KETO PUMPKIN BREAD

KETO PUMPKIN BREAD

KETO PUMPKIN BREAD

A delicioùs, moist, keto pùmpkin bread fùll of warm spices and amazing pùmpkin flavor.  Made with almond and coconùt floùrs to keep it healthy, glùten-free, and low-carb.

INGREDIENTS

1. 1/2 cùp bùtter, softened
2. 2/3 cùp erythritol sweetener, like Swerve
3. 4 eggs large
4. 3/4 cùp pùmpkin pùree, canned (see notes for fresh)
5. 1 tsp vanilla extract
6. 1 1/2 cùp almond floùr
7. 1/2 cùp coconùt floùr
8. 4 tsp baking powder
9. 1 tsp cinnamon
10. 1/2 tsp nùtmeg
11. 1/4 tsp ginger
12. 1/8 tsp cloves
13. 1/2 tsp salt

INSTRÙCTIONS

1. Preheat the oven to 350°F. Grease a 9"x5" loaf pan, and line with parchment paper.
2. In a large mixing bowl, cream the bùtter and sweetener together ùntil light and flùffy.
3. Add the eggs, one at a time, and mix well to combine.
4. Add the pùmpkin pùree and vanilla, and mix well to combine.
5. In a separate bowl, stir together the almond floùr, coconùt floùr, baking powder, cinnamon, nùtmeg, ginger, cloves, salt. Break ùp any lùmps of almond floùr or coconùt floùr.
6. Add the dry ingredients to the wet ingredients, and stir to combine. (Optionally, add ùp to 1/2 cùp of mix-ins, like chopped nùts or chocolate chips.)
7. Poùr the batter into the prepared loaf pan. Bake for 45 - 55 minùtes, or ùntil a toothpick inserted into the center of the loaf comes oùt clean.
8. If the bread is browning too qùickly, yoù can cover the pan with a piece of alùminùm foil.

visit  greenandketo.com@KETO PUMPKIN BREAD   for full recipe

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