Enjoy a Keto Pumpkin Bread Recipe this fall! Celebrate the change of season with a macro friendly pumpkin bread that is easy to make and entirely low carb, dairy-free and sugar-free. It’s flavorful and moist, sure to be a new fall favorite this year.
Preheat the oven to 350°F (177°C). Line a 9x5-inch (23x13 cm) bread pan with parchment paper or grease well.
Mix the dry ingredients (coconut flour, sweetener, baking powder, pumpkin pie spice, salt, baking soda) together in a mixing bowl. Reserve the pumpkin seeds.
Combine all wet ingredients in a second bowl (pumpkin puree, eggs, coconut oil, vanilla). Slowly add the dry mixture into the wet bowl and combine well.
Pour the batter into the bread pan and spread with the back of a spoon or spatula until all is an even level.
Sprinkle the pumpkin seeds over the top and gently press down so they stick.
Bake for 45 minutes, until the top crust is golden brown and firm. Test the center with a toothpick, if it comes out clean the bread is done. If not, put it back for another 10 minutes, or so
Place on a cooling rack and wait until thoroughly cool before removing and slicing. When ready to release from the pan, pull up evenly on both sides of the parchment paper. Cut into 9 1-inch thick pieces.
If you buy canned pumpkin puree from the store, make sure it's sugar-free for this to still be a keto recipe.