Pumpkin Chia Seed Bread
This Pumpkin Chia Seed Bread recipe is so simple. I make it with almond flour, coconut flour and lots of eggs. It’s delicious and makes the perfect keto snack to have on hand.
I made this bread in honor of all things pumpkin and it is honestly so comforting. It’s the perfect afternoon treat, toasted up with some cheese or almond butter. The pumpkin flavor is subtle and warming and would make a great addition to your Thanksgiving breakfast.
Pumpkin Chia Seed Bread
This recipe is closely adapted from my coconut flour bread recipe. I wanted to try and make a keto bread using more almond flour instead of coconut flour to see what the results would look like.
I am still a fan of coconut flour because it has fewer calories than almond flour. Also, because you will end up using less coconut flour than almond flour, it will also have fewer carbs.
Coconut flour soaks up a lot of liquid so you can get away with using a 1/4 cup in a recipe that would call for 1 cup almond flour.
- 1/4 cup coconut flour has 6g net carbs and 120 calories
- 1 cup almond flour has 10g net carbs and a whopping 720 calories
Even though it’s keto, calories still count. It takes about 90 almonds to make just 1 cup of almond flour. Plus, you should only be eating a handful a day. It’s really easy to go over your daily allotment with almond flour-based recipes. This is why I’m always experimenting with using more coconut flour in my keto breads and desserts.
Why there are chia seeds in this bread
This bread contains chia seeds to help reduce the amount of almond flour used, and to add a delicious crunch to the bite. I used chia seeds in most of my keto bread recipes for that exact reason — the texture is delightful.
I used pumpkin puree that I made myself in a food processor instead of canned pumpkin. That’s why you’re able to see streaks of pumpkin in the batter and the bread itself. I much prefer this option. However, if your only option for making this bread is canned pumpkin puree, then go for it. Hot tip: stock up on pumpkin puree around Thanksgiving time, when it will surely be the cheapest all year.
To make pumpkin puree at home, I like to cut open my pumpkin, clean out the seeds, spread a bit of coconut oil over the inside and roast it in the oven for 45 minutes to an hour, depending on the pumpkin size. Stick a fork in it to test doneness, it should slide in and out very easily.
Roasting your pumpkin brings out its natural sweetness and earthy flavor, making your Pumpkin Chia Seed Bread that much more amazing.
Pumpkin Chia Seed Bread
Ingredients
- ½ cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons chia seeds
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice mix
- ½ teaspoon stevia
- pinch sea salt
- 6 large eggs
- ¼ teaspoon cream of tartar
- ⅓ cup butter melted
- ½ cup heavy cream
- ½ cup pumpkin puree
Instructions
- Preheat oven to 350 F and grease or line a 9×4 loaf pan with parchment paper.
- Separate your egg yolks from whites in two separate bowls. Add cream of tartar to your egg whites and set aside.
- Sift together almond flour, coconut flour, baking powder, stevia, salt, and pumpkin spice.
- To your yolks, add chia seeds, pumpkin puree, butter, and heavy cream, mixing well.
- Add dry mix to the yolks and set aside.
- Beat your egg whites with a hand mixer till stiff peaks form.
- Gently fold your whites into your yolk mixture a little a time until just incorporated.
- Pour mixture into prepared loaf pan and bake for 40-45 minutes until golden brown and knife/toothpick comes out clean from center.
