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
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.