Ingredients
Scale
- 3 large eggs
- 1 cup pure pumpkin purée, 240 g
- ½ cup granulated monk-fruit or erythritol sweetener
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 2 cups superfine blanched almond flour, 226 g
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Avocado oil or cooking spray, for the pan
- ⅓ cup chopped pecans or walnuts, optional
Instructions
- Preheat the oven to 350°F or 177°C. Line and lightly grease an 8½ × 4½-inch loaf pan.
- Whisk the eggs, pumpkin purée, sweetener, and vanilla until smooth.
- Add the pumpkin pie spice and cinnamon and whisk to combine.
- Stir in the almond flour, baking soda, and salt until just combined.
- Fold in the optional chopped nuts, if using.
- Spread the batter evenly in the prepared loaf pan.
- Bake for about 40 minutes, until browned and a toothpick inserted in the center comes out clean.
- Cool for 10–15 minutes in the pan, then transfer to a wire rack.
- Let cool for at least 30 minutes before slicing.
Notes
Use pure pumpkin purée, not pumpkin pie filling. Superfine blanched almond flour yields a softer texture than coarse almond meal. The bread is naturally very moist; add an extra ¼ cup almond flour for a firmer loaf if desired. Choose a granulated keto sweetener; liquid sweeteners can make the batter too wet. Optional add-ins: chopped pecans, walnuts, or sugar-free dark chocolate chips. A 9 × 5-inch loaf pan also works but will produce a slightly shorter loaf. Let the bread cool before slicing because almond-flour pumpkin bread is fragile while hot.
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Calories: Approximately 160–165 kcal per slice