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Keto Pumpkin Cranberry Bread
This Keto Pumpkin Cranberry Bread has all your favorite holiday flavors! Lucious pumpkin, sweet-tart dried cranberries and crunchy walnuts all packed into one slightly sweet bread! Perfect for leftover turkey sandwiches! Ot lightly toasted with a smear of cream cheese for breakfast. Not to mention how your house will smell as it bakes! You won't need potpourri, this bread smells of the holidays! Oh so good!
Ingredients
Method
- Place all ingredients in bowl of Kitchen Aid. Note: There is no water in this recipe.
- Starting on low speed, mix ingredients till just combine. Turn to medium speed and using the paddle or dough hook, mix for 4-5 minutes.
- Turn dough out onto work surface sprayed with vegetable spray. Knead a bit and shape into ball. Cover with plastic wrap and let rise for at least an hour or till dough has almost doubled. This dough basalt of ingredients and generally doesn’t rip more than half to 3/4 larger.
- Preheat oven to 400*
- After rising, flatten dough into a rectangle and roll up, jelly roll style. Press seam with heel of hand and place in greased pan, seam side down
- Let rise for 1.5 hours.
- Before baking, egg was top of bread and sprinkle with Swerve if desired.
- This bread takes longer than the regular bread mix to bake. If the bread seems to be getting to brown, cover with a sheet of aluminum foil and turn heat to 375*. Bake for 45 to 50 minutes or till internal temperature of 200*
Nutrition
Video
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Notes
Notes
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Yeast
Fleischmann’s Rapid Rise Instant Yeast (4 oz, 3-pack)
Cream Cheese
Philadelphia Original Cream Cheese (8 oz, 4-pack)
Ketonia
Ketonia Bread Mix — Shop Amazon for Keto Baking Supplies
Butter
Kerrygold Pure Irish Butter Unsalted (8 oz, 4-pack)
Swerve
Swerve Granular Sugar Replacement (12 oz, 2-pack)