Directions:

Heat the oven to 325°F and put a rack in the middle. Cover two baking pans with parchment paper or use a baking spray with flour substitute.

In a bowl, mix almond flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Mix well and then leave it aside.

In a big bowl, use an electric mixer to blend the softened butter and erythritol until they are well mixed. Put the eggs in one by one, mixing well after each one. Keep mixing until the mixture is fluffy and airy, which should take a couple of minutes. Mix in the mashed pumpkin. The mix might appear a little rough, but that’s okay.

Combine the almond flour with the wet ingredients and mix slowly until everything is well mixed.

Put the batter into the pans equally and make the tops even.

Bake for 55-65 minutes, or until a toothpick inserted in the middle comes out clean. Cooking times can be different, so make sure to watch it closely.

Allow the bread to cool in the pans for around 10 minutes, then move them to a wire rack to cool down completely.

Just baked, the bread will have a tasty crunchy outer layer. If you have extra food, you can heat up single pieces to make them taste freshly baked again.

Instructions for freezing: You can put this keto pumpkin bread in the freezer for up to 3 months. After it has cooled down, wrap it tightly in aluminum foil, freezer paper, or put it in a freezer bag. To use it, let it defrost overnight in the fridge.