Vegan Keto Pumpkin Bread (From My Cookbook!)

Vegan Keto Pumpkin Bread | MeatFreeKeto.com - This vegan keto pumpkin bread is rapidly becoming my favorite fall treat! It's gluten-free and nut-free and can easily be made soy-free.

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…

Preorder My Vegan Keto Cookbook!

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 | MeatFreeKeto.com - This vegan keto pumpkin bread is rapidly becoming my favorite fall treat! It's gluten-free and nut-free and can easily be made soy-free.

Vegan Keto Pumpkin Bread (From My Cookbook!)

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Category: Breakfast

Cuisine: vegan keto

Yield: 10 slices of bread

Serving Size: 1 slice of bread

Calories per serving: 147

Fat per serving: 10.6g

Carbs per serving: 3.3g net carbs

Protein per serving: 3.3g

Vegan Keto Pumpkin Bread (From My Cookbook!)

This vegan keto pumpkin bread is rapidly becoming my favorite fall treat! It's gluten-free and nut-free and can easily be made soy-free.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. In a small bowl, whisk together the soy flour, coconut flour, cinnamon, baking powder, baking soda, and salt.
  4. 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.
  5. 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.
  6. Let cool completely before slicing.
https://meatfreeketo.com/vegan-keto-pumpkin-bread-from-my-cookbook/

 

 

10 thoughts on “Vegan Keto Pumpkin Bread (From My Cookbook!)

  1. 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!!!!”

    1. 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! 😀

    1. 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. 🙂

  2. 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!

    1. 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! 😀

  3. 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!

    1. 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!

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