This moist keto pumpkin bread recipe is so sweet and deliciously soft, no one can ever believe the healthy ingredients!
Prepare to fall in love with this recipe.
The super easy keto pumpkin bread can be made using just 6 ingredients, with an entire cup of pumpkin packed into the recipe!
The homemade pumpkin loaf includes options to be dairy free, gluten free, vegan, paleo, oil free, low carb, sugar free, and there’s no coconut flour required.
Serve it plain or with mini chocolate chips for a healthy breakfast treat. Or top the flourless pumpkin bread with cream cheese frosting for dessert.
Also be sure to try these Keto Brownies
The best keto pumpkin bread
Readers have been asking for more keto pumpkin recipes, so I wanted to share this healthy pumpkin bread recipe right away.
The first time making the loaf, I brought it to a brunch gathering and served it to five friends and myself.
Only one of us is following a keto diet, and yet the entire loaf disappeared almost immediately, with many requests for the recipe.
While many other low carb breads are made with coconut flour and added thickeners such as psyllium husk, this almond flour pumpkin bread doesn’t need any of those ingredients, and the bold pumpkin flavor really shines.
Leftover almond flour? Make this Keto Mug Cake
Pumpkin loaf ingredients
Many people ask if pumpkin is keto friendly since it’s a fruit, and the answer is that it can be. Pumpkin is a good source of fiber, with 10 grams carbs, 3 grams fiber, and 7 grams net carbs per half cup.
The keto pumpkin loaf, when made with almond flour or almond meal and canned pumpkin or homemade pumpkin puree, has fewer than 3 net carbs per slice.
To make it a vegan pumpkin bread, or if you need an egg free version after running out of eggs, simply use the flax eggs option listed below.
For the sweetener, you can use granulated erythritol or a monk fruit blend. Or regular sugar or coconut sugar are fine to substitute for a non keto version.
Adding the cinnamon or pumpkin pie spice is a wonderful choice that heightens the seasonal Fall flavors. I usually like to include the two spices not just in this pumpkin recipe, but in all my autumn baking.
The sugar free pumpkin bread was adapted from my vanilla Keto Birthday Cake and from this Almond Flour Banana Bread.
How to make low carb pumpkin bread
Start by gathering your ingredients and greasing a 9×5 loaf pan or lining it with parchment paper.
Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl, combine all paleo pumpkin bread ingredients and stir until well mixed.
Smooth into the prepared loaf pan, and bake on the oven center rack for 1 hour. It should be cooked through, but still ultra moist and dense, after this time.
In general, keto pumpkin bread recipes are denser and fudgier in texture than those made with traditional flour.
I found that letting the bread cool completely before going around the sides with a knife and then popping out onto a serving plate protects it from breaking.
The recipe can be left out overnight, loosely covered in cloth or paper towels. To store leftovers after that, I recommend refrigerating for up to five days. Or slice and freeze for one or two months.
If desired, frost with your favorite sugar free frosting, melted butter or coconut butter, packaged cream cheese or homemade Vegan Cream Cheese.
Above, watch the low carb pumpkin loaf recipe video
Keto Pumpkin Bread Recipe
Ingredients
InstructionsÂ
- Grease a 9×5 loaf pan or line with parchment. Preheat the oven to 325 F. Stir all ingredients until completely smooth, then pour into the loaf pan. Bake on the oven's center rack for one hour. I found that letting the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, as the recipe is super moist and fudgy! The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.View Nutrition Facts
Video
Notes
More Healthy Low Carb Recipes
I am interested in this recipe, but I’m plant based. I know it says we can substitute flax egg, but I have read and have had no actual luck with more than 2 flax eggs per recipe. Have 3 flax eggs been tested in the recipe and it turned out well?
I’m curious to know.
Thanks!
Katie is a vegan so she will always personally test the flax egg version of all her recipes (while friends or family sometimes prefer to make the recipe with eggs).
Thank you. That is good to know!
I made two versions, one for my daughter and son in law (vegans) and one for the rest of the family using eggs. Both versions turned out spectacularly!
This made us so happy to read 🙂
Have you tried Just Egg? I use it in all of my muffin and bread recipes and it works amazing! Three tablespoons sub for one egg. Also good in a scramble! 🙂
I love this recipe!
Have everything but the pumpkin. Will be making it this week! We love your keto chocolate cake and cheesecake too.
Just ate it for breakfast, SO YUMMY! 🙂
We made it with Lakanto granulated sugar substitute for a sugar free option and no one could tell. Thank you for this delicious recipe!
Thank you so much for trying it!
Could you please give me the recipe for the frosting you used on the pumpkin bread? It looks amazing!
I am also looking forward that recipe. The pumpkin bread is in the oven. 🙂
Hi! It’s the cream cheese frosting (with a vegan option if desired) written out in this post: https://lett-trim.today/keto-carrot-cake/%3C/a%3E%3C/p%3E
Question: If not wanting to make this keto, can I use coconut flour, and if so, how much? Thank you!
Hi, we haven’t ever tried subbing to do a coconut flour pumpkin bread so really can’t say. It *might* work if you add a lot of extra liquid, but it’s definitely an experiment. Be sure to report back if you do experiment!
This was so moist and delicious! It was my first year with keto pumpkin bread instead of traditional and I didn’t miss the flour one bit!
Made this as soon as I saw it today and it came out amazing.. didn’t use icing because I dropped some vegan mini chocolate chips into batter with some toasted pecans and it’s so good!!!!
This was easy to make and resulted in a moist, dense decent crumb. Based on other comments I used a teaspoon of pumpkin spice (no chips) and it was still too bland. The pumpkin flavor did not come through and the spice flavor was negligible. I will try again, using at least a tablespoon of spice for the next loaf.
I will try a slice toasted and sprinkled with cinnamon for breakfast.
I used 3 tsp cinnamon and brown sugar instead of white and 1 tsp vanilla. Needed more sugar and cinnamon.
Katie does it again!! I am going to make this 2 days in a row!! Thank you for your amazing recipes!!
Absolutely the best pumpkin bread recipe I have EVER made in my life. THANK YOU for this recipe!
Easy, delicious and low carb! Hooray. No frosting is needed. I increased the pumpkin pie spice to a T and may do more next time, or add a t of cinnsmon in addition.
Katie, when are you going to write a keto cookbook?