This is low-carb, keto pumpkin bread.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
Mix together pumpkin puree, sweetener, vegetable oil, water, and egg in a large bowl.
Whisk together almond flour, baking soda, salt, nutmeg, cinnamon, cloves, and ginger in a separate bowl. Stir into pumpkin mixture until just blended. Pour into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 50 minutes.
Per Serving: 77 calories; protein 1.9g; carbohydrates 2.3g; fat 7.1g; cholesterol 10.2mg; sodium 98.1mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.