This recipe for keto pumpkin bread is truly a keeper- A moist and tender loaf that is studded with low carb chocolate chips, no one will know that it is low carb!
Keto Pumpkin Bread
Why this keto pumpkin bread recipe will have you reaching for a second (and third!) slice-
- Made with almond flour, which guarantees a light and tender crumb. There is NO coconut flour in this to compensate, so no fears over dense or sturdy loaves.
- Ready in under 45 minutes, which leaves you time to have dinner prepared while it’s baking (like a 10 minute stir fry!)
- Freezer friendly, so you can save a few slices to hide away in your freezer to enjoy at a later date!
- One bowl, which means your dishes will be clean before you even place the bread in the oven!
The secret to the perfectly moist and tender pumpkin bread is to use homemade pumpkin puree– This ensures the most perfect loaf that tastes absolutely incredible, thanks to the freshness of the pumpkin!
How do you make keto pumpkin bread?
- 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 soda– Gives the bread a little rise.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol. Only a little bit will be used, as there is already some syrup in this recipe. For a richer flavor, use keto brown sugar.
- Pumpkin pie spice– A must for any pumpkin recipe!
- Pumpkin puree– I used 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!).
- Sugar free maple syrup– It gives a little sweetness, but also adds some extra moistness to the loaf. Make a batch of homemade keto maple syrup to always have it on hand for your baking!.
- Eggs– Room temperature eggs.
- Vanilla extract– A must for any good pumpkin bread.
- Chocolate Chips– Optional, but I love adding some sugar free chocolate chips to my pumpkin bread and muffins.
Start by mixing together your dry ingredients in a small bowl then set it aside. In a mixing bowl, whisk together your pumpkin puree, syrup, eggs, and vanilla extract until smooth. Slowly add your dry ingredient and mix until just combined. If using chocolate chips, fold them through. Transfer the batter into a loaf pan and bake until the center is cooked. Remove from the oven and allow to cool in the pan completely.
Tips to make the best low carb pumpkin bread
- I recommend covering your bread halfway through with tin foil, to ensure the tops don’t over brown.
- Everyone’s ovens differ, so you may need to bake longer, to ensure it is completely cooked. You will know your pumpkin bread is properly cooked when the center springs back slightly and a skewer 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 or add extra chocolate chips.
- If you don’t have pumpkin pie spice, you can use all cinnamon or a mix of cinnamon and nutmeg.
Dietary and flavor variations-
This pumpkin bread is easy to customize for various diets and also some fun flavors!
- Gluten free pumpkin bread– Based on the ingredients used, this recipe is also naturally gluten free. If you use a different maple syrup or chocolate chip brand, be sure to double check they are certified gluten free.
- Paleo pumpkin bread– Replace the sweetener with coconut sugar and use pure maple syrup or honey.
- Pumpkin cream cheese bread– Swirl through some softened cream cheese throughout the loaf before baking it.
- Pumpkin cranberry bread– Add 1/2 cup of fresh or frozen cranberries.
- Chocolate pumpkin bread– Fold through 1/2 a cup of cocoa powder.
Storing and freezing pumpkin bread
- To store: As this pumpkin bread is super moist, it should always be stored in the refrigerator. Be sure that it is completely covered, and will keep fresh for up to 2 weeks.
- 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.
More keto pumpkin recipes you’ll enjoy
The Best Keto Pumpkin Bread
- Preheat the oven to 180C/350F. Line a loaf pan with parchment paper and set aside.
- In a small mixing bowl, combine your almond flour, baking soda, and pumpkin pie spice and mix well. In a separate bowl, whisk together your pumpkin puree, syrup, eggs, and vanilla extract. Combine your wet and dry ingredients. Fold through your chocolate chips.
- Transfer your batter into the lined pan. Bake for 40-45 minutes, covering the top of the loaf pan halfway through with parchment paper, to avoid the tops over-browning.
- Remove from the oven and allow to cool in the pan completely, before slicing.