Keto Pumpkin Bread


5 from 188 votes
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This keto pumpkin bread is truly a keeper- a moist and tender loaf that is topped with pumpkin seeds and takes minutes to prep! 

keto pumpkin bread.

We love a good low carb quick bread around here.

When I say quick bread, I definitely mean the sweet kind. Some of our favorites include keto banana bread and keto zucchini bread. Come the festive season, we always whip up this low carb pumpkin bread.

Table of Contents
  1. Why you’ll love this recipe
  2. Ingredients needed
  3. How to make keto pumpkin bread
  4. Tips to make the best recipe
  5. Dietary swaps and substitutions
  6. Storage instructions
  7. More low carb holiday favorites to try
  8. Frequently Asked Questions
  9. Best Keto Pumpkin Bread (Recipe Card)

Why you’ll love this recipe

  • Perfect texture and flavor. 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?

The secret to the perfectly moist and tender keto 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!

Ingredients needed

If you’ve made any of my keto desserts before, you’ll definitely already have everything in your pantry. Here is what you’ll need: 

  • 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 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!). 
  • Butter. For that perfectly rich and buttery loaf. 
  • Eggs. Room temperature.
  • Pumpkin seeds. To top the bread with before baking. 

How to make keto pumpkin bread

Making this low carb pumpkin bread recipe is so easy, despite looking so impressive!

Mix the dry: Start by mixing your dry ingredients in a small bowl, then set it aside.

pumpkin bread dry ingredients.

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. 

keto pumpkin bread wet ingredients.

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.

pumpkin bread in pan.

Tips to make the best recipe

  • I recommend covering your bread halfway through with tinfoil to ensure the tops aren’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.
  • If you don’t have pumpkin pie spice, you can use all cinnamon or a mix of cinnamon and nutmeg. 

Dietary swaps and substitutions

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. Chocolate chips, chopped walnuts, and raw pecans are all fantastic mix-in ideas. 

Storage instructions

To store: As this pumpkin bread is super moist, always store it in the refrigerator. Keep it covered 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. 

low carb pumpkin bread.

More low carb holiday favorites to try

Frequently Asked Questions

How many carbs are in pumpkin bread?

When made as written, keto pumpkin bread has just 2 grams of carbs per slice.

Is pumpkin puree keto friendly?

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.

keto pumpkin bread recipe.

Best Keto Pumpkin Bread

5 from 188 votes
This recipe for keto pumpkin bread is truly a keeper- a moist and tender loaf that is topped with pumpkin seeds and take minutes to prep! 
Servings: 12 Slices
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes



  • 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.


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 slices of pumpkin bread in a ziplock bag and store it in the freezer for up to 6 months. Thaw overnight in the refrigerator. 


Serving: 1servingCalories: 153kcalCarbohydrates: 7gProtein: 7gFat: 12gSodium: 125mgPotassium: 105mgFiber: 4gVitamin A: 6422IUVitamin C: 2mgCalcium: 65mgIron: 2mgNET CARBS: 3g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Can you use coconut sugar instead of the sweetener listed in the recipe? Also instead of the butter can I use apple sauce?

  2. 5 stars
    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!

  3. 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.

  4. Hi, just stumbled across this recipe. I cannot wait to try it out. Are granulated sweeteners like xylitol and erythol suitable replacements for allulose?

  5. 5 stars
    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.

  6. 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!

  7. 5 stars
    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!

  8. 5 stars
    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.