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Pumpkin Bread Loaf on Plate
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Pumpkin Bread

This pumpkin bread recipe is keto-friendly and delicious. It's sure to satisfy even the most basic pumpkin spice cravings!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 Servings
Calories 97kcal

Ingredients

  • ½ cup sifted coconut flour
  • 4 tablespoons butter softened
  • 6 eggs
  • 1 cup canned pumpkin
  • ½ cup erythritol
  • ¼ teaspoon stevia extract
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 5 teaspoons pumpkin pie spice
  • ½ teaspoon baking powder

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Beat eggs with erythritol and vanilla until fluffy.
  • Combine coconut flour with baking powder, cinnamon, stevia, and salt, and beat into batter until there are no lumps.
  • Beat in pumpkin and pour batter into greased loaf pan. Bake 45 minutes, let cool in pan for 5-10 minutes, then remove and let bread finish cooling on a wire rack.

Nutrition

Calories: 97kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 143mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3415IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg