This delicious keto pumpkin quick bread is fantastic with salted butter, ice cream, or even makes great french toast! Gluten Free, low carb, and Paleo.
3/4 cup butter, melted
4 large eggs
1/3 cup unsweetened almond milk
1 cup canned pumpkin
1/4 tsp maple extract
2 cups blanched super fine almond flour
1/2 cup coconut flour
4 tsp baking powder
1/2 cup erythritol sweetener
pinch of salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 cup chopped walnuts (omit if nut allergy)
Preheat oven to 350 degrees (F)
Combine the melted butter, eggs, almond milk, pumpkin puree, and maple extract in a blender and blend until smooth.
Combine the almond flour, coconut flour, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
Stir in the nuts if using.
Line a long, narrow loaf pan with parchment paper and spoon the batter into the pan. Sprinkle with additional nuts if desired.
Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
Turn off the oven and leave the bread in there for an additional 15 minutes.
Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.