I wasn’t sure this Keto Pumpkin Bread Loaf was going to work out but BOY was I surprised! It is TOTALLY delicious!
The end result is kind of like Banana Bread meets Pecan Pie. That is exactly it! Perfectly spiced with the Pumpkin Spice, the Sukrin Gold sweetener adds that perfect caramel flavour and the topping an extra crunch and extra butter throughout the bread.
Adding the pumpkin to this recipe did push it up a little in the carbs with each slice being 3g net carbs, but it is a great loaf to make and freeze in individual slices for when you feel the need for a slice of toast and a slab of butter on top. I think I could have sprinkled a little more cinnamon into the butter as well just to feel a little more indulgent lol.
This is of course a variation of the extremely popular Daily Keto Bread. This bread seems to be making a lot of people very happy to have a bread that actually tastes amazingly like bread, and perfect for toast as well. Especially now that we are in winter a good toastie is just perfect on a cold and rainy day. This bread would still make the perfect cheese toastie, I would even add a little cream cheese to make it extra cheesy!
As mentioned above the consistency of this bread is very similar to banana bread. It is because of the crumble on top. The additional butter on top seeping through the mix as it bakes gives it that perfect denseness. The recipe was originally inspired by a 365 member who made the keto bread into pumpkin bread with mostly this recipe, but without the topping. You can see by the photo below from Jess Shoolbread that it looks a perfect loaf consistency. How perfect can a loaf get? I mean this is keto bread and it looks that good!
I think we are quickly compiling some fabulous breads that are more than just keto bread they are serious contenders for great tasting bread, gluten free or not. I say that, and mention “keto bread” as I find most “keto breads” terrible in both consistency and flavour. One of my main goals here is to create breads that we can all love, not just a poor imitation that will “do” just because we don’t eat the flour versions.
I am going to be working mostly now on variations of my own recipes, rather than continually creating completely new recipes. I say that funnily after I have just taken another new recipe out of the oven in the form of rolls…. although I am unsure if they are a success yet. They may just need a few changes. I guess many of you don’t realise how many recipes end up in the bin, or eaten as failures anyway. Don’t even get me started on Keto Honeycomb, a small fortune and still no closer. Oh and then there was my perfect pastry for a vanilla slice, that I didn’t write down what I put it in it, and I have not yet replicated it. (Although I have a sneaking suspicion I may know what made it so perfect and it could still be a recipe I will revisit. Any way, this recipe is worth it, weather you want loaf style easy cutting bread, or more of banana bread made with the additional topping and butter that works its way through the bread in baking
Thanks Jess for your fabulous images, I love them.
If you love this bread then please comment below and let others know how easy it is to make and how it tastes. It is your reviews that help others decide whether a recipe is worth the effort or not. Plus you can pin for later as well. Thanks for reading and I really do hope you love this version of our Daily Bread.
- 80 g butter
- 180 g pumpkin chopped into small cubes
- 150 g almond meal or almonds if using TMX Substitute sunflower seeds for nut free
- 85 g golden flax meal
- 30 g psyllium husk powder
- 4 eggs whisked until aerated
- 3 tsp gluten free baking powder
- 2 tsp pumpkin spice or speculaas spices
- 2 tbsp Sukrin Gold sweetener you could substitute any other sweetener but this gives a caramel flavour
- 2 tbsp pecans chopped
- 2 tsp apple cider vinegar
- 110 g sour cream
Preheat oven to 180℃. Line a 20 x 10 cm loaf tin with baking paper.
Steam pumpkin for 4 minutes until softened. Mash and reserve.
Melt butter 30 seconds in the microwave in a large bowl.
Add rest of ingredients and combine well.
Weigh 500g water into TM bowl.
Add pumpkin to bottom of Varoma bowl. Steam 20 minutes/Varoma/speed 2. Remove cool and mash.
Melt butter 2 minutes/90℃/speed 1.
Add rest of ingredients and mix 2 minutes/dough setting.
Spoon into loaf tin gently pressing mixing into tin and smoothing top of loaf.
To make crumble simply mix all ingredients between fingers in a small bowl and sprinkle over top of loaf.
Bake for 60-70 minutes. Remove from oven and leave to cool on cooling tray for 1 -2 hours before slicing.
This bread is suitable to freeze, or keep in refrigerator for up to 1 week.