Dive into the autumn season with our Keto Pumpkin Bread recipe. This simple, yet delicious treat brings all the warmth and spice of fall into your kitchen without the carbs.
As the crisp autumn breeze sweeps in, bringing with it the rich, earthy scent of fallen leaves and a yearning for all things pumpkin, we find ourselves yearning for comforting, seasonal treats.
There’s just something about pumpkin dishes that resonates with the fall spirit. In this article, we delve into a mouth-watering keto pumpkin bread recipe that is not only incredibly delicious but also keto-friendly.
Whether you’re a seasoned keto enthusiast or just curious about low-carb baking, this guide will walk you through each step to achieve the perfect loaf that will make you wonder why we limit pumpkin delights to just one season.
Ingredients You’ll Need
Before we dive into the baking process, it’s essential to gather all your ingredients. Here’s what you’ll need to make this amazing keto pumpkin bread:
- 2 Eggs: These act as a binding agent and add richness to the bread.
- 1/2 Cup of Oil: Provides moisture and a tender crumb.
- 1 Cup of Pumpkin Puree: The star of the show, adding flavor and texture.
- 1/4 Cup of Water: Aids in mixing and achieving the right consistency.
- 1/4 Teaspoon Ground Allspice: Adds warm spiciness.
- 1/4 Teaspoon Nutmeg: Another layer of aromatic warmth.
- 165 Grams of Keto Cakes and Cookies Flour (1.5 Cups): The special flour that makes this bread keto-friendly.
- 1/2 Cup of Crushed Pecans: Adds a delightful crunch; feel free to substitute with other nuts if desired.
- 1 Cup of Allulose: A keto-friendly sweetener.
- Pinch of Salt: Enhances the overall flavor profile.
Preparing the Wet Ingredients
The first step involves blending the wet ingredients to ensure an even mixture. Start by breaking the eggs into a bowl and add the oil. Following this, incorporate the pumpkin puree and water. Sprinkle in the ground allspice and nutmeg, then whisk these together thoroughly until well-blended.
Mixing the Dry Ingredients
Next, it’s time to prepare the dry ingredients. Measure out the keto cakes and cookies flour and place it into a mixing bowl. Add the crushed pecans, allulose, and a pinch of salt. Stir these dry ingredients together until they are evenly combined.
Combining Wet and Dry Ingredients
With your wet and dry ingredients ready, it’s time to merge them. Slowly pour the dry mixture into the wet mixture while continuously stirring to ensure a smooth, lump-free batter. If you have a stand mixer, use a beater attachment for this step to make the process easier and more efficient.
Preparing the Bread Pan
For this recipe, a small 8×5 inch bread pan is ideal, especially since keto baking can often result in denser, less risen loaves. Grease the pan well or line it with parchment paper to prevent sticking. Once your pan is ready, pour in the pumpkin bread batter.
Baking Instructions
Preheat your oven to 350 degrees Fahrenheit. Place the bread pan in the preheated oven and bake for 50 to 60 minutes. Keep an eye on the loaf, and at around the 35-minute mark, cover it loosely with foil. This extra step ensures that the top doesn’t brown too quickly, allowing the inside to cook thoroughly.
Cooling Time
Once the bread has baked for the full hour and emerged golden-brown and aromatic from the oven, it’s crucial to let it cool completely. While it may be tempting to dive straight in, cutting the bread too soon can result in a soggy texture. Patience will reward you with a firm, perfectly sliceable loaf.
Taste Test and Serving
After allowing the bread to cool, it’s finally time to taste your creation. Slice the loaf to reveal its vibrant, orange interior and soft texture. This keto pumpkin bread can be enjoyed as is, with its naturally rich and comforting flavor profile. However, if you wish to take it up a notch, consider adding a glaze.
Making a Simple Glaze
For those who enjoy an extra layer of sweetness, a simple glaze can make all the difference. Here’s a quick and easy recipe for a keto-friendly glaze:
- 2 Tablespoons of Heavy Cream: Heat this up to make it easier to mix.
- 1/4 Cup of Allulose: Creates the perfect sweet, condensed milk-like consistency.
Stir the heavy cream and allulose together until they form a smooth, pourable glaze. Drizzle over your cooled pumpkin bread for a delicious finishing touch.
Final Thoughts
This keto pumpkin bread not only brings the nostalgic flavors of fall into your home but also aligns with a low-carb, health-conscious lifestyle. The blend of spices, the nutty crunch of pecans, and the moist, tender crumb make this bread a standout in both taste and texture.
Share Your Experience
If you decide to try this recipe, we would love to hear how it turned out! Share your results and any variations you might have tried. Community feedback not only helps us improve but also inspires other readers to get creative with their keto baking endeavors.
Keto Pumpkin Bread Recipe
Indulge in the fall flavors with this Keto Pumpkin Bread, a perfect low-carb treat that doesn't compromise on taste or texture.
Ingredients
- Eggs: 2
- Oil: 1/2 cup
- Pumpkin Puree: 1 cup
- Water: 1/4 cup
- Ground Allspice: 1/4 teaspoon
- Nutmeg: 1/4 teaspoon
- Keto Cakes and Cookies Flour: 165 grams (1.5 cups)
- Crushed Pecans: 1/2 cup
- Allulose: 1 cup
- Salt: a pinch
- Optional glaze: 2 tablespoons heavy cream, 1/4 cup allulose
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare an 8x5 inch bread pan by greasing it or lining it with parchment paper.
- In a bowl, whisk together the eggs, oil, pumpkin puree, water, ground allspice, and nutmeg until well-blended.
- In a separate bowl, mix the keto cakes and cookies flour, crushed pecans, allulose, and a pinch of salt.
- Gradually combine the dry ingredients with the wet mixture, stirring continuously to avoid lumps.
- Pour the batter into the prepared bread pan.
- Bake in the preheated oven for 50-60 minutes. Cover loosely with foil after 35 minutes to prevent excessive browning.
- Allow the bread to cool completely in the pan to ensure it sets properly before slicing.
- For an optional glaze, heat 2 tablespoons of heavy cream and mix with 1/4 cup of allulose until smooth. Drizzle over the cooled bread.
Nutrition Information:
Serving Size: per servingAmount Per Serving:Calories: 180Total Fat: 14gSaturated Fat: 3gCholesterol: 55mgSodium: 125mgCarbohydrates: 8gFiber: 3gSugar: 1gProtein: 6g