Did someone say fall? Fall means drinking coffee, eating all things pumpkin all while snuggled in an over-sized comfy sweater. In my opinion, fall is the best time of the year and it just got even better with my new Keto and Paleo Pumpkin Bread with Walnuts.
I caught my husband in the kitchen the other night shoving this pumpkin bread in his mouth all while saying, “I can’t believe this is Keto.” I am not sure the carb count will be on point if you end up eating the whole loaf in one sitting, so pace yourself. It is so good you really won’t want to stop eating it.
This bread is made with super simple and clean ingredients. In addition, it is extremely moist and will melt in your mouth. I love making it for Thanksgiving along with whipping up on a cool crispy weekend in October. Eloise, my 5 year old even requests that I put it in her lunch box.
Don’t waste your time wishing you could have pumpkin bread while living Paleo and Keto. This recipe I created will all your dietary needs while still being craveable and delicious.
Which sweeteners are Keto and Paleo compliant for this Pumpkin Bread?
Below are my favorite go-to sweeteners. Not only are these considered Keto, but they are also complaint when following a Paleo diet.
Can I add the nuts or even chocolate chips to this pumpkin bread?
Absolutely. I add the nuts on the top because I like how they get a little a crisp. If you want the nuts to be more even throughout, simply add them to the batter instead of using as a topping. If you want to add a little more flavor, my daughter loves when I add 1/2 cup of dark chocolate chips.
Does this pumpkin bread freeze well?
Yes! I love making a few loaves and freezing for a later date. I will simply wrap the bread in plastic wrap, foil, or freezer paper after it has cooled completely. Place in the freezer and it will last up to 3-4 months.
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