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…
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.
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
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
Keto Pumpkin Muffins – All Day I Dream About FoodPrint