Keto Pumpkin Bread Loaf
Deliciously easy and very much like a banana bread that is well spiced.
Servings: 16 serves (16 slices)
Calories: 190kcal
Ingredients
- 80 g butter
- 180 g pumpkin chopped into small cubes
- 150 g almond meal or almonds if using TMX Substitute sunflower seeds for nut free
- 85 g golden flax meal
- 30 g psyllium husk powder
- 4 eggs whisked until aerated
- 3 tsp gluten free baking powder
- 2 tsp pumpkin spice or speculaas spices
- 2 tbsp Sukrin Gold sweetener you could substitute any other sweetener but this gives a caramel flavour
- 2 tbsp pecans chopped
- 2 tsp apple cider vinegar
- 110 g sour cream
Topping OPTIONAL
- 1 tbsp Sukrin Gold sweetener
- 25 g pecans chopped
- 1 tsp pumpkin spice
- 20 g butter chopped
- 10 g desiccated coconut
Instructions
- Preheat oven to 180℃. Line a 20 x 10 cm loaf tin with baking paper.
Conventional Method
- Steam pumpkin for 4 minutes until softened. Mash and reserve.
- Melt butter 30 seconds in the microwave in a large bowl.
- Add rest of ingredients and combine well.
Thermomix® Method
- Weigh 500g water into TM bowl.
- Add pumpkin to bottom of Varoma bowl. Steam 20 minutes/Varoma/speed 2. Remove cool and mash.
- Melt butter 2 minutes/90℃/speed 1.
- Add rest of ingredients and mix 2 minutes/dough setting.
- Spoon into loaf tin gently pressing mixing into tin and smoothing top of loaf.
- To make crumble simply mix all ingredients between fingers in a small bowl and sprinkle over top of loaf.
- Bake for 60-70 minutes. Remove from oven and leave to cool on cooling tray for 1 -2 hours before slicing.
Notes
This bread is suitable to freeze, or keep in refrigerator for up to 1 week.
Nutrition
Serving: 1serve (1 slice) | Calories: 190kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 68mg | Potassium: 215mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1215IU | Vitamin C: 1.1mg | Calcium: 95mg | Iron: 1.2mg | Net Carbs: 3g