The aluminum will help to hold in heat and prevent the top from getting too brown. All brands are different, so please verify the macros with your specific ingredients to ensure accuracy. This is my second time making your pumpkin loaf. it is a little flatter than the pics in recipe but it is AMAZING. 45 minutes Do you think I can get away with using 1 cup almond flour and 2.5 cups coconut flour? Thanks. Anxious to try more if your recipes! Hi Jason, To prevent over-browning, I recommend tenting your bread. I shared it with several people who are used to “regular” baked goods and the reviews were raves. (I also noticed that my baking powder was expired. Thank you so much for sharing this! I am going to try this on the weekend. to my previous message – I forgot that I used the monkfruit/erthritol product, Lakanto and only 1/2 cup, but the level of sweetness was fine with me. Thanks for the recipe! Hi! Please leave a comment on the blog or share a photo on Instagram P.S. Still in the oven, though. I added a little glaze/frosting to the top (even though it didn’t need it at all) it just made it a little sweeter for those extra sweet tooth moments! I made it. Sorry….. my bad. The pumpkin puree link comes up saying error. I made this loaf yesterday & my non Keto hubby said a big thumbs up! Rude or inappropriate comments will not be published. Delicious! Holy Moly!! I look forward to looking at more of your recipes. Followed the directions and will definitely make this low carb pumpkin bread again. in a large mixing bowl add the almond flour, baking powder, cinnamon, nutmeg, Erythritol and salt. The longer it sits, the drier it will get due to the coconut flour. And, this paleo pumpkin bread recipe is EASY with 10-minute prep! 10 Great recipe, a definite keeper! My husband and I are both diabetics so it satisfies our cravings for something sweets. I have to bake it for the maximum time if not longer to get it to cook through. I know the bread would be delicious if it had baked through. Hi Renayda, Did you bake your bread right away or let it sit before baking? And its not just for low-carbers! Thank you, Lisa! Thank you for the delish recipe! I think that the cake I made from the recipe was too dry so next time I will reduce the amount of coconut flour. 10 minutes All brands are different, so please verify the macros with your specific ingredients to ensure accuracy. To replace traditional grain flours, we’re using a mixture of almond flour and coconut flour in this recipe. Easy to make and can freeze some so it is always on hand. Do you think something went wrong with the recipe? And I do find that coconut flour baked goods straight from the oven feel a little mushy, but firm up as they cool. Line an 8×4 inch loaf pan with parchment paper. Hi Jenell, I haven’t tried that. See the recipe below for variations. Calories: 199 In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. It sounds like your bread should be tented with aluminum foil and baked for a longer period of time. Would it still be 1/2 a cup of coconut flour if I made my own flour by blending shredded coconut flakes into powder? I like to use an almond flour with a super-fine texture made from blanched almonds. Hi Stephanie, It’s like any other pumpkin bread. If you are using fresh pumpkin, make sure that your puree is quite thick in texture. My mom, who has been skeptical of Keto sweets really enjoyed this bread. Do you know if this will work with his coconut flour? Hi April, Sorry to hear that various sweeteners have caused issues for you. I let mine sit in the pan to cool off and then let it sit for bit longer out of the pan so it would not break apart to slice. Preheat the oven to 350 degrees F (175 degrees C). Try this keto pumpkin bread that’s full of warm spices and delicious pumpkin flavor. I don’t have one yet for pumpkin bread, but you can try my pumpkin pie crumble cupcakes for a nut-free pumpkin recipe. Thanks! What s the sweetener content for this bread? It’s hard to know for sure what happened without being in the kitchen with you, but I want to try to help. I put it right in the oven. It’s such a moist keto pumpkin bread … I did use ghee, but the directions said it was ok. And almond flour makes a good crumble, but you want your low carb pumpkin bread to be moist and soft, not crumbly. Many thanks! Baking time would be a lot less, probably 20 to 25 minutes. But I would suggest storing it in the fridge or freezer if you need to store it for a longer time. I haven’t tried it myself, but I would start with 2 tsp. Place the pumpkin bread in a baking rack and allow to cool an additonal 20 minutes before frosting with the cream cheese frosting and slicing. 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