This is a delicious moist bread made with pumpkin puree. 

This is a keto recipe with gluten free flour and zero calorie sweetener. 

This is a great bread to have as breakfast, as a snack. Goes well with your tea or coffee. Enjoy making this simple recipe! 


2 cups (200g) blanched almond flour

¼ cup (28g) coconut flour

2 teaspoons (8g) baking powder

1 teaspoon (3g) pumpkin spice (made with powdered ginger, cinnamon, cloves, nutmeg)

¼ teaspoon (1g) xanthan gum (optional)

¼ teaspoon (1g) salt

Mix all these ingredients in a deep bowl. 

Now take another bowl and add: 

¾ cup to 1 cup (150g-200g) granulated erythritol (zero calorie sweetener)

½ cup (115g) melted unsalted butter

4 large eggs at room temperature

1 teaspoon (5mL) vanilla extract

½ cup (120g) pumpkin purée

2 tablespoons (35g) plain Greek yogurt or sour cream


In a bowl add coconut flour, almond flour, pumpkin spice, baking powder, salt, xanthan gum and mix well. 

In another deep bowl add sweetener, melted butter, eggs, vanilla extract, yogurt, and pumpkin puree and beat them well with a hand mixer. 

Now add the dry flour mixture to the beaten wet ingredients, blend well with a spatula.

Pour the mixture into a prepared loaf pan lined with parchment paper and bake in the preheated oven at 350°F (180°C) for 55 to 60 minutes or till the toothpick comes  out clean when inserted. 


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