This moist keto pumpkin bread recipe is so sweet and deliciously soft, no one can ever believe the healthy ingredients!
Prepare to fall in love with this recipe.
The super easy keto pumpkin bread can be made using just 6 ingredients, with an entire cup of pumpkin packed into the recipe!
The homemade pumpkin loaf includes options to be dairy free, gluten free, vegan, paleo, oil free, low carb, sugar free, and there’s no coconut flour required.
Serve it plain or with mini chocolate chips for a healthy breakfast treat. Or top the flourless pumpkin bread with cream cheese frosting for dessert.
Also be sure to try these Keto Brownies
The best keto pumpkin bread
Readers have been asking for more keto pumpkin recipes, so I wanted to share this healthy pumpkin bread recipe right away.
The first time making the loaf, I brought it to a brunch gathering and served it to five friends and myself.
Only one of us is following a keto diet, and yet the entire loaf disappeared almost immediately, with many requests for the recipe.
While many other low carb breads are made with coconut flour and added thickeners such as psyllium husk, this almond flour pumpkin bread doesn’t need any of those ingredients, and the bold pumpkin flavor really shines.
Leftover almond flour? Make this Keto Mug Cake
Pumpkin loaf ingredients
Many people ask if pumpkin is keto friendly since it’s a fruit, and the answer is that it can be. Pumpkin is a good source of fiber, with 10 grams carbs, 3 grams fiber, and 7 grams net carbs per half cup.
The keto pumpkin loaf, when made with almond flour or almond meal and canned pumpkin or homemade pumpkin puree, has fewer than 3 net carbs per slice.
To make it a vegan pumpkin bread, or if you need an egg free version after running out of eggs, simply use the flax eggs option listed below.
For the sweetener, you can use granulated erythritol or a monk fruit blend. Or regular sugar or coconut sugar are fine to substitute for a non keto version.
Adding the cinnamon or pumpkin pie spice is a wonderful choice that heightens the seasonal Fall flavors. I usually like to include the two spices not just in this pumpkin recipe, but in all my autumn baking.
The sugar free pumpkin bread was adapted from my vanilla Keto Birthday Cake and from this Almond Flour Banana Bread.
How to make low carb pumpkin bread
Start by gathering your ingredients and greasing a 9×5 loaf pan or lining it with parchment paper.
Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl, combine all paleo pumpkin bread ingredients and stir until well mixed.
Smooth into the prepared loaf pan, and bake on the oven center rack for 1 hour. It should be cooked through, but still ultra moist and dense, after this time.
In general, keto pumpkin bread recipes are denser and fudgier in texture than those made with traditional flour.
I found that letting the bread cool completely before going around the sides with a knife and then popping out onto a serving plate protects it from breaking.
The recipe can be left out overnight, loosely covered in cloth or paper towels. To store leftovers after that, I recommend refrigerating for up to five days. Or slice and freeze for one or two months.
If desired, frost with your favorite sugar free frosting, melted butter or coconut butter, packaged cream cheese or homemade Vegan Cream Cheese.
Above, watch the low carb pumpkin loaf recipe video
Keto Pumpkin Bread Recipe
Ingredients
Instructions
- Grease a 9×5 loaf pan or line with parchment. Preheat the oven to 325 F. Stir all ingredients until completely smooth, then pour into the loaf pan. Bake on the oven's center rack for one hour. I found that letting the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, as the recipe is super moist and fudgy! The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Low Carb Recipes
Elizabeth says
I am interested in this recipe, but I’m plant based. I know it says we can substitute flax egg, but I have read and have had no actual luck with more than 2 flax eggs per recipe. Have 3 flax eggs been tested in the recipe and it turned out well?
I’m curious to know.
Thanks!
CCK Media Team says
Katie is a vegan so she will always personally test the flax egg version of all her recipes (while friends or family sometimes prefer to make the recipe with eggs).
Elizabeth says
Thank you. That is good to know!
Gail says
I made two versions, one for my daughter and son in law (vegans) and one for the rest of the family using eggs. Both versions turned out spectacularly!
CCK Media Team says
This made us so happy to read 🙂
Kat says
Have you tried Just Egg? I use it in all of my muffin and bread recipes and it works amazing! Three tablespoons sub for one egg. Also good in a scramble! 🙂
Nina says
I love this recipe!
Angela says
Have everything but the pumpkin. Will be making it this week! We love your keto chocolate cake and cheesecake too.
Michelle M says
Just ate it for breakfast, SO YUMMY! 🙂
We made it with Lakanto granulated sugar substitute for a sugar free option and no one could tell. Thank you for this delicious recipe!
CCK Media Team says
Thank you so much for trying it!
Heather R says
Could you please give me the recipe for the frosting you used on the pumpkin bread? It looks amazing!
Jamie says
I am also looking forward that recipe. The pumpkin bread is in the oven. 🙂
CCK Media Team says
Hi! It’s the cream cheese frosting (with a vegan option if desired) written out in this post: https://chocolatecoveredkatie.com/keto-carrot-cake/
Roxanne Benoit says
Question: If not wanting to make this keto, can I use coconut flour, and if so, how much? Thank you!
CCK Media Team says
Hi, we haven’t ever tried subbing to do a coconut flour pumpkin bread so really can’t say. It *might* work if you add a lot of extra liquid, but it’s definitely an experiment. Be sure to report back if you do experiment!
Jamie says
This was so moist and delicious! It was my first year with keto pumpkin bread instead of traditional and I didn’t miss the flour one bit!
Harold Madden says
Made this as soon as I saw it today and it came out amazing.. didn’t use icing because I dropped some vegan mini chocolate chips into batter with some toasted pecans and it’s so good!!!!
Gael says
This was easy to make and resulted in a moist, dense decent crumb. Based on other comments I used a teaspoon of pumpkin spice (no chips) and it was still too bland. The pumpkin flavor did not come through and the spice flavor was negligible. I will try again, using at least a tablespoon of spice for the next loaf.
I will try a slice toasted and sprinkled with cinnamon for breakfast.
Jamie says
Katie does it again!! I am going to make this 2 days in a row!! Thank you for your amazing recipes!!
Kalla says
Absolutely the best pumpkin bread recipe I have EVER made in my life. THANK YOU for this recipe!
Lela says
Easy, delicious and low carb! Hooray. No frosting is needed. I increased the pumpkin pie spice to a T and may do more next time, or add a t of cinnsmon in addition.
Katie, when are you going to write a keto cookbook?
Barb says
This was so good!
Barbara West says
Please ignore my prior post about Monk fruit. re-read the info. Thanks.
Grandma B says
DELICIOUS! MAKING THIS AGAIN THANK YOU!
Kate says
Is it really a tablespoon of baking powder or a teaspoon? Asking before I make it as it’s unusual.
CCK Media Team says
It is!
Gaddemon says
I made this recipe two days ago using real eggs, and OMG the bread turned out beautifully!! We loved it so much that it’s already gone 😂 I added some chocolate chips to the dough and thinly slices apples on the top and it’s the ultimate “autumn bread”. Such an easy and delicious recipe. Thanks!
CCK Media Team says
Thank you so much for trying it!
Dee Gee says
Tasted GREAT! So glad my Dad (diabetic) and I can share something together. Thanks 🙂
M. says
Excellent recipe!
Sam says
This turned out yummy. Mine was a bit dry, so I think I will bake it for a shorter amount of time next time. It is great with sugar-free maple syrup drizzled on top and a dollop of cream cheese!
Carole says
What size can of pumpkin?
CCK Media Team says
Hi! It’s 1 cup pumpkin, not one can 🙂
tammy schneider says
We need to increase the sugar sub in the loaf 1/4 of a cup is not enough. All my coworkers agreed. I would recommend 1/2 or 3/4 a cup. I will try it again as the texture was amazing and we were discussing this bread alone would be good as a substitute for corn bread with turkey for Thanks giving.
CCK Media Team says
Hi Tammy! What sweetener did you use? And was it powdered or granulated?
Leslie says
FABULOUS!!!! Very happy new keto follower here who still remembers non keto pumpkin bread to compare. This is just as good.
Mary says
This was outstanding!
Jenn says
I have made this three times since you posted the recipe. I may have a problem 😂
M says
Turned out fantastic, and this from a non-baker! (Literally NOTHING I have ever made turns out good.) That last statement is true in no small part to the fact that I never plan ahead and have all ingredients ;-).
For this recipe, I didn’t have eggs BUT had Greek yogurt so substituted. I cooked these in muffin pan (my sub for a loaf pan) and they turned out fine! They were ugly, but tasted so good (and my husband refuses to eat anything I make, so I only needed to impress myself).
And I can’t believe no sugar! AMAZING!
I did make a cream cheese frosting (again, low sugar) which was equally delic.
CCK Media Team says
This made us so happy to read 🙂
Rae says
Mine was great! We ate it for breakfast but I could see how it could be a dessert too. I’ve been keto for about a year now and this is going in the recipe box 🙂
Lana says
It’s great. So delicious and easy to make. Definitely it’s a keeper.
Susan says
Bookmarking to try!
Judy M says
Thank you ever so much Katie! This worked out really well subbing a half teaspoon Now “Better Stevia”powder.
My first sweet treat in a long time. I can’t use other sweeteners, especially sugar alcohols. I’m not sure whether or not I can do icing, but it was great with pecans
CCK Media Team says
Thank you so much for making it 🙂
Barbara says
This is sooooo good! And easy!!!! I think I ate half of it the day I baked it. Thank you so much for the recipe.
CCK Media Team says
Thank you so very much for trying it 🙂
Scott says
Has anyone tried making them as muffins? Any suggestions on baking time and temp?
Michelle says
I did them as muffins and it worked quite well. I cut the recipe in half and made mini muffins so they wouldn’t be too dense. I followed this for time and temperature: https://chocolatecoveredkatie.com/keto-muffins-recipe/
Heather Donahue says
How did you cut recipe in half with it calling for 3 eggs?
Snell says
This is my first time making it and because I wanted to use the whoe can of pumpkin I made 1.5x tge recipe. So I had the opposite problem. So needing technically 4.5 eggs I opted for 4 eggs. In your case I’d suggest 2 eggs rather than 1.
My outcome…good consistency. I used organic regular flour and pumpkin, pumpkin spice, and dairyfree chocolate chips on top.
Julie says
There are several types of Lakanto sweetner. Did you use the classic or the baking version? THANKS!!
CCK Media Team says
Katie used the classic one linked in the post. That doesn’t necessarily mean the other one won’t work; just that we have not tried it.
Olivia says
Hi 🙂 is the almond flour used here just 100% almonds (ground)? I’m in the UK and not sure which almond flour to use. Thanks
Kayleigh says
Hey! I made this pumpkin loaf and it was perfect. I have been on the keto diet for over a year now and this is one of the best recipes I’ve tried yet. You have a gift, girl!
Jean says
Thank you for this recipe! I’ve made it a few times now, adding a heaping teaspoon of pumpkin pie spice and some chopped walnuts. It is a great treat!
CCK Media Team says
Thank YOU for making it 🙂
Olivia says
My entire family loved this recipe! We used Lakanto monkfruit as the sweetener and Libbys canned pumpkin and Bobs Red Mill almond flour.
Kassie says
Would it be okay to substitute pure maple syrup in place of the sugar substitute?
CCK Media Team says
Hi, sorry we have never tried it with a liquid sweetener so don’t know how it would turn out, texture-wise. If you experiment, be sure to report back! Or you can use coconut sugar if you are looking for an unrefined sweetener that isn’t a sugar substitute.
Jennifer Dunlap says
Wow. Just WOW! This recipe is incredible. It is VERY hard to find good Keto baked goods. I did add 2 more teaspoons of pumpkin spice (I love the flavor) to the recipe. I will be making more of these and freezing to enjoy a bit at a time.
CCK Media Team says
Thank you so much 🙂 🙂
Emily says
Hey Kate, great recipe! I made it exactly according to instructions and was very pleased with the results. You would never know it’s made with almond flour and keto!
Shelly Snead says
Making this now! I can’t find the full nutrition info – could you list it (or show me where it is listed)? Thanks for sharing this!!!
CCK Media Team says
Hi! Hope you like it! Nutrition facts are linked right under the recipe ingredients/instructions box in the post 🙂
DebbieM says
I made this today without chocolate chips and frosting. I baked for 50 minutes vs 60.
Mine wasn’t as moist as I expected and I definitely thought it needed more spice. I used 1/4 tsp pumpkin pie spice but would add the cinnamon if I make again.
DebbieK says
My pumpkin bread wasn’t as moist as I was expecting even after baking for 50 mins vs 60. I didn’t use chocolate chips. I also thought it needed more pumpkin pie spice and definitely the cinnamon which I didn’t add. Would try again with these modifications.
loa337 says
Great recipe. Thank you. I increased the sweetener to 1/2 cup and the pumpkin pie spice to 1 teaspoon. Turned out delicious!
CCK Media Team says
Thank you so much for trying it 🙂
Kathy says
I accidentally used 1 can. Not sure if it will bake correctly now. So sad. I didn’t pay attention.
Chan says
This is simply divine and easy to make!
Susan says
Recipe states 2 cups of almond flour (200g) but 2 cups is 400 grams
Susan says
Meant, is one cup of almond flour 113 grams?
Teri says
Do more eggs contribute to a moister loaf? If so, how many more?
Denise says
This pumpkin bread is moist and tasty. Thank you!
CCK Media Team says
Thank you for trying it 🙂
Wendy says
I used nut flour, It’s a combo of almond and coconut flour, it was very dense. In oven now hoping it turns out🤞🤞
Laura says
Are the nutritional facts using a frosting or is it the item without the frosting. Are the chocolate chips included in the nutritional facts. Not sure in general how these recipes nutritional facts are done.
CCK Media Team says
Hi Laura! Nutrition facts never include optional ingredients unless it specifically notes that they are included. For this recipe, it does not include the optional frosting, which can definitely be left off and it will still be delicious 🙂
Scott says
I tried this and it was very good. However, I did make a couple changes. Almond flower bread tends to be dry. I countered this by adding 4 tablespoons of vegetable oil and frozen cranberries. I also ground the almond flour in a food processor to make it more fine.
Shirley says
Very good taste ! A little heavy but I’ll take it . No big deal to me ♥️
Leiza says
I make this all the time because it is so good! However, I added 1/4 cup coconut flour and about 3-4 Tbls. of cream and it made a lighter cake consistency, which I really like.
Leiza says
I wanted to be more specific on what I added. 1/4 cup coconut flour and 1/4 cream. I am going to try adding the extra egg, but the cake is softer and less dense with what I added.
Enjoli Williamson says
This recipe was amazing!!! I added more sugar substitute vanilla extract and pecans!!
Courtney says
Hi Katie. Do you ever add nuts? I have some walnuts waiting to shine haha.
CCK Media Team says
That sounds like a fantastic addition!
Trisha6341 says
This pumpkin bread is fairly moist but it just seems very bland to me it needs more spices and I need a little more sweetener for my taste. Maybe with chocolate chips
Heaven says
can I just use cake flour?
CCK Media Team says
Hi! Just use this recipe instead for a pumpkin bread made with regular flour: https://chocolatecoveredkatie.com/vegan-pumpkin-bread-recipe/
Tara says
Hello! I’d like to make this for a Thanksgiving get together. Can this be made ahead of time and frozen? Thanks!
CCK Media Team says
Hi, it can!
Nina says
Hi Katie!
This looks delicious! Can you make it with regular flour? Thanks! Can’t wait to try your crustless pumpkin pie next!
CCK Media Team says
Hi, just use this one: https://chocolatecoveredkatie.com/vegan-pumpkin-bread-recipe/
Lisa Wentworth says
Delicious! I made six jumbo muffins they took about 45 minutes to bake. I used a quarter teaspoon of pumpkin pie spice and I thought that was plenty.
Michelle says
I made this today and as I’m in Australia and pumpkin purée in a can isn’t really a thing I steamed some butternut pumpkin then dried it out a little in a low oven which brought out the sweetness in the pumpkin. I’m not big on sugar substitutes and as I wanted more of a bread than a cake it was perfectly fine with no sugar/substitutes. Kept it plain, no icing or choc chips but did add some cinnamon (no pie spice as we don’t have that here either) and we really love it. Might seem weird that I used no sugar but it think it’s because I cooked my own pumpkin then puréed it in a processor. Thank you for the recipe, love it
Caleb says
This was a seriously delicious pumpkin bread recipe!
Janel says
I read it has in the recipe
1/4 cup granulated sweetener,
if I wanted to use allulose as
the sweetener, would it be the same
amount? Thanks!
Debbie says
Hi , are calories or macros posted anywhere ? Or did I scroll past it ? Thanks
CCK Media Team says
Hi, yes full nutrition facts are linked in the recipe box 🙂
Cyn Thia says
Just made this tonight to take with me on vacation so I can enjoy this for breakfast. Buttered the pan and it popped right out the of the pan when it was fully cooled. Tasted a pea sized amount of the batter and it tasted good. So, I’m sure it will be delish! Thank you for this easy recipe!
Beth says
This was delicious!
Grace Felter says
I love this recipe. The bread turned out great! Moist! I add a lot more pumpkin seasoning because I like spicy pumpkin pie. I will be making this a lot! Thank you.
Aimee says
I know it’s not technically Fall (especially in Florida) but this pumpkin bread really hit the spot! I used Truvia brown sugar, added an extra teaspoon of cinnamon, and baked it for 1 hour and 15 minutes. It’s perfect! Thanks for the wonderful recipe!
Julie says
Just curious, but can you sub casava flour for the almond flour?
CCK Media Team says
Hi, sorry we have not tried!
Sharon says
Hi!
What can I use in the recipe instead of the almond flour?
CCK Media Team says
https://chocolatecoveredkatie.com/vegan-pumpkin-bread-recipe/ 🙂
Karen says
This was delicious! I am new to keto so still remember what real pumpkin bread tastes like. This recipe was pretty close! You couldn’t even tell it was made with almond flour at all.
Lacy says
I tried this last week and love it! I’d like to make it into muffins using a brownie pan that gives 12 squares. Would it still be an hour of cook time?
Jacquie says
This pumpkin bread is very good!! I am always a little hesitant when using almond flour but the bread turned out to be very tasty!! I made a Keto cream cheese icing for it. I will definitely make this again.
Shelli says
I never bake – but this caught my attention! It was very good but it DID turn out dryer than I imagined after reading “fudge like”. I do have a new oven that is a double and smaller than the old one I used to have. I even took it out at 50 minutes because I thought it was looking DONE. Trust me, it was still good! I loved some of the other ideas like brown sugar and/or cream. I am going to do some tweaking for my new oven – but I have to thank you. My hubs thought he died and went to heaven with the smell of something BAKING in our house! Hey, I’ve done keto on and off for 5 years and very successful. I just don’t know when to quit when eating sweets. That’s why they are usually off limits. Thanks Again!
Tracey Dunn says
How do I make the glaze for top of pumpkin bread
TS says
I really enjoyed this recipe. It was quick and easy to make. I loved that it wasn’t overly sweet or spiced and had a nice pumpkin flavor. At first I thought it was going to be too eggy but it wasn’t. I doubled the recipe and made one loaf and 9 muffins.
Cali says
This was delicious! Perfectly sweet, I couldn’t even tell it was healthy 🎃
Brit says
This was amazing! We don’t really do pumpkin flavoured desserts/pumpkin spice in Australia so I had to purée my own pumpkin which was fine. I also already had stevia at home so used that instead of erythritol.
Word to the wise, if you use the cream cheese frosting recipe suggested from the carrot cake recipe, halve it 😅 don’t be like me who used the exact recipe and now has half a bowl of unused frosting.
So moist and yum!
Karyn says
I’m new to Keto and I would like to try this recipe. I’m gluten free and allergic to almond & coconut. What flour can I use in place of those that’s keto friendly too?
CCK Media Team says
Hi, sorry we have only tried it as written so really do not know of any suitable substitutes (and we would not recommend coconut flour here anyway).
Kat says
Hi I don’t know if it would still be keto, but using half oat flour and half of a gluten free 1-1 flour mix MAY work. (I altered one of her other almond flour pumpkin bread / cake recipes with 1/3 each of oat, 1-1, & almond flours, and that worked great. That’s why I’m estimating that the oat and 1-1 flours may work here.)
Marina Walkup says
Maybe you can try gluten free oatmeal flour.
Karen says
Our family loved this keto pumpkin bread recipe. We are not vegan so we used eggs and spread butter on top. Yum!
SHARYN CROWNOVER says
Can I use maple syrup for sweetener?
Mia van der Kop says
I love this! And I really appreciate a recipe where I don’t have to cut the sugar in half for the first time!
Adriel says
I followed the recipe to a T and it looks nothing like the photo. It was brown instead of orange and it was light and moist instead dense and fudgy. It’s not bad, just not what I was expecting
CCK Media Team says
Hi! Brands of pumpkin can vary, so sometimes they will be darker than others. We also increased the spices in the recipe after reader feedback, and it does make the loaf slightly darker than the recipe video in the post. But my guess is the biggest thing is the pumpkin brand. Hope that helps clear up the mystery, and thank you for trying it!
Loretta Rogers says
This is delicious. I did not alter the recipe at all and it was so moist and tasty. I will be making this for myself often. I can’t eat sugar ever since my gastric bypass and I used Swerve (one of the very few sugar subs that do not bother me) and it was just right for me. If you prefer a more sweeter taste and using erythritol, I suggest adding about 1 or 2 T more. Having it for breakfast with my coffee. Perfect recipe. Thanks! (PS: I did not ice it.)
Marina Walkup says
Made this today . My husband and daughter raved about how tasty this bread is and want me to make it often. I used Stevia to sweeten it, because I didn’t have Lakanto. The texture is so moist and flavorful.
Charlene says
Could I use Cassava flour? Has anyone tried it?
Robert says
This recipe appeared in search results as a keto recipe. But not a lot of fat, and called for sugar. Sugar is not keto, and I’m just starting a keto cycle, so did not want to risk a quarter cup of sweetener.
I also forgot the baking powder. Oops. Came out thick and aromatic. Filled the apartment with wonderful smells.
Final product: tasty. My wife loved it. I put salty butter on a slice and liked it like that.
For spices, I added 2 tsp cinnamon, a sprinkle of cardamom, and 3/4 tsp of ground vanilla. I don’t taste the spices.
I used Hokkaido pumpkin, baked in the oven.
Rina says
I’ve made these bread and it is delicious. Very easy to do. I add a little ginger and more cinnamon and cloves. Also at the botton crush pecans. Every body loves it.
Jill says
This recipe is a wonderful quick and easy way to make delicious pumpkin bread! I also have to say it’s very nice it’s so few ingredients as well and simple to put together it’s in the oven in no time! When I made it I added a cinnamon keto pecan I make and it came out delicious! I’ve also frozen it and it keeps perfectly! Thank you!!
CCK Media Team says
Thank you so much for making it!
Nicole says
What is the frosting on top?
CCK Media Team says
Hi! It’s the cream cheese frosting written out in this post: https://chocolatecoveredkatie.com/keto-carrot-cake/
Katherine says
Will need additional sweetener. Texture / mouth feel will improve with the addition of melted butter or oil (1/3 cup).
Mary says
Simple to make and absolutely delicious. I added more sweetener and doubled the spices. Thank you for posting this recipe.
SHARYN CROWNOVER says
Can this be put in muffin tins instead?
CCK Media Team says
Just use this one instead: https://chocolatecoveredkatie.com/flourless-pumpkin-muffins/
Gerry Kalar says
Carb count
Dawn says
Delicious! The bread was moist and had a nice flavor, thank you for sharing it.
Sophia says
Hi everyone! I’ve made this loaf both vegan and with eggs. I’ve also made it with mashed sweet potato as well as pumpkin puree. Tastes so good and so moist. The only thing is the loaf comes out kinda flat (about 1.5 inches in height) and looks nothing like the photos. I use a metal loaf pan. Anyone else have this “issue “? Any way I can make it rise more?
Donna says
Delicious!
I used a muffin tin and sprayed cupcake papers with cooking spray. I increased to 350, and baked 30 minutes. Perfection 🙂
I have already shared with a co-worker.
KG says
Thank you SOOOOO MUCH for this pumpkin bread recipe! I made it per your ingredients list, using homemade pumpkin spice, and instructions, and it is yummmmmy!!! (I ate the crumbs after slicing it, lol.) Now, if I can leave it alone long enough, I’m going to make a maple glaze to pour over it. Oh, and baking it for one hour worked perfectly.
Rachel says
Great taste and perfect with my morning coffee!
meredith says
do you know how i can make it rise more? it stayed very short!
sally ARBLASTER says
The best keto bread I have made. I did add vanilla and walnuts. will be making again.
thanks for the recipe .
Rebecca Poole says
-Drain excess water out of the puree ahead of time through cheesecloth or sieve/ funnel. A 13 oz can of puree becomes a cup (with maybe one more oz) of puree. Better pumpkin flavor, more fiber/ nutrients in the loaf.
– if you are using 100% Monkfruit (not cut with erythritol or anything else) for sweetener, you only need 2 tsp. I hate the aftertaste and tingling sensation erythritol leaves.
-Follow directions and leave to cool.
-Yummy!!