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Pumpkin Bread

| SERVINGS: 16-20 | PREP TIME: 10 mins | TOTAL TIME: 1:25 hours |



  • 1 15-ounce can unsweetened pumpkin puree
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 3 cups Health Enhanced Foods Ketogenic Seed Flour 
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • Baking spray with no flour (to keep it ketogenic)
  • 1/4 cup pumpkin seeds
  • 3/4 cup sugar-free or very dark chocolate chips (keto-friendly)


  1. Preheat the oven to 350°F.

  2. In a large bowl, whisk together the pumpkin, light brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until well combined.

  3. Add the Ketogenic Seed Flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.

  4. Spray 2 (9-by-5-inch) loaf pans with baking spray that doesn’t contain flour (to keep it ketogenic). Pour half of the batter into one pan, smooth with a spatula, and sprinkle with the pumpkin seeds. Fold the sugar-free or very dark chocolate chips into the second half of the batter and pour it into the other prepared pan, smoothing the top with a spatula.

  5. Bake for 60 to 65 minutes or until a wooden pick inserted into the centers comes out clean. Let the loaves cool in the pans for 10 minutes, then place a wire cooling rack over each pan and flip to remove the bread. Let them cool completely.

By using a ketogenic seed flour blend, this modified recipe is suitable for a keto diet. Make sure to use keto-friendly chocolate chips that contain no or very little sugar to keep the recipe low in carbohydrates. Enjoy your keto pumpkin bread!

Enjoy your Health Enhanced Foods Ketogenic Seed Flour Pumpkin Bread!