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best keto pumpkin bread
Mirha Pretty

Keto Pumpkin Spice Bread

This cozy and flavorful keto pumpkin bread is packed with warm pumpkin spice, moist texture, and low-carb sweetness. It’s perfect for fall cravings without breaking your keto diet. Soft, aromatic, and satisfying, it works great for breakfast or snacks. A delicious seasonal treat made guilt-free.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Bread
Cuisine: Keto / Low-Carb
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree unsweetened
  • 1 1/2 cups almond flour
  • 3 large eggs
  • 1/3 cup melted butter or coconut oil
  • 1/4 cup erythritol or keto sweetener
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin spice mix
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup chopped pecans optional

Method
 

  1. Preheat oven to 350°F (175°C)
  2. Grease and line a loaf pan
  3. In a bowl, whisk eggs, pumpkin puree, melted butter, vanilla, and sweetener
  4. In another bowl, mix almond flour, baking powder, baking soda, salt, and spices
  5. Combine wet and dry ingredients until smooth
  6. Fold in pecans if using
  7. Pour batter into loaf pan and spread evenly
  8. Bake for 40–45 minutes until firm and golden
  9. Let cool completely before slicing

Notes

  • Use pure pumpkin puree, not pumpkin pie filling
  • Adjust spice level to your taste
  • Store in fridge for up to 5 days
  • Tastes even better the next day as flavors deepen

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