Discover the Best Keto Pumpkin Bread Recipe for Quick Low-Carb Baking
What Do You Need to Make Keto Pumpkin Bread?
🧑🍳 To make keto pumpkin bread, you’ll need almond flour, pumpkin puree, and a low-carb sweetener as the main ingredients. Eggs and butter or coconut oil provide structure and moisture, while baking powder helps the bread rise and stay soft. Spices like cinnamon and nutmeg add classic pumpkin flavor.
When the leaves start to change and the air gets crisp, there’s nothing better than the comforting aroma of fall flavor baking in your kitchen. If you’re following a keto diet, you don’t have to miss out on seasonal treats.
This keto pumpkin bread recipe is your ticket to enjoying a delicious, moist, and spicy loaf without the carbs. It’s simple to prepare, packed with pumpkin goodness, and will fill your home with the incredible smell of autumn.
This moist and flavorful low-carb pumpkin bread is easy to make with simple ingredients like pure pumpkin puree and almond flour. Naturally gluten-free and ideal for a keto diet, it can be customized with nuts, chocolate chips, or a delicious keto cream cheese frosting.
Perfect for breakfast or a snack, it captures the classic taste of fall and freezes well, making it great for meal prep. Try this keto pumpkin bread recipe today!
Table of Contents
- Ingredients and Substitutions for Keto Pumpkin Bread
- Low-Carb Pumpkin Bread Recipe
- Making Pumpkin Bread Keto-Friendly and Gluten-Free
- Keto Frosting Ideas & Variations
- Tips for Baking Keto Pumpkin Bread
- How to Store Pumpkin Bread
- Frequently Asked Questions
- Final Thoughts
Ingredients and Substitutions for Keto Pumpkin Bread
To make this tasty low-carb almond flour pumpkin bread, you’ll need a few key ingredients. The main one is pure pumpkin puree, which adds moisture and that classic fall flavor. We also use mostly almond flour to keep the bread light and fluffy.
Other essentials include a keto-friendly sweetener, eggs for structure, and baking powder to help the bread rise. To get that warm, classic spice, you can use cinnamon or a pumpkin pie spice blend.
These simple ingredients come together to make a delicious bread. Next, we’ll look at how to choose the right pumpkin puree and flours.
Choosing the Best Pumpkin Puree
Choose pure pumpkin puree, not pumpkin pie filling. The two look similar, but pie filling has added sugar and spices that add extra carbs and change the flavor.
Using pure pumpkin gives you control over the sweetness and carbs in your keto pumpkin bread. It is a relatively low-carb vegetable, making it a great choice for keto baking.
If you decide to use homemade pumpkin puree, be careful about its thickness. Fresh puree can be watery, which may make the bread soggy. To fix this, drain the puree in a fine sieve for a few hours or cook it on the stove to thicken before adding it to your batter.
Low-Carb Flours and Substitutions
This keto pumpkin recipe uses almond flour for the best texture. Use finely ground blanched almond flour instead of coarse almond meal for a lighter crumb.
If you have an allergy or don’t have almond flour on hand, you have a few options. While this keto flour is tested for the best outcome, you can experiment with other low-carb flours.
Some potential substitutions to consider include using sunflower seed flour, which is a good nut-free alternative and can often be substituted 1:1 for almond flour.
You might also use more coconut flour, but keep in mind that you cannot substitute coconut flour 1:1 for almond flour; you would need to use significantly less and likely increase the liquid.
Another option is adding some golden flax meal, which can boost fiber and help with binding, although it will change the texture.
Low-Carb Pumpkin Bread Recipe
Making this keto pumpkin bread is simple: mix the wet ingredients in one bowl and the dry ingredients in another, then combine them to form the pumpkin bread batter. Pour the batter into a prepared loaf pan and bake.
Ingredients
Here are all the ingredients you will need for this easy keto pumpkin bread:
- 2 1/4 cups almond flour
- 1/2 cup allulose
- 1 tsp baking powder
- 1 Tbso pumpkin pie spice
- 1 cup pumpkin puree
- 4 large eggs
- 1/3 cup butter, melted
Instructions
You don’t need an electric mixer for this recipe, which makes cleanup a breeze!
First, preheat oven to 350°F (180°C). Line a loaf pan with parchment paper and set aside.
Simply grab a large mixing bowl for your wet ingredients. Whisk together the eggs, pumpkin puree, and melted butter, preferably at room temperature, for a smoother batter.
In a separate bowl, mix the almond flour, allulose, baking powder, and pumpkin pie spice. Then, combine the wet and dry ingredients and stir until just blended.
The batter will be thick, which is normal for keto baked goods. Be careful not to overmix, as this can make the bread tough. Transfer your batter into the lined pan.
Bake for 40-45 minutes. If the top starts to brown too much, cover it halfway through baking with parchment paper to prevent burning.
Remove from the oven and let the bread cool completely in the pan before slicing.
Nutrition
Each slice of this pumpkin bread contains:
- Calories: 153
- Protein: 7g
- Fat: 12g
- Carbohydrates: 7g
- Fiber: 5g
- Net Carbs: 2g
Making Pumpkin Bread Keto-Friendly and Gluten-Free
This keto pumpkin bread recipe is naturally gluten-free. Since the keto diet avoids traditional grains, the flours used are always free of gluten. Instead of wheat flour, this recipe relies on low-carb alternatives.
These alternative flours not only keep the carb count low but also create a moist, tender crumb perfect for anyone avoiding gluten. This makes the recipe ideal for those with celiac disease, gluten sensitivity, or anyone choosing a gluten-free lifestyle.
Simple Material Swaps for Gluten-Free Baking
The foundation of this gluten-free bread is the flour substitutions. Almond flour provides the bulk and a cake-like texture, while coconut flour helps absorb moisture and bind the ingredients together. These flours are staples in both keto and gluten-free pantries.
Lining your pan with parchment paper is another simple but crucial material choice. It prevents the moist bread from sticking and allows you to lift the entire loaf out easily for cooling, which helps prevent it from breaking apart.
If you need to swap out the almond flour, there are a few gluten-free options. Sunflower seed flour is a great nut-free alternative that often works as a 1:1 replacement.
Using more coconut flour isn’t a direct swap since it’s very absorbent and requires less quantity and more liquid. Adding a few tablespoons of golden flax meal can also improve structure and fiber content.
How Keto Pumpkin Bread Differs from Traditional Recipes
This low-carb pumpkin bread is a delicious alternative to traditional quick breads like banana bread or keto zucchini bread, which often contain wheat flour and sugar.
By using low-carb ingredients such as almond and coconut flours and keto-friendly sweeteners, this recipe keeps carbs low and is perfect for a ketogenic lifestyle.
The biggest difference lies in the flour and sweetener. Traditional recipes use all-purpose flour and granulated or brown sugar, which are high in carbohydrates. This recipe uses almond flour and a low-carb sweetener.
As a result, keto pumpkin bread is much lower in total and net carbohydrates, making it perfect for a ketogenic lifestyle. This recipe uses almond and coconut flour instead of wheat flour, and keto granulated sweetener like erythritol or monk fruit blend instead of sugar.
Each slice has only about 3–4 grams of net carbs, compared to 30–40 grams in traditional pumpkin bread. Plus, it’s completely gluten-free.
Keto Frosting Ideas & Variations
While this keto pumpkin bread is delicious on its own, adding a layer of tangy cream cheese frosting can turn it into an irresistible dessert.
A simple keto cream cheese frosting complements the warm pumpkin flavor perfectly. You’ll just need a few basic ingredients, like full-fat cream cheese, butter, a powdered keto sweetener, and vanilla extract.
Besides frosting, you can also add mix-ins like half a cup of sugar-free chocolate chips or chopped nuts such as pecans or walnuts for extra texture and flavor. Here’s a quick frosting recipe you can try.
Quick Cream Cheese Frosting Recipe
This rich and creamy keto cream cheese frosting is the perfect finishing touch for your pumpkin bread. It’s easy to make with just a few ingredients. Make sure your cream cheese and butter are soft to get a smooth, lump-free frosting.
You can whip this up in minutes with a hand or stand mixer. Simply beat the ingredients together until light and fluffy. Once your pumpkin bread has cooled completely, spread the frosting evenly over the top.
This recipe makes just under a cup of frosting, which is the perfect amount for one loaf. Here’s what you’ll need to do:
Beat 4 oz of softened cream cheese and 2 oz of softened butter together until smooth.
Add 1/2 cup of powdered monk fruit sweetener or Swerve and mix until well combined.
Stir in 1 tsp of vanilla extract and a pinch of salt to taste.
Spread over your completely cooled pumpkin bread.
Creative Ways to Serve and Decorate
This pumpkin bread recipe is very versatile. A slice on its own makes a great snack, but you can also get creative with how you serve it. Toast a slice and spread some butter on it for a simple, classic breakfast.
For added texture and visual appeal, consider adding toppings or mix-ins. Sprinkling some raw pumpkin seeds or chopped walnuts on top of the batter before baking adds a nice crunch. You could also fold sugar-free chocolate chips into the batter for a decadent treat.
Don’t be afraid to think outside the box! For example, you can top a slice with a dollop of keto-friendly hazelnut spread, or use leftover slices to make an amazing keto French toast.
Another idea is to serve it warm with a scoop of low-carb vanilla ice cream for dessert. You might also enjoy spreading it with almond butter or walnut butter for a protein-packed snack.
For more keto pumpkin recipes, try the following from our collection:
- Keto pumpkin waffles
- Keto pumpkin pie
- Low-carb pumpkin muffins
- Keto pumpkin bars
- Keto pumpkin mug cake
Tips for Baking Keto Pumpkin Bread
Following a few tips will help you achieve a moist, flavorful bread with the perfect texture every time.
First, measure your ingredients accurately. Too much or too little affects texture and moisture. Sifting dry ingredients helps prevent clumps and ensures even mixing.
When mixing the batter, be gentle and mix just until the wet and dry ingredients come together. This keeps the bread soft instead of dense. If you want to add nuts or sugar-free mini chocolate chips, fold them in at the end so they are spread evenly.
Preheat your oven fully before baking and check for doneness by inserting a toothpick into the center—it should come out mostly clean with a few moist crumbs. Keto breads brown quickly due to higher fat, so if the top darkens too soon, loosely tent with foil.
Finally, don’t be afraid to try different spices in pumpkin recipes! Besides the usual cinnamon and nutmeg, you can add cloves or ginger for extra warmth and flavor.
Baking Techniques to Enhance Fall Flavors
Use canned pumpkin or make your own pumpkin puree at home. Make sure to use pure pumpkin without added sweetener.
To get the best flavor in your keto pumpkin bread, use a mix of cinnamon, nutmeg, and allspice. Or, for convenience, you can use about two teaspoons of pumpkin pie spice. Make sure your baking powder is fresh to help the bread rise well.
The type of loaf pan you use matters. A longer, narrower pan (about 8.5 x 4.5 inches) helps the bread cook evenly. Using a standard 9 x 5-inch pan will yield a shorter loaf and may require a slight adjustment in bake time.
For baking success, keep a few key tips in mind. If the top browns too quickly, cover it loosely with foil for the last 15 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
Once baked, remove the bread from the pan using parchment paper handles and let it cool completely on a wire rack. Don’t slice the bread while it’s warm, as it will be fragile and crumbly. Letting it cool is non-negotiable for clean slices.
By following these tips, you’ll consistently enjoy delicious slices of keto pumpkin bread that hold together beautifully and taste just as good as (or even better than) traditional versions.
How to Store Pumpkin Bread
Proper storage will keep your keto pumpkin bread fresh and tasty. First, make sure the loaf has cooled completely on a wire rack. Storing it while warm can cause sogginess from condensation.
Once cool, you can keep it at room temperature for a couple of days, wrapped tightly in plastic wrap or in an airtight container.
For longer storage, the refrigerator is a great option, where it will keep well for up to five days. You can also freeze this bread. To do so, slice the cooled loaf and wrap each slice individually in plastic wrap.
Place the wrapped slices in a freezer bag or an airtight container. This allows you to thaw one slice at a time in the microwave at 50% power whenever a craving strikes.
Frequently Asked Questions
Can I Have Pumpkin on the Keto Diet?
Yes, pumpkin is allowed on the keto diet in moderation. Pure pumpkin puree is relatively low in net carbs compared to other starchy vegetables. A half-cup of puree contains about 6 grams of net carbs, making it a great ingredient for keto-friendly treats like this bread or even a crustless pumpkin pie.
What Can I Use Instead of Almond Flour?
If you need a substitute for almond flour, sunflower seed flour is a good nut-free keto flour that can often be used as a 1:1 replacement. You cannot directly swap it with only coconut flour, as it is much more absorbent. Adding some flax meal can also work, but it will alter the final texture.
Final Thoughts
This keto pumpkin bread recipe combines the warm flavors of pumpkin spice with low-carb ingredients like almond and coconut flour and sugar alternatives such as erythritol or stevia. The spices enhance aroma and taste, while eggs and healthy fats create a moist, satisfying texture.
For extra flavor and texture, try adding sugar-free chocolate chips or chopped walnuts to your keto pumpkin bread. Enjoy slices fresh, toasted with butter, or served with whipped cream or a keto-friendly glaze for special occasions.
Ultimately, this keto pumpkin bread recipe shows that you can enjoy delicious seasonal treats while following a ketogenic lifestyle. It’s simple, tasty, and nutritious, making it a perfect addition to your fall baking. Happy baking and enjoy the season!