Beautifully spiced, incredibly moist and with a truly spot on texture– this really is the ultimate paleo and keto pumpkin bread!
Paleo & Keto Pumpkin Bread
Crème de la crème!
You guys will totally be into the incredibly tender and flavorful crumb of this keto pumpkin bread! A truly ideal way to start getting some holidaze into our lives asap… and at just 3g net carbs!
Plus, this is a keto bread that actually gets some rise(!!!). It’s fluffy, tender, not-eggy at all and flavorful-to-boot.
Oh, and do feel free to whip it up into keto pumpkin muffins instead! Either do the whole batch into 12, or half it for six. And it freezes great!
You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!).
Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
If you’re opting for the fresh ginger glaze (which comes highly recommended!), your best option are allulose and xylitol (no after taste), followed by erythritol (some cooling effect). But they must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
I like a mixture of super fine almond flour, psyllium husk, coconut flour and golden flaxseed meal best (click through for the specific brands I use). Oh, and no xanthan gum is needed here to yield a wonderful and moist crumb (hurray!)
Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
(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.
- 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)
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.
*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!).