Keto Pumpkin Bread (Gluten-Free)
Servings: 16 slices
This low-carb pumpkin bread recipe made with coconut flour is moist and delicious. It's keto-friendly and gluten-free too.
Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper. For a taller loaf, a smaller pan can be used, but baking time will need to be adjusted accordingly.
In large bowl, blend together sweetener, pumpkin, coconut oil, vanilla extract, and eggs until smooth.
In a separate bowl, mix coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Sift the coconut flour mixture into the large bowl with the wet pumpkin mixture. Stir dry mix into wet mix.
Pour batter into the prepared bread pan. Bake for 50 to 60 minutes or until toothpick comes out clean. Allow to cool on rack for 10 minutes before removing from pans.
For best results, use a stoneware loaf pan.
Additional pumpkin purée can be added for a moister bread with extra flavor.
Calories: 108 | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 145mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2484IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
[calories] => 108
[carbohydrates] => 4
[protein] => 3
[fat] => 9
[saturated_fat] => 7
[cholesterol] => 70
[sodium] => 145
[potassium] => 83
[fiber] => 2
[sugar] => 1
[vitamin_a] => 2484
[vitamin_c] => 1
[calcium] => 26
[iron] => 1
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