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An easy pumpkin quick bread recipe that is not only delicious, but low carb, gluten free & Paleo friendly!

Easy Keto Pumpkin Bread – Low Carb and Gluten Free


  • Author: Mellissa Sevigny
  • Total Time: 1 hour 25 minutes
  • Yield: 12 slices 1x
  • Diet: Gluten Free

Description

This easy keto pumpkin bread is fantastic with salted butter, ice cream, or even makes great french toast! Gluten Free, low carb, Atkins, Paleo.


Ingredients

Units Scale
  • 3/4 cup butter, melted
  • 4 large eggs
  • 1 cup canned pumpkin puree
  • 1/4 teaspoon maple extract (or 1 teaspoon vanilla extract)
  • 2 cups blanched super fine almond flour (IBIH recommends)
  • 1/2 cup coconut flour (IBIH recommends)
  • 1 teaspoon psyllium husk powder
  • 4 teaspoons baking powder
  • 1/2 cup granulated erythritol sweetener (IBIH recommends)
  • pinch of salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees (F)
  2. Combine the melted butter, eggs, pumpkin puree, and maple extract in a blender and blend until smooth.
  3. Combine the almond flour, coconut flour, psyllium husk powder, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
  4. Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
  5. Stir in the nuts if using.
  6. Line a long, narrow loaf pan with parchment paper and spoon the batter into the pan. Sprinkle with additional nuts if desired.
  7. Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
  8. Turn off the oven and leave the bread in there for an additional 15 minutes.
  9. Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
  10. Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Category: keto desserts
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/12 loaf
  • Calories: 272
  • Fat: 25g
  • Carbohydrates: 4g net
  • Protein: 8g

Keywords: keto pumpkin bread, low carb pumpkin bread, gluten free pumpkin bread

IBIH is giving away a

$500 Amazon Gift Card!

No purchase necessary, must be 18 years or older and a resident of US or Canada.

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