(The Ultimate!) Paleo & Keto Pumpkin Bread

Beautifully spiced, incredibly moist and with a truly spot on texture- this really is the ultimate paleo and keto pumpkin bread!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

📝 Ingredients

• 128 g almond flour
• 30 g coconut flour
• 28 g golden flaxseed meal (finely ground*)
• 20 g psyllium husk (finely ground*)
• 1 tablespoon pumpkin pie spice
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 84 g grass-fed butter (or 5 TBS coconut oil or ghee + 1 TBS coconut cream, at room temp)
• 1-1 1/2 cup golden erythritol (allulose, xylitol or coconut sugar; to taste (I use 1 cup))
• 2 teaspoons apple cider vinegar
• 4 eggs
• 220 g pumpkin puree
• 1 tablespoon freshly grated ginger
• 1 tablespoon water (as needed)
• 6 tablespoons powdered xylitol (or erythritol)
• pinch kosher salt

👨‍🍳 Instructions

1. 1--- For the keto pumpkin bread ---
2. 2Preheat oven to 350°F/180°C. Line (or grease and flour with coconut flour) a 5x9" loaf pan.
3. 3Whisk together in a medium bowl almond flour, coconut flour, golden flaxseed meal, psyllium husk, pumpkin pie spice, baking powder and salt. Set aside.
4. 4Cream butter (or coconut oil) with the sweetener of choice and continue to cream until light and fluffy (6-8 minutes). Erythritol won't dissolve as sugar does, but you'll notice the butter still be significantly lighter (and if you used coconut oil, it will turn into an oily paste). Mix in vinegar and the eggs, one at a time, the batter will appear slightly 'broken' (don't worry!).
5. 5Add in the dry flour mixture in two parts, alternating with the pumpkin puree. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix.
6. 6Distribute batter evenly into pan, smoothing out the top with wet fingertips. Bake for 55 to 70 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 15, and cover with aluminum foil as soon as it begins to turn golden (took a while for me, about minute 40). Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).
7. 7Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your pumpkin bread will continue to cook while it cools!
8. 8--- For the fresh ginger glaze (optional) ---
9. 9Mix the grated ginger with a tablespoon of water and let rest for 10 minutes.
10. 10Add the powdered sweetener and a pinch of salt to a small bowl and sieve in the ginger juice (squeezing all the ginger goodness all the way!). Whisk until thoroughly incorporated, adding a teaspoon of water at a time until desired thickness is achieved.
11. 11Drizzle over pumpkin bread and enjoy! Keep stored in an airtight container at room temperature for about 5 days and frozen for a couple months.