KETO PUMPKIN BREAD LOAF

Come fall, the aromas of cinnamon and pumpkin spice usher in sweater weather and comfort food cravings. But classic quick bread recipes come loaded with sugar and carbs that just don’t fit into a keto lifestyle. With this easy recipe for keto pumpkin bread loaf, you can enjoy a slice of seasonal goodness that fits your diet. Baked with almond and coconut flours and naturally sweetened with zero-carb alternatives, this loaf conjures up fall in every bite - no sugar rush required!

Pick the Right Pumpkin

Canned pumpkin puree provides the quintessential flavor and bright orange hue for keto pumpkin bread. But avoid canned pumpkin pie filling, which is loaded with added sugar! Look for unsweetened 100% pure pumpkin puree, ideally just pumpkin and water as ingredients.

For an extra nutrient boost, try to find puree made from pie pumpkin varietals rather than basic carving pumpkins. The flesh has a richer, sweeter taste when roasted.

Measure out around 1 cup of canned pumpkin to start, adjusting to your preferences. The puree adds amazing flavor, moisture and fiber.

Toast Those Spices

Don’t forget to add classic “pumpkin pie” spices to your bread dough too. Cinnamon, ginger, nutmeg and cloves add warmth and seasoning. Get creative with fall spice blends like chai or apple pie spices too.

Keto-Friendly Flours

In traditional baking, all-purpose wheat flour provides structure and rise. But that just won’t cut it on a low-carb keto diet. Luckily, there are several great alternatives that lend moisture, fiber and binding power without the carbs.

For this recipe, try a combo of almond flour and coconut flour. Almond flour offers protein and healthy fats while coconut flour is very absorbent and great for baking. If needed, add a bit of oat fiber or psyllium husk powder too.

Mind the Texture

Keto flours won’t achieve an airy, overly fluffy texture. Aim for a dense, moist crumb instead. Add extra pumpkin or an egg to boost moisture.

Bind it Together

In gluten-free keto baking, eggs serve an important role in binding and adding structure, especially when coconut flour is involved. For a standard loaf pan size, aim for around 4-5 eggs cracked straight into the batter.

The eggs should be at room temperature for best results. Warm them briefly in warm water if chilled. Don’t worry - the pumpkin, spices and sweeteners will temper any egg flavor.

Pick the Right Sweetener

One of the trickiest parts of keto baking is replacing granulated sugar. We need sweetness without the carbs and blood sugar spikes. Some great options include:

• Erythritol
• Monk fruit
• Stevia
• Xylitol

I recommend a combo of erythritol and monk fruit sweetener. Erythritol provides bulk while monk fruit offers super sweetness. Stevia can have a bitter aftertaste in baking.

Watch the Carbs

Sweeteners vary in carbs, so check labels. Avoid options like maltitol that spike blood sugar. Keep net carbs under 5g per slice.

Get the Right Consistency

Keto pumpkin bread batter may seem a bit thicker than typical recipes before baking. This helps it hold together and rise properly. Don't thin it out too much.

That said, add an extra egg or a splash of milk if needed for a moldable, workable dough. The texture should be dense but scoopable for the loaf pan.

Bake It Right

Grease a standard size loaf pan thoroughly before adding your bread batter. Smooth the top evenly.

Bake in a 350 degree F oven for 50-60 minutes until cooked through. Test doneness by inserting a toothpick - it should come out clean when done.

Allow the keto bread to cool completely before removing from the pan. Waiting prevents crumbling. Enjoy sliced and toasted!

Conclusion

Pumpkin bread is a beloved seasonal treat, but classic recipes are loaded with sugar and carbs that just don’t jive with keto. With the right combo of keto-friendly ingredients like almond flour, coconut flour, eggs and sugar alternatives, you can totally create a delicious low-carb loaf. Bake up a batch of keto pumpkin bread to enjoy this fall - no sugar overload required. Stay in ketosis and savor the comforts of the season with every bite.

FAQs

1. Does canned or fresh pumpkin work better?

For convenience, canned unsweetened pumpkin puree works great and provides consistent flavor.

2. What are the best keto sweeteners to use?

Try erythritol, monk fruit or a combo. Stevia can taste bitter during baking.

3. How long does it last?

Store keto pumpkin bread in the fridge up to one week. Slice and freeze for longer storage.

4. What are good add-ins?

Chopped walnuts, pecans or pumpkin seeds are delicious. Raisins or Lily’s chocolate chips work too.

5. Does it freeze well?

Yes! Let cool completely, then wrap tightly in plastic wrap and freeze up to 3 months.