Libby’s pumpkin bread is the perfect way to welcome fall. I mean, look how rustic it is! Just staring at it will already give you comfort. The bread is insanely moist and tender, with crunchy and chewy contrasts from raisins and nuts.
In a mixing bowl, whisk together your pumpkin puree, butter, and eggs until smooth. Slowly add your dry ingredient and mix until just combined. Transfer the batter into a loaf pan and sprinkle pumpkin seeds on top. Bake the bread until a skewer comes out clean, then remove it from the oven and allow the bread to cool in the pan completely.
This easy keto pumpkin bread is one of the first low carb pumpkin recipes I dig up every year when the weather cools and the leaves start falling. It’s the best keto pumpkin bread I’ve ever tasted, and you can even turn it into keto pumpkin muffins for easier portion control.
Preheat oven to 350F. Grease an 8x4 load pan with butter or cooking spray. In a large bowl, combine the almond flour, salt, pumpkin spice, sweetener and baking soda. Now add in the eggs, melted butter and pumpkin puree and mix well. Pour batter into greased loaf pan and bake in the 350F oven for 45 minutes or until a toothpick comes out clean.