This delightful quick bread captures the essence of autumn with its warm spices and rich pumpkin flavor, all while being low in carbohydrates and free from sugar.
Ingredients
Scale:
1 ½ cups almond flour
½ cup coconut flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup pumpkin puree (canned or fresh)
½ cup erythritol or your favorite sugar substitute
4 large eggs
⅓ cup melted coconut oil or unsalted butter
1 teaspoon vanilla extract
Chopped walnuts or pecans for added crunch and flavor (optional)
Chocolate chips (sugar-free for keto) (optional)
Cream cheese frosting (for serving) (optional)
Sprinkling of pumpkin seeds (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with coconut oil or butter.
In a large mixing bowl, combine all the dry ingredients: almond flour, coconut flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Whisk together until well blended.
In another bowl, mix the wet ingredients: pumpkin puree, erythritol, eggs, melted coconut oil, and vanilla extract. Stir until smooth and combined.
Gradually add the wet mixture to the dry ingredients. Stir gently until just combined.
If desired, fold in any optional mix-ins like chopped nuts or sugar-free chocolate chips.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve plain, or top with cream cheese frosting for a more indulgent treat.
