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 love this! And I really appreciate a recipe where I don’t have to cut the sugar in half for the first time!
I followed the recipe to a T and it looks nothing like the photo. It was brown instead of orange and it was light and moist instead dense and fudgy. It’s not bad, just not what I was expecting
Hi! Brands of pumpkin can vary, so sometimes they will be darker than others. We also increased the spices in the recipe after reader feedback, and it does make the loaf slightly darker than the recipe video in the post. But my guess is the biggest thing is the pumpkin brand. Hope that helps clear up the mystery, and thank you for trying it!
This is delicious. I did not alter the recipe at all and it was so moist and tasty. I will be making this for myself often. I can’t eat sugar ever since my gastric bypass and I used Swerve (one of the very few sugar subs that do not bother me) and it was just right for me. If you prefer a more sweeter taste and using erythritol, I suggest adding about 1 or 2 T more. Having it for breakfast with my coffee. Perfect recipe. Thanks! (PS: I did not ice it.)
Made this today . My husband and daughter raved about how tasty this bread is and want me to make it often. I used Stevia to sweeten it, because I didn’t have Lakanto. The texture is so moist and flavorful.
Could I use Cassava flour? Has anyone tried it?
This recipe appeared in search results as a keto recipe. But not a lot of fat, and called for sugar. Sugar is not keto, and I’m just starting a keto cycle, so did not want to risk a quarter cup of sweetener.
I also forgot the baking powder. Oops. Came out thick and aromatic. Filled the apartment with wonderful smells.
Final product: tasty. My wife loved it. I put salty butter on a slice and liked it like that.
For spices, I added 2 tsp cinnamon, a sprinkle of cardamom, and 3/4 tsp of ground vanilla. I don’t taste the spices.
I used Hokkaido pumpkin, baked in the oven.
I’ve made these bread and it is delicious. Very easy to do. I add a little ginger and more cinnamon and cloves. Also at the botton crush pecans. Every body loves it.
This recipe is a wonderful quick and easy way to make delicious pumpkin bread! I also have to say it’s very nice it’s so few ingredients as well and simple to put together it’s in the oven in no time! When I made it I added a cinnamon keto pecan I make and it came out delicious! I’ve also frozen it and it keeps perfectly! Thank you!!
Thank you so much for making it!
What is the frosting on top?
Hi! It’s the cream cheese frosting written out in this post: https://lett-trim.today/keto-carrot-cake/%3C/a%3E%3C/p%3E
Will need additional sweetener. Texture / mouth feel will improve with the addition of melted butter or oil (1/3 cup).