Cool, Firm, And Perfect: Keto Pumpkin Bread

Keto pumpkin bread is a sweet bread loaf recipe made with a combination of low-carb flour and delicious pumpkin spice flavors. It has a delicious, soft, and moist texture, perfect to serve for breakfast or afternoon tea.

To cool and firm keto pumpkin bread, follow these steps:

- Let the bread cool down in the pan for 20 minutes. If you take it out of the pan too late, the bottom of the bread will be very moist.

- Lift the bread out of the pan and let it fully cool down on a cooling rack for at least 4 hours before eating.

How to make the batter

Ingredients

Gather the following ingredients:

• 2 cups of almond flour (200g)
• 1/4 cup granulated sweetener (for sugar free, I recommend Lakanto)
• 1 tbsp baking powder
• 1 tsp cinnamon or pumpkin pie spice
• 3 eggs (or flax eggs)
• Optional handful of mini chocolate chips

Instructions

• Grease a 9x5 loaf pan or line it with parchment. Preheat the oven to 235 F.
• In a large mixing bowl, combine all the ingredients and stir until well mixed and completely smooth.
• Pour the batter into the loaf pan.
• Bake on the oven's center rack for one hour.
• Let the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf to ensure it doesn't break, as the recipe is super moist and fudgy!
• The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.

How to bake the bread

Ingredients

Firstly, gather your ingredients. For a 9x5 loaf pan, you will need:

• 2 cups of almond flour (200g)
• 1/4 cup granulated sweetener (for sugar-free, I recommend Lakanto)
• 1 tbsp baking powder
• 1 tsp cinnamon or pumpkin pie spice
• 3 eggs (or flax eggs)
• Optional: a handful of mini chocolate chips

If you are using an 8x4 loaf pan, you will need:

• 3/4 cup pumpkin puree
• 2/3 cup Swerve Brown
• 4 large eggs, room temp
• 2 egg whites, room temp
• 1/3 cup butter, melted and cooled
• 1 tsp vanilla extract
• 3/4 cup coconut flour
• 1/3 cup egg white protein powder (or whey protein powder)
• 2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• Water as needed (depends on brand of coconut flour and pumpkin puree)
• 1/3 cup chopped pecans (optional)

Method

• Grease your loaf pan and preheat the oven. For a 9x5 loaf pan, preheat the oven to 250F. For an 8x4 loaf pan, preheat the oven to 350F.
• Combine the wet ingredients. In a large bowl, whisk together the pumpkin puree, sweetener, eggs, egg whites, butter, and vanilla extract.
• Stir in the dry ingredients. Whisk in the almond flour, coconut flour, baking powder, and spices. If you are using an 8x4 loaf pan, whisk in just enough water to make the batter scoopable but not pourable.
• Spread the batter in the pan. If you are using a 9x5 loaf pan, simply spread the batter evenly in the pan. If you are using an 8x4 loaf pan, spread the batter evenly in the pan and sprinkle the top with chopped pecans.
• Bake the bread. For a 9x5 loaf pan, bake on the oven's center rack for one hour. For an 8x4 loaf pan, bake for 55 to 65 minutes, until golden brown and firm to the touch.
• Cool the bread. Remove the bread from the oven and let it cool completely in the pan. For best results, lift the bread from the pan using the parchment paper and let it cool to firm up before slicing.

How to store the bread

To store keto pumpkin bread, it's important to let it cool down completely. Then, depending on how long you plan to keep it, you can store it at room temperature, in the fridge, or in the freezer.

Room Temperature Storage

If you plan to eat the bread within a couple of days, you can store it at room temperature. Wrap it tightly in plastic wrap or store it in a lidded container.

Refrigerator Storage

For longer storage, it's best to refrigerate the bread. It will keep well for up to a week in the fridge. Make sure to wrap it tightly or keep it in an airtight container to prevent it from drying out.

Freezer Storage

You can also freeze keto pumpkin bread for longer-term storage. First, let the bread cool completely, then you can choose to freeze the whole loaf or slice it and freeze individual slices. Wrap the loaf or slices in plastic wrap, and then place them in a freezer bag for extra protection. Frozen pumpkin bread will keep well for up to 6 months.

Thawing and Reheating

When you're ready to enjoy your frozen pumpkin bread, simply thaw it overnight in the refrigerator. You can also rewarm it in the oven, toaster, or toaster oven to enjoy it warm.

How to freeze the bread

To freeze this keto pumpkin bread, first let the bread cool completely. Then, you can choose to freeze the loaf whole, or slice it first so you can freeze individual slices. Wrap the loaves or individual slices in plastic wrap. For extra insurance, you can then place them in large freezer bags.

How to make the glaze

Ingredients

• Powdered sugar-free crystal sweetener (erythritol, xylitol, or Monk fruit stevia blend)
• Water
• Ground ginger

Instructions

• Combine erythritol, water, and ground ginger in a bowl.
• Whisk the glazing with a whisk for a few minutes until it becomes sticky and shiny.
• If it’s too thick, add more water. If it’s too runny, add more sweetener.
• Drizzle the glazing on top of the bread.

Frequently asked questions