Delicious pumpkin bread is moist, warmly spiced, and grain-free — the loaf that makes the kitchen smell like autumn. Pumpkin purée and almond flour bake with nutmeg, pumpkin pie spice, and turmeric into a tender, sliceable bread in the Instant Pot. 5.8g net carbs per slice and 10.7g of protein.
Delicious Pumpkin Bread
(Total Time: 30 MIN| Serves: 4)
Ingredients:
½ cup pumpkin puree
2 large eggs, beaten
1 cup (240 ml) almond flour
¼ cup almond milk
1 tbsp (15 ml) almond butter, melted
Spices:
½ tsp salt
¼ tsp nutmeg, ground
½ tsp pumpkin pie spice
¼ tsp turmeric powder
Directions:
- In a large mixing bowl, combine flour, baking powder, salt, nutmeg, turmeric, and pumpkin pie spice. Stir until combined and add eggs, pumpkin puree, and milk. Stir until all well incorporated and set aside.
- Grease a fitting springform pan with melted butter. Add the dough and cover with aluminum foil.
- Plug in your instant pot and pour 1 cup (240 ml) of water in the stainless steel insert. Position a trivet on the bottom and place the pan on top. Cover with a lid and press the “Manual” button. Set the timer for 25 minutes and cook on “Low” pressure.
- When done, release the pressure naturally. Open the pot and transfer the springform pan to a wire rack using oven mitts. Let it cool completely.
- Cut the bread into slices and serve.
Per Serving(Calories 275 | Total Fats 21.8g | Net Carbs: 5.8g | Protein 10.7g |Fiber: 4.7g)
Pro Tips
- Combine the dry spices thoroughly with the flour first — even spice distribution is what makes every slice taste like the same great bite.
- Grease the springform pan with melted butter and cover it with foil; the trapped steam keeps the bread moist instead of drying out.
- Cook on Low pressure for 25 minutes — high pressure would toughen the almond flour crumb.
- Cool the loaf completely on a wire rack before slicing; pumpkin bread firms up as it cools and cuts cleanly.
Frequently Asked Questions
Is this pumpkin bread keto?
Yes — sweetened only by the pumpkin itself and built on almond flour, at about 5.8g net carbs per slice.
Can I bake it in the oven?
Yes — bake at 350°F until a tester comes out clean. The Instant Pot version is quicker and noticeably moister.
Can I add mix-ins?
Chopped pecans or walnuts fold in beautifully. Keep them small so the loaf still slices neatly.
How should I store it?
Wrap the cooled loaf and refrigerate up to 5 days. It's lovely toasted, with a smear of almond butter.
Recipe Card
Ingredients
Method
- In a large mixing bowl, combine flour, baking powder, salt, nutmeg, turmeric, and pumpkin pie spice.
- Stir until combined and add eggs, pumpkin puree, and milk.
- Stir until all well incorporated and set aside.
- Grease a fitting springform pan with melted butter.
- Add the dough and cover with aluminum foil.
- Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Position a trivet on the bottom and place the pan on top.
- Cover with a lid and press the “Manual” button.
- Set the timer for 25 minutes and cook on “Low” pressure.
- When done, release the pressure naturally. Open the pot and transfer the springform pan to a wire rack using oven mitts.
- Let it cool completely.
- Cut the bread into slices and serve. Per Serving(Calories 275 | Total Fats 21.8g | Net Carbs: 5.8g | Protein 10.7g |Fiber: 4.7g)
