipe for keto pumpkin bread uses pre-made pumpkin pie spice which is super convenient and tastes fantastic. However, if you want to make your own, homemade pumpkin pie spice, you can mix together:
• 2 ½ teaspoons cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
You may want to double, triple, or quadruple this batch to have it on hand. If you’re a pumpkin lover like me, you will be making pumpkin spice things often! It’s also kind of fun to have your own, homemade pumpkin pie spice mix- makes you seem like a professional, fancy baker!
Powdered erythritol is the main sweetener of this bread. Like we talked about before, pumpkin really needs to be sweetened to bring out its flavor. Powdered erythritol melts right into the batter leaving no gritty texture or taste behind. We also use it in the icing to add a little extra sweetness to the bread.
I do want to also recommend making a maple icing to pour over your low carb pumpkin bread. Use 4 Tbsp of So Nourished Pancake Syrup in place of the powdered erythritol in the icing. You will go crazy for the maple and pumpkin combination. It's incredible and just oh-so fall!
Go fire up your oven, grab a can of pumpkin puree and get ready to enjoy the fall as it is meant to be- full of pumpkin spice. Let us know how much you love this recipe in the comments below!
| Servings: servings |
- 5 eggs
- 10 tbsp melted butter
- 1 cup pumpkin puree
- 1 1/2 tbsp pumpkin pie spice
- 1 1/2 cups So Nourished powdered erythritol
- 10 tbsp coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup So Nourished powdered erythritol
- 1 tsp melted butter
- 2 tsp heavy cream
- Preheat your oven to 350 degrees F and grease a loaf pan well. Place a piece of parchment paper in the bottom of the loaf pan as well.
- Mix the eggs, pumpkin puree, powdered erythritol, pumpkin pie spice and vanilla together in a bowl.
- Add the 10 Tbsp melted butter to the bowl and mix well.
- Add the coconut flour, salt and baking powder and stir to form a smooth batter.
- Spread the batter in the prepared loaf pan and then bake for about 55 minutes or until a knife comes out of the center of the bread cleanly. If the bread seems “wet”, it needs longer to cook!
- Remove the bread from the oven and let cool for about 15 minutes before icing.
- To make the icing, mix the powdered erythritol, butter and heavy cream together in a bowl. Drizzle the icing over the top of the bread then slice and serve.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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