How to make Pumpkin Bread Loaf


It’s Fall and each morning I get up the air seems crisper and colder. Cold enough for me to want to stay inside, wrap myself up in blankets, and just enjoy a warm treat. This was so much the fact this morning that I ended up making some warm and delicious pumpkin bread to start my day off. It’s almost like a protein bar for us keto-ers that seem to have little to no time in the morning.

Grab a slice or two, a slab of butter, and walk out the door while chomping on bliss! It’s very dense, so that means it’s extremely filling too. You just need a slice or two and you’re set for the day ahead of you.


1 ½ cup almond flour

3 large egg whites

½ cup pumpkin puree

½ cup coconut milk (from the carton)

¼ cup psyllium husk powder

¼ cup Swerve sweetener

2 teaspoons baking powder

1 ½ teaspoons pumpkin pie spice (recipe here)

½ teaspoon kosher salt


1. Measure out all dry ingredients into a sifter. If you don’t have a sifter, you can grab one on the cheap from Amazon.

2. Sift all ingredients into a large bowl. Preheat your oven to 350F. Fill a 9×9 baking dish with about 1 cup of water and place on the bottom rack of the oven.

3. Add pumpkin puree and coconut milk and mix together well. You should have a pretty resistant dough by the time you finish mixing.

4. Whip the egg whites in a second bowl. If needed, add some cream of tartar to the egg whites to keep them stable.

5. Aggressively fold in 1/3 of the egg whites to the dough so that some of the moisture is absorbed. Then, add the rest of the egg whites and gently fold into the dough.

6. Grease a standard bread loaf pan well (with either butter or coconut oil). Then, spread the dough into the bread pan.


7. Bake the bread for 75 minutes. Optionally add 1/4 cup pistachios (I prefer it without the pistachios, so I left them out of the recipe)

8. Remove loaf from the oven and let cool.

9. Slice and serve!

Makes 10 slices of Keto Pumpkin Bread Loaf. Each slice comes out to be 117.96 Calories, 8.69g Fats, 3.23g Net Carbs, and 4.83g Protein.


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