Keto Pumpkin Bread (Banana, Apple)
This has become a family favorite! You can easily sub the pumpkin puree with mashed bananas or unsweetened apple sauce, and even though we think of pumpkin bread as a Fall recipe, this one is great with coffee at breakfast or with an afternoon cup of Earl Grey.
Equipment
- Cast iron bread pan
Ingredients
- Coconut or avocado oil spray for the pan optional, but it helps get the bread out
- 3 large organic free range or pastured eggs
- 1 cup pure organic pumpkin puree
- ½ teaspoon pure monk fruit powder I like SmartMonk*
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 2 cups blanched finely ground almond flour 8 oz**
- ¼ teaspoon pink salt or kosher salt
- 1 teaspoon baking soda I like Pure Organic brand
- 1 teaspoon psyllium husk powder or ground and is optional, but helps with rise in gluten free and keto/paleo baking
Instructions
- Preheat your cast iron loaf pan in the oven at 425°F.
- In a medium bowl, whisk together eggs, pumpkin puree, monk powder, cinnamon, psyllium husk, salt, baking soda and vanilla.
- Gradually add the almond flour, switching from a whisk to a spoon as batter thickens.
- Spray the heated pan on the bottom with coconut oil (I use a liquid coconut oil in a Sally's organics bottle)
- Using a rubber spatula, transfer the batter to the heated pan. Smooth out the top.
- Bake the bread at 350°F until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes. (35 minutes in a convection oven)
- With hot pads, tip the bread from the pan and transfer it to a wire rack or cutting board.
- Cool the bread for 10-20 minutes on the cooling rack. Slice and serve.
Notes
*You can use ½ cup of a granulated sweetener like RxSugar Allulose sweetener, or Swerve (up to ¾ cup if you like your baked goods very sweet).
**I use the Costco brand blanched almond flour or Bob's Red Mill Super-Fine Almond Flour. One cup of Bob's weighs 4 oz, so 2 cups weigh 8 ounces. It's best to measure almond flour by weight rather than by volume.
After the bread is completely cool and sliced, you can store the slices in an airtight container in the fridge for up to 5 days.
If the bread is too moist, which can happen if you skip the psyllium, you can add a tablespoon of coconut flour with the almond flour to absorb some of the moisture.