How do you store pumpkin bread?

To store the pumpkin bread, cover it with plastic wrap and make sure no parts of the loaf are exposed to air. This will keep the bread nice and moist.

How long does pumpkin bread stay fresh?

This pumpkin bread is so moist that it’s still great for five days, though I find it’s at its best within three days . I like to store mine in the fridge and then quickly heat it for about 10-15 seconds in the microwave before devouring a slice!

Can you freeze gluten-free pumpkin bread?

You sure can. Let the pumpkin bread cook completely, cover it in plastic wrap, and then store it in a freezer bag for up to two months . When you’re ready to thaw, place the bread at room temperature until it defrosts.

How do you serve this keto pumpkin bread?

You can definitely eat this keto pumpkin bread plain or with a dollop of butter. For some extra sweetness, you could drizzle some sugar-free glaze, Easy Keto Microwave Caramel Sauce or spread some Homemade Keto Espresso Nutella Recipe over a slice.

Can I make this gluten-free but not keto?

Yes. You should easily be able to follow the exact same recipe and simply replace the keto sweetener with regular brown sugar or a mixture of brown and white sugar.

Which keto sweeteners work best for this quick bread recipe?

For this keto pumpkin bread, you can use any type of sweetener as this keto quick bread tastes best at room temperature. That means that you do not need to worry about erythritol-based sweeteners crystalizing. Just be aware that different sweeteners very in their level of sweetness and that allulose will cause the bread to brown very quickly.

How come this says "one-bowl" but the pictures use two bowls?

I first took the pictures whisking the dry ingredients separately. Since then, I have made this recipe several times whereby I simply whisk the wet ingredients first and then add the dry ingredients and whisk them into the wet ingredients. Feel free to use either of these methods.

Easy One-Bowl Keto Pumpkin Bread

Ingredients

Units Scale

1 1/2 cups almond flour
1/4 cup plain whey protein powder *
1/4 cup flaxseed meal
2 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice
1/2 tsp salt
2/3 cup pumpkin puree
1/4 cup coconut oil
4 eggs, room temperature
2/3 cup sweetener (I used Lakanto Golden)

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Instructions

Preheat the oven to 375 degrees F. and grease a 9 x 5-inch or 8 x 4-inch loaf pan with cooking spray. Set the pan to the side.
In a medium-size bowl, whisk together the almond flour, protein powder, flaxseed meal, baking powder, baking soda, pumpkin pie spice and the salt.
In a separate small bowl, whisk together the pumpkin puree, coconut oil, eggs and the sweetener until most of the sweetener has dissolved.
Add the wet ingredients into the dry ingredients and whisk until nice and smooth.
Pour the batter into the loaf pan and bake for 45-50 minutes or until the center reaches an interal temperature of 195-200 degrees F.
Remove the pan from the oven and allow it to cool on a cooling rack for 10 minutes before removing it to cool completely.

Notes

If you only want to use one-bowl, mix the wet ingredients first in a large bowl and then add all the dry ingredients individually in the wet ingredients and whisk until fully incorporated.
* you can use plain or vanilla whey for this recipe. If using vanilla whey, you may need to decrease the quantity of sweetener. If you do not have any whey protein powder, you can replace it with almond flour instead but the bread may not rise quite as much.

Author: Cat
Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: America, Fall, Holidays
Diet: Gluten Free

Nutrition

Serving Size: 1 slice
Calories: 167
Sugar: 1.1
Fat: 8.7
Carbohydrates: 5.9
Fiber: 1.7
Protein: 5.3