Pumpkin spice & everything nice! That’s what this month is made of! We made this the other day, and it was the best!!! And now we keep making it. Weekly. ;) Say hello to the best Keto pumpkin bread of your life. Probably even better than traditional if I’m being honest. 

October is always one of our favorite months. The temps start to drop, leaves start falling, and the days get shorter. That means we’re enjoying all the festive fun outdoors and in, making all the yummy spiced treats for the fall festiveness. We hope you enjoy our pumpkin bread as much as we do!

KETO PUMPKIN BREAD

Yield: 10

Keto Pumpkin Bread with Cream Cheese Frosting

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The very best keto-friendly pumpkin bread with cream cheese frosting.

Prep Time 30 minutes

Cook Time 55 minutes

Additional Time 15 minutes

Total Time 1 hour 40 minutes

Ingredients

• 1/2 cup butter, softened
• 2/3 cup erythritol sweetener
• 4 eggs large
• 3/4 cup organic pumpkin puree, canned
• 1 tsp vanilla extract
• 1 1/2 cup almond flour
• 1/2 cup coconut flour
• 4 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/2 tsp salt

Cream Cheese Frosting

• 4 oz. softened cream cheese
• 4 tablespoons softened butter
• 1/2 cup Powdered Swerve
• 1 tsp vanilla
• pinch of vanilla

Instructions

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 butter and sweetener together until light and fluffy.
3. Add the eggs, one at a time, and mix well to combine.
4. Add the pumpkin puree and vanilla, and mix well to combine.
5. In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. Break up any lumps of almond flour or coconut flour.
6. Add the dry ingredients to the wet ingredients, and stir to combine. (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.)
7. Pour the batter into the prepared loaf pan. Bake for 45 – 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. If the bread is browning too quickly, you can cover the pan with a piece of aluminum foil.

For the Cream Cheese Frosting

1. In an electric mixer, beat 4oz of softened cream cheese.
2. Add in 2oz of softened butter.
3. Add in 1/2 cup of powdered Swerve and whip together.
4. Add 1 tsp of vanilla and a pinch of salt to taste to the mixture. This will make a little less than 1 cup of frosting.

Notes

Top with crushed pecans for an extra crunch of deliciousness.

Here are our best tips and tricks!

• Make sure your ingredients are at room temperature before baking. To bring eggs to room temperature quickly, place them in a large bowl of very warm water for a few minutes.
• Use fresh baking powder. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour 1/4 cup of boiling water over it. If it bubbles right away, it’s still good.
• Let the pumpkin bread cool in the pan. Gluten-free quick breads are tender and crumbly when warm. So, it’s best to let the pumpkin bread cool in the pan before slicing it.  For best results, you can lift it from the pan using the parchment paper.  

Enjoy this with friends and family and let us know if you make it! Tag us, @kristy7graces, on Instagram when you do!