The magic ingredient in this super-soft Keto & Paleo Almond Flour Pumpkin Bread? Orange! The added taste of citrus really brightens up the flavor, while all the warm spices of fall remind me of fresh pumpkin pie.
Preheat oven to 350 degrees and lightly grease an 8x4 inch or 7.5x4.5 inch loaf pan with avocado or olive oil then line the bottom and sides of the pan with parchment paper so the ends hang over the sides. *Note- This is smaller than a typical 9x5 inch loaf pan. If you use a 9x5 inch pan, the slices will be short and you will need to reduce the baking time.
In a large bowl, whisk together the dry ingredients. If the dry ingredients are clumpy, break the clumps up with your fingers or run them through a sifter.
In a separate bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry and mix well.
Pour batter into prepared pan and bake at 350 degrees for 50 - 60 minutes, covered the bread after around 35 minutes to prevent over-browning. The bread is done when the top looks and feels firm to the touch and it doesn't make a squishy noise when you press down in the center. Unfortunately, the toothpick test will not work with this recipe. If you rely on the toothpick test, your loaf may end up being undercooked in the center.
Allow to cool in pan 10 minutes, then transfer to a cooling rack to completely cool (remove parchment paper).
Best when eaten the same day but can be stored loosely covered at room temperature for 1 to 2 days or loosely covered (with parchment or kitchen towel) in the refrigerator for 2-3 days. It can be pre-sliced and frozen up to 3 months. Thaw in the microwave or oven.
A word of caution: not all coconut flours are the same! Some brands are much more absorbent than others. Because of this, I only recommend using Bob's Red Mill Coconut Flour or Arrowhead Mills Coconut Flour because I know for sure that these 2 brands will work in this recipe. If you do need to buy a different brand make sure the texture is soft and fluffy, not grainy.
For grain-free baking powder combine 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot, tapioca, or potato flour.
To make this Paleo, simply swap out the sweetener with coconut palm sugar.
For low-carb, any erythritol-based granulated sweetener will work. I prefer to use a Monk Fruit Erythritol Blend. While other sweeteners (such as allulose or xylitol) *may* work, I haven't tested them and they may cause the bread to not set up as it should and may turn out soggy.
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