Keto Pumpkin Bread - Green and Keto (2024)

Try this keto pumpkin bread that’s full of warm spices and delicious pumpkinflavor. It’s sweet, spicy, and incredibly moist. Plus, it’s made with almond flour and coconut flour — so you know it’s low-carb and gluten-free.

Easy Keto Pumpkin Bread Recipe

Thisgluten-free pumpkin bread recipe is so delicious you’ll be making it all fall and winter long. You can serve it up plain, toast it for breakfast, or enjoy it as an afternoon snack. The next time I make this pumpkin bread, you can bet I’m going to turn it into pumpkin bread French toast! Yum!

You are going to love this recipe because it’s as easy to make as it is healthy. It’s subtly sweetened, making it perfect for breakfast or a snack. If you want to turn the sweetness level up and serve this recipe for dessert, you can totally add a cream cheese frosting. See the recipe below for variations.

Canned vs. Fresh Pumpkin Puree

This keto pumpkin bread recipe starts off with — you guessed it — canned pumpkin. I like to use canned pumpkin for its convenience and consistent texture. However, if you’re up for it, you can definitely make this pumpkin bread with fresh pumpkin puree instead.

If you are using fresh pumpkin, make sure that your puree is quite thick in texture. If your fresh pumpkin puree has too much water, it may add too much moisture to this recipe. And nobody wants soggy pumpkin bread!

Gluten-Free Pumpkin Bread Recipe

To replace traditional grain flours, we’re using a mixture of almond flour and coconut flour in this recipe.

I almost always have a couple bags of almond flour in my pantry. It’s one of the most common alternative flours used in keto baking. I like to use an almond flour with a super-fine texture made from blanched almonds.

I also use some coconut flour in this pumpkin bread. Coconut flour is high in fiber and very absorbent, so we only need to use 1/2 cup in this recipe.

Low-Carb Pumpkin Bread Variations

This easy pumpkin bread recipe is delicious as written — but sometimes you may want to mix it up with additional flavors and toppings.

• If you like pumpkin bread with chocolate chips, try adding 1/2 of low-carb chips to the batter before baking.
• If you like pumpkin bread with nuts, you can add 1/2 cup of chopped walnuts or pecans to the batter before baking. For even more flavor, toast the nuts before chopping and adding them to the recipe. To toast nuts: Place them in a single layer in a rimmed cookie sheet. Bake in a 350 oven for 5-10 minutes — until just golden and fragrant.
• If you like sweeter pumpkin bread, or want to serve this recipe for dessert, you can top it with a delicious cream cheese frosting. To make cream cheese frosting: Beat 4oz of softened cream cheese, 2oz of softened butter, and 1/2 cup of powdered Swerve together in an electric mixer. Add a tsp of vanilla and a pinch of salt to taste. This will make a little less than 1 cup of frosting.
• You can also bake this pumpkin bread as muffins, instead of a loaf. Divide the batter into well-greased muffin cups. Bake at 350 for approximately 25-30 minutes.

Tips for Baking Keto Breads

• Make sure your ingredients are at room temperature before baking. To bring eggs to room temperature quickly, place them in a large bowl of very warm water for a few minutes.
• Use fresh baking powder. To test if your baking powder is still active, place a teaspoon of baking powder in a bowl and pour 1/4 cup of boiling water over it. If it bubbles right away, it’s still good.
• If you are using your own pumpkin puree made from fresh pumpkin, make sure that it has a thick consistency. Homemade pumpkin puree tends to be watery and, unless thickened, will create soggy pumpkin bread. To make fresh pumpkin puree thicker, you can drain it in a fine-mesh sieve for a few hours. Or, you can thicken pumpkin puree by heating it on the stovetop. To do this, simmer the pumpkin puree on low, stirring frequently until some of the water has evaporated.
• If you find that your pumpkin bread is browning too quickly, you can cover the top with foil. Add a piece of foil over the top of the pan for the last 15 minutes or so of baking so that the top doesn’t over-brown.
• Let the pumpkin bread cool in the pan. Gluten-free quick breads are tender and crumbly when warm. So, it’s best to let the pumpkin bread cool in the pan before slicing it. For best results, you can lift it from the pan using the parchment paper. Let it cool to firm up — and it will be much easier to slice.

How to Store Pumpkin Bread

To keep pumpkin bread fresh, first make sure you let it cool completely. Then, you can store it wrapped tightly in plastic wrap or in a liddedstorage container. Keto pumpkin bread will keep well at room temperature for a couple of days.

How to Freeze Pumpkin Bread

Yes, you can even freeze this pumpkin bread! To do this, remove the pumpkin bread from the loaf pan and let it cool completely. You can choose to freeze the loaf whole, or slice it first so you can freeze individual slices. Wrap the loaves or individual slices in plastic wrap. For extra insurance, you can then place them in large “zip” freezer bags.

More Baking Recipes

If you like baking keto desserts, you may also like my Chocolate Oreo Keto Cookies, Fudgy Keto Brownies, Vanilla Cupcakes,or Cinnamon Crumb Cake Donuts.

Yield: 10

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

A delicious, moist, keto pumpkin bread full of warm spices and amazing pumpkin flavor. Made with almond and coconut flours to keep it healthy, gluten-free, and low-carb.

See Also

Easy 30 minute dinner rolls | Modernmealmakeover.com

Ingredients

• 1/2 cup butter, softened
• 2/3 cup erythritol sweetener, like Swerve
• 4 eggs large
• 3/4 cup pumpkin puree, canned (see notes for fresh)
• 1 tsp vanilla extract
• 1 1/2 cup almond flour
• 1/2 cup coconut flour
• 4 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/2 tsp salt

Instructions

1. Preheat the oven to 350°F.Grease a 9"x5" loaf pan, and line with parchment paper.
2. In a large mixing bowl, cream the butter and sweetener together until light and fluffy.
3. Add the eggs, one at a time, and mix well to combine.
4. Add the pumpkin puree and vanilla, and mix well to combine.
5. In a separatebowl, stir together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt.Break up any lumps of almond flour or coconut flour.
6. Add the dry ingredients to the wet ingredients, and stir to combine. (Optionally, add up to 1/2 cup of mix-ins, like chopped nuts or chocolate chips.) The batter will be somewhat thick.
7. Spoon the batter into the prepared loaf pan.Bake for 45 - 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. If the bread is browning too quickly, you can cover the pan with a piece of aluminum foil.

Notes

Want to use your own homemade puréed pumpkin? If it's thinner than canned pumpkin, try to remove some of the water to prevent soggy pumpkin bread.

Want cream cheese frosting?Check the post above for an easy cream cheese frosting recipe.

Want some nuts or chocolate chips?Feel free to add 1/2 cup of mix-ins to the batter before baking

Want pumpkin muffins instead?Divide the batter into greased muffin tins.Be sure to reduce the baking time.

Nutrition Information:

Yield: 10Serving Size: 1
Amount Per Serving:Calories: 165Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 4gCholesterol: 99mgSodium: 76mgCarbohydrates: 6gFiber: 3gSugar: 1gProtein: 5g

The nutrition information is provided as a courtesy and is approximate only. It was calculated by My Fitness Pal with the recommended brands and ingredients. All brands are different, so please verify the macros with your specific ingredients to ensure accuracy.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pin this recipe for later!