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!

Print Recipe

Prep Time 10

Cook Time 30

Total Time 2 40

Servings: 12

Cuisine: American

Calories: 222.34

Ingredients Method Nutrition Video Notes

Ingredients

1 bag Ketonia Bread Mix
2 eggs
1 tsp honey
1 tbs instant Yeast
2 tbs Butter
1 tsp Pumpkin pie spice
1 cup canned pumpkin
½ cup Swerve
½ cup Walnuts
½ cup Ketonia dried cranberries

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

Calories: 222.34kcalCarbohydrates: 15.87gProtein: 15.08gFat: 13.88gSaturated Fat: 3.22gCholesterol: 67.3mgSodium: 308.6mgFiber: 7.32gSugar: 1.58g