If you follow FatForWeightLoss, then you probably love Keto Bread, so this is for all those pumpkin loving keto eaters. This pumpkin keto bread will impress the whole family.
A little while ago, I created the ultimate keto bread comparison video. If you have watched it, you might have noticed I messed up the psyllium husk version pretty badly.
It doesn’t rise quite as much as the xanthan gum version, but its also because I used walnuts instead of almonds, which are higher in fat, less expensive and taste fantastic when mixed with pumpkin.
Keto Pumpkin Bread
Easy Low Carb Pumpkin Bread doesn’t need many ingredients to taste delicious. You are going to enjoy how easy Keto Pumpkin Bread is to make.
If you are looking for more fluffy Keto Pumpkin Bread like this, you are going to love my other lunch recipes on the blog that are just as delicious is this one, or you can download my Best Selling Keto Cookbook and get even more great keto lunch recipes.
Or if you are looking for more Pumpkin Keto Bread recipes sequenced into an easy keto meal plan, then you’ll enjoy my 4-week keto meal plan, filled with many more lunch ideas like this recipe.
How many calories in Keto Pumpkin Bread?
If you’re wondering how many calories in keto pumpkin bread?
The nutritional information can be found here for this recipe:
how many carbs in pumpkin?
Hopefully, the nutritional information panel can answer this question, but if it doesn’t, you can always leave a comment below and I’ll answer as promptly as I can.
I hope you enjoy this fluffy Keto Pumpkin Bread as much as I did testing, creating and photographing this recipe. Don’t forget to share this Keto Pumpkin Bread with a friend in need, or anyone who would be excited about finding a perfect fluffy Keto Pumpkin Bread.
Until Next Time.
Keto Pumpkin Bread - Psyllium Husk Keto Bread
Ingredients
Dry Ingredients
- 120 g Walnuts (Ground In Food Processor) 4 oz
- 50 g Coconut Flour (1.5 oz)
- 30 g psyllium husk powder (1 oz)
- 40 g Erythritol (SoNourished) (1.5 oz)
- 1 tsp baking powder
- 1/2 tsp Salt
- 1 tsp Mixed spice Or Pumpkin Spice
- 1/4 tsp Ginger (omit if using pumpkin spice)
Wet Ingredients
- 5 Large Eggs Room Temperature
- 90 g Pumpkin Puree (3 oz)
Instructions
- Preheat your oven to 180C (355F)
- Mix all the dry ingreidnets together in a bowl
- Using an electric mixer, mix the eggs and pumpkin puree together in a seperate bowl.
- Slowly combine the dry ingredients with the wet, and place into a greased loaf tin. Cover with pumpkin seeds (OPTIONAL).
- Cook in the oven for 45 minutes.
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Tips & Notes:
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JanetS says
I love the recipe, the bread tastes great. However, the loaf really didn’t rise very much. (not like the zucchini bread recipe)
Kimberley says
Can the sugar substitute be reduced and/or omitted successfully? I eat very little sweets and the pumpkin is sweet too.
FatForWeightLoss says
Of course!
Vicki says
I think the photos are a great help.
Cheers Vicki
Christine says
Hi, I’m in the UK Could I use Chia seeds instead of the psyllium husk and xylitol/palm sugar/honey instead of the erithritol, please? Thank you.
FatForWeightLoss says
Hi Christine, everything except honey is fine 🙂
Barbara says
I use this recipe as a template to make banana bread. I simply substitute banana for pumpkin. I also like to make this recipe into muffins. I bake for 15 minutes.
Thank you for your recipes!
Katy says
I don’t have walnuts. Could I use almond flour? How much?
FatForWeightLoss says
Same amount as my keto bread 🙂
Julie says
Am interested to learn more about Keto diet.
However, I do not have a credit card…
I am losing my sight quite rapidly and need a better diet!
Also took homeopathy remedy for skin and my body has gone crazy
Skin. Total chaos..
so any suggestions? Would appreciate some help. Sleep disrupted.
Thank you
Julie