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Guys, my cookbook went to print this week!!!!!!! I’m absurdly excited and decided to celebrate this momentous occasion by sharing a recipe from it! Since I’ve been making a lot of pumpkin recipes lately, it only seemed fitting to continue this trend by posting my vegan keto pumpkin bread recipe. Plus, I have half a can of pumpkin in my fridge still, and I’ve got to do something with it…
I already posted a screenshot of the recipe on Instagram, but it seemed silly to leave it at that. I don’t expect you guys to cook based on a screenshot of a grainy photo of my computer screen… SO, here we are, with the complete recipe!
This low carb vegan pumpkin bread is gluten-free, peanut-free and nut-free. It can also be made soy-free super easily. I used soy flour for the recipe in the book, as it’s the most easily obtained and least spendy option, but I haven’t actually been eating soy lately, so I’ve been making it with lupini flour. Chickpea flour is another option if you are willing to sacrifice a few more carbs.
Anyway, enough pre-amble. I’m SO, SO, SO excited to share my cookbook with all of you and I hope you enjoy this little sneak peek!
Vegan Keto Pumpkin Bread (From My Cookbook!)
- ¹⁄3 cup 80 ml nondairy milk of choice
- ¼ cup 48g granulated sweetener
- 2 tablespoons 14g ground flax seeds
- 1 teaspoon vanilla extract
- ¾ cup 170g pumpkin puree
- ½ cup 112g coconut oil, softened
- ¾ cup 84g soy flour or lupini bean flour
- ¼ cup 28g coconut flour
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Preheat the oven to 350°F (177°C) and line a 9 by 5-inch (23 by 12.75-cm) loaf pan with parchment paper. Leave at least 2 inches (5 cm) of extra parchment on each long side of the pan for easier removal of the loaf.
- In a medium-sized mixing bowl, stir together the nondairy milk, sweetener, flax seeds, and vanilla extract. Set aside for 5 minutes, until the flax seeds absorb some of the liquid and thicken, then stir in the pumpkin puree and coconut oil.
- In a small bowl, whisk together the soy flour, coconut flour, cinnamon, baking powder, baking soda, and salt.
- Stir the dry ingredients into the pumpkin mixture until completely combined and smooth, then scoop the batter into the lined pan and spread evenly. The batter will be too thick to pour, but still loose enough to spread.
- Bake for 50 minutes, until a knife inserted in the center of the loaf comes out clean. Let the bread cool in the pan for 5 minutes before removing using the overhanging parchment as handles.
- Let cool completely before slicing.
22 thoughts on “Vegan Keto Pumpkin Bread (From My Cookbook!)”
I just found your recipes and I’m in heaven because I recently developed an egg allergy, and I’m lactose intolerant, so as much as I love cheese, heavy cream, etc, IT DOESN’T love ME! I am not vegan or vegetarian (though I have been both in the past but I’m just too lazy to cook 2 sets of meals & my fam can only do about a month of meat-free before they start getting hateful 🙂
Now my real question- I am *probably* getting a LITTLE BIT of this autoimmune thingy that everyone keeps telling me I have, but I refuse to get a real label from a doctor because THEY AREN’T THE BOSS OF ME! (Read: I like to keep my chin up & head in the sand).
I’ve done a couple of elimination diets and have determined that legumes are not my friend.
Are there any other low-carb flours I could use here?
My only other allergies/sensitivities (so far-I seem to find a new one with every passing year that puts me OUT) besides eggs, dairy, & legumes is banana (latex cross-over), and your recipes are not heavy banana!❤️
Thank you for all of these. I’m trying really hard to NOT have to do an AIP diet or admit to Hashimotos. I love food so much and get so sad when I have to say no to a food that a friend offers me. They always think I’m “dieting,” and being silly, but they have not been around me as I’m writing in pain on the bed going “WHYYYYY!!!!”
Hi Tina, thank you so much for this awesome comment. I love your sense of humor and had a huge smile on my face the whole time! ❤️
I actually was recently told by someone that they tried using almond flour as a 1:1 sub for the bean flour and it worked! Almonds are one of my allergies, so I haven’t tested this myself though. As soon as I get through the batch I made this weekend, I’m going to make another batch with hazelnut flour (which is similar to almond) and see how that works out!
And I TOTALLY understand the pain of having to be like, “no, I’m not “on a diet” – I’m trying not to be totally miserable after eating something!” I have Celiac and a few other lesser autoimmune issues and have a similar love for food (but not so much a love for the effects of some foods…). I’m always working on new recipes, too, and I try to use as few allergens as possible in them! 😀
Hi, just a quick question, if I were to use full fat cream mixed with water for this inplace of non dairy milk, would that work? Also can I use softened ghee or butter inplace of coconut oil? I’m sorry if this is against the whole non dairy theme I’m a little short of options in my pantry.
Hi Radhika, no need to apologize! I’m happy to answer any questions 🙂
Those replacements should both be fine. I hope you enjoy the bread!
Hi! Can I assume the carb count includes that for the monkfruit sweetener? Thanks
Hi Mary, the nutrition info comes from Cronometer, which automatically subtracts out certain sugar alcohols to provide the nutrition information. Depending on what sweetener you use (this happens to be erythritol-based, which only is digested at around 5%, and thus not counted towards net carbs), you should account for those carbs accordingly. 🙂
Once I get Soy flour, I will definitely be trying these!! My boys love pumpkin bread, so an easy make-ahead breakfast and snack is just what I need. Thanks!
I hope you enjoy this! I’ve been told you can use an equal amount of almond flour in place of the soy flour, too. 🙂
Hi Liz! Would chickpea flour be an ok substitute if I don’t have soy or lupini flour? Or would a nut flour blend with chickpea flour work better possibly? I was thinking of possibly adding in walnuts or pecans and/or Lilly’s dark chocolate chips as I really like add-ins for breads like this. Looking forward to making this!
Hi Tracy! Chickpea flour would definitely work as a substitute. Doing a nut flour blend with the chickpea flour would work as well and would be lower in carbohydrates than just the chickpeas alone. I do love using chickpea flour in baked goods though – it just bakes up so nicely!
The nuts and chocolate chips addition sounds AMAZING. Banana bread is one of those foods I do really miss, and it would be nice to approximate that in some way… I hope this turns out delicious for you! 😀
I used all coconut flour and ener-g egg replacer and it was fabulous, so happy to have found it!!! Perfect with my Vermont maple tea thanks so much!
Hi Maria! I’m so glad you like the recipe and that it worked so well for you!! 😀
That tea sounds delicious…I may have to track some down. I really love maple and have been missing it!
Could you tell me what is pumpkin puree ? Is it oilseed ? which one do you recommend ?
I’ve just bought our book and I am vegan and keto too.
Hi Olivia! Pumpkin puree is just cooked and blended up pumpkin with nothing added. It’s usually found in cans in the baking aisle. Sometimes it’s right next to pumpkin pie mix, which has added sugar and can often look the same, so it’s important to look at labels carefully! You can typically also find canned butternut squash in the same section.
There are a few different brands that I use pretty regularly – Whole Foods & Trader Joe’s both sell their own private label versions that are pretty inexpensive. I can also find some from OnePie, Libby’s and Farmer’s Market. Lots of other grocery stores also have private label varieties, but that will vary depending on where you are. 🙂
I thought that it was to many carbs in pumpkin vegetable and I didn’t know the pumpkin puree. I will try it very soon . thanks for your answer !
Can this loaf be made into a savoury bread? Do only I have to omit the sweetener and cinnamon or does it require me to replace the granulated sweetener with more flour? I’m not much of a sweet fan so would love this under my eggs in the morning if it was savoury.
Many thanks Laura
Hi Laura, this is a good question! You would not have to replace the sweetener. I think the texture might be a little crumblier (slightly more scone-like), but that would work well with the savoury profile. I would imagine that adding sage would also be lovely. I think I might have to try this out for myself today! Thank you for the inspiration! 😀
Hi. Just saying the bread is amazing. I made a savory version because I essentially wanted to use this as a bread for toasts. I doubled the recipe (it doesn’t rise at all so by doubling it I got a decent height). I didn’t have soy flour so used 1/4c almond flour and 1/2cup chickpea flour to replace the 3/4c soy flour. I put 2-3 pinch of stevia to balance the taste (does not taste sweeet) and omitted the vanilla and spices. I added sesame seeds on top. The house smells amazing and the taste is so good with some vegan butter !
Thank you so much for the comment and your additions! It’s always nice to see what alternatives can be used! 😀
I’m glad you are enjoying it. I think you’ve inspired me to make a more savory version today with a little bit of sage!
Hi! Do you have an ideas for substituting the coconut oil for something to make it oil free? Would a nut butter work, if so, how much would you try?
Hi Sam, good question. When substituting the oil, you have to keep in mind that any substitution will have added protein and fiber (and carbs), and so other ingredients will need to be adjusted as well to compensate. So, for example, if you did use a nut butter as a substitution, you may have to increase the liquid in the recipe (and potentially baking time), and/or decrease the flour.
Basically, there are a lot of moving parts and changing one thing usually requires that other things are changed as well. That being said, I have many oil-free recipes on this site, including these pumpkin blondies: https://meatfreeketo.com/vegan-keto-pumpkin-spice-blondies-paleo-gluten-free-nut-free/
You could definitely use a nut butter in place of the tahini there! 🙂
Hi, so glad I found your recipe! I’ve been looking for a vegan keto pumpin bread for a while since veganising the other keto pumkin bread recipe I used always turned out to be too moist in the center. Can I just leave the sweetener out for a savory option? Or does does that mean the other ingredients measurements need to be adjusted?