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Keto Glazed Pumpkin Spice Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    50 min

  • ready time

    ready time

    1 h 0 min

Keto Glazed Pumpkin Spice Bread

13 ratings

When Fall hits I love anything that is pumpkin-spiced! This delicious bread is made moist with pumpkin puree and spiced with Saigon cinnamon and fresh nutmeg. The nutmeg is optional but brings out the lovely sweetness of the pumpkin.

  • Net Carbs

    1.4 g

  • Fiber

    1.1 g

  • Total Carbs

    10.7 g

  • Protein

    4 g

  • Fats

    7 g

90 cals

Keto Glazed Pumpkin Spice Bread

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Almond Flour

    Almond Flour

    1 cup

  • Raw Egg

    Raw Egg

    6 large

  • Baking Powder

    Baking Powder

    1 teaspoon

  • 100% Pure Pumpkin by Libby's

    100% Pure Pumpkin by Libby's

    ½ cup

  • Flax Seeds

    Flax Seeds

    1 tablespoon, ground

  • Vanilla Extract

    Vanilla Extract

    1 teaspoon

  • Brown Sugar Replacement by Swerve

    Brown Sugar Replacement by Swerve

    ½ cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1-½ tablespoon

  • Saigon Cinnamon

    Saigon Cinnamon

    ½ teaspoon

  • Nutmeg

    Nutmeg

    ⅛ teaspoon

  • The Ultimate Icing Sugar Replacement by Swerve

    The Ultimate Icing Sugar Replacement by Swerve

    ¼ cup

  • Pure Coconut Unsweetened Coconutmilk by Silk

    Pure Coconut Unsweetened Coconutmilk by Silk

    1 tablespoon

Recipe Steps

steps 5

1 h

  • Step 1

    Preheat an oven to 350 F. Prepare a loaf pan with nonstick cooking spray. Combine all ingredients in a food processor except the ¼ cup Swerve icing sugar and 1 tablespoon of coconut milk.
    Step 1

  • Step 2

    Process until smooth.
    Step 2

  • Step 3

    Pour batter into prepared loaf pan.
    Step 3

  • Step 4

    Bake for 45-50 minutes until the loaf is puffed and not jiggly. Wait until the loaf has completely cooled before attempting to invert it.
    Step 4

  • Step 5

    Combine ¼ cup Swerve icing sugar and 1 tablespoon of coconut milk. Drizzle over the loaf and cut into 16 slices.
    Step 5

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Comments 18

  • Msjournalist

    Msjournalist a year ago

    I love this recipe so much ... am making it in July that's how much I love it. Only have one question ... why do you use a food processor and is there a difference? I've used my stand mixer and it turns out great!

    • Free38

      Free38 3 years ago

      This recipe is soo good! Even without the icing. Reminds me of Tim Hortons pumpkin spice muffins!

      • Sue

        Sue 4 years ago

        Made 2 loaves, one chocolate pumpkin glazed, one pumpkin loaf unglazed. Its a nice treat.

        • RemarkableKale573695

          RemarkableKale573695 5 months ago

          So you made the chocolate by?

      • Zimmerman615

        Zimmerman615 4 years ago

        Sooooo delicious!! My kids absolutely LOVE this. I have found that it is much better if you use •only 4 eggs, and cook for about 35-40 min. •I also added 1 teaspoon of pumpkin spice seasoning. •Instead of 1/2 cup of swerve brown sugar....I used a 1/4 cup of the brown sugar and 1/4 a cup of swerve granulated. It’s more “bread like”..... But when I followed directions exactly is was a tad bit soggy or wet and tasted more like French toast. I also made more icing by doubling only the coconut milk ingredient in it. The coconut icing taste is amazing and don’t think I’ll ever eat regular icing again!

        • JAD923

          JAD923 3 years ago

          Thank you for sharing your changes. I followed the recipe with your changes & it was delicious! Thank you

      • Ash

        Ash 5 years ago

        Loved it. Might have made more glaze than it said to though...

        • Yogastepper

          Yogastepper 5 years ago

          I recommend adding nuts and going heavier on cinnamon and sugar substitute. It takes a bit longer to bake as well.

          • Ely

            Ely 5 years ago

            Is it safe for me if I have diabetes?

            • Jeanie

              Jeanie 4 years ago

              If you are counting glycemic load, look up all the ingredients and add up their glycemic load for the amounts in the recipe to see where you stand, then divide the load by the size of one slice. Otherwise, it's OK for you to have. One slice has only one carb in it!

          • Marilgen

            Marilgen 5 years ago

            Very impressed with this bread. I had to substitute swerve brown sugar with swerve granulated sugar, but still came out great. I had to bake mine several minutes longer, and while the edges were browning, the center was still a little gooey. A great festive dish and will definitely make again.

            • Kellydcooke

              Kellydcooke 5 years ago

              I made this with confectioners swerve instead of brown sugar and it turned out great. Added a bit more pumpkin and cinnamon to make up for the lack of brown sugar taste. I eat it heated up with butter.

              • Heidy

                Heidy 5 years ago

                Can I use regular swerve instead of brown

                • Nik

                  Nik 3 years ago

                  You can easily make your own confection sugar and brown sugar. It takes minutes. I use a coffee grinder for the icing sugar (confection) just put the amount of Sweetener you want to use and fluff it up. That's it! And brown sugar is the same. I use a blender with a whip/wisk to fluff up the sweetener and drizzle molasses on it. Very very low carb with the molasses because you use such a small amount...store in a tight container or zip lock out of direct sun🌞

                • Kellydcooke

                  Kellydcooke 5 years ago

                  I seed confection swerve and it came out great. I did add a bit more pumpkin and cinnamon to make up for the lack of brown sugar taste.

              • LenaMichelle

                LenaMichelle 5 years ago

                I had been looking forward to making this all day. It did not disappoint! So good!

                • Fish Lady

                  Fish Lady 5 years ago

                  Delicious!

                  • Jluvca

                    Jluvca 5 years ago

                    This was really good and easy to make. I went a little heavier on the cinnamon and nutmeg, as I’m a huge fan. Perfect fall afternoon snack!