Before I get down to this awesome low carb pumpkin quick 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…
Anyway, I survived (barely) and my windows are clean and sparkly now. All tiny spiders have been eradicated (or that’s what I keep telling myself) and I’m ready to get back to work.
Speaking of work, I’m going to Food Blog University in Cancun, Mexico later this week and the Hungry men are tagging along as well.
Are there spiders in Cancun? No, right? I mean there are no spiders in the tropics… I’m sure of it… Right?
We’re all pretty psyched about the trip, and you can expect to see me posting annoying photos of fancy cocktails, gorgeous beaches, and hanging out by the pool on Facebook, Twitter, and especially Instagram pretty much all next weekend with obnoxious tags like #workishard and #lifestinks.
You’re welcome.
But you can’t hate me (much) because I’m leaving you with this awesome Keto pumpkin quick bread recipe to drown your sorrows in while I’m gone.
Seriously – it’s impossible to be mad and eat this pumpkin bread.
Side point: I’ll never understand why people insist on calling quick breads “bread” anyway. Banana bread, pumpkin bread, even zucchini bread if it’s sweetened is basically CAKE in bread shape. Amiright?
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, but it’s not really a dessert kind of thing.
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.
Also I’m dying to make a low carb french toast out of this Keto pumpkin quick bread because I’m pretty sure it would be UH. MAZING. I really need to make this happen soon… Maybe right now…
OK, ummmmmmm – gotta go! (Update – eventually made the keto pumpkin bread French toast – it WAS TOTALLY AWESOME.)
In Summary:
Spiders = BAD.
Keto Pumpkin Quick Bread = GOOD.
Cancun = STAY TUNED…
Keto Pumpkin Quick Bread Recipe Notes:
1. You will get the best results with a finely ground almond flour rather than a course almond meal.
2. 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.
3. Be sure to use large eggs – if you use extra large eggs it DOES make a difference. Soggy. Bread.
4. 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 – you guessed it, soggy.
5. Finally, like all quick breads this requires a cooling and setting period to firm up and be easy to slice. If you slice too soon it will be mushy and fall apart. For best slicing results you should lift it from the pan using the parchment 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.
6. To make this recipe Paleo you can sub in 1/3 cup maple syrup for the granulated sweetener – increase the coconut flour by 1 Tbsp to absorb the extra liquid.
Keto Pumpkin Quick Bread Recipe Video 👇🏼
Easy Keto Pumpkin Quick Bread – Gluten Free
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
Print Recipe
Pin RecipeDescription
This delicious keto pumpkin quick 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
- 1/3 cup unsweetened almond milk
- 1 cup canned pumpkin
- 1/4 tsp maple extract
- 2 cups blanched super fine almond flour (IBIH recommends)
- 1/2 cup coconut flour (IBIH recommends)
- 4 tsp baking powder
- 1/2 cup erythritol sweetener (IBIH recommends)
- pinch of salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 cup chopped walnuts (omit if nut allergy)
Instructions
- Preheat oven to 350 degrees (F)
- Combine the melted butter, eggs, almond milk, pumpkin puree, and maple extract in a blender and blend until smooth.
- Combine the almond flour, coconut flour, 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!
- Category: Low Carb Bread Recipe
- Cuisine: American
Nutrition
- Serving Size: 1/12 loaf
- Calories: 272
- Fat: 25
- Carbohydrates: 4g net
- Protein: 8
To get more great Keto recipes for fall or anytime, download my super bundle of FIVE e-books for just $19.99!
56
I sliced it & dipped it in egg & cinnamon, made pretty good French toast!
Thought I’d share that I made this in the bread maker today. I hedged my bets a little by mixing the wet ingredients until smooth with a fork before putting them in the bread maker. I also used regular erythritol and added 2 tsp of Beef Gelatin, it usually improves the texture and seemed to work well in this recipe. I swapped pecans for walnuts because I wanted to use up the pecans.
I love the texture and the taste isn’t bad at all but I’d have liked it a little sweeter. I assume it’s because I used the regular kind and not a blend to make it a 1-for-1 with sugar.
★★★★
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
I made this and it was horrible. I thought it would be great cause it was paleo friendly. Would not get done and it was like eatting raw almond flour.
Sounds like an execution problem or maybe your oven needs to be re-calibrated?
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!
Can you share how long you bake if using mini loaf pan? Thanks!
This looks amazing! Can’t wait to try it. I’d love to see some more recipes on quick and easy keto snacks to prepare that can travel with me on busy days with limited time!
Love this recipe!! Just made another loaf today! Thank you for sharing!
★★★★★
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!
★★★★★
great recipe… to cut out a soggy bread, i added oat fibre & a bit of psyllium husks (ground)… came out great.. took a pic but i dont see if you can add it…
★★★★
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!
★★★★★
Super awesome! My husband says I need to make more! After I put it in the oven, I realized I’d forgotten the almond milk! But, in the name of science, I left it alone and baked it for the recommended amount of time. And it’s perfect! Not sure if that’s because I didn’t drain the pumpkin, but who cares? It’s amazing! Thank you so much for working out these recipes for me to enjoy with friends and family!
Hey! This looks great! Quick question- can you make this without the sweetener?
Thanks!
Manisha
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!
Did anyone use a different sweetener besides swerve or plain erythritol? We really cannot handle erythritol on our household. Was thinking of using monk fruit or tagatose, but was wondering if anyone has tried and how it came out. Thank you!
Trying it right now with tagatose! Will report back!
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!!!!
★★★★★
Yum! I followed the recipe exactly and used a muffin pan (12) they turned out slightly crunchy on the outside and softer on the inside. They weren’t quite as sweet as I would like (used Swerve confection) I do believe with that you have to increase the amount a little BUT these are sooo good drizzled with honey that I’m glad they aren’t too sweet! Thanks for the recipe!
It was crumbly, for sure! I have read the reviews and as you have mentioned many times over, “Did you use course Almond flour with skins”? My answer; Yes, I did! lololo The flavour was very very good!! So, I told my hubby to use a spoon. lolololol I will definitely make this again. I will use Bob’s Fine Almond flour next time around and see if this helps, as you say. Also, do I have to be precise with the measurements such as using a scale instead of measuring cups, etc?
Hubby is Type II and we have been trying different recipes for years to keep his carb count down. And, by doing so has been functioning ultimately! And, much less medication if at all! My goal is to find recipes that are simple and nutritious all at the sametime and easy to make! Don’t require a lot of work. Foods to make for lunches/snacks away from home, where a microwave stove or even frig isn’t available. Thanks for an awesome recipe.
Zee
★★★★
Wow! I am going to give this a try with just honey as the sweetener. Looks fabulous!
★★★★★
I made this yesterday, and this morning found the butter I was melting for this recipe still in the microwave !!! LOL……so I cut into the loaf to see if it was a complete disaster and I would need to make it again. I tasted it and yummmmmmm…..I won’t throw it out. I’ll freeze the 12 slices, and take each out to toast/grill when I need it. Imagine how wonderful it will taste next time when I include ALL the ingredients !!!!!!!!!!!! Thanks for the recipe.
Really enjoyed this bread! I added a bit more pumpkin… which made the bread shave less “bread” consistency, but delicious! Appreciate this so much!
★★★★★
I made this recipe last night. Let it sit overnight. Very disappointed with how crumbly it is this morning. (I used the correct ingredients). It completely falls apart even when sliced thick. I was hoping to toast slices for breakfast. Also a bit too sweet. Any suggestions?
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…
I made this recipe today practicing for Thankgiving. The texture was very good. It did not really rise – is it supposed to? It was not very pumkin flavored enough for me I don’t know how to fix that. Any suggestions?
★★★★
My experience with this recipe was not so good. I used muffin tins and shortened the bake time. It came out mealy, dense, and too crumbly to hold together. It just makes my mouth feel parched and gritty. I am not digging the texture AT ALL.
Looks and smells ok though. After swishing my mouth out, the aftertaste is nice. Maybe I’m just not a fan of almond flour texture.
★★
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!
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.
★★★★★
Great recipe. I subbed fresh cooked pumpkin, vanilla extract (never noticed maple extract in Australia?) and didn’t add a sweetner. Worked great.
★★★★★
Hello. Thank you for the recipe. I used the correct almond flour and purchased the recommended pan. The bread looked beautiful however, all I could taste was the bitterness from all the recommended baking powder. Is t
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.
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!
★★★★★
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!
★★★★★
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!
★★★★★
I was in the mood for something pumpkin and saw this and it looked amazing. I made it according to the directions and was so disappointed. Kept checking with the toothpick and it didn’t seem tomcook. So I extended the cooking time. The top got vary dark brown, almost burnt, and the middle was mush. Ended up throwing it in the trash. Not sure what went wrong.
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 😊
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!
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.
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!
Hi, not sure I’ll find canned pumpkin in stores in Norway. Can I use fresh pumpkin? And how much? What kind? Help!
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!
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!
Mmm! I just happen to have all the ingredients for once! Can’t wait to try it!
★★★★★
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!
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!
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.
★★★★★
This recipe looks delicious. This may be a healthy alternative to my cranberry pumpkin holiday bread which has 3 cups of sugar and an entire cup of oil.
Will definitely give it a whirl.
(Just a side note here: the recipe says to omit the walnuts if there’s a nut allergy. This is a little late after the almond flour and the almond milk, no?)
★★★
Good point on the nuts Sarena! 😂