October is here! The weather is finally starting to turn a little cooler and we can feel the beginnings of the comfy fall vibes. We’re looking forward to hot drinks, warm blankets, jackets, scarves, and chilly walks among the fallen leaves.
And we’re also looking forward to all of the baking that comes with the fall and winter seasons.
We can probably all agree that almost nothing goes better with cozy sweater weather than a warm baked good.
Since pumpkin is the widely accepted food mascot of fall, we feel like this delicious pumpkin bread is the perfect recipe to fulfill all of your warm sweets cravings. This bread is full of pumpkin flavor, moist, and super satisfying.
This recipe is keto, at less than 3 grams of net carbs per serving, vegan, low carb and low sugar — a combination that’s a rare find! This is also an 80:20 recipe, (meaning a treat we enjoy when we’re not cleansing). For our community who follow our Low-Sugar Vegan Plan (found in our 14-day cleanse), this is the perfect recipe for you!
We also used a new and exciting discovery — Himalayan Tartary Buckwheat Super Nutrition Flour. This is a grain-free buckwheat flour that is low-glycemic, lower in carbs than normal buckwheat, and rich in antioxidants, prebiotics, and resistant starch — all of which give this bread a solid nutrition boost.
If you can’t get Himalayan Tartary Buckwheat flour this time around, feel free to substitute it with normal buckwheat flour if you tolerate it. It won’t be grain-free or keto, but it will still be super nutritious and satisfying.
Enjoy, and stay tuned for more pumpkin madness!
With love and warm pumpkin bread,
Jo and Jules
Vegan Keto Pumpkin Bread
- ¹⁄3 cup non-dairy milk of choice
- ⅓ cup Lakanto granulated sweetener
- 2 tbsp ground flax seeds
- 1 tsp vanilla extract
- ¾ cup pumpkin puree
- ⅓ cup coconut oil, melted
- ¼ cup Himalayan Tartary Buckwheat flour
- ½ cup arrowroot flour
- 1 ¼ cup almond flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tbsp allspice
- 1 ½ tsp baking powder
- ¼ tsp salt
- Top with chopped pecans before baking
- Replace the spices with 1-2 tsp of your favorite pumpkin spice blend
Preheat the oven to 350°F. Line a 9 by 5-inch loaf pan with parchment paper. Leave extra parchment hanging over the sides for easy removal.
In a large bowl, whisk the non-dairy milk, flax seeds, and vanilla extract together. Let sit for 5-10 minutes, until the mixture starts to thicken. Then add in the sweetener, pumpkin puree, and melted coconut oil, whisking until the mixture is completely emulsified.
In a small bowl, whisk together the flours, cinnamon, baking powder, baking soda, and salt. Stir the dry ingredients into the wet ingredients until they’re fully incorporated and smooth. The final texture should be thick and dough-like. Using a rubber spatula, scrape the mixture into the lined loaf pan and spread it evenly.
Bake for 50-55 minutes or until a knife inserted into the center comes out clean. Remove from the oven and let rest for 10 minutes before removing. Allow the bread to cool completely before slicing.
If you liked this recipe, we invite you to join our online community! As a welcome-gift, we’ll send you our Green Smoothie eCookbook, a collection of more of our favorite easy smoothie recipes!
We also share new recipes, free live calls with us, and more healthy lifestyle tips, plus let you know when our next group cleanse is coming. Welcome! We’re so glad you’re here.