Keto Pumpkin Bread

Try this keto pumpkin bread that’s full of warm spices and delicious pumpkin flavor.  It’s sweet, spicy, and incredibly moist.  Plus, it’s made with almond flour and coconut flour — so you know it’s low-carb and gluten-free.

slices of pumpkin bread

Easy Keto Pumpkin Bread Recipe

This gluten-free pumpkin bread recipe is so delicious you’ll be making it all fall and winter long.  You can serve it up plain, toast it for breakfast, or enjoy it as an afternoon snack.  The next time I make this pumpkin bread, you can bet I’m going to turn it into pumpkin bread French toast! Yum!

You are going to love this recipe because it’s as easy to make as it is healthy.  It’s subtly sweetened, making it perfect for breakfast or a snack.  If you want to turn the sweetness level up and serve this recipe for dessert, you can totally add a cream cheese frosting.  See the recipe below for variations.

sliced keto pumpkin bread

Canned vs. Fresh Pumpkin Puree

This keto pumpkin bread recipe starts off with — you guessed it — canned pumpkin.  I like to use canned pumpkin for its convenience and consistent texture.  However, if you’re up for it, you can definitely make this pumpkin bread with fresh pumpkin puree instead.

If you are using fresh pumpkin, make sure that your puree is quite thick in texture.  If your fresh pumpkin puree has too much water, it may add too much moisture to this recipe.  And nobody wants soggy pumpkin bread!

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Gluten-Free Pumpkin Bread Recipe

To replace traditional grain flours, we’re using a mixture of almond flour and coconut flour in this recipe.

I almost always have a couple bags of almond flour in my pantry.  It’s one of the most common alternative flours used in keto baking.  I like to use an almond flour with a super-fine texture made from blanched almonds.

I also use some coconut flour in this pumpkin bread.  Coconut flour is high in fiber and very absorbent, so we only need to use 1/2 cup in this recipe.

 

slices of low carb pumpkin bread

Low-Carb Pumpkin Bread Variations

This easy pumpkin bread recipe is delicious as written   — but sometimes you may want to mix it up with additional flavors and toppings.

  • If you like pumpkin bread with chocolate chips, try adding 1/2 of low-carb chips to the batter before baking.
  • If you like pumpkin bread with nuts, you can add 1/2 cup of chopped walnuts or pecans to the batter before baking.  For even more flavor, toast the nuts before chopping and adding them to the recipe.  To toast nuts: Place them in a single layer in a rimmed cookie sheet. Bake in a 350 oven for 5-10 minutes — until just golden and fragrant.
  • If you like sweeter pumpkin bread, or want to serve this recipe for dessert, you can top it with a delicious cream cheese frosting. To make cream cheese frosting: Beat 4oz of softened cream cheese, 2oz of softened butter, and 1/2 cup of powdered Swerve together in an electric mixer. Add a tsp of vanilla and a pinch of salt to taste.  This will make a little less than 1 cup of frosting.
  • You can also bake this pumpkin bread as muffins, instead of a loaf.  Divide the batter into well-greased muffin cups.  Bake at 350 for approximately 25-30 minutes.

 

slices of keto pumpkin bread with pecans

 

Tips for Baking Keto Breads

  • Make sure your ingredients are at room temperature before baking. To bring eggs to room temperature quickly, place them in a large bowl of very warm water for a few minutes.
  • Use fresh baking powder. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour 1/4 cup of boiling water over it. If it bubbles right away, it’s still good.
  • If you are using your own pumpkin puree made from fresh pumpkin, make sure that it has a thick consistency.  Homemade pumpkin puree tends to be watery and, unless thickened, will create soggy pumpkin bread. To make fresh pumpkin puree thicker, you can drain it in a fine-mesh sieve for a few hours.  Or, you can thicken pumpkin puree by heating it on the stovetop.  To do this, simmer the pumpkin puree on low, stirring frequently until some of the water has evaporated.
  • If you find that your pumpkin bread is browning too quickly, you can cover the top with foil.  Add a piece of foil over the top of the pan for the last 15 minutes or so of baking so that the top doesn’t over-brown.
  • Let the pumpkin bread cool in the pan. Gluten-free quick breads are tender and crumbly when warm. So, it’s best to let the pumpkin bread cool in the pan before slicing it.  For best results, you can lift it from the pan using the parchment paper.  Let it cool to firm up — and it will be much easier to slice.

loaf pan with keto pumpkin bread

How to Store Pumpkin Bread

To keep pumpkin bread fresh, first make sure you let it cool completely.  Then, you can store it wrapped tightly in plastic wrap or in a lidded storage container.  Keto pumpkin bread will keep well at room temperature for a couple of days.

How to Freeze Pumpkin Bread

Yes, you can even freeze this pumpkin bread! To do this, remove the pumpkin bread from the loaf pan and let it cool completely.  You can choose to freeze the loaf whole, or slice it first so you can freeze individual slices. Wrap the loaves or individual slices in plastic wrap.  For extra insurance, you can then place them in large “zip” freezer bags.

More Baking Recipes

If you like baking keto desserts, you may also like my Chocolate Oreo Keto Cookies, Fudgy Keto Brownies, Vanilla Cupcakes, or Cinnamon Crumb Cake Donuts.

Keto Pumpkin Bread

Keto Pumpkin Bread

Yield: 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A delicious, moist, keto pumpkin bread full of warm spices and amazing pumpkin flavor.  Made with almond and coconut flours to keep it healthy, gluten-free, and low-carb.

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup erythritol sweetener, like Swerve
  • 4 eggs large
  • 3/4 cup pumpkin puree, canned (see notes for fresh)
  • 1 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 350°F. Grease a 9"x5" loaf pan, and line with parchment paper.
  2. In a large mixing bowl, cream the butter and sweetener together until light and fluffy.
  3. Add the eggs, one at a time, and mix well to combine.
  4. Add the pumpkin puree and vanilla, and mix well to combine.
  5. In a separate bowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt. Break up any lumps of almond flour or coconut flour.
  6. Add the dry ingredients to the wet ingredients, and stir to combine. (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.)
  7. Pour the batter into the prepared loaf pan. Bake for 45 - 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  8. If the bread is browning too quickly, you can cover the pan with a piece of aluminum foil.

Notes

Want to use your own homemade puréed pumpkin? If it's thinner than canned pumpkin, try to remove some of the water to prevent soggy pumpkin bread.

Want cream cheese frosting? Check the post above for an easy cream cheese frosting recipe.

Want some nuts or chocolate chips? Feel free to add 1/2 cup of mix-ins to the batter before baking

Want pumpkin muffins instead? Divide the batter into greased muffin tins. Be sure to reduce the baking time.

 

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 165 Total Fat: 14g Saturated Fat: 7g Unsaturated Fat: 4g Cholesterol: 99mg Sodium: 76mg Carbohydrates: 6g Fiber: 3g Sugar: 1g Protein: 5g
The nutrition information is provided as a courtesy and is approximate only. It was calculated by My Fitness Pal with the recommended brands and ingredients. All brands are different, so please verify the macros with your specific ingredients to ensure accuracy.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #greenandketo on Instagram.

Pin this recipe for later!

green and keto pumpkin bread

 

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74 thoughts on “Keto Pumpkin Bread”

  1. Thank you for sharing this recipe. I’m excited to do some fall baking! I noticed that in your article, you discuss baking powder, but there’s no baking powder in the recipe. Is the recipe correct as written? Thank you!

    • Hi Monica,
      Thanks for catching that! Yes, I just updated the recipe to include 4 tsp. of baking powder added with the rest of the ingredients.
      I hope you enjoy it 🙂

      • Hi Emily,

        I cut my loaf into 10 pieces.
        Each piece was 165 cals, 14 fat, 5 protein, and 3 net carbs.
        If you made a dozen muffins, each muffin would be a bit less.

        Thanks for making the recipe!

        • I made 12 regular size muffins, and they were done in 25 minutes. I’d start checking them at 22 minutes — because keto baked good can brown quickly! They’re done when a toothpick comes out clean, or with just a few crumbs.

      • I made 12 muffins. I figured the macros using My Fitness Pal and this is what I got:
        Calories: 199
        Fat: 17g
        Net carbs: 3g
        Protein: 6g
        I used Anthony’s almond flour so the calories are a bit higher than with other almond flour. (No idea why.)

  2. Hello, thank you for the recipe, I was wanting to try monk fruit sweetener, have you tried it with this or any recipe, I’m not sure how much to substitute for the eurithritol, thank you, barb

    • Hi Barb, I have not tested this recipe with monk fruit sweetener. There are so many types of sweeteners on the market right now, it’s hard to make suggestions about substitutions without knowing the exact brand you have.
      In general, though, I would suggest a sweetener that has a 1:1 sweetness ratio as sugar.

    • Hi Vanessa,
      We’ve had good results wrapping it tightly in plastic wrap, and leaving it at room temperature for up to 3 days. To be honest, we’ve never needed to store it longer because we eat it too fast! But I would suggest storing it in the fridge or freezer if you need to store it for a longer time. Thanks!

  3. Made this today and it was great! Ate it with some Kerry Gold Butter and a hot cup of coffee!! Hope the rest of the family will accept it in place of my original recipe, which is sugar and gluten loaded!

    • Could be! Or maybe it needed to bake a tad longer?

      And I do find that coconut flour baked goods straight from the oven feel a little mushy, but firm up as they cool.

  4. Hi,thank you for such a wonderful recipe.our whole family love it.i just wonder if I can replace the pumpkin with carrot to make carrot cake?thanks

    • Sounds tasty! The thing is that shredded carrots don’t have the same amount of moisture that pumpkin puree does. So you may also want to add some more liquid to get a similar consistency.
      Let me know if you try it!

  5. I made this last night and it is delicious! Only question is that it came out super crumbly and crumbles in your hands. What would you suggest for next time?

    • Glad it was tasty! Thanks!

      One thing to try would be to add a 1/2 tsp or so of xanthan gum — that helps to keep things from getting too crumbly. I’ll have to test it!

      Another thing would be to let the bread cool completely before slicing — I find that it crumbles more when it’s warm out of the oven.

  6. Has anyone tried substituting butter with coconut oil or something non dairy? If so, what did you use and did it turn out ok? Thanks!

  7. What brand of almond flour did you use? When I calculate my macros its 7 net carbs per slice (divided by 10). I used bob mills.

  8. This is delicious, but I didn’t taste ANY pumpkin! Can I increase the pumpkin & decrease some other liquid? I also let it cool completely & the bottom 1/2 remained in the pan. Will surely use parchment paper to line it next time.

    • Hi Jennifer,

      You could certainly try, but I’m not super optimistic it would work. There isn’t any other liquid to reduce besides the eggs — which are critical for the structure of the bread. Another thing to keep in mind is that adding more pumpkin will increase the carb count.

      Thanks for the review!

  9. I made this as muffins, and they were absolutely delicious. I also added the pecans. Next time I will make it as a loaf. Thank you so much for the recipe, it is wonderful!

  10. Hi Sarah,

    This looks delicious and I’d like to make it today — but I’m fresh out of Swerve Granular Sweetener! Do you think the Swerve Brown Sugar Sweetener would work in its place?

  11. This is so good! I had a really hard time letting it cool before I tried it but I did it, lovely texture, didn’t crumble at all. I did use 1/2 tsp of xanthan powder as you adviced. Not overly sweet but really just perfect. This might be the best low carb recipe I have found. Thank you so much for sharing this!

  12. This is so good! I had a really hard time letting it cool before I tried it but I did it, lovely texture, didn’t crumble at all. I did use 1/2 tsp of xanthan powder as you advised. Not overly sweet but really just perfect. This might be the best low carb recipe I have found. Thank you so much for sharing this!

    • Whoops didn’t mean to post twice! I made this loaf yesterday & my non Keto hubby said a big thumbs up! Today I am making muffins for the freezer, I used Golden Monkfruit for the loaf & it works very well. Added 1/2 cup Lily’s choc chips to the loaf & to the muffins. I did get 20 regular size muffins, not sure why I got more than others did. I sprinkled the tops of the muffins with cinnamon ‘sugar’ since I don’t plan to use a frosting or a glaze. This recipe is a big winner, thanks again!

  13. Made them today Used Almond flour completely as no coconut flour in house used Swerve as sweetener My Picky 10 y/o Grandson said “They are Really GOOD!”

  14. So…all the men at my work are doing this big keto-competition, and (as the lounge baker) I’ve been in charge of bringing keto-friendly desserts….This was a hit! I made it into muffins and baked for about 25 min, let them cool and dusted with a little powdered Swerve… the men went totally crazy! (Even though I added way too much clove & ginger haha.) Such a beautifully spiced, orange muffin. Thanks for the recipe! It’s a keeper ^.^

  15. Hi, this looks awesome and I plan to make it this week! (Perhaps tomorrow 😉) Just a quick question- I don’t have all of those individual spices, but do have one “pumpkin pie spice” mix by McCormick. (Ingredients: cinnamon, ginger, nutmeg, allspice, and sulfiting agents.) Can I use this instead? If so, how much, in place of the spices in the recipe? 🙂

  16. This is absolutely delicious!!! Thank you so much for this wonderful recipe! It tastes great and has a texture similar to banana bread that’s been made with wheat flour – so many keto recipes come out kind of gritty/mealy because of the almond flour and this one doesn’t!!

    I would share a picture but I’m not sure where or how to do iton here.

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