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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. Gluten-free.
Love keto quick bread recipes? Try my keto banana bread, keto zucchini bread, keto blueberry bread, and keto cinnamon bread next.
My keto pumpkin bread recipe is the first thing I whip up once I spot a can of pumpkin in the grocery store. Over the last few years, it’s been made earlier and earlier, and now, this bread is pretty much a year-round staple!
Table of Contents
Why I love this recipe
- Perfect texture and taste. Because it’s made with almond flour, 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 to keep one in the freezer to enjoy later because trust me, this never lasts long.
- One bowl. Why add more mess when you can just use one mixing bowl and whisk?
★★★★★ REVIEW
“I’ve made several of your keto recipes (all delicious!). Omg, this one is probably my favorite! So good” – Kimberley
Ingredients needed
- 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 little 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!
- 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. Optional flavor boosters.
- Butter. For that perfectly rich and buttery loaf. For a dairy-free option, use melted coconut oil.
- Eggs. Room temperature.
- Pumpkin seeds. To top the bread with before baking.
How to make keto pumpkin bread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the dry: Start by mixing your dry ingredients in a small bowl, then set it 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, then remove it from the oven and allow the bread to cool in the pan completely.
Arman’s recipe tips
- I recommend covering your bread halfway through with tinfoil to ensure the tops aren’t over-brown.
- 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 (see my coconut flour recipes post for more). Not a fan of almond flour? Any nut or seed flour works (aka sunflower seed flour or walnut flour).
- 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.
- If you don’t have pumpkin pie spice, you can use all cinnamon or a mix of cinnamon and nutmeg.
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:
- Try them without eggs. If you follow a vegan diet or don’t have eggs on hand, swap them out for an egg substitute.
- 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.
- Turn them into muffins. If you’d prefer something more portable and portion-controlled, you can try making keto pumpkin muffins. They are just as delicious and bake even more quickly!
- Add mix-ins like chocolate chips, chopped walnuts, and raw pecans are all fantastic mix-in ideas.
- Add a cream cheese frosting for an even richer loaf.
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.
Frequently Asked Questions
When made as written, keto pumpkin bread has just 2 grams of carbs per slice.
Unsweetened pumpkin puree (Like Libby’s) is suitable for a low carb diet as they have no added sugar and have just 4 grams of net carbs per cup serving.
More low carb holiday favorites
Keto Pumpkin Bread
Ingredients
- 2 1/4 cups almond flour
- 1/2 cup allulose
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 cup Pumpkin puree
- 4 large eggs
- 1/3 cup + 1 tablespoon butter melted
- 1 tablespoon pumpkin seeds optional
Instructions
- 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, allulose, baking powder, and pumpkin pie spice and mix well. In a separate bowl, whisk together your pumpkin puree, melted butter and eggs. Combine your wet and dry ingredients.
- Transfer your batter into the lined pan and sprinkle with pumpkin seeds. 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.
Delicious and easy! I used a monk fruit & erythritol sweetener blend and it worked fine. Thank you for the excellent recipe!
I found this recipe yesterday, it is a HUGE hit with my family. I had most of the ingredients in my pantry, the one or two I was able to purchase at my neighborhood market. The recipe is easy to follow. I made 12 cupcake size muffins with this recipe baked for about 25 minutes at 350°. Thank you for sharing this recipe!
Can you use coconut sugar instead of the sweetener listed in the recipe? Also instead of the butter can I use apple sauce?
Haven’t tried the butter substitute but yes, coconut sugar works.
Absolutely amazing!!!! I made 12 muffins and baked them for 33 minutes @ 350!!
I have made this a couple of times now and really like it, thank you! I add sugar free chocolate chips because I want it to be a bit of a treat. I subbed pumpkin pie spice for generous cinnamon and ginger, and a little nutmeg and cloves (I love it nice and spicy!).
The first time I made it the middle was a little under done, so now I leave it longer and really make sure it bounces back (the skewer sometimes comes out clean even when it isn’t done I find).
Keeps so well in the fridge and freezer! Thank you!
I can’t use any of those”ose” sweeteners
The alcohol ones.
My only tolerable sweetener is pure Stevia.
How would you recommend I sweeteners this recipe?
Thank you so much for all the low carb, low
Sugar recipes.
This is delicious. I’ll be making this again.
I’ve made several of your keto recipes (all delicious!)omg this one is probably my favorite! Soo good
Hi, just stumbled across this recipe. I cannot wait to try it out. Are granulated sweeteners like xylitol and erythol suitable replacements for allulose?
Yes, but you risk it becoming slightly grainy.
The family loved it. I only had one cup of pumpkin and that was enough for the recipe, It turned out great, used sultanas instead of choc chips, going to put some coconut flakes next time.
Made this today and it was fantastic. I substituted chopped walnuts for the chocolate chips. The only thing I would do next time is add a little salt to the dry ingredients…maybe 1/2 a tsp…just to add a balance of flavors. But excellent as is!
Do u know how many grams are in 1 serving of the pumpkin keto bread
Nope 🙂 We just slice it up and each slice is a serving.
What size loaf pan🤔
9 x 4 inch 🙂
This recipe is amazing! My family even agrees with me!
Thank you, Dayne!
I’m not sure why people are asking about how much granular sweetener to put in…your recipe card doesn’t even mention sweetener only maple syrop…I’m confused!
Hi! It’s 1/4 cup- It should be showing up!
It should be updated to reflect the 1/4 cup sweetner. Not everyone reads through comments.
I made it and LOVED IT!!!Thanks for the recipe.
Question: I got a bread maker for Christmas….do you have any experience or recipe for keto bread in one?
Thanks, again.
Kathy
I haven’t but I’d love to experiment with it one day!