This keto pumpkin cranberry bread is amazing moist and amazingly festive and delicious! Enjoy!
You might want to make a double batch of this keto pumpkin cranberry bread because it disappears quickly! This is an awesome bread for the holidays and any time you’d like a delicious sweet treat! I love all things pumpkin, and this bread is one of my favorites. It’s the perfect combination of sweet and slightly tart flavors!
Let’s talk about pumpkin!
Pumpkin is an awesome keto food choice! It’s relatively low in carbs and contains some important nutrients. Pumpkin provides a source of iron, manganese, potassium, and vitamins A, C, and E. For our pumpkin bread, we’re using canned pumpkin. You may also see this labeled as pumpkin puree. You’ll just want to make sure you don’t buy canned pumpkin pie mix as it contains a lot of sugar and is high in carbs. One of the great things about pumpkin is that it can be used to make both savory and sweet dishes. For sweets, pumpkin can be used to make bread, cheesecake, mousse, and even smoothies. It’s also a great addition to lattes. For savory dishes, it makes an amazingly delicious addition to sauces, chilis, and soups.
What other ingredients go into this keto pumpkin cranberry bread?
To make our bread, we start with combining butter, coconut oil, and keto granulated sugar. For the coconut oil, I used unrefined coconut oil which is less processed and has a stronger coconut taste. I used the Swerve brand for my sugar as contains zero calories and zero net carbs and is remarkably similar in its sweetness level to regular sugar. We then add eggs, our pumpkin, and vanilla. For our dry ingredients, we are using a combination of almond flour and coconut flour, along with baking powder, pumpkin pie spice, and salt. The last ingredient we add to our bread is fresh cranberries. I used a food processor to chop my cranberries, but alternately, you can also chop them by hand. You can chop your cranberries into small pieces or can leave them larger if you’d like.
How can I serve this keto pumpkin cranberry bread?
You have some great options for serving this bread. It makes for a great snack option. And since it doesn’t need to be refrigerated, it makes for an awesome option to take when traveling. This bread is a wonderful choice to serve as an appetizer bread as it is sweet but not overly sweet. I love to serve this bread as a dessert option for parties and get togethers. It’s such a pretty bread and makes a festive addition to Thanksgiving and Christmas dinner. My family especially enjoys this bread topped with softened butter. Another great option for this pumpkin bread is to give it as a food gift for the holidays. You can package it in up in a pretty gift bag and gift it to friends and family for an awesome homemade food gift.
Need some more keto cranberry dishes? Here are a few I think you’ll enjoy!
Creamy Keto Cranberry Salad with Spiced Pecans
Keto Cranberry Blackberry Sauce
Helpful Hints:
*For best results, I recommend lining your loaf pan to cover the bottom and up the sides with parchment paper.
*You can chop your cranberries into small pieces or can keep them larger if you’d like.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***I will abide in Your tabernacle forever; I will trust in the shelter of Your wings. Selah Psalm 61:4***
Keto Pumpkin Cranberry Bread
This keto pumpkin cranberry bread is amazing moist and amazingly festive and delicious! Enjoy!
Ingredients
- ¼ cup butter, softened
- ¼ cup coconut oil
- 1¼ cup granulated sugar substitute (Swerve)
- 4 eggs
- ¾ cups pumpkin
- 1 teaspoon vanilla
- 1½ cups almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup fresh cranberries, chopped
Instructions
1. Pre-heat oven to 350 degrees.
2. Line a 9x5 inch loaf pan with parchment paper to cover bottom and up sides of pan.
3. In a large mixing bowl, add butter, coconut oil, and sugar. Beat with an electric mixer until mixture is combined and creamy.
4. Add eggs, one at a time, beating after each egg addition. Add pumpkin and vanilla and beat until combined.
5. In a small mixing bowl, add almond flour, coconut flour, baking powder, pumpkin pie spice, and salt. Stir to combine dry ingredients.
6. Add dry ingredients to wet ingredients. Beat until mixture is combined and smooth. Mixture will be thick.
7. Add chopped cranberries and stir until combined.
8. Spoon mixture into prepared loaf pan.
9. Bake for 55-70 minutes or until toothpick inserted comes out clean.
Nutrition Information:
Yield: 10 Serving Size: 1 pieceAmount Per Serving: Calories: 261Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 87mgSodium: 220mgCarbohydrates: 9.5gNet Carbohydrates: 5gFiber: 4.5gSugar: 2gProtein: 7g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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