Keto Pumpkin Bread

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan with coconut flour.

In a large bowl, whisk together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, baking soda, xanthan gum (if using), and salt.

In a separate medium bowl, whisk together the pumpkin puree, eggs, melted butter, almond milk, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.

Remove from the oven and let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.