Before I get down to this awesome low carb pumpkin quick bread recipe, I thought I’d ramble on a bit about my exciting terrifying weekend first…
But here’s a teaser photo of the keto pumpkin quick bread so I don’t lose you in the meantime. (If you can’t stand the suspense just scroll down for the recipe after my story about the spiders.) (Oh now you’re interested?) Fine then – read on…
Anyway, my day was going great…until the spiders (plural) incident.
It all started when I tackled some fall cleaning Friday, specifically the long wall of windows in our kitchen and master bedroom that look out onto Greenwood Lake. It’s a pretty amazing view to wake up to every morning. Unfortunately it’s become obstructed over the summer by the literally hundreds of spiders that come out of the cracks every night and build their webs all over them.
Welcome to life on a lake.
Spiders by the hundreds garland our house every night – even our cars are covered in webs every morning. It’s horrific. Especially if you hate spiders as much as I do.
I could go on and on about how terrifying it is to walk up the back stairs at night (aka. run the gauntlet) after hanging out by the lake 2 stories down only to have to fight your way through spider webs and actual spiders hanging from them in the dark.
I once had a spider drop right onto the front of my shirt on the way up the stairs, and I FELT IT LAND with a thud because it was so huge.
Screaming and wild arm waving ensued.
Followed immediately by several shots tumblers of bourbon just so I could sleep that night.
The spiders are a thing around here.
Anyways, in the light of a sunny, breezy day yesterday I waged war on them and took all of the screens down to brush gross webs off of them outside, and then I cleaned all the insides of the windows while Mr. Hungry cleaned the outside with a squeegy thingy on a telescoping pole.
It was going fine… until I was cleaning the insides of a window frame in the kitchen and must have hit a nest or something because tiny spiders rained down all over me, including falling into the sleeves and down the front of my tunic!
Are you paying attention?
SPIDER. RAIN.
You know you feel itchy right now just reading those words. Take a moment to absorb the horror.
I almost died – in fact I think I my heart stopped literally for a few seconds. Then the adrenaline kicked in and there was a lot of flailing and freaking out. If I had a video of it I’m pretty sure it would have been hilarious to watch, and I’d be a millionaire now after becoming an instant YouTube sensation.
As it is I’m glad Mr. Hungry was outside when it happened, because if he’d actually witnessed it I’d never, and I mean NEVER, live it down.
The man has the memory of an elephant for things like this. Don’t even get him started on how I react if a bee somehow ends up in the car with us!
But that’s a story for another day…
Anyway, I survived (barely) and my windows are clean and sparkly now. All tiny spiders have been eradicated (or that’s what I keep telling myself) and I’m ready to get back to work.
Speaking of work, I’m going to Food Blog University in Cancun, Mexico later this week and the Hungry men are tagging along as well.
Are there spiders in Cancun? No, right? I mean there are no spiders in the tropics… I’m sure of it… Right?
We’re all pretty psyched about the trip, and you can expect to see me posting annoying photos of fancy cocktails, gorgeous beaches, and hanging out by the pool on Facebook, Twitter, and especially Instagram pretty much all next weekend with obnoxious tags like #workishard and #lifestinks.
You’re welcome.
But you can’t hate me (much) because I’m leaving you with this awesome Keto pumpkin quick bread recipe to drown your sorrows in while I’m gone.
Seriously – it’s impossible to be mad and eat this pumpkin bread.
Side point: I’ll never understand why people insist on calling quick breads “bread” anyway. Banana bread, pumpkin bread, even zucchini bread if it’s sweetened is basically CAKE in bread shape. Amiright?
I will say that this Keto pumpkin quick bread (if indeed that is your real name) is only subtly sweetened, making it perfect for breakfast or a snack, but it’s not really a dessert kind of thing.
Although if you threw a scoop of low carb ice cream on this keto pumpkin quick bread I wouldn’t judge you. Maybe some sugar free caramel syrup….
Now I REALLY wish I’d thought of that before I ate it all slathered with salted butter…
Just kidding – I love you salted butter.
Guess I’ll have to make it again to try it with the ice cream though. You know…
For Science.
Also I’m dying to make a low carb french toast out of this Keto pumpkin quick bread because I’m pretty sure it would be UH. MAZING. I really need to make this happen soon… Maybe right now…
OK, ummmmmmm – gotta go! (Update – eventually made the keto pumpkin bread French toast – it WAS TOTALLY AWESOME.)
In Summary:
Spiders = BAD.
Keto Pumpkin Quick Bread = GOOD.
Cancun = STAY TUNED…
Keto Pumpkin Quick Bread Recipe Notes:
1. You will get the best results with a finely ground almond flour rather than a course almond meal.
2. A longer, narrower loaf pan like this one will produce better results than a shorter, wider loaf pan. If that’s what you have, it will still work but you may have to cook it longer to get the center to firm up correctly – in which case cover the top in the last 15 minutes of cooking so it doesn’t over-brown.
3. Be sure to use large eggs – if you use extra large eggs it DOES make a difference. Soggy. Bread.
4. If you are making your own pumpkin puree make sure it’s well drained and thick or it will add too much moisture to your bread, making it – you guessed it, soggy.
5. Finally, like all quick breads this requires a cooling and setting period to firm up and be easy to slice. If you slice too soon it will be mushy and fall apart. For best slicing results you should lift it from the pan using the parchment and then wrap it loosely and let it sit overnight on the counter or in the refrigerator. The next day it should be significantly firmer and easy to slice.
That being said, you can do what I did and slice off the ends to taste and eat warm with the butter because nobody waits an entire day before tasting it – that’s crazy talk.
6. To make this recipe Paleo you can sub in 1/3 cup maple syrup for the granulated sweetener – increase the coconut flour by 1 Tbsp to absorb the extra liquid.
Keto Pumpkin Quick Bread Recipe Video 👇🏼
Easy Keto Pumpkin Quick Bread – Gluten Free
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
Print Recipe
Pin RecipeDescription
This delicious keto pumpkin quick bread is fantastic with salted butter, ice cream, or even makes great french toast! Gluten Free, low carb, Atkins, Paleo.
Ingredients
- 3/4 cup butter, melted
- 4 large eggs
- 1/3 cup unsweetened almond milk
- 1 cup canned pumpkin
- 1/4 tsp maple extract
- 2 cups blanched super fine almond flour (IBIH recommends)
- 1/2 cup coconut flour (IBIH recommends)
- 4 tsp baking powder
- 1/2 cup erythritol sweetener (IBIH recommends)
- pinch of salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 cup chopped walnuts (omit if nut allergy)
Instructions
- Preheat oven to 350 degrees (F)
- Combine the melted butter, eggs, almond milk, pumpkin puree, and maple extract in a blender and blend until smooth.
- Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
- Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
- Stir in the nuts if using.
- Line a long, narrow loaf pan with parchment paper and spoon the batter into the pan. Sprinkle with additional nuts if desired.
- 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.)
- Turn off the oven and leave the bread in there for an additional 15 minutes.
- Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
- 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.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Category: Low Carb Bread Recipe
- Cuisine: American
Nutrition
- Serving Size: 1/12 loaf
- Calories: 272
- Fat: 25
- Carbohydrates: 4g net
- Protein: 8
To get more great Keto recipes for fall or anytime, download my super bundle of FIVE e-books for just $19.99!
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Cole says
February 17, 2019 at 8:41 pmThought I’d share that I made this in the bread maker today. I hedged my bets a little by mixing the wet ingredients until smooth with a fork before putting them in the bread maker. I also used regular erythritol and added 2 tsp of Beef Gelatin, it usually improves the texture and seemed to work well in this recipe. I swapped pecans for walnuts because I wanted to use up the pecans.
I love the texture and the taste isn’t bad at all but I’d have liked it a little sweeter. I assume it’s because I used the regular kind and not a blend to make it a 1-for-1 with sugar.
★★★★
Denise says
February 9, 2019 at 10:39 pmThank you so much for this fantastic recipe! It was moist, not dry and best of all not “eggy” like most recipes ! Hubby loved it and asked if I could put a cream cheese icing onion it. LOL
Sharan says
January 1, 2019 at 6:23 pmI made this and it was horrible. I thought it would be great cause it was paleo friendly. Would not get done and it was like eatting raw almond flour.
Mellissa Sevigny says
January 2, 2019 at 7:51 amSounds like an execution problem or maybe your oven needs to be re-calibrated?
Valerie says
December 16, 2018 at 5:02 pmThis is THE BEST recipe! I have made loaves, donuts, and squares. I’ve added walnuts and ark chocolate peices. The taste and crunch is perfect! Thank you!
Rachel Armstrong says
December 15, 2018 at 3:39 pmThis looks amazing! Can’t wait to try it. I’d love to see some more recipes on quick and easy keto snacks to prepare that can travel with me on busy days with limited time!
Caitlin says
November 30, 2018 at 6:04 pmLove this recipe!! Just made another loaf today! Thank you for sharing!
★★★★★
Emma says
November 20, 2018 at 7:39 pmI made this today and it tasted just like my mom’s high carb/high sugar pumpkin bread! Omg it was heaven! It was crumbly, though.
It is a very simple solution — next time, I will add 1 tsp of xantham gum for every cup of flour (so 2.5 tsp total). This is a common binder used in other gluten free recipes and it’ll ensure everything holds together.
Thanks so much for this – you made my week! And saved me from a carb binge!
★★★★★
jmt says
November 8, 2018 at 4:34 pmgreat recipe… to cut out a soggy bread, i added oat fibre & a bit of psyllium husks (ground)… came out great.. took a pic but i dont see if you can add it…
★★★★
Erika Hartsfield says
October 28, 2018 at 7:31 pmMade this today. I used 2 snall loaf pans instead of 1 large. Reduced baking time to 45 minutes. Came out perfect! I even cut the emd off as mentioned and slathered with butter warm out of the oven. I cant wait to take this to work tomorrow for breakfast. Thanks Melissa, Awesome recipe!
★★★★★
Aimee says
October 28, 2018 at 11:20 amSuper awesome! My husband says I need to make more! After I put it in the oven, I realized I’d forgotten the almond milk! But, in the name of science, I left it alone and baked it for the recommended amount of time. And it’s perfect! Not sure if that’s because I didn’t drain the pumpkin, but who cares? It’s amazing! Thank you so much for working out these recipes for me to enjoy with friends and family!
Mo says
October 15, 2018 at 3:01 pmHey! This looks great! Quick question- can you make this without the sweetener?
Thanks!
Manisha
Mellissa Sevigny says
October 15, 2018 at 9:37 pmOmitting the sweetener would affect not only the taste but also the texture of this bread, I don’t recommend it. That being said if you try it and it works well please report back!
Margarita says
September 27, 2018 at 3:04 pmDid anyone use a different sweetener besides swerve or plain erythritol? We really cannot handle erythritol on our household. Was thinking of using monk fruit or tagatose, but was wondering if anyone has tried and how it came out. Thank you!
Krista says
October 30, 2018 at 10:56 amTrying it right now with tagatose! Will report back!
Andrea Patterson says
September 14, 2018 at 3:14 pmYou are a culinary genius!!!! My house smelled wonderful while it was cooking! I didn’t think that I could wait for it to cool overnight in the fridge, but self control won! The next day it was worth the wait! Thank you so much for your amazing cookbook and recipes. My mid life crisis of getting healthy was the best decision I could have ever made, and with your recipes it doesn’t even seem hard!!!! Thank you again!!!!
★★★★★
Ty says
September 6, 2018 at 4:33 pmYum! I followed the recipe exactly and used a muffin pan (12) they turned out slightly crunchy on the outside and softer on the inside. They weren’t quite as sweet as I would like (used Swerve confection) I do believe with that you have to increase the amount a little BUT these are sooo good drizzled with honey that I’m glad they aren’t too sweet! Thanks for the recipe!
Kim says
March 12, 2018 at 10:41 amIt was crumbly, for sure! I have read the reviews and as you have mentioned many times over, “Did you use course Almond flour with skins”? My answer; Yes, I did! lololo The flavour was very very good!! So, I told my hubby to use a spoon. lolololol I will definitely make this again. I will use Bob’s Fine Almond flour next time around and see if this helps, as you say. Also, do I have to be precise with the measurements such as using a scale instead of measuring cups, etc?
Hubby is Type II and we have been trying different recipes for years to keep his carb count down. And, by doing so has been functioning ultimately! And, much less medication if at all! My goal is to find recipes that are simple and nutritious all at the sametime and easy to make! Don’t require a lot of work. Foods to make for lunches/snacks away from home, where a microwave stove or even frig isn’t available. Thanks for an awesome recipe.
Zee
★★★★
Nicole says
December 3, 2017 at 6:17 pmWow! I am going to give this a try with just honey as the sweetener. Looks fabulous!
★★★★★
Nikki Morin says
December 3, 2017 at 11:33 amI made this yesterday, and this morning found the butter I was melting for this recipe still in the microwave !!! LOL……so I cut into the loaf to see if it was a complete disaster and I would need to make it again. I tasted it and yummmmmmm…..I won’t throw it out. I’ll freeze the 12 slices, and take each out to toast/grill when I need it. Imagine how wonderful it will taste next time when I include ALL the ingredients !!!!!!!!!!!! Thanks for the recipe.
Méia says
November 10, 2017 at 8:37 amReally enjoyed this bread! I added a bit more pumpkin… which made the bread shave less “bread” consistency, but delicious! Appreciate this so much!
★★★★★
Bettina Kingree says
November 23, 2017 at 8:27 amI made this recipe last night. Let it sit overnight. Very disappointed with how crumbly it is this morning. (I used the correct ingredients). It completely falls apart even when sliced thick. I was hoping to toast slices for breakfast. Also a bit too sweet. Any suggestions?
Mellissa Sevigny says
November 23, 2017 at 10:48 amDid you use almond meal with the skins on or super fine blanched almond flour? If you used a quality almond flour I’m not sure why it would be crumbly…
Tricia says
September 23, 2017 at 5:54 pmI made this recipe today practicing for Thankgiving. The texture was very good. It did not really rise – is it supposed to? It was not very pumkin flavored enough for me I don’t know how to fix that. Any suggestions?
★★★★
Bizzie McNaysay says
June 12, 2017 at 5:07 pmMy experience with this recipe was not so good. I used muffin tins and shortened the bake time. It came out mealy, dense, and too crumbly to hold together. It just makes my mouth feel parched and gritty. I am not digging the texture AT ALL.
Looks and smells ok though. After swishing my mouth out, the aftertaste is nice. Maybe I’m just not a fan of almond flour texture.
★★
Mellissa Sevigny says
June 13, 2017 at 8:08 amDid you use a coarse almond meal with the skins still on like Bob’s Red Mill? If so you’d get that gritty texture – a super fine almond flour will cost a little more but give you a fluffy, soft texture that will be more like the real thing!
Jenessa Hall says
March 9, 2017 at 11:24 pmThis was soooo delicious, thank you for another great recipe! Mine was quite crumbly and I used a regular loaf pan and didn’t get the cook time right so it was a little underdone. But it was still super good and I can’t wait to experiment with another loaf until I get the cook time right for the pan I have. Yummy. Whole family loved it.
★★★★★
Rebecca Cause says
February 14, 2017 at 10:46 pmGreat recipe. I subbed fresh cooked pumpkin, vanilla extract (never noticed maple extract in Australia?) and didn’t add a sweetner. Worked great.
★★★★★
Susan says
January 21, 2017 at 11:03 amHello. Thank you for the recipe. I used the correct almond flour and purchased the recommended pan. The bread looked beautiful however, all I could taste was the bitterness from all the recommended baking powder. Is t
Melissa says
January 9, 2017 at 3:29 amI really like spiders, but I am spider rain would be too much even for me. I am really looking forward to trying this bread. I need something cakey.
Tammy S says
December 23, 2016 at 12:45 pmOh my gosh I couldn’t handle the spiders!!!
I really like this recipe! I have always made pumpkin bread but it’s hard to keep it low carb! I can’t wait to try this recipe! Thank you!
★★★★★
Anne says
December 3, 2016 at 1:17 pmI just made this despite being absolutely certain that my weighing of sunflower seed meal (subbed for almond flour) and coconut flour rather than using volume must have resulted in too much flour due to the density of the dough. It turned out perfect. I’m used to gluten-free baking as well as low carb. My long, narrow pan has Medium size stamped on it. The recipe made one loaf plus two ramekin cakes. Thanks for this excellent snack!
★★★★★
Stacey says
December 1, 2016 at 4:24 pmThis is so delicious! It’s the perfect amount of sweetness. I made it because I was trying the stuffing recipe that calls for this, which is also sooooo gooood!!! It’s been a week since I’ve had it and I’m already craving more. This will be a regular recipe for me, along with the stuffing. And not just for Thanksgiving either!
★★★★★
Mtngirl forever says
November 25, 2016 at 3:52 pmI was in the mood for something pumpkin and saw this and it looked amazing. I made it according to the directions and was so disappointed. Kept checking with the toothpick and it didn’t seem tomcook. So I extended the cooking time. The top got vary dark brown, almost burnt, and the middle was mush. Ended up throwing it in the trash. Not sure what went wrong.
Linda says
November 24, 2016 at 8:57 amFinally! A holiday dessert that makes me feel included in the treats! On very low carb diet and always looking for recipes close to the ‘normal’ ones. This is it! And it’s true- don’t slice until the day after 😊
Linda says
November 24, 2016 at 8:59 amI forgot to say- I used two small loaf pans (lined) because I don’t have a long narrow one, and they came out beautifully!
Linda Cleary says
December 6, 2016 at 2:40 pmOne more thing! I froze one of the two little loaves and it thawed very nicely. Flavor and texture are just as wonderful as before freezing! I wrapped well in waxed paper, then wrapped well over that with heavy duty foil.
Vicki Bray says
November 11, 2016 at 12:19 pmHi there, I was looking for a pumpkin recipe and found your quick bread recipe! Will make this asap! I had to write and let you know I feel the same way about spiders – my husband says I have a spider sensor built in! LOL However, if I see one I make a very unusual sound not a scream it’s more of a guttural terrified noise. My husband can always tell when I run into a spider! Thanks for the recipe will make french toast tomorrow!
Barbro Holth says
November 10, 2016 at 5:00 amHi, not sure I’ll find canned pumpkin in stores in Norway. Can I use fresh pumpkin? And how much? What kind? Help!
Mellissa Sevigny says
November 10, 2016 at 10:32 amYou can use fresh but it’s very important that after you cook and puree it that you drain it really really well so that it is almost solid or your bread will be too soggy from the extra liquid!
Barbro Holth says
November 12, 2016 at 4:54 amDone that, left to drain over night. So, next question is how much pumpkin I need in this bread😊 made a lot, so that I can freeze for next batch!
Jan Lewis says
November 1, 2016 at 3:55 pmMmm! I just happen to have all the ingredients for once! Can’t wait to try it!
★★★★★
Belinda says
October 30, 2016 at 9:21 amThis is a regular in my house, I’ve also made the recipe for French toast. My new favorite way to serve this is with peanut butter! Oh yes!! It’s so so good. I make my own pb in my Ninja, nothing but unsalted dry roasted peanuts and just a tad bit of salt, keeps it totally guilt free!
Delisa says
October 13, 2016 at 1:44 pmSatisfaction! I baked it in a Pampered Chef stoneware bread pan. The bread is moist and firm, like I’ve been craving! Thank you for this delicious recipe!
Karen KdonnRN says
October 9, 2016 at 6:33 pmI made this today exactly as instructed. I used a 9 1/2 inch by 5 1/4 inch loaf pan. It was fantacstic. I had to send half of it home with my daughter who also lives low carb. I have a picture to post on Facebook. Now, I just can’t wait to win my Instant Pot so I can try the Asian pot roast. Yum.
★★★★★
Sarena says
September 30, 2016 at 8:30 amThis recipe looks delicious. This may be a healthy alternative to my cranberry pumpkin holiday bread which has 3 cups of sugar and an entire cup of oil.
Will definitely give it a whirl.
(Just a side note here: the recipe says to omit the walnuts if there’s a nut allergy. This is a little late after the almond flour and the almond milk, no?)
★★★
Mellissa Sevigny says
September 30, 2016 at 10:43 amGood point on the nuts Sarena! 😂
Kerry says
September 25, 2016 at 2:31 pmSeriously been doing keto for a month now and this is the most delicious recipe I’ve made so far. So much better than the low calorie, low fat breads back when I foolishly followed low fat diets.
Thanks!
Jackson says
September 22, 2016 at 2:55 pmHi Mellissa – I made this today. Smelled incredible while in the oven. Unfortunately it broke as I was taking it out of the pan, which leads to my question. The inside (where it broke open) seems very soft and pliable, almost underdone although I know it IS done. Very much browned all around and I used the 12″ long pan. The only change I made was to add a half teaspoon of vanilla so that wouldn’t have changed anything. I’m wondering if you think adding more coconut flour would help eliminate that kind of ‘Play Dough’ texture on the inside? Or maybe more almond flour? I find this is a common problem in LC quick breads and cakes. I’m just not sure which way to go to try to remedy it. Any thoughts would really be appreciated!
Mellissa Sevigny says
September 23, 2016 at 1:19 pmWere you using a super fine almond flour or a meal like Bob’s red mill? If it isn’t a super fine grind then the absorption will be different leading to the texture issues you described. Also if you’re using extra large eggs that will make a difference. Since coconut flour is so absorbent it can definitely work to dry out your bread a bit if you continue to have this problem!
Jackson says
September 23, 2016 at 5:18 pmThanks Mellissa. I don’t think either of these were the issue since I used large eggs and Honeyville almond flour. When I have had this problem in the past, the bread/cake has also been kind of crumbly/falls apart. I’m wondering if maybe I use too light of a touch on the almond flour. I measure it in the way I was taught to measure wheat flour, way back when in Home Ec 101: lightly spoon it in the cup and then level it out. I wonder if kind of digging the measuring cup into the flour and then leveling would be a better method. It would kind of pack a bit more into the measuring cup. Maybe that’s where my problem is coming from.
Mary Ann Hartzler says
September 16, 2016 at 5:16 pmDo you really mean pumpkin puree or did you use solid pack pumpkin? There’s a huge difference between the two. Most grocers stock solid pack pumpkin, but I’ve come across one that stocks pumpkin puree, and it was so much thinner. I worked with it last year and made a pie, but it wasn’t nearly as good as solid pack pumpkin. So, that’s the reason why I ask.
Mellissa Sevigny says
September 19, 2016 at 9:42 amNot sure Mary – I think it was the Libby’s organic brand that I used and from what I remember it was pretty firm when it came out of the can.
Mary Ann says
September 19, 2016 at 11:52 amExcellent! That tells me what I needed to know. The puree I accidently bought was much thinner than solid pack pumpkin. If you remember it being firm, that it wasn’t puree you used. :D Thanks for replying. <3
Mellissa Sevigny says
September 19, 2016 at 12:17 pmYes, this is what I used Mary – http://amzn.to/2cKAih6
Nicole says
September 10, 2016 at 7:22 pmCan baking stevia be used as a substitute for the erythritol? I can’t really tolerate sugar alcohols very well…
Weezie says
August 26, 2016 at 8:08 amWe have an almond allergy in our house. I was going to use coconut milk, but what could I sub for the almond flour? I saw someone mention sunflower flour. Not sure if I will be able to find that. Thanks, can’t wait to try.
Tamera Alexander says
August 10, 2016 at 8:43 amJust made this today. Oh my goodness! Delicious! Thanks so much for sharing great recipes.
★★★★★
Katherine Schumm says
June 20, 2016 at 6:09 pmJust beginning a low carb “lifestyle”. I have noticed that many of the recipe’s call for 1/2 coconut flour and 1/2 almond flour. I am wondering what each brings to the mixture? Obviously using only one kind does not work – if I understand the relationship I will do better when improvising. Can you tell me? Thanks. Going to try this. love pumpkin bread
Mellissa Sevigny says
June 21, 2016 at 8:54 amSome recipes work with one or the other, but in baked goods coconut is more absorbent and spongy, whereas almond flour gives a more tender crumb. Carolyn over at all day I dream about food has some good tutorials on baking with both!
J says
June 18, 2016 at 5:45 amGah. Silly computer. What I meant was: any way you like your seeds works.
J says
June 17, 2016 at 2:18 pmI made a half batch this morning and used sunflower seed flour instead of almond flour. (Much cheaper!) It made 9 muffins and turned out great! Bestest hot, but good cold too. I used more cinnamon too.
★★★★
Mellissa Sevigny says
June 17, 2016 at 3:10 pmThanks for letting me know, I think I can get sunflower seed flour here in Belize too so I’m going to try that!!!
J says
June 18, 2016 at 5:41 amI make my own sunflower seed flour just by grinding sunflower seeds. You can grind them raw, or toast them, or what I did is I soak the seeds firs then dried them to reduce the phyic acid that’s found in nuts and seeds. But any way you want s. :) have your seeds works. :)
Carol says
May 27, 2016 at 9:14 amTotal carbs please!
★★★★★
Mellissa Sevigny says
May 27, 2016 at 11:38 amDepending on the sweetener you use you can put everything into My Fitness Pal and get your total carbs Carol.
Jennifer Millard says
May 27, 2016 at 7:46 amWoot! I finished 3 day kick start and am on day 2 of the week one menu plan! Down 5#, not missing my carbs even a little bit!!!!
This pumpkin bread looks delish tho!!!
Mellissa Sevigny says
May 27, 2016 at 11:36 amAwesome Jennifer!!!
amanda says
April 24, 2016 at 11:55 pmWOW! So delicious! Thank you so much! I used Sukrin Gold and erythritol for sugars. The bread is wonderful and have been craving bread-like food!
★★★★★
Majella Purcell says
March 30, 2016 at 4:33 pmI just made this bread as I was looking for something to take to a work morning tea. Could help myself – had to taste with salted butter. It was amazing. Thank you
Julie says
March 23, 2016 at 12:32 pmThanks Melissa
I did not have the long loaf pan so used mini loaf pans to cut down on time in the oven. Turned out perfect in about half the time! I also just sliced some and made french toast with it – sprinkled a bit of extra cinnamon on top and then sugar free syrup. Devine! thanks so much for all your great recipes. Another keeper.
★★★★★
Jessi G says
January 15, 2016 at 12:32 pmThese are excellent. I only had almond meal , I sifted it . Then I divided the batter into 18 muffin cups. Baked for 21 minutes then turned it off and let them sit in the oven for 5 mins. Perfection
Casey says
January 4, 2016 at 9:53 pmI was wondering if i could use something besides almond milk? thanks.
Mellissa Sevigny says
January 6, 2016 at 9:16 amDepends on your dietary restrictions – you could use regular milk but it would increase the carbs. You could also use a mix of half heavy cream and half water. Or unsweetened cashew or soy milk. The list goes on so it’s really up to you.
Cathy says
November 23, 2017 at 8:58 amI used canned unsweetened coconut Milk and the bread is absolute perfect
Mellissa Sevigny says
November 23, 2017 at 10:47 amThanks for letting us know Cathy – I’ll try that next time!
Nicole says
January 2, 2016 at 11:54 pmThis is delicious! Thank you! My body doesn’t respond well to erythritol so I only used 1 tbs. of swerve and replaced the rest with 1/2 tsp. of stevia (thought I’d share just in case anyone else has the some tummy troubles :)).
★★★★★
Lauri says
December 17, 2015 at 8:59 amWell, now I know this recipe was a winner! I made it for Thanksgiving and my SIL seemed to really like it. I guess she did, because she asked me to make it again for Christmas dinner. Win!
★★★★★
Anne O says
December 8, 2015 at 9:23 amWow this is delicious- the top and edges are slightly crunchy yet inside is moist. Yummy! I have many bread pans but not the one you recommend. So….I made a loaf pan out of a foil disposable pan just for this recipe. I cut it to the dimensions you recommend & got a perfect loaf! I too cut off the ends (quite soon after baking) and refergerated the loaf– thank you for another fantastic recipe!
Lauri says
November 26, 2015 at 5:23 pmMelissa…THANK YOU! You saved Thanksgiving for me! I am low carb and gluten free. Everything on the menu was off limits to me except for the turkey itself. I made your pumpkin quick bread and the sausage/cauliflower dressing, along with some asparagus and was able to enjoy the meal with everyone else. I also wanted to add that they demolished the dressing; it was a huge hit!l. I used a spicy sausage instead of mild and it was fantastic! My sister in law loved the bread and even asked for some to take home with her. I told her about your website and advised her to make french toast with it. I definitely will!
The only off-plan thing I ate was a gluten free brownie.My SIL wanted me to have a dessert too, so she made some for me. But I tried to be good and shared one with my husband. I put the rest in the freezer to enjoy at a later time.
Again thank you for your wonderful blog!
★★★★★
April Walters says
November 25, 2015 at 8:09 amI plan to make this and I was hoping to use a Williams-Sonoma pumpkin loaf pan is a beautiful mold when turned out. I see the recipe calls for a parchment base. Will the bread turn out in a well greased pan without parchment? Thanks for your help and all your wonderful recipes!
Mellissa Sevigny says
November 25, 2015 at 8:56 amIt’s moist but it should unmold ok if it’s well greased!
April Walters says
November 25, 2015 at 9:03 amThank you so much for the quickness of your reply!! I’m making it today. Will let you know if it unmolds well. I’ll let it cool for at least 10 minutes before inverting so it has some time to set up.
April Walters says
November 25, 2015 at 4:37 pmI made it and it turned out beautifully! The batter was too good. I cannot wait to serve it tomorrow along with your pumpkin pie cheesecake, also beautiful (it didn’t even crack). Happy thanksgiving! I’m so looking forward to it…my calories will be a little high but I’ll be a fat burner through and through. Thank you for what you do!
hkwdesign says
November 21, 2015 at 6:37 pmWondering if I could make Cranberry Orange Bread with this – sub out the pumpkin with applesauce? Anyone have any thoughts – I’m new to this way of baking, thanks!
Carrie says
November 20, 2015 at 8:30 amHi! This is a really great recipe! I’ve tried it as written, and it came out beautifully– but I also got the inspiration to try using banana extract instead of maple, and it makes for a great keto banana bread! (1 teaspoon, or to taste)
★★★★
Jill says
November 19, 2015 at 1:05 pmDo you think coconut oil could be subbed for butter with good results?
Mellissa Sevigny says
November 21, 2015 at 11:28 amI do think so Jill but you may want to add a pinch more salt to mimic the butter flavor!
Lauri says
November 18, 2015 at 12:48 pmI forgot to ask..I use stevia as my sweetener of choice. How much would you recommend? Would it be 1/2 cup as well? Note I am talking about the Stevia in the Raw “cup for cup” sweetener, not the little packets.
Lauri says
November 18, 2015 at 12:40 pmI’m so grateful for your website! We lost Mom earlier this year so it’s our first Thanksgiving without her. Dad decided to order a prepared T-day meal for the family to make it easier on everyone. Unfortunately, of all the things that come with the meal, they are all either very high carb or have gluten. The only thing I can actually eat is the turkey. So, I am going to make this delicious looking bread and a couple of other sides (probably from this site as well!) to contribute!
My own spider story: I was about to get in the shower when I saw a large black spider near the drain. It had a big body but short, stubby legs. I called my husband in to take care of it for me. Suddenly about a thousand tiny baby spiders started jumping off the mom…she didn’t have sort legs…she was carrying all those babies! Luckily, since they were in the white tub they were easy to see. DH managed to wash them all down the drain, ran hot water in there and closed it so they couldn’t come back up. I was creeped out the rest of the day ***shudder***
Cat says
June 1, 2017 at 9:20 pmI heard spiders can hold there breath some ungodly long time in a drain just say’in.
Gina Dukes says
November 17, 2015 at 9:05 amThis turned out amazing! Thank you for all the helpful baking tips along the way. As an amateur baker and newbie to the Keto Diet I greatly appreciated this low carb comfort food!
★★★★★
Mellissa Sevigny says
November 18, 2015 at 8:19 amSo glad you enjoyed it Gina, thanks for letting me know the recipe worked for you!
Sarah says
November 12, 2015 at 9:22 amPlus here in the UK although im using american cup measures I know ingredients vary like the size of eggs and consistancy of the flours. My Almond flour is from Sukrin and very fine.
Do you have an idea of what a large egg should be in terms of weight or volume so that I know im using the correct size here?.
Sarah says
November 12, 2015 at 5:20 amHi, made this last night and was a little unsure as to what texture the batter should be. Mine after mixing was very thick, almost cake like before putting it into the oven. Is this correct or should it be a softer more creamy consistancy like thick cream?.
Tastes very good bu the way..
Mellissa Sevigny says
November 12, 2015 at 8:56 amThe batter is very thick – if the end result was a sliceable but moist loaf then it was just as it should be.
Sarah says
November 12, 2015 at 9:19 amThankyou very much,
I did add extra almond milk as it did seem too thick so next time I will go with the normal amount. I just wasnt sure and was eager to have something to go with my bacon and eggs in the morning. It is very tasty but a bit too moist and therefore dense…slicing it and then baking the slice in the oven for 5 mins did make it better..
Flávia D says
November 11, 2015 at 4:16 pmHi Mellissa,
Thanks for the recipe. I buy my eggs in bulk and they are all XL sized. What can add to prevent it getting soggy?
Best,
Flavia
★★★★★
Mellissa Sevigny says
November 11, 2015 at 8:09 pmIf you beat the eggs before adding them you can remove a tablespoon or so before adding the eggs to the recipe. It’s still not exact though so if you find the bread is soggy maybe add another tablespoon or so of coconut flour to absorb the extra liquid next time.
movita beaucoup says
October 28, 2015 at 6:55 amI could talk about how lovely that loaf looks, but I’d rather submit a request for a spider dance reenactment. I mean, YouTube is RIGHT THERE.
Toni Pozios says
October 26, 2015 at 12:43 pmLove the pumpkin bread recipe especially since it’s gluten free.
About the spiders: call a good extermination company. Around here(Lake St. Clair) we have spiders too. The company will come out and spray the perimeter of your house(high and low). Stay inside and keep pets inside while they spray. After that, no more spider problem!
Amanda says
October 25, 2015 at 11:22 amI made this yesterday evening and is is a great treat. I am often leery of gluten free / LCHF breads, but this is really excellent and helps me get in that Halloween-y mood! The bread came out wonderfully moist, not too sweet & is the perfect pumpkin treat with some coffee.
I picked up my almond flour from the bulk section at whole foods. I’m in California and had trouble finding maple extract. I did a quick google search and decided to use dark rum instead, which turned out well. I used disposable mini-loaf pans and split the batter into two. I also used a convection oven (no convection) since it has been so warm on the west coast. Baked for about 10 minutes less than called for.
Thanks for this great recipe. I am a huge fan of your site!
★★★★★
KdonnRN says
October 9, 2016 at 10:15 amI love the idea of using the mini loaf pans. Wish I would have thought of that sooner. I have my first loaf in the oven right now and am anxious to see how it turns out. I wonder if I make mini loaves if they would freeze well??
Lauree says
October 25, 2015 at 9:11 amTwo months ago I was put on a strict low carb diet due to health. I was bummed because I had 4 birthdays coming up and was going to miss out. That’s not even counting the holidays. Anyway I just wanted to say thank you for helping me with recipes that are not only low carb but taste really good. Today is my birthday and I can’t wait to try this pumpkin bread. It’s baking now and smells delicious.
Good luck with the spiders.
sher says
October 23, 2015 at 7:40 pmI made but had some problems with texture. It crumbles apart like a corn bread. Taste great. I think the problem might have been my pumpkin. I had opened a large can of pumpkin a few weeks ago and it was more than my recipe needed so I froze the remainder. When it thawed the pumpkin seemed to separate from some water so I drained it before using. Other than that I made no changes. I used a regular loaf pan but the recipe said long thin loaf pan, not sure if I know what that is. Maybe pan size would be good. I really appreciate all the notes about the tendency to be to moist in the middle, let it sit and using large not extra large eggs. This is the extra I like to hear. Thanks for the recipe. I am going to try again with a new can of pumpkin but this one will definitely get eaten, crumbs and all!
Ruth says
October 22, 2015 at 8:55 pmI don’t have almond flour but I do have almond meal – can I just grind it into flour in my food processor? I really want to try this recipe soon! How would you make the slices into french toast? slice and dip into egg mixture and fry?
Rebecca says
October 22, 2015 at 6:05 pmOMG- your spider story was probably horrible- I had to quickly scroll thru it and only picked up words here and there. I am terrified of spiders and can’t believe you endure that! I would have an exterminator on weekly recurring visits! But maybe this is why you have such amazing recipes? Because you stay inside mostly! haha!
WRT the pumpkin bread- I’m excited to try this! One of my fav, now off-limits, holiday foods is this amazing pumpkin bread with walnuts and chocolate chips. Did you by chance try a version of the above with SF choc chips? Any thoughts on adjustment I would need to make on other ingredients if I wanted to add some myself? Thanks!
Mahalia says
October 22, 2015 at 5:45 pmFirst, I want to say that I love your recipes. However, it drives me crazy that you don’t include total carbs, which is what I go by. Is there any way you could include them with your recipes or at the very least, the fiber content so that those of us that do total carbs can figure that out? Much appreciated!
Rosann says
January 25, 2017 at 1:10 pmSo, have you found out what the total carbs actually are? If so, please post!
Thanks so much,
Rosann
Ann says
October 22, 2015 at 1:04 pmI made this this morning and couldn’t wait for it to cool. It was really good, especially with a pat of Kerrygold! Oh, and I forgot to add the maple extract and it was still good. Thanks for another great recipe!
Julie says
October 20, 2015 at 12:39 pmBread looks amazing, I can’t wait to make it! Spiders!! I grew up in Greenwood Lake, thank goodness I don’t remember spiders, but we sure have huge brown ones in Florida! I call them face huggers (like the Aliens movie) they are so big! I did buy the home barrier insect spray and sprayed all around the outside of the house up by the fascia and along the base of the house…bye bye spiders, and bugs of all kinds inside and out…lasts around 3 months or so before ya have to do it again. It is so worth it!!
Kathy says
October 20, 2015 at 9:37 amCan you use vanilla extract instead of maple…hate to order maple extract just for 1/4 tsp…??
Mellissa Sevigny says
October 20, 2015 at 9:57 amYes Kathy! The maple adds a nice flavor but it’s subtle – vanilla will be fine!
Stacey says
May 5, 2017 at 1:15 pmGlad I searched the post for this. I hope to make it this weekend and felt the same about searching/ordering maple extract.
April says
October 20, 2015 at 9:34 amI just need to tell you my own spider story- at my last job, every summer we’d go canoeing for our summer outing, and one year I was paired up with the head of our office -he was in the back so he was the one to steer. Well, at one point, he was checking his blackberry (of course) and we were about to crash into this willow tree. We avoided a full-on crash, but we still knocked into the tree branches, and all of sudden like 10 huge spiders fell into the canoe. I thought to myself “don’t panic, don’t freak out in front of everyone” and I just stomped them all quickly. But I’ll always remember that damn spider tree and how FREAKED out I was for a few minutes!!
Jeanette Mann says
October 20, 2015 at 9:03 amLove your spider stories which puts me in the mood for Halloween – and the pumpkin bread does too!
Tere says
October 20, 2015 at 8:34 amMellissa, thank you for all you do for those of us who occasionally miss the “finer” foods in life. I hate that you have to endure Cancun to hone your skills for us. You…are…awesome!
I’m not a big fan of pumpkin anything– but I have been known to dabble in the pumpkin breads. I’m expecting an Amazon shipment of my favorite finely ground (extremely fine) almond flour tomorrow, so I know what I’ll be making tomorrow night. (BTW: I ran out of this flour much quicker than usual due to your shortbread cookie recipe. Have had numerous requests for these…). 😊
As far as the spiders: I keep dynamite around just for those little critters. LOL!!
Have a safe, fun, “productive” trip!
Tere says
October 23, 2015 at 5:49 pmOh…my…stars! I’m commenting on my own post from earlier in the week, b/c I am Ahh-mazed! As I said previously, I’m not a big fan of pumpkin goods. This bread is delicioso!! I didn’t have the long loaf pan, but I do have a wide, silicone loaf pan. I figured what I didn’t have in length should make up for in width. It cooked perfectly — didn’t need the extra cook time. It is so moist. My daughter said it reminds her of the (SBucks) coffee store pound cakes. Also subbed half of the sweetner with VitaFiber (don’t like to use a lot of the Erythritol or Xylitol). Are you aware of/familiar with VitaFiber sweetener?
Once again, thank you for all you do!!!
★★★★★
Belenda says
October 19, 2015 at 9:45 pmI shivered several times reading your spider nightmare! I recently found out that if you put cracked open hedge apples around your foundation, that spiders will leave and never return!! Worth a try! They are those bumpy green balls that fall off trees in the fall.
I must make this as French toast!!
Mellissa Sevigny says
October 20, 2015 at 7:23 amThat’s one I haven’t heard of Belenda – will look into it!
Leslie Preston says
October 19, 2015 at 9:28 pmSo what you’re saying is that you enjoy standing by the windows to enjoy the lake view, but you still have to do a total eye roll about once a minute just to make sure no spiders are ready to JUMP on you, right?
I’m in Utah….everything freezes…
Mellissa Sevigny says
October 20, 2015 at 7:25 amOr stand back and look out from a distance ha ha! Actually the screens do a good job of keeping them on the outside, only one or two made it in this summer, but since I had them off and the windows were open when I was cleaning them that’s how they got me. Next year I’LL be the one outside with a telescoping squeegy and Mr. Hungry can do the inside job!!!
SallyBR says
October 19, 2015 at 8:10 pmGlad to know I am not the only one… now “the man I marry” refuses to grasp the seriousness of the spider issue in our home. Still, I won’t crowd your comment section with my personal ordeal… Let me just say you have my sympathies…
great recipe, and wow to Cancun! I went there once many years ago, and it was spectacular…. ENJOY!
Mellissa Sevigny says
October 20, 2015 at 7:26 amMen rarely do Sally – I think it’s the genetics! We haven’t been to Cancun since our honeymoon 22 years ago so I’m really looking forward to returning again finally! Unfortunately the weather has been kind of rainy down there so I’m just hoping for some sunny days!!!
Jessica Romeo @ eatwelloutsidethebox.com says
October 19, 2015 at 2:29 pmOh man your spider story is alarming!!!! This bread looks delicious! I need low carb recipes like this in my life.
Mellissa Sevigny says
October 20, 2015 at 7:27 amYou really really do Jessica! It doesn’t feel like low carb at all!
Bethany @ Athletic Avocado says
October 19, 2015 at 12:53 pmThis bread looks so cakey and fluffy, everything I want in a quick bread!
Mellissa Sevigny says
October 20, 2015 at 7:27 amCakey and fluffy are two perfect words to describe it Bethany! Hope you like it!
Brenda says
October 19, 2015 at 11:52 amFirstly, thank you for not including pictures of spiders in this post, though the mental image of tiny spider baths and big spiders that land with a thud will not be leaving me soon. Had any of those things happened to me, I would be dead. Did youknow they make spider spray? Kills instantly. Unfortunately the can is COVERED with pictures of spiders. So my can is strategically covered in masking tape. If you’re against chemicals, I’ve had really good luck this year using peppermint essential oil. Apparently they do not like it. You could spray the stairway with it. Enough arachnid talk…
Pumpkin BREAD FRENCH TOAST? LOVE!!! Making this asap.
Mellissa Sevigny says
October 20, 2015 at 7:32 amI considered photos because I do have some pretty impressive ones from this summer, but in the end I decided it was too much. You’re welcome. Tee hee. I will be on the lookout for the spider spray for emergencies. Like that time I reached into the mailbox and felt something furry crawling and around and screamed in the street like a maniac. I ended up crushing that fat horror with a pottery barn catalog and two days later his cousin was setting up shop in there. Now I’m terrified to get the mail. Wish I’d had the spray then but I’d probably kill myself from overuse and inhaling the fumes. I have heard of the peppermint thing but haven’t tried it yet! In the early spring when they are just starting to get a foothold I’m going to peppermint the heck out of this house ha ha! Thanks for all of the recommendations – enjoy the bread and let me know how the french toast comes out if you beat me to it!
Rosann says
January 25, 2017 at 3:45 pmSeriously delicious!!! Much appreciated!! Took photos, but have no idea how to share. Thank you so much for what you do!
★★★★★