Keto Pumpkin Bread 2 Grams Carbs

Love keto quick bread recipes? Try my keto banana bread, keto zucchini bread, keto blueberry bread, and keto cinnamon bread next. My keto pumpkin bread recipe is the first thing I whip up once I spot a can of pumpkin in the grocery store. Over the last few years, it’s been made earlier and earlier, and now, this bread is pretty much a year-round staple!

Why I love this recipe

Perfect texture and taste. Because it’s made with almond flour, the texture is light and fluffy with a tender crumb. It’s sweet and has a pleasant pumpkin flavor without being overpowering. Ready in under 45 minutes. And the oven takes care of all the hard work! Freezer friendly. I often make two loaves at a time to keep one in the freezer to enjoy later because trust me, this never lasts long. One bowl. Why add more mess when you can just use one mixing bowl and whisk?

Ingredients needed

Almond flour. You must use blanched almond flour, not almond meal. Blanched almond flour yields a light and fluffy loaf, whereas almond meal will see the loaf become heavy and dense. Baking powder. Gives the bread a little rise. Granulated sweetener. I prefer using allulose as it typically dissolves like white or brown sugar. For a richer flavor, use keto brown sugar. Pumpkin pie spice. A must for any pumpkin recipe! Pumpkin puree. I use homemade pumpkin puree, which is essentially just pureed pumpkin. You can use the canned variety, but be sure it is unsweetened (not pumpkin pie filling!). Salt and vanilla extract. Optional flavor boosters. Butter. For that perfectly rich and buttery loaf. For a dairy-free option, use melted coconut oil. Eggs. Room temperature. Pumpkin seeds. To top the bread with before baking.

How to make keto pumpkin bread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I’ve made several of your keto recipes (all delicious!). Omg, this one is probably my favorite! So good” – Kimberley Step 1- Mix the dry: Start by mixing your dry ingredients in a small bowl, then set it aside. Step 2- Mix the wet: In a mixing bowl, whisk together your pumpkin puree, butter, and eggs until smooth. Slowly add your dry ingredients and mix until just combined. Step 3- Bake the bread: Transfer the batter into a loaf pan and sprinkle pumpkin seeds on top. Bake the bread until a skewer comes out clean, then remove it from the oven and allow the bread to cool in the pan completely.

Arman’s recipe tips

I recommend covering your bread halfway through with tinfoil to ensure the tops aren’t over-brown. DO NOT USE COCONUT FLOUR! Sorry for the block letters, but this is a comment I often get for my keto baking recipes. Coconut flour acts like a sponge and absorbs liquid like no other, so your bread will be a dry mess (see my coconut flour recipes post for more). Not a fan of almond flour? Any nut or seed flour works (aka sunflower seed flour or walnut flour). Everyone’s ovens differ, so you may need to bake longer to ensure it is completely cooked. You will know your pumpkin bread is properly cooked when the center springs back slightly and a skewer comes out clean. This bread is not super sweet at all. If you’d like super sweet bread, double the amount of the granulated sweetener. If you don’t have pumpkin pie spice, you can use all cinnamon or a mix of cinnamon and nutmeg.

Storage instructions

To store: As this pumpkin bread is super moist, always store leftovers in the refrigerator. Keep it in an airtight container and it will keep fresh for up to one week. The beauty of this quick bread is just how easy it is to customize with ingredients you may have on hand or if you have allergies or intolerances. Here are some tested ideas:

Try them without eggs. If you follow a vegan diet or don’t have eggs on hand, swap them out for an egg substitute. Use a liquid sweetener. Try using keto maple syrup instead of a granulated sweetener. This is a great option is you prefer super moist baked goods. Turn them into muffins. If you’d prefer something more portable and portion-controlled, you can try making keto pumpkin muffins. They are just as delicious and bake even more quickly! Add mix-ins like chocolate chips, chopped walnuts, and raw pecans are all fantastic mix-in ideas. Add a cream cheese frosting for an even richer loaf.

To freeze: Place leftover slices in a ziplock bag and store them in the freezer for up to 6 months. Thaw overnight in the refrigerator.