The first dilemma when baking keto pumpkin bread is deciding which flour to use. When you cook with fresh ingredients, food just doesn’t last as long! I baked it for 90 min and it still wasn’t done. Hi Amy, Everyone’s palate is different when it comes to sweetness, but substituting sweeteners can also have an impact. Your email address will not be published. Check it midway through the baking process and tent if needed. Thank you, Lisa! It sounded like it needed to bake for longer, so recommend that next time. Can’t even tell it’s low carb! Have you ever tried ALLULOSE Sweetener? You can also try these low carb pumpkin muffins. I added some chopped walnuts and tented it with foil about halfway through the bake to prevent overbrowning. Added a cream cheese topping to half and bakers chocolate chunks to the other half. It turns out that making a paleo pumpkin bread recipe the way I want it isn’t as popular as I’d expected. Is there ever a more perfect time to make sugar-free pumpkin bread than the end of October?! I really want to make this recip but all I have left for sugar is granulated stevia and powered swerve. Hi Jeanne, No, you can’t taste the almond flour in this, because the pumpkin and spices have much stronger flavor. This recipe has been the best I’ve made with it though. Will be making this recipe again! Hi Cindy, Yes, absolutely! And if so, approximately how much maple syrup would I need? TY for sharing your wonderful recipes! My lips swell up when I use liquid stevia, and just mildly when I’ve eaten it in Lily’s chocolate chips. Will make this one again. Our daughter is also watching her carbs, but not really doing keto all out with us. That is gorgeous looking pumpkin bread! If so, how long will they need to bake? Hi Linda, Yes, you can use monk fruit sweetener and leave out the pumpkin seeds. Thank you. Hi! I love the idea of the pumpkin seeds on top. This is a good guideline, though it doesn’t work for every recipe. In particular, the coconut flour in the recipe absorbs a ton of moisture and white flour wouldn’t work the same way. You have a fantastic website here, Maya. Pour into prepared loaf pans. Made into 12 muffins for portion control. This post may contain affiliate links, which help keep this content free. Do you think something went wrong with the recipe? You can check on them and use a toothpick to test doneness. I like this recipe because it has simple ingredients that I always have on hand. Congrats! I usually use this canned pumpkin. So, what ingredients do you need to make this tempting treat? All that I have tried have been easy, delicious and healthy. If so, you can try adding more pumpkin spice to the batter. Keep it up! It’s made with raw cashews and coconut flour! thanks! Love this recipe, I was wondering if I can substitute zucchini instead of pumpkin puree. Hi Olga, Yes, flax eggs should work in this recipe. Absolutely delicious. But, I do know that you could easily replace the sweetener here with white sugar if you don’t want it to be sugar-free. Swerve will work great. Thanks. Maybe you could help me with this answer. It looks so good…. This is my first time making a low carb baked good and I am happy that I gave it a try. I added walnuts to batter for something extra and next time will add shredded carrots and see how that turns out. Honestly I never bake with white flour so have no idea, but I doubt that you could without making other changes. It was moist, flavorful and it held together beautifully. You’ll want to gently push them in so that they stick when baked. And it had to have no more than ten ingredients, of course. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. You can check the low carb sweetener conversion calculator here to see how much to use if you want to use that again. Thank you SO much! For anyone looking for it, you can find Besti Brown Sweetener here. Whisk together almond flour, baking soda, salt, nutmeg, cinnamon, cloves, and ginger in a separate bowl. I made this yesterday – it was really good but turned out a little dry. Thanks for a great recipe. Line a 9x5 in (23x13 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later). Wondering if I can substitute the sugar with Maple Syrup? Hi Margaret, Sorry, I updated the link on the recipe card. Did you feel it needed more pumpkin flavor? I was skeptical to what the consistancy would be when done baking. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. Can I use a glass loaf pan or does it need to be metal? Can’t wait to try this! The beautifully changing leaves, crisp air, pumpkins on front porches, knee high boots and cozy scarves… sure, they all say “autumn” and are lovely outside. However, if it’s going to last more than a few days, you’ll really want to keep it in the fridge. It takes less than an hour from start to finish to make this paleo pumpkin bread recipe! Sunflower seed flour is a great substitute. Thank you! Wholesome Yum | Natural, gluten-free, low carb recipes. This is a delicious pumpkin bread! Hi Dayenne, I haven’t tried it without egg. Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. So I tried the recipe but I added banana to make it pumpkin banana bread…not a good idea lol After 50 minutes, there was still wet batter and the side were a little burnt. Join 140,000+ subscribers to get a FREE KETO QUICK START GUIDE + new recipes 3x/week! Moreover, I decided to make it paleo, gluten-free, and THM-friendly, too. Also like any other bread, it’s best within the first few days. Making this for my birthday this weekend. Another thing to keep in mind – with banana it would no longer be low carb, but is still paleo. Type your question or comment below, and click "Post Comment". Hi Evelynne, It does sound like your bread is underbaked. It might throw off the balance of other ingredients but let me know if you try. I don’t have a 9×5 loaf pan. Heartfelt thanks to you. I love hearing when it works for husbands and kids too. What would be a good egg substitute for this? I think that the cake I made from the recipe was too dry so next time I will reduce the amount of coconut flour. While I certainly did not peruse each and every one, I quickly discovered that my own wish list for healthy pumpkin bread ingredients was surprisingly hard to satisfy. . Info. This one passed the 6 year old test and the husband test, it is a keeper! Is Erythritol really that much sweeter? Hi Audrey, Sorry to hear you had issues with the bread. Next time, I’ll have to try the recipe without any additions, unless you have any suggestions. Great recipe. That’s right – thank you for sharing. I have fresh pumpkin, do I just boil and puree it for this recipe? As written, the batter is not thin but the bread comes out moist once it’s done. The recipe card is below! I will be saving this recipe and pinning for others!

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