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
Video
Notes
More Healthy Low Carb Recipes
This was delicious! I am new to keto so still remember what real pumpkin bread tastes like. This recipe was pretty close! You couldn’t even tell it was made with almond flour at all.
I tried this last week and love it! I’d like to make it into muffins using a brownie pan that gives 12 squares. Would it still be an hour of cook time?
This pumpkin bread is very good!! I am always a little hesitant when using almond flour but the bread turned out to be very tasty!! I made a Keto cream cheese icing for it. I will definitely make this again.
I never bake – but this caught my attention! It was very good but it DID turn out dryer than I imagined after reading “fudge like”. I do have a new oven that is a double and smaller than the old one I used to have. I even took it out at 50 minutes because I thought it was looking DONE. Trust me, it was still good! I loved some of the other ideas like brown sugar and/or cream. I am going to do some tweaking for my new oven – but I have to thank you. My hubs thought he died and went to heaven with the smell of something BAKING in our house! Hey, I’ve done keto on and off for 5 years and very successful. I just don’t know when to quit when eating sweets. That’s why they are usually off limits. Thanks Again!
How do I make the glaze for top of pumpkin bread
I really enjoyed this recipe. It was quick and easy to make. I loved that it wasn’t overly sweet or spiced and had a nice pumpkin flavor. At first I thought it was going to be too eggy but it wasn’t. I doubled the recipe and made one loaf and 9 muffins.
This was delicious! Perfectly sweet, I couldn’t even tell it was healthy 🎃
This was amazing! We don’t really do pumpkin flavoured desserts/pumpkin spice in Australia so I had to purée my own pumpkin which was fine. I also already had stevia at home so used that instead of erythritol.
Word to the wise, if you use the cream cheese frosting recipe suggested from the carrot cake recipe, halve it 😅 don’t be like me who used the exact recipe and now has half a bowl of unused frosting.
So moist and yum!
I’m new to Keto and I would like to try this recipe. I’m gluten free and allergic to almond & coconut. What flour can I use in place of those that’s keto friendly too?
Hi, sorry we have only tried it as written so really do not know of any suitable substitutes (and we would not recommend coconut flour here anyway).
Hi I don’t know if it would still be keto, but using half oat flour and half of a gluten free 1-1 flour mix MAY work. (I altered one of her other almond flour pumpkin bread / cake recipes with 1/3 each of oat, 1-1, & almond flours, and that worked great. That’s why I’m estimating that the oat and 1-1 flours may work here.)
Maybe you can try gluten free oatmeal flour.
Our family loved this keto pumpkin bread recipe. We are not vegan so we used eggs and spread butter on top. Yum!
Can I use maple syrup for sweetener?