Keto Pumpkin Bread
How to Make It
Step
Recipe Steps steps 4 1 h 15 min
Step 1
Preheat the oven to 350 F. Spray a loaf pan with nonstick cooking spray. Feel free to cut a piece of parchment to the inside of the loaf pan to use as a lift to remove the loaf post bake. Next, combine the dry ingredients using a whisk.
Step 2
Add the eggs, pumpkin puree, and vanilla extract to the dry mix. Mix well using a whisk. Make sure all the dry ingredients are well incorporated. The batter will be slightly thickened due to the psyllium husk powder.
Step 3
Pour the batter into the prepared loaf pan. Bake for 85-90 minutes or until the bread is golden brown, puffed, and no longer jiggly. Gluten-free bread like these takes longer to cook, so err on the side of more time if unsure. Allow the loaf to cool well before removing it from the pan and slicing.
Step 4
Combine ½ cup powdered sweetener and almond milk to make the glaze. Drizzle it over the top of the bread. Slice the bread into 12 slices.
Ingredients
- Almond flour – 1 cup
- Baking powder – 2 tsp
- Salt, sea salt – 0.25 tsp
- Psyllium Husk Powder – 4 tbsp
- Cinnamon – 1 tsp
- Monk Fruit Erythritol Blend – 0.75 cup
- Raw egg – 5 large
- Pumpkin – 14 oz
- Vanilla extract – 0.5 tsp
- Monk Fruit Erythritol Blend – 0.75 cup
- Almond milk – 1 tbsp