(The Ultimate!) Paleo & Keto Pumpkin Bread

(The Ultimate!) Paleo & Keto Pumpkin Bread

Beautifully spiced, incredibly moist and with a truly spot on texture- this really is the ultimate paleo and keto pumpkin bread!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Breakfast, Dessert

Cuisine American

Keyword keto pumpkin bread, keto pumpkin looaf, paleo pumpkin bread

Prep Time 30

Cook Time 20

Total Time 50

Servings slices

Calories 177kcal

Ingredients

128 g almond flour
30 g coconut flour
28 g golden flaxseed meal finely ground*
20 g psyllium husk finely ground*
1 tablespoon pumpkin pie spice
1 tablespoon baking powder
1/2 teaspoon kosher salt
84 g grass-fed butter or 5 TBS coconut oil or ghee + 1 TBS coconut cream, at room temp
1-1 1/2 cup golden erythritol allulose, xylitol or coconut sugar; to taste (I use 1 cup)
2 teaspoons apple cider vinegar
4 eggs
220 g pumpkin puree

For the fresh ginger glaze (optional)

1 tablespoon freshly grated ginger
1 tablespoon water as needed
6 tablespoons powdered xylitol or erythritol
pinch kosher salt

Metric - US Cups

Instructions

For the keto pumpkin bread

Preheat oven to 350°F/180°C. Line (or grease and flour with coconut flour) a 5x9" loaf pan.
Whisk together in a medium bowl almond flour, coconut flour, golden flaxseed meal, psyllium husk, pumpkin pie spice, baking powder and salt. Set aside.
Cream butter (or coconut oil) with the sweetener of choice and continue to cream until light and fluffy (6-8 minutes). Erythritol won't dissolve as sugar does, but you'll notice the butter still be significantly lighter (and if you used coconut oil, it will turn into an oily paste). Mix in vinegar and the eggs, one at a time, the batter will appear slightly 'broken' (don't worry!).
Add in the dry flour mixture in two parts, alternating with the pumpkin puree. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix.
Distribute batter evenly into pan, smoothing out the top with wet fingertips. Bake for 55 to 70 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 15, and cover with aluminum foil as soon as it begins to turn golden (took a while for me, about minute 40). Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).
Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your pumpkin bread will continue to cook while it cools!

For the fresh ginger glaze (optional)

Mix the grated ginger with a tablespoon of water and let rest for 10 minutes.
Add the powdered sweetener and a pinch of salt to a small bowl and sieve in the ginger juice (squeezing all the ginger goodness all the way!). Whisk until thoroughly incorporated, adding a teaspoon of water at a time until desired thickness is achieved.
Drizzle over pumpkin bread and enjoy! Keep stored in an airtight container at room temperature for about 5 days and frozen for a couple months.

Notes

*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet.

Please note that nutrition facts were estimated per slice, assuming a yield of 12 (3g net carbs!).

Nutrition

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