This easy keto pumpkin bread recipe is one of the first gluten-free pumpkin spice flavored recipes I dig up every year when the weather cools and the leaves start falling. It’s the best low carb pumpkin bread recipe I’ve ever tasted, and you can even turn it into keto pumpkin muffins for easier portion control.

An easy pumpkin quick bread recipe that is not only delicious, but low carb, gluten free & Paleo friendly!

This easy keto pumpkin bread recipe has been updated from the original that was posted back in 2015. I kept the original story about the spider “rain” in here, but put it after the low carb pumpkin quick bread recipe at the bottom of the post for your entertainment.

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 quick 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.

An easy keto pumpkin bread recipe shown baked and sliced with butter

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 low carb pumpkin bread?

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 pumpkin bread?

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 I turn this into Paleo pumpkin bread?

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 keto pumpkin bread recipe?

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.

Can I make variations to this keto pumpkin bread?

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

How do I store this keto pumpkin bread?

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.

Easy Keto Pumpkin Bread – Low Carb and Gluten Free

★★★★★

4.8 from 35 reviews

Author: Mellissa Sevigny
Total Time: 1 hour 25 minutes
Yield: 12 slices 1x
Diet: Gluten Free

Print Recipe

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

Scale

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.

Notes

To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!

Prep Time: 10 minutes
Cook Time: 75 minutes
Category: keto Bread Recipe
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

This begins the story that was in the original post for this keto pumpkin bread recipe:

Before I get down to this awesome keto pumpkin bread recipe, I thought I’d ramble on a bit about my exciting terrifying weekend first…

But here’s a teaser photo of the keto pumpkin quick bread so I don’t lose you in the meantime. (If you can’t stand the suspense just scroll down for the recipe after my story about the spiders.) (Oh now you’re interested?) Fine then – read on…

Anyway, my day was going great…until the spiders (plural) incident.

It all started when I tackled some fall cleaning Friday, specifically the long wall of windows in our kitchen and master bedroom that look out onto Greenwood Lake. It’s a pretty amazing view to wake up to every morning. Unfortunately it’s become obstructed over the summer by the literally hundreds of spiders that come out of the cracks every night and build their webs all over them.

Welcome to life on a lake.

Spiders by the hundreds garland our house every night – even our cars are covered in webs every morning. It’s horrific. Especially if you hate spiders as much as I do.

I could go on and on about how terrifying it is to walk up the back stairs at night (aka. run the gauntlet) after hanging out by the lake 2 stories down only to have to fight your way through spider webs and actual spiders hanging from them in the dark.

I once had a spider drop right onto the front of my shirt on the way up the stairs, and I FELT IT LAND with a thud because it was so huge.

Screaming and wild arm waving ensued.

Followed immediately by several shots tumblers of bourbon just so I could sleep that night.

The spiders are a thing around here.

Anyways, in the light of a sunny, breezy day yesterday I waged war on them and took all of the screens down to brush gross webs off of them outside, and then I cleaned all the insides of the windows while Mr. Hungry cleaned the outside with a squeegy thingy on a telescoping pole.

It was going fine… until I was cleaning the insides of a window frame in the kitchen and must have hit a nest or something because tiny spiders rained down all over me, including falling into the sleeves and down the front of my tunic!

Are you paying attention?

SPIDER. RAIN.

You know you feel itchy right now just reading those words. Take a moment to absorb the horror.

I almost died – in fact I think I my heart stopped literally for a few seconds. Then the adrenaline kicked in and there was a lot of flailing and freaking out. If I had a video of it I’m pretty sure it would have been hilarious to watch, and I’d be a millionaire now after becoming an instant YouTube sensation.

As it is I’m glad Mr. Hungry was outside when it happened, because if he’d actually witnessed it I’d never, and I mean NEVER, live it down.

The man has the memory of an elephant for things like this. Don’t even get him started on how I react if a bee somehow ends up in the car with us!

But that’s a story for another day…

Meanwhile, go make this easy keto pumpkin bread!

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