This easy keto pumpkin bread is one of the first low carb pumpkin recipes I dig up every year when the weather cools and the leaves start falling. It’s the best keto pumpkin bread I’ve ever tasted, and you can even turn it into keto pumpkin muffins for easier portion control.
This keto pumpkin bread recipe has recently been updated from the original that was posted back in 2015 – it was a great low carb pumpkin bread before, but now it’s even better!
Table of Contents
- Keto Pumpkin Bread Questions, Substitutions, and Variations
- Can I have pumpkin on the keto diet?
- What type of pumpkin puree should I use for keto pumpkin bread?
- Do I have to use the coconut flour in this recipe?
- Why don’t you use pumpkin pie spice in this recipe?
- How many net carbs are in this keto pumpkin bread?
- Can this pumpkin bread recipe be made Paleo?
- What kind of pan do I need to make this?
- Do I need to cool this pumpkin bread before slicing it?
- Suggested variations
- Storage Information
- More Keto Pumpkin Recipes
It’s that time of year, when the search for the best keto pumpkin bread recipe begins anew and everybody is obsessed with pumpkin flavor in everything from coffee to pancakes. I’m not complaining mind you, it’s just a little exhausting trying to keep up with the demand and come up with new and exciting low carb pumpkin recipes every year.
Which is why this year I’m revisiting some old keto pumpkin recipes that I already have here on IBIH that can use a refresh.
Before I get to this actual keto pumpkin bread recipe, let’s get one thing straight first…
I will never understand why people insist on calling quick breads “bread” at all. Banana bread, pumpkin bread, even zucchini bread if it’s sweetened, is basically CAKE in bread shape. Am I right? I mean I don’t really care what we’re going to call it, but I do think we should be honest with ourselves that it’s not really bread.
I will say that this Keto pumpkin quick bread (if indeed that is your real name) is only subtly sweetened, making it perfect for breakfast or a snack and without going overboard into dessert territory.
Although if you threw a scoop of low carb ice cream on this keto pumpkin bread I wouldn’t judge you. Maybe some sugar free caramel syrup….
Now I REALLY wish I’d thought of that before I ate it all slathered with salted butter…
Just kidding – I love you salted butter.
Guess I’ll have to make it again to try it with the ice cream though. You know…
For Science.
Also I’m dying to make a low carb french toast out of this easy Keto pumpkin bread because I’m pretty sure it would be UH. MAZING. I really need to make this happen soon… Maybe right now…
Update: I eventually made the keto pumpkin bread French toast and yes it was definitely as delicious as you’re imagining – if not more so…
Now without further ado, find everything you need to make this keto pumpkin bread below! If I’ve missed anything be sure to leave it in the comments – and definitely let us know how it turns out if you make it!
Keto Pumpkin Bread Questions, Substitutions, and Variations
Can I have pumpkin on the keto diet?
Yes. Pumpkin is a relatively low carb squash, and is perfectly acceptable to use in moderation on the keto diet.
What type of pumpkin puree should I use for keto pumpkin bread?
I used organic canned pumpkin puree for my pumpkin bread, but you can also use fresh if you have it.
When purchasing canned pumpkin puree, make sure it is not pumpkin pie filling, which will contain a lot of sugar and is not keto friendly. Look for 100% packed pumpkin and get organic if you can find it reasonably priced.
If you are making your own pumpkin puree make sure it’s well drained and thick or it will add too much moisture to your bread, making it very soggy.
You can also substitute butternut squash for the pumpkin with excellent results.
Do I have to use the coconut flour in this recipe?
I typically use a blend of coconut flour and almond flour to get the best texture in this keto pumpkin bread, but if you are allergic to coconut flour you can replace it with an equal amount of almond flour and still get passable results.
As in all keto baking recipes, you will get the best results with a finely ground blanched almond flour rather than a course almond meal.
Why don’t you use pumpkin pie spice in this recipe?
While it may seem convenient to use pumpkin pie spice instead of a blend of your own spices in pumpkin recipes, I prefer to have control over how much nutmeg and cinnamon are in my bread, and I like allspice rather than cloves. Using the spices in the quantities I have here results in a warm and subtly flavorful loaf that allows the pumpkin to shine and not be overpowered.
That being said, if you have pumpkin pie spice on hand and not the spices in my recipe, you can use 1.5 teaspoons of the PPS to replace the cinnamon, nutmeg, and allspice that my keto pumpkin bread recipe calls for.
How many net carbs are in this keto pumpkin bread?
There are 4g (grams) of net carbs per hefty slice of this keto pumpkin bread, as well as 8 grams of protein, making this a pretty balanced and enjoyable keto breakfast with a cup of coffee in the morning!
Can this pumpkin bread recipe be made Paleo?
Yes! Because it’s already dairy-free, to make this pumpkin bread recipe Paleo friendly all that’s left to do is substitute 1/3 cup maple syrup or honey for the granulated erythritol sweetener, and increase the coconut flour by 1 tablespoon to absorb the extra liquid in the batter that results from replacing a dry ingredient with a wet one.
What kind of pan do I need to make this?
A longer, narrower loaf pan like this one will produce better results than a shorter, wider loaf pan. If that’s what you have, it will still work but you may have to cook it longer to get the center to firm up correctly – in which case cover the top in the last 15 minutes of cooking so it doesn’t over-brown.
Do I need to cool this pumpkin bread before slicing it?
Like all quick breads, this keto pumpkin bread requires a cooling and setting period to firm up and become easily sliceable. If you slice it too soon it will be too mushy and could fall apart.
For best slicing results you should lift it from the pan using the parchment paper you lined it with, and then wrap it loosely and let it sit overnight on the counter or in the refrigerator. The next day it should be significantly firmer and easy to slice.
That being said, you can do what I did and slice off the ends to taste and eat warm with the butter because nobody waits an entire day before tasting it – that’s crazy talk.
Suggested variations
While I love this pumpkin bread as it is, I’m fully on board with customizing it any number of ways! A few suggestions you might want to try:
- Add chocolate chips or cranberries to the batter before baking.
- Spread cream cheese frosting over the top after it cools.
- Replace the walnuts with pecans or slivered almonds
- Replace the maple extract with 1 teaspoon of vanilla extract and/or rum extract
Storage Information
For best results you should wrap this pumpkin bread in plastic wrap or foil and keep it in the refrigerator for up to 1 week.
To freeze this keto pumpkin bread I recommend slicing it in advance (so it’s pre-portioned and you don’t have to cut a frozen loaf or thaw the entire thing to get one slice) and then wrapping it in foil and placing it in a gallon-sized freezer bag for extra protection against freezer burn.
More Keto Pumpkin Recipes
Creamy Keto Pumpkin & Sausage Chowder
Keto Pumpkin Chocolate Marbled Cheesecake
Keto Pumpkin Muffins – All Day I Dream About Food
Print
Easy Keto Pumpkin Bread – Low Carb and Gluten Free
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This easy keto pumpkin bread is fantastic with salted butter, ice cream, or even makes great french toast! Gluten Free, low carb, Atkins, Paleo.
Ingredients
- 3/4 cup butter, melted
- 4 large eggs
- 1 cup canned pumpkin puree
- 1/4 teaspoon maple extract (or 1 teaspoon vanilla extract)
- 2 cups blanched super fine almond flour (IBIH recommends)
- 1/2 cup coconut flour (IBIH recommends)
- 1 teaspoon psyllium husk powder
- 4 teaspoons baking powder
- 1/2 cup granulated erythritol sweetener (IBIH recommends)
- pinch of salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees (F)
- Combine the melted butter, eggs, pumpkin puree, and maple extract in a blender and blend until smooth.
- Combine the almond flour, coconut flour, psyllium husk powder, sweetener, baking powder, salt, and spices in a medium bowl and stir well.
- Pour the blender ingredients into the dry ingredients and stir until well combined and moisture is absorbed.
- Stir in the nuts if using.
- Line a long, narrow loaf pan with parchment paper and spoon the batter into the pan. Sprinkle with additional nuts if desired.
- Bake the bread at 350 degrees (F) in the center of your oven for 60 minutes (or until a knife inserted in the center comes out clean.)
- Turn off the oven and leave the bread in there for an additional 15 minutes.
- Remove the bread from the oven and then from the pan using the parchment paper base to lift it out.
- Cool on the counter or in the refrigerator loosely covered for a minimum of 4 hours, but for best results leave it overnight before slicing.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: keto desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 loaf
- Calories: 272
- Fat: 25g
- Carbohydrates: 4g net
- Protein: 8g
Keywords: keto pumpkin bread, low carb pumpkin bread, gluten free pumpkin bread
Rose says
Has anyone used this recipe in a bread maker? If so, what modifications? I have a 1lb loaf bread maker I’d like to try this with. Thanks.
★★★★★
Nikol says
I halved this recipe and then piped the batter into a donut pan. It made 5 donuts. I cooked them for 30 mins, let them sit 15 mins on the counter and then dipped them in a glaze (powdered swerve, sugar free maple syrup and heavy cream) then garnished with bacon. OMG!!! So good! Thanks for another great recipe.
★★★★★
Sandra Marlow says
Made this pumpkin bread for Thanksgiving this year. It hit the spot with everyone around me was eating regular pumpkin pie or pecan pie. A great alternative.
★★★★
Jen F says
Yum, I’m so glad I found this recipe! I love making the house smell like fall by baking a loaf of spicy delicious pumpkin bread.
★★★★★
Teresa B says
I think something may be missing…as in a liquid. I made this as listed and it was too dry to be considered as any type of batter. I threw it out as I did not feel like guessing as to what to do. I scrolled through comments and see everyone else has had good luck. One person mentioned almond milk….I do not see that as an ingredient here. Help please?!? Thank you!
Teresa B
★★
Mellissa Sevigny says
The batter is thick but bakes into a perfect loaf without adding extra liquid if the dry ingredients are measured correctly. The melted butter, eggs, and pumpkin puree provide all the moisture you need in this recipe. I wish you’d baked it rather than throwing it away – if everything was done according to the recipe it would have turned out well.
Bella says
Could I use half butter and half coconut oil here? Or is vegan butter possible? Also, if not strictly keto, could coconut or maple sugar work?
★★★★★
Mellissa Sevigny says
Yes and yes!
Mellissa Sevigny says
Mango puree would be much more liquid than pumpkin puree so I think it might make the bread too wet. If you try it, I recommend using only 1/2 cup of the puree and increasing the coconut flour by 2 tablespoons. That’s just a guess, I can’t guarantee it will turn out well without having tried it myself. Also the carbs will definitely be much higher using mango. Please report back if you try it and let us know how it turns out!
Kim says
I cannot get either pumpkin or squash puree. Can it work as a bread if left out? Could extra flour, butter or eggs act as substitutes?
★★★★★
Mellissa Sevigny says
I don’t recommend leaving it out and making other substitutions because it could be a huge waste of ingredients if it doesn’t turn out. Without testing it there is no way to know for sure. If you are looking for a regular bread recipe I recommend trying my HOP bread recipe instead.
TJ says
I love this recipe – have made this bread many times.
★★★★★
Jen says
This is so delicious warm and with pecans! It is also great for French toast😊
★★★★★
Mellissa Sevigny says
I got a little burnt out on pumpkin for a bit but I think I’m ready to indulge again and your comment made me want to make this bread again ASAP! Thanks for taking the time to rate and comment!
Lisa says
If you have the heart to try it again, I made this as muffins today (based on some of the comments) and it was delicious. Silicone muffin cups, 16 muffins, about 40 mins in a 350 oven. I just kept checking every 5 minutes after 25 until they sprung back when touched. I let them cool about 10 minutes before trying and they were terrific.
I also upped the cinnamon a bit, added a tsp of ground ginger and about 3/4 tsp of xanthan gum. Both the ginger and the xanthan gum may have helped my results, and mileage can always vary, but really loved this recipe!
Terri Lynn Velazquez says
This just came out of the oven, omg it’s sooooo good! I tried to let it cool longer but I had to taste it. Baked in 3 – 1lb mini loaf tins. Took 45 minutes plus the 15 with the oven off. I cut off the ends and ate it with butter. Heavenly. I ended up using only 1/2 cup butter and a little extra pumpkin, about 1/4 cup, and it is still moist and amazing. Saved the extra butter for slathering on top 😍
It’s definitely like a regular quick bread, not like the pumpkin “cake” you’d get at Starbucks. Highly recommend.
★★★★★
Sarah Hardy says
I’m curious what setting you used to make it in your bread maker?
Laurie says
This pumpkin bread is amazing, heavenly, and delicious! I slathered it with cashew butter… oh my! I also loved the Low Carb & Gluten Free Turkey Stuffing/Dressing. Holy cow! I saved your website to my homepage. It will be my go-to for keto recipes.😁
★★★★★
Linda says
Can I make in mini loaf pans? Same temp? How long
Thanks
Nikki Tekaucic says
Hey there!
Just want to say I love your recipes and I can’t wait to try this one out! Just a quick question, what are the ounces of the the 1 can of pumpkin puree? This would also be helpful for people who want to make there own, that way they can measure the exact amount of pumpkin :) Again, thanks for the recipes!
Denise says
Thank you so much for this fantastic recipe! It was moist, not dry and best of all not “eggy” like most recipes ! Hubby loved it and asked if I could put a cream cheese icing onion it. LOL
Mellissa Sevigny says
Sounds like an execution problem or maybe your oven needs to be re-calibrated?
Valerie says
This is THE BEST recipe! I have made loaves, donuts, and squares. I’ve added walnuts and ark chocolate peices. The taste and crunch is perfect! Thank you!
Nicole says
Can you share how long you bake if using mini loaf pan? Thanks!
Nadia says
I baked it for about 40 min in a mini loaf pan, and started checking it for doneness at 30 mins.
Caitlin says
Love this recipe!! Just made another loaf today! Thank you for sharing!
★★★★★
Emma says
I made this today and it tasted just like my mom’s high carb/high sugar pumpkin bread! Omg it was heaven! It was crumbly, though.
It is a very simple solution — next time, I will add 1 tsp of xantham gum for every cup of flour (so 2.5 tsp total). This is a common binder used in other gluten free recipes and it’ll ensure everything holds together.
Thanks so much for this – you made my week! And saved me from a carb binge!
★★★★★
Krista says
Trying it right now with tagatose! Will report back!
Erika Hartsfield says
Made this today. I used 2 snall loaf pans instead of 1 large. Reduced baking time to 45 minutes. Came out perfect! I even cut the emd off as mentioned and slathered with butter warm out of the oven. I cant wait to take this to work tomorrow for breakfast. Thanks Melissa, Awesome recipe!
★★★★★
Mellissa Sevigny says
Omitting the sweetener would affect not only the taste but also the texture of this bread, I don’t recommend it. That being said if you try it and it works well please report back!
Andrea Patterson says
You are a culinary genius!!!! My house smelled wonderful while it was cooking! I didn’t think that I could wait for it to cool overnight in the fridge, but self control won! The next day it was worth the wait! Thank you so much for your amazing cookbook and recipes. My mid life crisis of getting healthy was the best decision I could have ever made, and with your recipes it doesn’t even seem hard!!!! Thank you again!!!!
★★★★★
Nicole says
Wow! I am going to give this a try with just honey as the sweetener. Looks fabulous!
★★★★★
Méia says
Really enjoyed this bread! I added a bit more pumpkin… which made the bread shave less “bread” consistency, but delicious! Appreciate this so much!
★★★★★
Mellissa Sevigny says
Did you use almond meal with the skins on or super fine blanched almond flour? If you used a quality almond flour I’m not sure why it would be crumbly…
Mellissa Sevigny says
Did you use a coarse almond meal with the skins still on like Bob’s Red Mill? If so you’d get that gritty texture – a super fine almond flour will cost a little more but give you a fluffy, soft texture that will be more like the real thing!
Jenessa Hall says
This was soooo delicious, thank you for another great recipe! Mine was quite crumbly and I used a regular loaf pan and didn’t get the cook time right so it was a little underdone. But it was still super good and I can’t wait to experiment with another loaf until I get the cook time right for the pan I have. Yummy. Whole family loved it.
★★★★★
Rebecca Cause says
Great recipe. I subbed fresh cooked pumpkin, vanilla extract (never noticed maple extract in Australia?) and didn’t add a sweetner. Worked great.
★★★★★
Melissa says
I really like spiders, but I am spider rain would be too much even for me. I am really looking forward to trying this bread. I need something cakey.
Tammy S says
Oh my gosh I couldn’t handle the spiders!!!
I really like this recipe! I have always made pumpkin bread but it’s hard to keep it low carb! I can’t wait to try this recipe! Thank you!
★★★★★
Anne says
I just made this despite being absolutely certain that my weighing of sunflower seed meal (subbed for almond flour) and coconut flour rather than using volume must have resulted in too much flour due to the density of the dough. It turned out perfect. I’m used to gluten-free baking as well as low carb. My long, narrow pan has Medium size stamped on it. The recipe made one loaf plus two ramekin cakes. Thanks for this excellent snack!
★★★★★
Stacey says
This is so delicious! It’s the perfect amount of sweetness. I made it because I was trying the stuffing recipe that calls for this, which is also sooooo gooood!!! It’s been a week since I’ve had it and I’m already craving more. This will be a regular recipe for me, along with the stuffing. And not just for Thanksgiving either!
★★★★★
Linda says
Finally! A holiday dessert that makes me feel included in the treats! On very low carb diet and always looking for recipes close to the ‘normal’ ones. This is it! And it’s true- don’t slice until the day after ?
Linda says
I forgot to say- I used two small loaf pans (lined) because I don’t have a long narrow one, and they came out beautifully!
Linda Cleary says
One more thing! I froze one of the two little loaves and it thawed very nicely. Flavor and texture are just as wonderful as before freezing! I wrapped well in waxed paper, then wrapped well over that with heavy duty foil.
Vicki Bray says
Hi there, I was looking for a pumpkin recipe and found your quick bread recipe! Will make this asap! I had to write and let you know I feel the same way about spiders – my husband says I have a spider sensor built in! LOL However, if I see one I make a very unusual sound not a scream it’s more of a guttural terrified noise. My husband can always tell when I run into a spider! Thanks for the recipe will make french toast tomorrow!
Mellissa Sevigny says
You can use fresh but it’s very important that after you cook and puree it that you drain it really really well so that it is almost solid or your bread will be too soggy from the extra liquid!
Barbro Holth says
Done that, left to drain over night. So, next question is how much pumpkin I need in this bread? made a lot, so that I can freeze for next batch!
Jan Lewis says
Mmm! I just happen to have all the ingredients for once! Can’t wait to try it!
★★★★★
Belinda says
This is a regular in my house, I’ve also made the recipe for French toast. My new favorite way to serve this is with peanut butter! Oh yes!! It’s so so good. I make my own pb in my Ninja, nothing but unsalted dry roasted peanuts and just a tad bit of salt, keeps it totally guilt free!
Delisa says
Satisfaction! I baked it in a Pampered Chef stoneware bread pan. The bread is moist and firm, like I’ve been craving! Thank you for this delicious recipe!
Karen KdonnRN says
I made this today exactly as instructed. I used a 9 1/2 inch by 5 1/4 inch loaf pan. It was fantacstic. I had to send half of it home with my daughter who also lives low carb. I have a picture to post on Facebook. Now, I just can’t wait to win my Instant Pot so I can try the Asian pot roast. Yum.
★★★★★
Mellissa Sevigny says
Good point on the nuts Sarena! ?
Kerry says
Seriously been doing keto for a month now and this is the most delicious recipe I’ve made so far. So much better than the low calorie, low fat breads back when I foolishly followed low fat diets.
Thanks!
Mellissa Sevigny says
Were you using a super fine almond flour or a meal like Bob’s red mill? If it isn’t a super fine grind then the absorption will be different leading to the texture issues you described. Also if you’re using extra large eggs that will make a difference. Since coconut flour is so absorbent it can definitely work to dry out your bread a bit if you continue to have this problem!
Jackson says
Thanks Mellissa. I don’t think either of these were the issue since I used large eggs and Honeyville almond flour. When I have had this problem in the past, the bread/cake has also been kind of crumbly/falls apart. I’m wondering if maybe I use too light of a touch on the almond flour. I measure it in the way I was taught to measure wheat flour, way back when in Home Ec 101: lightly spoon it in the cup and then level it out. I wonder if kind of digging the measuring cup into the flour and then leveling would be a better method. It would kind of pack a bit more into the measuring cup. Maybe that’s where my problem is coming from.
Mellissa Sevigny says
Not sure Mary – I think it was the Libby’s organic brand that I used and from what I remember it was pretty firm when it came out of the can.
Mary Ann says
Excellent! That tells me what I needed to know. The puree I accidently bought was much thinner than solid pack pumpkin. If you remember it being firm, that it wasn’t puree you used. :D Thanks for replying. <3
Mellissa Sevigny says
Yes, this is what I used Mary – http://amzn.to/2cKAih6
Tamera Alexander says
Just made this today. Oh my goodness! Delicious! Thanks so much for sharing great recipes.
★★★★★
Mellissa Sevigny says
Some recipes work with one or the other, but in baked goods coconut is more absorbent and spongy, whereas almond flour gives a more tender crumb. Carolyn over at all day I dream about food has some good tutorials on baking with both!
J says
I made a half batch this morning and used sunflower seed flour instead of almond flour. (Much cheaper!) It made 9 muffins and turned out great! Bestest hot, but good cold too. I used more cinnamon too.
★★★★
Mellissa Sevigny says
Thanks for letting me know, I think I can get sunflower seed flour here in Belize too so I’m going to try that!!!
J says
I make my own sunflower seed flour just by grinding sunflower seeds. You can grind them raw, or toast them, or what I did is I soak the seeds firs then dried them to reduce the phyic acid that’s found in nuts and seeds. But any way you want s. :) have your seeds works. :)
Mellissa Sevigny says
Depending on the sweetener you use you can put everything into My Fitness Pal and get your total carbs Carol.
Jennifer Millard says
Woot! I finished 3 day kick start and am on day 2 of the week one menu plan! Down 5#, not missing my carbs even a little bit!!!!
This pumpkin bread looks delish tho!!!
Mellissa Sevigny says
Awesome Jennifer!!!
amanda says
WOW! So delicious! Thank you so much! I used Sukrin Gold and erythritol for sugars. The bread is wonderful and have been craving bread-like food!
★★★★★
Majella Purcell says
I just made this bread as I was looking for something to take to a work morning tea. Could help myself – had to taste with salted butter. It was amazing. Thank you
Julie says
Thanks Melissa
I did not have the long loaf pan so used mini loaf pans to cut down on time in the oven. Turned out perfect in about half the time! I also just sliced some and made french toast with it – sprinkled a bit of extra cinnamon on top and then sugar free syrup. Devine! thanks so much for all your great recipes. Another keeper.
★★★★★
Jessi G says
These are excellent. I only had almond meal , I sifted it . Then I divided the batter into 18 muffin cups. Baked for 21 minutes then turned it off and let them sit in the oven for 5 mins. Perfection
MrsRoche says
Thank you Jessi for the directions. It worked perfectly!
★★★★★
Casey says
I was wondering if i could use something besides almond milk? thanks.
Mellissa Sevigny says
Depends on your dietary restrictions – you could use regular milk but it would increase the carbs. You could also use a mix of half heavy cream and half water. Or unsweetened cashew or soy milk. The list goes on so it’s really up to you.
Cathy says
I used canned unsweetened coconut Milk and the bread is absolute perfect
Mellissa Sevigny says
Thanks for letting us know Cathy – I’ll try that next time!
Nicole says
This is delicious! Thank you! My body doesn’t respond well to erythritol so I only used 1 tbs. of swerve and replaced the rest with 1/2 tsp. of stevia (thought I’d share just in case anyone else has the some tummy troubles :)).
★★★★★
Lauri says
Well, now I know this recipe was a winner! I made it for Thanksgiving and my SIL seemed to really like it. I guess she did, because she asked me to make it again for Christmas dinner. Win!
★★★★★
Anne O says
Wow this is delicious- the top and edges are slightly crunchy yet inside is moist. Yummy! I have many bread pans but not the one you recommend. So….I made a loaf pan out of a foil disposable pan just for this recipe. I cut it to the dimensions you recommend & got a perfect loaf! I too cut off the ends (quite soon after baking) and refergerated the loaf– thank you for another fantastic recipe!
Lauri says
Melissa…THANK YOU! You saved Thanksgiving for me! I am low carb and gluten free. Everything on the menu was off limits to me except for the turkey itself. I made your pumpkin quick bread and the sausage/cauliflower dressing, along with some asparagus and was able to enjoy the meal with everyone else. I also wanted to add that they demolished the dressing; it was a huge hit!l. I used a spicy sausage instead of mild and it was fantastic! My sister in law loved the bread and even asked for some to take home with her. I told her about your website and advised her to make french toast with it. I definitely will!
The only off-plan thing I ate was a gluten free brownie.My SIL wanted me to have a dessert too, so she made some for me. But I tried to be good and shared one with my husband. I put the rest in the freezer to enjoy at a later time.
Again thank you for your wonderful blog!
★★★★★
April Walters says
I plan to make this and I was hoping to use a Williams-Sonoma pumpkin loaf pan is a beautiful mold when turned out. I see the recipe calls for a parchment base. Will the bread turn out in a well greased pan without parchment? Thanks for your help and all your wonderful recipes!
Mellissa Sevigny says
It’s moist but it should unmold ok if it’s well greased!
April Walters says
Thank you so much for the quickness of your reply!! I’m making it today. Will let you know if it unmolds well. I’ll let it cool for at least 10 minutes before inverting so it has some time to set up.
April Walters says
I made it and it turned out beautifully! The batter was too good. I cannot wait to serve it tomorrow along with your pumpkin pie cheesecake, also beautiful (it didn’t even crack). Happy thanksgiving! I’m so looking forward to it…my calories will be a little high but I’ll be a fat burner through and through. Thank you for what you do!
hkwdesign says
Wondering if I could make Cranberry Orange Bread with this – sub out the pumpkin with applesauce? Anyone have any thoughts – I’m new to this way of baking, thanks!
Jill says
Do you think coconut oil could be subbed for butter with good results?
Mellissa Sevigny says
I do think so Jill but you may want to add a pinch more salt to mimic the butter flavor!
Lauri says
I forgot to ask..I use stevia as my sweetener of choice. How much would you recommend? Would it be 1/2 cup as well? Note I am talking about the Stevia in the Raw “cup for cup” sweetener, not the little packets.
Lauri says
I’m so grateful for your website! We lost Mom earlier this year so it’s our first Thanksgiving without her. Dad decided to order a prepared T-day meal for the family to make it easier on everyone. Unfortunately, of all the things that come with the meal, they are all either very high carb or have gluten. The only thing I can actually eat is the turkey. So, I am going to make this delicious looking bread and a couple of other sides (probably from this site as well!) to contribute!
My own spider story: I was about to get in the shower when I saw a large black spider near the drain. It had a big body but short, stubby legs. I called my husband in to take care of it for me. Suddenly about a thousand tiny baby spiders started jumping off the mom…she didn’t have sort legs…she was carrying all those babies! Luckily, since they were in the white tub they were easy to see. DH managed to wash them all down the drain, ran hot water in there and closed it so they couldn’t come back up. I was creeped out the rest of the day ***shudder***
Cat says
I heard spiders can hold there breath some ungodly long time in a drain just say’in.
Gina Dukes says
This turned out amazing! Thank you for all the helpful baking tips along the way. As an amateur baker and newbie to the Keto Diet I greatly appreciated this low carb comfort food!
★★★★★
Mellissa Sevigny says
So glad you enjoyed it Gina, thanks for letting me know the recipe worked for you!
Sarah says
Plus here in the UK although im using american cup measures I know ingredients vary like the size of eggs and consistancy of the flours. My Almond flour is from Sukrin and very fine.
Do you have an idea of what a large egg should be in terms of weight or volume so that I know im using the correct size here?.
Sarah says
Hi, made this last night and was a little unsure as to what texture the batter should be. Mine after mixing was very thick, almost cake like before putting it into the oven. Is this correct or should it be a softer more creamy consistancy like thick cream?.
Tastes very good bu the way..
Mellissa Sevigny says
The batter is very thick – if the end result was a sliceable but moist loaf then it was just as it should be.
Sarah says
Thankyou very much,
I did add extra almond milk as it did seem too thick so next time I will go with the normal amount. I just wasnt sure and was eager to have something to go with my bacon and eggs in the morning. It is very tasty but a bit too moist and therefore dense…slicing it and then baking the slice in the oven for 5 mins did make it better..
Flávia D says
Hi Mellissa,
Thanks for the recipe. I buy my eggs in bulk and they are all XL sized. What can add to prevent it getting soggy?
Best,
Flavia
★★★★★
Mellissa Sevigny says
If you beat the eggs before adding them you can remove a tablespoon or so before adding the eggs to the recipe. It’s still not exact though so if you find the bread is soggy maybe add another tablespoon or so of coconut flour to absorb the extra liquid next time.
movita beaucoup says
I could talk about how lovely that loaf looks, but I’d rather submit a request for a spider dance reenactment. I mean, YouTube is RIGHT THERE.
Toni Pozios says
Love the pumpkin bread recipe especially since it’s gluten free.
About the spiders: call a good extermination company. Around here(Lake St. Clair) we have spiders too. The company will come out and spray the perimeter of your house(high and low). Stay inside and keep pets inside while they spray. After that, no more spider problem!
Amanda says
I made this yesterday evening and is is a great treat. I am often leery of gluten free / LCHF breads, but this is really excellent and helps me get in that Halloween-y mood! The bread came out wonderfully moist, not too sweet & is the perfect pumpkin treat with some coffee.
I picked up my almond flour from the bulk section at whole foods. I’m in California and had trouble finding maple extract. I did a quick google search and decided to use dark rum instead, which turned out well. I used disposable mini-loaf pans and split the batter into two. I also used a convection oven (no convection) since it has been so warm on the west coast. Baked for about 10 minutes less than called for.
Thanks for this great recipe. I am a huge fan of your site!
★★★★★
KdonnRN says
I love the idea of using the mini loaf pans. Wish I would have thought of that sooner. I have my first loaf in the oven right now and am anxious to see how it turns out. I wonder if I make mini loaves if they would freeze well??
Lauree says
Two months ago I was put on a strict low carb diet due to health. I was bummed because I had 4 birthdays coming up and was going to miss out. That’s not even counting the holidays. Anyway I just wanted to say thank you for helping me with recipes that are not only low carb but taste really good. Today is my birthday and I can’t wait to try this pumpkin bread. It’s baking now and smells delicious.
Good luck with the spiders.
sher says
I made but had some problems with texture. It crumbles apart like a corn bread. Taste great. I think the problem might have been my pumpkin. I had opened a large can of pumpkin a few weeks ago and it was more than my recipe needed so I froze the remainder. When it thawed the pumpkin seemed to separate from some water so I drained it before using. Other than that I made no changes. I used a regular loaf pan but the recipe said long thin loaf pan, not sure if I know what that is. Maybe pan size would be good. I really appreciate all the notes about the tendency to be to moist in the middle, let it sit and using large not extra large eggs. This is the extra I like to hear. Thanks for the recipe. I am going to try again with a new can of pumpkin but this one will definitely get eaten, crumbs and all!
Ruth says
I don’t have almond flour but I do have almond meal – can I just grind it into flour in my food processor? I really want to try this recipe soon! How would you make the slices into french toast? slice and dip into egg mixture and fry?
Rebecca says
OMG- your spider story was probably horrible- I had to quickly scroll thru it and only picked up words here and there. I am terrified of spiders and can’t believe you endure that! I would have an exterminator on weekly recurring visits! But maybe this is why you have such amazing recipes? Because you stay inside mostly! haha!
WRT the pumpkin bread- I’m excited to try this! One of my fav, now off-limits, holiday foods is this amazing pumpkin bread with walnuts and chocolate chips. Did you by chance try a version of the above with SF choc chips? Any thoughts on adjustment I would need to make on other ingredients if I wanted to add some myself? Thanks!
Mahalia says
First, I want to say that I love your recipes. However, it drives me crazy that you don’t include total carbs, which is what I go by. Is there any way you could include them with your recipes or at the very least, the fiber content so that those of us that do total carbs can figure that out? Much appreciated!
Rosann says
So, have you found out what the total carbs actually are? If so, please post!
Thanks so much,
Rosann
Ann says
I made this this morning and couldn’t wait for it to cool. It was really good, especially with a pat of Kerrygold! Oh, and I forgot to add the maple extract and it was still good. Thanks for another great recipe!
Julie says
Bread looks amazing, I can’t wait to make it! Spiders!! I grew up in Greenwood Lake, thank goodness I don’t remember spiders, but we sure have huge brown ones in Florida! I call them face huggers (like the Aliens movie) they are so big! I did buy the home barrier insect spray and sprayed all around the outside of the house up by the fascia and along the base of the house…bye bye spiders, and bugs of all kinds inside and out…lasts around 3 months or so before ya have to do it again. It is so worth it!!
Kathy says
Can you use vanilla extract instead of maple…hate to order maple extract just for 1/4 tsp…??
Mellissa Sevigny says
Yes Kathy! The maple adds a nice flavor but it’s subtle – vanilla will be fine!
Stacey says
Glad I searched the post for this. I hope to make it this weekend and felt the same about searching/ordering maple extract.
April says
I just need to tell you my own spider story- at my last job, every summer we’d go canoeing for our summer outing, and one year I was paired up with the head of our office -he was in the back so he was the one to steer. Well, at one point, he was checking his blackberry (of course) and we were about to crash into this willow tree. We avoided a full-on crash, but we still knocked into the tree branches, and all of sudden like 10 huge spiders fell into the canoe. I thought to myself “don’t panic, don’t freak out in front of everyone” and I just stomped them all quickly. But I’ll always remember that damn spider tree and how FREAKED out I was for a few minutes!!
Jeanette Mann says
Love your spider stories which puts me in the mood for Halloween – and the pumpkin bread does too!
Tere says
Mellissa, thank you for all you do for those of us who occasionally miss the “finer” foods in life. I hate that you have to endure Cancun to hone your skills for us. You…are…awesome!
I’m not a big fan of pumpkin anything– but I have been known to dabble in the pumpkin breads. I’m expecting an Amazon shipment of my favorite finely ground (extremely fine) almond flour tomorrow, so I know what I’ll be making tomorrow night. (BTW: I ran out of this flour much quicker than usual due to your shortbread cookie recipe. Have had numerous requests for these…). ?
As far as the spiders: I keep dynamite around just for those little critters. LOL!!
Have a safe, fun, “productive” trip!
Tere says
Oh…my…stars! I’m commenting on my own post from earlier in the week, b/c I am Ahh-mazed! As I said previously, I’m not a big fan of pumpkin goods. This bread is delicioso!! I didn’t have the long loaf pan, but I do have a wide, silicone loaf pan. I figured what I didn’t have in length should make up for in width. It cooked perfectly — didn’t need the extra cook time. It is so moist. My daughter said it reminds her of the (SBucks) coffee store pound cakes. Also subbed half of the sweetner with VitaFiber (don’t like to use a lot of the Erythritol or Xylitol). Are you aware of/familiar with VitaFiber sweetener?
Once again, thank you for all you do!!!
★★★★★
Belenda says
I shivered several times reading your spider nightmare! I recently found out that if you put cracked open hedge apples around your foundation, that spiders will leave and never return!! Worth a try! They are those bumpy green balls that fall off trees in the fall.
I must make this as French toast!!
Mellissa Sevigny says
That’s one I haven’t heard of Belenda – will look into it!
Leslie Preston says
So what you’re saying is that you enjoy standing by the windows to enjoy the lake view, but you still have to do a total eye roll about once a minute just to make sure no spiders are ready to JUMP on you, right?
I’m in Utah….everything freezes…
Mellissa Sevigny says
Or stand back and look out from a distance ha ha! Actually the screens do a good job of keeping them on the outside, only one or two made it in this summer, but since I had them off and the windows were open when I was cleaning them that’s how they got me. Next year I’LL be the one outside with a telescoping squeegy and Mr. Hungry can do the inside job!!!
SallyBR says
Glad to know I am not the only one… now “the man I marry” refuses to grasp the seriousness of the spider issue in our home. Still, I won’t crowd your comment section with my personal ordeal… Let me just say you have my sympathies…
great recipe, and wow to Cancun! I went there once many years ago, and it was spectacular…. ENJOY!
Mellissa Sevigny says
Men rarely do Sally – I think it’s the genetics! We haven’t been to Cancun since our honeymoon 22 years ago so I’m really looking forward to returning again finally! Unfortunately the weather has been kind of rainy down there so I’m just hoping for some sunny days!!!
Jessica Romeo @ eatwelloutsidethebox.com says
Oh man your spider story is alarming!!!! This bread looks delicious! I need low carb recipes like this in my life.
Mellissa Sevigny says
You really really do Jessica! It doesn’t feel like low carb at all!
Bethany @ Athletic Avocado says
This bread looks so cakey and fluffy, everything I want in a quick bread!
Mellissa Sevigny says
Cakey and fluffy are two perfect words to describe it Bethany! Hope you like it!
Brenda says
Firstly, thank you for not including pictures of spiders in this post, though the mental image of tiny spider baths and big spiders that land with a thud will not be leaving me soon. Had any of those things happened to me, I would be dead. Did youknow they make spider spray? Kills instantly. Unfortunately the can is COVERED with pictures of spiders. So my can is strategically covered in masking tape. If you’re against chemicals, I’ve had really good luck this year using peppermint essential oil. Apparently they do not like it. You could spray the stairway with it. Enough arachnid talk…
Pumpkin BREAD FRENCH TOAST? LOVE!!! Making this asap.
Mellissa Sevigny says
I considered photos because I do have some pretty impressive ones from this summer, but in the end I decided it was too much. You’re welcome. Tee hee. I will be on the lookout for the spider spray for emergencies. Like that time I reached into the mailbox and felt something furry crawling and around and screamed in the street like a maniac. I ended up crushing that fat horror with a pottery barn catalog and two days later his cousin was setting up shop in there. Now I’m terrified to get the mail. Wish I’d had the spray then but I’d probably kill myself from overuse and inhaling the fumes. I have heard of the peppermint thing but haven’t tried it yet! In the early spring when they are just starting to get a foothold I’m going to peppermint the heck out of this house ha ha! Thanks for all of the recommendations – enjoy the bread and let me know how the french toast comes out if you beat me to it!
Rosann says
Seriously delicious!!! Much appreciated!! Took photos, but have no idea how to share. Thank you so much for what you do!
★★★★★