Shop
My
Custom
Free Printable: Low Carb & Keto Food List
Get It NowThis Keto Pumpkin Bread Is On My Must-Make Fall Baking List
This is the keto pumpkin bread I bake every fall. It has the same rich, moist texture and warm spices as the classic kind I grew up with, but I played with the ratios to ensure it’s not dry or dense like some healthier versions. Here’s why it’s on my must-make fall baking list:
- Super moist, tender texture – I tested this almond flour pumpkin bread a bunch to get the crumb and moisture just right. If you’ve liked my keto banana bread, this one is even more moist!
- Rich spiced pumpkin flavor – I use real pumpkin puree (yes, it’s low carb in small amounts!) and plenty of pumpkin pie spice to get that cozy fall flavor in every bite.
- No one will know it’s keto – This low carb pumpkin bread has just 3.2 grams net carbs per slice, but I’ve served it to friends and family who aren’t low carb and they had no idea. It’s gluten free, sugar free, and there’s even a dairy-free option.
I usually bake a loaf on Sunday and slice it for breakfasts with my bulletproof coffee, but it makes a great low carb snack or even keto dessert with a little pat of butter. Bake this keto pumpkin bread with me this fall, and let me know if it makes your must-bake list, too!
Reader Review
“I made this tonight and threw in some chopped walnuts and some cranberries. Then I frosted it with your cream cheese frosting recipe. Both turned out incredible! A perfect autumn treat and dessert for my wife’s and my 29th anniversary dinner!” –John
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my keto pumpkin bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Many brands are too coarse and make baked goods turn out gritty, but this one is super fine, so it makes the loaf soft, with a fine, tender crumb. I don’t recommend using almond meal. If you need a nut-free option, sunflower seed flour is the closest swap.
- Wholesome Yum Coconut Flour – This balances the moisture from the pumpkin and makes a better texture than almond flour alone. I don’t usually recommend swapping it, but if you must, replace the 1/2 cup coconut flour with 2 cups of almond flour and bake in a larger loaf pan.
- Besti Monk Fruit Allulose Blend – This sweetener keeps the bread perfectly moist and sweet, without any sugar or weird aftertaste. That’s why I use it in most of my baking recipes. If you want to use something else, most other sweeteners (especially those with erythritol) will make the loaf drier and might leave an aftertaste. Check my sweetener conversion calculator if you decide to swap.
- Pumpkin Puree – Make sure it’s plain puree, not pumpkin pie filling, which is loaded with sugar! I use canned like this for convenience, and if I have extra, I use it to make my pumpkin spice latte or pumpkin roll. You can roast and puree pumpkins yourself, too. I recommend sugar pie pumpkins if you go that route, but you can actually do it with acorn squash or butternut squash, too.
- Pumpkin Pie Spice – You can make my homemade pumpkin pie spice with cinnamon, nutmeg, cloves, ginger, and allspice, or store-bought is fine, too.
- Baking Powder – I like this non-GMO brand. Make sure it’s fresh!
- Eggs – For structure. Flax eggs should work for an egg-free version, but the almond flour pumpkin bread will be more crumbly.
- Butter – Coconut oil works great for dairy-free.
- Pumpkin Seeds – Optional, but I love the crunch on top. Sometimes I swap them for sugar-free chocolate chips, chopped pecans or walnuts, dried cranberries, or even a slather of sugar-free cream cheese frosting.
- Sea Salt
How To Make Keto Pumpkin Bread With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, mix together the almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and salt. I use a whisk to break up any lumps.
- Add the wet ingredients. Stir in the pumpkin puree, eggs, and melted butter until smooth. The mixture will be thick, not like a traditional batter, so at this stage I switch to a spatula to mix.
- Bake. Scoop the batter into your prepared loaf pan (this is the one I use) and spread it evenly on top. Sprinkle with pumpkin seeds and press them in lightly. Bake until an inserted toothpick comes out clean. Let the keto pumpkin bread cool completely before slicing.
My Recipe Tips
- Let the parchment paper hang over the sides of the pan. This makes it much easier to lift the loaf out without breaking it.
- The batter will be very thick. Almond flour and coconut flour soak up a lot of moisture, but resist the urge to thin it out! I promise that this keto pumpkin bread still bakes into a moist, tender loaf.
- The size of your pan impacts the bread height and baking time. I love this pan, partly because it’s the perfect size for this recipe but also because the lighter color doesn’t get the bottom and sides of the bread too dark. This almond flour pumpkin bread does not rise a lot, so it’ll be very short with a larger pan.
- Gently press the pumpkin seeds into the top. This helps prevent them from falling off when you slice the bread.
- Tent with foil if needed. If the top browns too quickly (I check around 30-35 minutes), loosely cover it with foil so the bread cooks through without burning.
- Be careful not to overbake. A toothpick should come out clean, but if you wait too long, it can dry out.
- Cool completely before slicing. This helps it set inside for the best texture. If you don’t wait, this low carb pumpkin bread can fall apart or taste underdone. I find it’s best to let it cool for 15 minutes in the pan, then lift out and cool completely on a rack.
- Want to enjoy it warm? You can reheat the slices in the microwave or oven, but I still recommend doing this only after cooling.
- Want muffins instead? You can use the same batter and use a muffin tin (this is my favorite). Just bake about 25-30 minutes. You can also make my almond flour pumpkin muffins instead.
Keto Pumpkin Bread (Super Moist)
My keto pumpkin bread with almond flour is super moist, soft, naturally sweet, and perfectly spiced. A must for healthy fall baking!
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 325 degrees F (163 degrees C). Line an 8×4 (20 cm x 10 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
-
In a large bowl, mix together the almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and sea salt.
-
Add the pumpkin puree, eggs, and melted butter. Mix until well combined.
-
Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds and press them lightly into the surface.
-
Bake for 45-55 minutes, until an inserted toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 1/2-inch slice
- Tips: Check out my recipe tips above to help you get the best texture, avoid common mistakes, and even turn this loaf into muffins.
- Storage: I wrap leftovers in parchment paper (not plastic wrap), as plastic or airtight containers trap too much moisture. They’ll last 1-3 days on the counter, or 4-7 days in the fridge.
- Freeze: I freeze the slices in a large zip lock bag, with pieces of parchment paper between them, so they don’t stick together and I can grab one at a time. They’re best within 3-4 months, and you can reheat them straight from frozen.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Pumpkin Bread
320 Comments
Beth
2This recipe is so delicious! I increased the pumpkin pie spice 1 tablespoons and I only baked it for 50 minutes. Everyone at the party said they could not believe it was keto and of course are asking for the recipe! I am on loaf number three with a couple more to go as the holidays progress. This one is a keeper!
Jenn O
1I love this recipe. The only thing that I change, is that I bake it in a 7 inch by 10 inch pan, to have squares instead of a loaf. I also have to reduce the cooking time to about 30 minutes.
Pam Gray
1Awesome, moist and dense bread, almost cake like. Mine didn’t rise as much as the picture though. Is there a trick to getting it to rise?
Thanks! PS: Sorry I can’t post a photo… it’s beautiful.
Maya | Wholesome Yum
0I’m glad you liked it, Pam! It doesn’t rise that much, so the height mostly depends on the size of the pan. Still, do make sure your baking powder is fresh.
Rebecca
1As much as I love your site there’s way to many pop up’s. It’s nearly impossible to read anything let alone getting the recipes.
Wholesome Yum D
1Hi Rebecca, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Wanda
0Yes I totally agree, the continued pop ups are very annoying. To pay for the ads to stop isn’t affordable to some people. But I will add Maya’s site is one of the best.
Andrea Harris
1I made this the other day as an extra for my dads birthday. Verrrrrrry nice. Instead of almond meal flour I made it with home-ground sunflower seed. It came up beautifully. I even put in some chocolate chips as suggested. It went down really well. I am planning on making another one for my workmates for halloween. I might even make it in my small muffin tray and make several batches. Thank you for this recipe. I’m glad it popped up on my computer!!
Irene
1I followed this recipe as is, with the exception of adding chopped walnuts to the mix. Delicious!
Judy
0Can I make muffins with this recipe?
Maya | Wholesome Yum
0Hi Judy, Yes, you can. The baking time would be shorter, around 25 minutes. You can also make my keto pumpkin muffins.
Roz Slavik
0This Pumpkin Bread was received by my card playing group with open arms and believe me they’re all great bakers! I served it warm with either cinnamon butter or cream cheese & pumpkin honey! I’ve even been asked to bring it to a Thanksgiving party.
Maya | Wholesome Yum
0I’m so happy to hear that, Roz! Those toppings you served it with sound amazing. Happy upcoming Thanksgiving!
Kaz Welker
0I probably made this in the past..but.. I am making it this week… I love all ur recipes!! keep up the great recipes!!!?
John
1I made this tonight and threw in some chopped walnuts and some cranberries. Then I frosted it with your cream cheese frosting recipe. Both turned out incredible! A perfect autumn treat and dessert for my wife’s and my 29th anniversary dinner! Thank you so much for all the great recipes you provide!
MarySue
1This is my second time making your pumpkin loaf. First class. Will be gone by the evening as kids home schooling. Better than Starbucks and so healthy/Keto perfect- no complaints on flavor amp re pumpkin pie spice– it is just right for us! TY for sharing your wonderful recipes! God bless! xoxoxo
Rainbow Mermaid🧜♀️
0This is an amazing recipe and very easy to follow. I added chopped pecans instead of the pumpkin seeds and I also added keto dark chocolate chips. It came out super moist and flavorful. Your tips were spot on! Thanks again for all of the hard work you put into developing recipes. They always turn out perfectly! 🧡💛
Wholesome Yum D
0So glad it turned out so well for you! The pecans and dark chocolate chips sound like such a good move, still moist and flavorful. Thanks for the kind words, it means a lot. 🙂
vinussa
0The BEST EVER. thank you.
Wholesome Yum D
0Vinussa, that is so sweet to hear. Thank you!
Jules
0This was OK but I didn’t find it to be very moist – maybe because I baked in a mini loaf pan instead of one big loaf? I loved the pumpkin muffin recipe better and that was super moist (maybe because it had almond milk in it?)! I am still sooo thankful to have found this recipe and tried it, even if it wasn’t exactly what I prefer!
Maya | Wholesome Yum
1Thank you for the feedback, Jules! Did you reduce the baking time for the mini loaf pan? Did you use the same sweetener? These can be reasons for the dry result. I’m glad you liked my pumpkin muffins!
Jules
0I def may have overbaked them so this could absolutely have been “user error” but yes I only use your sweetener. Truthfully, until I found your products I had given up hope of having anything sweet because fake sugar spikes my blood sugar like regular sugar. I am sooooooo thankful your products keep me in ketosis so I can have treats in moderation without guilt!!!!
Susie Ford
0It was AMAZING! I believe I may have used this recipe before, but not sure. My husband is a type 2 diabetic and I try to eat fewer carbs so this is perfect! I did use 4 smaller fresh eggs and the amount of monk fruit sweetener originally called for and it was perfect. I often add pecans, but was trying to keep the calories lower this time. Tomorrow is Thanksgiving and needed a little pumpkin in my life!!! Thank you!
Wholesome Yum D
0I’m so happy to hear that, Susie! It sounds like your tweaks worked out beautifully, and I’m thrilled it was just what you needed for a little pre-Thanksgiving pumpkin fix. Thank you for sharing!
Jules FitzGerald
0This was my first keto bread recipe and it was PHENOMENAL!!! I can’t wait to try more of your recipes!!!
Jules
0I’m curious to know if anyone has made this and the keto pumpkin muffins and can help me decide which to make – most of the same ingredients but would love to know if anyone has any suggestions or thoughts on which one is better than the other for a Thanksgiving treat…
Maya | Wholesome Yum
0Hi Jules, I think both are great! I think it mostly depends on what format you prefer, a bread or a muffin. Please let me know which you go with and how you like it!
Jules FitzGerald
0I went with the bread first and made it in mini loaf pan – 7 mini loaves- it is PHENOMENAL!!!! I needed extra salt but that’s my preference but I absolutely loved this and will def try the muffin recipe next!!! Thank you so much!!!!
Maya | Wholesome Yum
0I’m so glad to hear that, Jules! Thank you so much for coming back to share. Hope you love the muffins too, please let me know how they turn out.
Pam
0Super moist, delicious and love that carbs are low. This is a monthly have to make and we enjoy for breakfast!
Thanks for your hardwork on this great pumpkin bread. I leave the pumpkin seeds off the top, hubby isn’t a fan and I do a drizzle cream cheese frosting.
Wholesome Yum D
0I love that, Pam! A cream cheese drizzle sounds like the perfect touch and I’m so glad this pumpkin bread has earned a spot in your monthly rotation!
Linda
0This looks delicious I am going to try it. My son is gf and dairy free so I love seeing your recipes. Thanks.
Wholesome Yum D
0Thank you, Linda! I’m so glad the recipes are helpful and I hope you and your son love it when you try it!
Brenda
0I followed the recipe exactly, except I used 2 Mini loaves 3.5 x 5.75. They taste delicious and not overly sweet. I made extra to freeze for another day. This is the perfect fall treat!!
Wholesome Yum D
0I’m so glad you liked them, Brenda! Mini loaves are such a great idea and I love that you made extra to freeze. Perfect way to enjoy a fall treat anytime!
Patricia
0This is an absolutely lovely nice little tea bread. I have it with my bestie quite often. She loves it as much as I do. This is one of those recipes that you’ll make for life. Thanks so much!
Wholesome Yum D
0That’s so sweet, Patricia! I love that this has become a regular treat for you and your bestie. Recipes that turn into lifelong favorites are the best kind!
Shannon
0Not sure what happened, but this was yuck. I followed the recipe exactly, I’m an experienced baker, but this was disappointing. Not much pumpkin flavor, dry, tasted like almond meal bread that was very crumbly. I’ll try it again, but thoughts on what went wrong?
Maya | Wholesome Yum
0Hi Shannon, Sorry to hear this didn’t turn out how you expected. Did you use almond meal or a coarse almond flour? If so, this is exactly why I recommend Wholesome Yum Blanched Almond Flour to get the right texture. If it was dry and flavorless, that also sounds like you might have baked it too long. Did your batter look like my pictures? Did the final bread look like the final pictures above? Happy to help more if you can provide any more details.
Rachel Desimone
0I added alllooottt more spices and some vanilla extract. It still tastes a little healthy, but smear some kerrygold butter on it and eat it warm! My toddler approved of it! I also reduced the cooking time and made in an 8×8
Maya | Wholesome Yum
0I’m glad you and your toddler liked it, Rachel! Yes, spices and vanilla are very much a personal preference. 🙂
Kyle
0I loved this recipe I’ve tried another site’s recipe and this one was much better. The only thing I did differently is I do WHEY protein powder instead of coconut flour, because I don’t like coconut flour. And then you mix it all in the food processors so it’s all a fine powder and I added extra spices in a little extra baking powder so it was able to rise better, I’m at 7500k feet. High altitude baking and keto can be a challenge. I also added Lily’s dark chocolate baking chips instead of pumpkin seeds. Thanks. I love your site.
Maya | Wholesome Yum
0I’m glad that worked well for you, Kyle! Thank you for sharing!
Katie
0The recipe defaults to 16 servings. I see that it can be adjusted; so wanted to find out what serving amount correlates to what size pan? Or if made in batches, how many?
Maya | Wholesome Yum
0Hi Katie, I make this pumpkin bread in this loaf pan and it’s the perfect size for the entire recipe as written (not batches). The 16 servings corresponds to 16 slices. You can easily double it and use 2 pans. If you wanted to use a different size pan, unfortunately I don’t have the exact amount of batter for every size pan out there. I hope you like the recipe!
Patricia
0PS, I can’t seem to get your “print” link to work. Is that on my end or yours? Thanks, Best, Patricia.
Maya | Wholesome Yum
0Sorry to hear that! It’s working for me. If it’s still not working, please fill out my contact form here with more detail about what’s happening when you click print, so my team can help troubleshoot.
Patricia
0I love this recipe…it’s super tasty. I cut back on the monk fruit sweetener and it is perfect as a breakfast bread with eggs and kippers. My new go-to recipe for meal breads. This bread and your blueberry muffins will also be a staple at Christmas when it’s hard for me to find things I can eat and also serve to guests.
I’ll also try the pumpkin squares with cream cheese icing. Today I’m making the pumpkin bread for a friend with covid, to go with the homemade soup I’ve made for her. Thanks for this. Best Wishes, Patricia.
Maya | Wholesome Yum
0I’m so glad you loved it, Patricia! I hope you’ll love the pumpkin bars just as much, and I hope your friend feels better soon. I’m honored that my recipes will be at your holiday table. Happy (upcoming) holidays!
Kerin Tamara McCallister
0Does the allulose provide any benefit to the consistency of the bread? I prefer to bake with powdered pure monk fruit or a liquid stevia, but I know that some recipes are sensitive to consistency. Thank you for any guidance!
Maya | Wholesome Yum
0Hi Kerin, Yes, it does. It makes the bread more moist, and also gives the batter the right wet/dry ratio. Pure monk fruit or liquid stevia would throw off the ratio, sorry.
Marge
0My husband is celiac and we have been told to only use stevia-no other sweetener of any kind. I also cannot use monkfruit that is blended with other ingredients-needs to be pure monkfruit. Would stevia work in the same proportion?
Maya | Wholesome Yum
0Hi Marge, Celiac requires avoiding gluten, it has nothing to do with sweeteners unless there is contamination or some other issue unrelated to celiac. I would get clarification on what the restrictions are and the reasons for them so that you can make your own decision. To answer your question, though, pure concentrated stevia or monk fruit would not work as a substitute because it would throw off the wet/dry ratio of the recipe.
Dawn
0This sounds delicious. My question is. Is there away to add more protein to it and still taste like pumpkin bread?
Maya | Wholesome Yum
0Hi Dawn, I haven’t done this yet, but you can probably replace 1/2 cup of the almond flour with protein powder. Let me know how that goes if you try it!
Lisa
0This is in the oven baking – can’t wait to try it! All of your recipes I’ve tried so far are amazing! I used only your allulose sugar because that’s all I have at the moment. I was wondering if it would work to mix nuts throughout the loaf instead of just on top. Thanks for all your amazing recipes! It makes keto so much easier!
Maya | Wholesome Yum
0I hope you love it, Lisa! Yes, feel free to mix nuts throughout next time if you prefer.
Aspen Jacquet
0This recipe is actually how I found Wholesome Yum. I’ve been on the Anti-Candida diet for about 3 months now and was craving pumpkin bread soooo bad. I searched sugar free grain free pumpkin bread and this recipe came up and it looked so good in the picture I knew I had to make it. I wanted to make it just like the recipe said so I bought all the Wholesome Yum ingredients and made it the other day. It came out beautifully but I did have to leave it in the oven about 30min longer than the recipe says maybe because I live at a pretty high altitude. Unfortunately, I think it looks a bit better than it tastes. But that’s probably just my personal preference. I’ve decided I am not very fond of the taste of coconut flour and think I would have liked it much better without. I might try making it with just almond flour next time. It’s also much denser then regular pumpkin bread made with flour. I also double the amount of pumpkin pie spice and added even more cinnamon and I think it could have used even more spice. In addition I made the buttercream frosting and that was really good on top. Overall it was pretty good but I like the zucchini bread way better.
Carole
0Looks good! I think it will taste delicious and be Keto!
Barbara
0Consistency/texture is not very good, kind of doughy. Taste is good. I would not make this again.
Maya | Wholesome Yum
0Hi Barbara, Doughy sounds like it needed to bake for longer. Hope this helps if you decide to try it again.
Jacqueline Fickler
0Read the other reviews before I tried this recipe. Followed directions and amounts, although I did not use same brands. It is dry as sand and has very little flavor. Worse bread I have ever made. Not a keeper for us.
Wholesome Yum D
0Hi Jacqueline, It sounds like your issue comes from not using Besti Monk Fruit Allulose Blend, this blend will keep your bread moist.
Christi
0I love this load and after gastric sleeve it does expand in my stomach and cause pain. Thank you for. A great recipe.
Debbie
0I made this pumpkin bread this morning and it was brilliant! Very moist and
“pumpkin-ee.” I got a nice height of two inches as well. I think next time I will make the cream cheese frosting to go with it. Thanks for another great recipe!
(For those not getting a nice rise to their loaf, make sure you are using fresh baking powder and make sure you are using the tablespoon and not the teaspoon measuring tool. I’ve made this mistake too many times.)
Joanne
0I just wondered if you could make an altitude adjustment for 8500 ft? I just put one load in oven. Curious if it will be fine. My banana bread with almond flour always is great. Anyway. Thanks
Wholesome Yum D
0Hi Joanne, I don’t live at a high altitude so I cannot test any changes so if you have changes you typically make I suggest you continue to use those.
Christine
0This was really good. My bread unfortunately did not rise but it was still good.
Wholesome Yum D
0Hi Christine, I’m glad you liked it! It doesn’t rise that much, so the height mostly depends on the size of the pan. Still, do make sure your baking powder is fresh.
Alisa Prinos
0It was very dry. It was inedible. I threw it out. I’m sure this won’t be published but please reconsider offering this recipe to the public.
Maya | Wholesome Yum
0Hi Alisa, Sorry to hear it was dry. Did you by chance change any of the ingredients? In particular, the sweetener you use can have a big impact on the moisture. I’m not sure why you say you’re sure your review wouldn’t be published, though.
Judy Evelyn
0I don’t know what happened. The loaf ended up being crumbly. Any suggestions?
Wholesome Yum D
0Hi Judy, Since this recipe does not contain gluten, it’s fairly normal for it to be on the crumbly side. If you want it more sturdy next time, you can add 1/4 to 1/2 teaspoon of xanthan gum.
Lisa
0Was not a fan of these. Dry and texture too much like cornbread.
Maya | Wholesome Yum
0Hi Lisa, Sorry to hear you had issues with it. Just checking, did you use the same sweetener stated in the recipe? As mentioned in the post, this makes a huge difference in the moisture of the bread (and the resulting texture). Also, I’m not sure if you’re referring to the same recipe since you mentioned “these”, which makes me wonder if you’re reviewing something other than the pumpkin bread on this page? Happy to help if you can provide more detail.
Michelle
0Nice texture but for more taste it needs more flavor. Next time I am going to try adding more pumpkin pie spice and pumpkin and drop the eggs to 3.
Jen P
0Can I use only almond flour and not coconut flour?
Wholesome Yum D
0Hi Jen, No, you cannot replace the coconut flour with almond flour.
Jessica
0Hi, I want to use mini loaf pans, do you know what I should adjust the bake time to?
Wholesome Yum D
0Hi Jessica, I have never done that but I’m thinking the bake time will be closer to my pumpkin muffin recipe.
Jan
0It was delicious! But it fell apart when I sliced.
Kathleen D
0I really wanted to love this but the coconut flour is a fail for me. I thought the small amount wouldn’t be noticeable but it is very prominent for me. I just don’t like that fiberous feel. I will try this again another time with half the amount of coconut flour and see if that improves it. Otherwise the taste is good, just the texture is not.
FB
0The recipe directions say to use an 8″ pan, while the intro says a 9″ pan.
Wholesome Yum D
0Hi, An 8×4 pan should be used for this recipe.
Katie
0This is the best Paleo bread I have made. Wow!! The whole family loves it. Thank you?
Wendy
0Hi, Does there need to be any recipe accommodations for higher altitudes? Thank you! Wendy
Wholesome Yum D
0Hi Wendy, I do not live at a high altitude so when I test recipes I don’t have to make any adjustments. If this is something you normally adjust I recommend doing that for this recipe as well.
Michelle Sanders
0Can chocolate chips be added on top instead of the seeds? Thank you.
Wholesome Yum D
0Hi Michelle, Yes you can add chocolate chips!
Raeyn
0Hey! Did this recipe used to have maple flavoring/extract in it? I was sure I made this several years back and it called for the maple. I know you’ve streamlined ingredients down to 10 or less so maybe it didn’t make the cut? I just feel like I’m going a little crazy. 🙂
Maya | Wholesome Yum
0Hi Raeyn, No, I have not changed the recipe (and I’ve had 10 ingredients or less for many years), are you thinking of a different one? You can definitely add maple extract, though – sounds delicious!
Mandy
0Thanks for saving me the trial and error. This is a great recipe. I was surprised how thick the batter (if you can call it that) was. I was nervous the whole time it was cooking. When mine didn’t rise to have a nice rounded top like yours, my nervousness increased. BUT! It tastes wonderful. I’m new to using almond flour and my bread has a bit of a gritty texture. Is there a brand you recommended or are all almond flours like this? Also, do you think I could decrease the amount of erythritol? It’s pretty sweet. Thank you!
Wholesome Yum D
0Hi Mandy, I suggest Wholesome Yum Blanched Almond Flour it is super fine and provides the best texture. If the bread is too sweet you can reduce the amount of sweetener.