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This is my go-to homemade Pumpkin Bread and I always get rave reviews. It's quick and easy to make and wonderfully moist, spicy and it's loaded with walnuts (totally optional, but really so delicious!). This pumpkin bread is made with almond flour, pumpkin, sweetener of choice, all the favorite fall spices, and walnuts. It's even better the next day after all the flavors have a chance to meld. I start making this bread in September (okay maybe this year I starting making in August) and find it perfect for entertaining, holiday gift giving, breakfast, dessert, or freeze for later. I highly recommend you make this pumpkin bread for Halloween (great for trick-or-treat night while handing candy out to the kids), Thanksgiving (family and guests will love it) and even Christmas (great for breakfast while opening presents). I absolutely love quick breads at holiday time because you can make ahead, freeze, and then thaw when ready to serve to your family or guests. Give it try! Enjoy with butter and cup of coffee or tea.
*This bread can be made with sweetener of choice. Both sugar alternatives or regular sugar will work. For keto/low carb you want to use a sugar alternative.
Pumpkin Bread with Walnuts | Keto | Low Carb | Gluten-Free | Paleo
Makes: 1 loaf (12 servings) Ingredients:
1 cup canned pumpkin (not pumpkin pie filling!)
4 eggs
3/4 cup butter, melted
1/3 cup unsweetened vanilla almond milk
1 teaspoon vanilla
2 cups blanched super fine almond flour
1/2 cup coconut flour
4 teaspoon baking powder
1/2 cup Allulose Stevia Blend Sweetener*
2 Tablespoon Swerve Sweetener, Brown
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/2 cup chopped walnuts, divided
*Use any 1:1 sugar alternative for keto/low carb, coconut sugar for Paleo, or regular sugar (for non-keto)
Directions:
1. Preheat oven to 350 degrees. Line a 9x5 inch loaf pan with parchment paper.
2. In a mixing bowl, combine melted butter, eggs, pumpkin, almond milk, and vanilla. Mix until smooth and well combined.
3. In a separate bowl, combine almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Stir in 1/4 cup of the walnuts if using.
4. Pour the wet ingredients into the dry ingredients. Stir well until combined.
5. Spoon batter into lined loaf pan. Sprinkle with remaining walnuts (optional: sprinkle a bit of sweetener and cinnamon over the nuts).
6. Bake 1 hour and 15 minutes. I suggest covering the bread with aluminum foil to prevent over browning. Cooking time may vary, the bread is done when a toothpick inserted comes out clean.
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.
Nutritional Information: Serving Size: 1/12 loaf Calories: 272 Fat: 25g Carbohydrates: 4g net Protein: 8g