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Easy Keto Pumpkin Bread

This recipe is designed to teach everyone how to make easy keto pumpkin bread
Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 45 minutes
Servings 16 slices

Ingredients

  • 112 grams coconut flour
  • 100 grams granulated sweetener of choice (1/2 cup) adjust to taste I use granulated monkfruit sweetener
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • 1 TBS dry pumpkin pie spice blend, adjust to taste or use (1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground nutmeg and 1/2 tsp dry allspice)
  • 4 large room temperature eggs
  • 1/2 cup butter, melted and cooled
  • 105 grams room temperature plain yogurt or sour cream (7 TBS)
  • 1 tsp vanilla extract, optional
  • 218 grams pumpkin puree (15 TBS)

Instructions

  • Preheat oven to 350 degrees. Line an 8 x 4-inch loaf pan with parchment paper. Allow the paper to hang over the sides of the pan for easy removal
  • Sift the dry ingredients into a large mixing bowl until there are no lumps in the dry ingredients. Stir the eggs in until all the dry ingredients are moist
  • Stir in the butter, yogurt, pumpkin and vanilla until fully combined and a smooth, moist dough has formed. Scrape down the sides of the bowl and push the dough to the center of the bowl
  • Massage the dough ball in hands for at least 1 minute to be sure of texture and absorb extra moisture. The dough should be moist but not sticky. It should come together and hold its shape easily
  • Form dough back into a ball and place back into the mixing bowl. Allow to sit 5 minutes to absorb any excess moisture
  • Place the dough in the center of the prepared loaf pan. Use hands or back of a measuring cup to press the dough evenly throughout the loaf pan. Place in preheated oven. Bake at 350 degrees for 40 to 45 minutes until golden and tester comes out clean
  • Remove from the oven. Allow to cool in the pan at least 1 hour to firm up. Grasp overhanging paper and transfer the cooled bread to a wire rack. Allow the bread to cool completely before slicing
  • Slice the bread into the desired size slice. Eat immediately or store in an airtight container at room temperature up to 3 days