This soft and moist sugar free pumpkin butterscotch bread is a perfectly tender low carb treat. It is filled with warm pumpkin pie spices and sugar free butterscotch chips. Enjoy it all through the fall and Holidays.
Why this recipe is just so good....
- This is an easy, one-bowl recipe. No mixer is required.
- We love pumpkin! Keto pumpkin bread is one of our favorite quick breads. The sugar free butterscotch chips is an unexpected flavor and makes the loaf extra delicious.
- This bread is even better the next day. It holds its flavor and texture very well when stored in the refrigerator or freezer.
- If you love pumpkin too, you will want to try Keto Pumpkin cake, Keto Chocolate Pumpkin bread or Keto Pumpkin Muffins.
Ingredient Notes
- This recipe uses both almond and coconut flour. The texture of keto cakes and keto breads are usually improved when we combine different grain and gluten free flours. But they are not interchangeable in this recipe. They both have different characteristics that are unique to each and should not be substituted.
- We also combine two different types of sugar substitutes, erythritol and monkfruit. I have tested enough keto and low carb recipes to strongly believe using different sweeteners provides the best taste in most low carb baked desserts.
- Sour cream is used in the recipe to provide moistness, structure and richness.
How to make sugar free pumpkin bread
*This is a brief step by step. Full directions are on the recipe card below*
- Preheat oven to 350°F. Grease a 8x4 inch loaf pan or line with parchment.
- Stir the flours, baking soda, salt and spices in a large bowl.
Whisk in the beaten eggs and sugar substitute. Stir in the pumpkin, chips and sour cream.
- Pour into prepared pan and smooth the top.
- Bake for 40-50 minutes. Test with long toothpick or wooden skewer.
- Remove from oven, sprinkle with cinnamon sugar mixture and cool for 10 minutes in pan. Remove from pan and let cool completely before slicing.
FAQ
When we add a wet fruit puree to bread or dessert recipes, enough flour is needed to help balance the wetness. Almond flour is fatty by design, so the coconut flour helps dry up some of the liquid from the puree. But not too much as to take away from the moistness of the bread. Baking really can be a delicate scientific experiment!
Even though most recipes will tell you to test with a toothpick. Technically if it comes out clean, the cake or bread is done. However, I much prefer using a wooden skewer since that will go all the way down to the bottom of the bread. If you test just the ½ inch of the loaf, you may not realize it is not finished baking in the middle.
Baking Tips
- King Arthur Flour states room temperature eggs work best in baked desserts. This allows the ingredients to mix together more evenly. They also help the batter rise. If you didn't take the eggs out of fridge early enough and are in a hurry, just put them in a bowl of very warm, not boiling, water for about 10 minutes.
- Since all ovens vary in temperature, begin testing at the lowest suggested time. Add a few minutes incrementally until your cake or bread is done.
- Also, if your bread is browning too quickly, place a piece of aluminum foil lightly on top of the loaf. No need to crimp it tightly over the top of the pan.
Here are some more delicious pumpkin recipes to try!
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PrintSugar Free Pumpkin Butterscotch Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This soft and moist sugar free pumpkin butterscotch bread is a perfectly tender low carb treat. It is filled with warm pumpkin pie spices and sugar free butterscotch chips. Enjoy it all through the fall and Holidays.
Ingredients
- 2 cups finely milled almond flour *
- 2 tablespoons coconut flour
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice *
- ½ teaspoon cinnamon
- ½ cup granulated sugar substitute *
- 1 teaspoon baking soda
- 3 large eggs, beaten
- ⅓ cup sour cream
- 1 cup pure pumpkin puree*
- ⅔ cup sugar free butterscotch chips *
Cinnamon sugar topping
- 2 tablespoons granulated sugar substitute
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly spray an 8x4 inch loaf pan with nonstick baking spray. Or line with parchment paper first and lightly spray.
- In a large bowl, stir together the flours, salt, baking soda, spices and sweetener.
- Stir in the beaten eggs, pumpkin, butterscotch chips and sour cream. Mix well to combine all ingredients but don't over mix.
- Pour the batter into prepared pan. Bake for 40 - 50 minutes. Test with a toothpick at 40 minutes. If it is still wet, bake another 10 minutes. Test again. The bread is done when a long toothpick or wooden skewer has only a few crumbs on it or is clean.
- Remove from oven, sprinkle with cinnamon sugar and let cool for 15 minutes. Remove from pan and let fully cool on a cooling tray.
Notes
*I used half Swerve and half Monkfruit sweeteners.
*You can substitute sugar free chocolate chips for the butterscotch.
*If you like more nutmeg or cinnamon for the spices, you can add a bit more of them.
*Store the fully cooled bread in an airtight container in the refrigerator or freezer. If you freeze, you can cut into slices and wrap individually or just wrap the entire bread. Defrost overnight in the refrigerator.
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