Keto Pumpkin Bread recipe

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Ingredients

cooking spray
8 tablespoons pumpkin puree
⅓ cup granular sucralose sweetener (such as Splenda®)
¼ cup vegetable oil
2 ⅔ tablespoons water
1 egg
⅞ cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger

Nutrition Info

77.2 calories
carbohydrate: 2.3 g
cholesterol: 10.2 mg
fat: 7.1 g
fiber: 1 g
protein: 1.9 g
saturatedFat: 0.9 g
servingSize: -
sodium: 98.1 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.

  2. Mix together pumpkin puree, sweetener, vegetable oil, water, and egg in a large bowl.

  3. Whisk together almond flour, baking soda, salt, nutmeg, cinnamon, cloves, and ginger in a separate bowl. Stir into pumpkin mixture until just blended. Pour into prepared loaf pans.

  4. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 50 minutes.

Recipe Yield

3 7x3-inch loaves

Recipe Note

This is low-carb, keto pumpkin bread.

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