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
Instructions
- 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
Notes
More Healthy Low Carb Recipes
Are the nutritional facts using a frosting or is it the item without the frosting. Are the chocolate chips included in the nutritional facts. Not sure in general how these recipes nutritional facts are done.
Hi Laura! Nutrition facts never include optional ingredients unless it specifically notes that they are included. For this recipe, it does not include the optional frosting, which can definitely be left off and it will still be delicious 🙂
I tried this and it was very good. However, I did make a couple changes. Almond flower bread tends to be dry. I countered this by adding 4 tablespoons of vegetable oil and frozen cranberries. I also ground the almond flour in a food processor to make it more fine.
Very good taste ! A little heavy but I’ll take it . No big deal to me ♥️
I make this all the time because it is so good! However, I added 1/4 cup coconut flour and about 3-4 Tbls. of cream and it made a lighter cake consistency, which I really like.
I wanted to be more specific on what I added. 1/4 cup coconut flour and 1/4 cream. I am going to try adding the extra egg, but the cake is softer and less dense with what I added.
This recipe was amazing!!! I added more sugar substitute vanilla extract and pecans!!
Hi Katie. Do you ever add nuts? I have some walnuts waiting to shine haha.
That sounds like a fantastic addition!
This pumpkin bread is fairly moist but it just seems very bland to me it needs more spices and I need a little more sweetener for my taste. Maybe with chocolate chips
can I just use cake flour?
Hi! Just use this recipe instead for a pumpkin bread made with regular flour: https://lett-trim.today/vegan-pumpkin-bread-recipe/%3C/a%3E%3C/p%3E
Hello! I’d like to make this for a Thanksgiving get together. Can this be made ahead of time and frozen? Thanks!
Hi, it can!
Hi Katie!
This looks delicious! Can you make it with regular flour? Thanks! Can’t wait to try your crustless pumpkin pie next!
Hi, just use this one: https://lett-trim.today/vegan-pumpkin-bread-recipe/%3C/a%3E%3C/p%3E
Delicious! I made six jumbo muffins they took about 45 minutes to bake. I used a quarter teaspoon of pumpkin pie spice and I thought that was plenty.
I made this today and as I’m in Australia and pumpkin purée in a can isn’t really a thing I steamed some butternut pumpkin then dried it out a little in a low oven which brought out the sweetness in the pumpkin. I’m not big on sugar substitutes and as I wanted more of a bread than a cake it was perfectly fine with no sugar/substitutes. Kept it plain, no icing or choc chips but did add some cinnamon (no pie spice as we don’t have that here either) and we really love it. Might seem weird that I used no sugar but it think it’s because I cooked my own pumpkin then puréed it in a processor. Thank you for the recipe, love it
This was a seriously delicious pumpkin bread recipe!
I read it has in the recipe
1/4 cup granulated sweetener,
if I wanted to use allulose as
the sweetener, would it be the same
amount? Thanks!
Hi , are calories or macros posted anywhere ? Or did I scroll past it ? Thanks
Hi, yes full nutrition facts are linked in the recipe box 🙂