Each piece of this spicy pumpkin keto bread tastes like a masterpiece. And the recipe is genius and simple – there’s not even a chance to screw it up!
If in your past carbohydrate life, you loved banana bread for its moist dense texture and spicy aroma, then you will definitely like this spicy pumpkin keto bread from Irina Urnova. She is a keto evangelist and the author of betterskin.ru blog, where she talks about beauty, cosmetics, health, and everything associated with.
“Spicy pumpkin keto bread is one of my favorites. When I cook it, I use a ready-made mixture of spices for pumpkin pie. You can make your own mixture: ground cinnamon, ginger, nutmeg, and cloves – ¼ teaspoon each. A little vanilla and cardamom also will be good here. Feel free to add crushed nuts and seeds, if you want.
I like to eat this bread with cream cheese – its salinity is perfectly combined with the spicy sweetness of the bread. Oh, and with bacon! It’s very tasty! Or just with oil, it’s beautiful! You can fry it in a dry frying pan, or bake in cupcake molds…Somebody, stop me, and let’s go cooking!”
- 200 g pumpkin puree
- 200 g almond flour
- 50 g coconut flour
- 100 g coconut oil (or melted butter or ghee)
- 5 g baking powder
- 4 egg
- pinch salt
- seasonings (to taste)
- sweetener (to taste)
- To get a pumpkin puree you either need to bake a piece of pumpkin in the oven until soft or stew it in a frying pan under the lid to the same state. And then woosh it with a blender.
- Preheat the oven to 180-200°C / 356-392oF. Mix all the dry ingredients first, then add all the wet ones and mix thoroughly.
- Grease a baking form with oil or butter, pour the dough in, and then bake. The time depends on the size of the form. If you use two small forms, then you need to bake for 20 minutes, and then cover with foil and bake for another 20. If you use one standard form, bake for 30 minutes, and then another 15-20 minutes under the foil. In both cases, bake until the toothpick comes out of the bread dry.