This Keto Pumpkin Pie Bread Cake is heart warming anytime of the year not just during Halloween. We don't have to make excuses to make this tasty sugar-free, wheat-free, gluten-free bread cake, now is the time to get start and you won't regret it.
When I first set out to create my own pumpkin bread, I wondered what I could possibly add to the vast array of recipes that's already swarming the internet. But with a love for experimenting with anything free-from, keto and pumpkin, I was on a mission to create a moist yummy cake look-a-like bread.
It tastes sinful, it melts in your mouth, and best of all no one will guess how healthy it is. Believe me, you'll never tire eating it, it's incredibly tasty.
It's ingredients are different making it unique to everyone else's. To counter balance the slightly higher naturally occurring carbs with the pumpkin puree, I've used almond flour, pea protein and whole eggs.
Chef's Pumpkin Pie Bread Cake Notes & Tips
The beautiful thing about making this bread is that it's super easy to make. All you need is food processor, or if you have muscles use a wooden spoon to it mix in a bowl. It takes less than ten minutes to prepare, mix and put in the oven.
If you're allergic to nuts, use brown rice flour or cassava flour. Both are gluten-free and give good results, bear in mind you will lose the high protein.
Once it's mixed together, pour the batter into the baking pan pan. Distribute it evenly, then if you're feeling adventurous sprinkle it with your favourite seeds. Make sure you gently push them into the batter to stick when it's baking, otherwise they fall off super easy.
Once it's cooked, let it sit until cooled before storing in in the fridge. To keep it fresh, be sure to seal it up in an airtight container.
Before delving into it (yum yum) let it cool or if can resist leave overnight.
If you prefer to freeze it, then lice it before hand, you can then take out what you need when you’re ready to enjoy it.
If you prefer it warm, then feel free to reheat your slice in the microwave for about ten seconds.
Avoid toasting this bread because it just doesn't work.
Tools to Make Keto Pumpkin Pie Bread Cake
It makes your life easier when you prepare foods with the correct kitchen appliances. Click the links below to see the items used to make this recipe.
- 1 can Pumpkin Puree (425g / 15oz)
- 1/2 cup Vanilla Pea Protein Powder, we use Modere Vanilla Pea Protein
- 1 cup Almond Flour (if you're allergic to nuts use Brown Rice Flour or Cassava Flour)
- 1 cup Erythritol
- 1/2 cup Extra Virgin Coconut Oil
- 3 medium eggs
- 2 tsp Baking Powder
- 1/2 teaspoon Baking Soda
- Pinch of Himalayan Salt
- 2 tsp ground Ceylon Cinnamon
- 1 tsp ground Nutmeg
- 1 tsp ground Ginger
- 1/4 tsp ground Cloves
- 1/4 tsp ground Allspice
Step By Step Instructions:
- Preheat your oven to 325 F / 165 C / gas 3.
- Grease and line your baking tin.
- Melt the coconut oil on your stove or in your microwave for one minute or so.
- In your food processor add all your ingredients, blend together until smooth. Be careful not to over blend as this will give you a denser cake.
- Using a spatula pour the ingredients into your greased and lined pan.
- Put in your oven for 75-90 minutes.
- When cooked leave it in the baking pan for 5-10 minutes before cooking on a rack.
- Bread is best enjoyed within 5-6 days.
- Store in a dry place in an airtight container.
*If you use other ingredients or quantities, I can’t guarantee the results.
Pumpkin Pie Cake Nutrition Facts
This makes a total of 12 servings, each serving equates to 189.81 Calories, 8.33g Protein, 15.88g Fats, 5.20g Net Carbs. These calculations exclude optional extras or if you prefer alternative flours.
Pea Protein Powder
Per 1 Serving