Keto Pumpkin Bread

By Arman Liewupdated on Aug 15, 2025

Reader Rating

Total Time 45

Servings 12 servings

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My keto pumpkin bread is truly a keeper- a moist and tender loaf topped with pumpkin seeds that needs very little prep. Enjoy it for a wholesome dessert, snack, or even breakfast. Gluten-free.

My keto pumpkin bread recipe is the first thing I whip up once I spot a can of pumpkin in the grocery store. It’s been such a family favorite, I often make it year-round.

I use a combination of almond flour, pumpkin puree, eggs, and butter to keep the loaf moist, rich, and fluffy. The addition of pumpkin pie spice and pumpkin seeds not only gives the bread flavor and aroma that makes you crave a second slice. I enjoy a slice with a pat of butter for a snack, but it’s great for a quick breakfast too.

Table of Contents

Why I love this recipe
Key Ingredients
How to make keto pumpkin bread
Arman’s recipe tips
Frequently asked questions
Storage instructions
Keto Pumpkin Bread (Recipe Card)
More low carb holiday favorites

Why I love this recipe

Perfect texture and taste. The texture is light and fluffy with a tender crumb. It’s sweet and has a pleasant pumpkin flavor without being overpowering.
Ready in under 45 minutes. And the oven takes care of all the hard work!
Freezer-friendly. I often make two loaves at a time, keeping one in the freezer for later enjoyment, because trust me, this bread never lasts long.

What readers are saying

★★★★★ – “I’ve made several of your keto recipes (all delicious!). Omg, this one is probably my favorite! So good.” – Kimberley

★★★★★ – “Love this for pumpkin season. Even my non-keto family love this.” – Holly

Key Ingredients

Find the printable recipe with measurements below.

Almond flour. You must use blanched almond flour, not almond meal. Blanched almond flour yields a light and fluffy loaf, whereas almond meal will see the loaf become heavy and dense.
Baking powder. Gives the bread a slight rise.
Granulated sweetener. I prefer using allulose as it typically dissolves like white or brown sugar. For a richer flavor, use keto brown sugar.
Pumpkin pie spice. A must for any pumpkin recipe! It’s easy to make yourself. Just mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves. Simple!
Pumpkin puree. I use homemade pumpkin puree, which is essentially just pureed pumpkin. You can use the canned variety, but be sure it is unsweetened (not pumpkin pie filling!).
Salt and vanilla extract.
Butter. For that perfectly rich and buttery loaf. If you want this bread to be dairy-free, I tested this with coconut oil, and it worked very well.
Eggs. Room temperature, please.
Pumpkin seeds. To top the bread with before baking.

Recipe variations

The beauty of this quick bread is just how easy it is to customize with ingredients you may have on hand, or if you have allergies or intolerances. Here are some tested ideas:

Use a liquid sweetener. Try using keto maple syrup instead of a granulated sweetener. This is a great option is you prefer super moist baked goods. You don’t need to adjust the amounts, either.
Add mix-ins like chocolate chips, chopped walnuts, and raw pecan, whichs are all fantastic mix-in ideas.
Add a cream cheese frosting for an even richer loaf.

How to make keto pumpkin bread

Step 1- Mix the dry: Start by mixing your dry ingredients in a small bowl, then set them aside.

Step 2- Mix the wet: In a mixing bowl, whisk together your pumpkin puree, butter, and eggs until smooth. Slowly add your dry ingredients and mix until just combined.

Step 3- Bake the bread: Transfer the batter into a loaf pan and sprinkle pumpkin seeds on top. Bake the bread until a skewer comes out clean.

Step 4 – Cool and slice: Remove the bread from the oven and let it cool in the pan completely.

Arman’s recipe tips

Cover with foil. I recommend covering your bread halfway through with tinfoil to prevent the tops from over-browning. The loaf will bake as usual.
DO NOT USE COCONUT FLOUR! Sorry for the block letters, but this is a comment I often get for my keto baking recipes. Coconut flour acts like a sponge and absorbs liquid like no other, so your bread will be a dry mess. Not a fan of almond flour? Any nut or seed flour works (aka sunflower seed flour or walnut flour).
Cool before slicing. This is non-negotiable, sorry. Low carb pumpkin bread continues to firm up as it cools, so cutting it too soon will ruin its texture.
Everyone’s ovens differ, so you may need to bake longer to ensure it is thoroughly cooked. You will know your pumpkin bread is properly cooked when the center springs back slightly and a toothpick comes out clean.
This bread is not super sweet at all. If you’d like super sweet bread, double the amount of the granulated sweetener.

Frequently asked questions

How many carbs are in pumpkin bread?

When made as written, my keto pumpkin bread recipe has just 2 grams of carbs per slice. If you add an extra sweetener, the carbs will go up ever so slightly.

Can I use this batter to make muffins?

I tested this pumpkin bread batter as muffins, and while it works, the texture isn’t as good as the loaf. For the best muffin version, use my keto pumpkin muffins recipe instead.

Storage instructions

To store: As this pumpkin bread is super moist, always store leftovers in the refrigerator. Keep it in an airtight container and it will keep fresh for up to one week.

To freeze: Place leftover slices in a ziplock bag and store them in the freezer for up to 6 months. Thaw overnight in the refrigerator.

✅ Nutrition reviewed

Since this pumpkin bread has been developed to be low carb, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.

If you tried this Keto Pumpkin Bread recipe, please leave a star rating and comment. It helps others thinking of making this.