Pumpkin bread is a fall staple, but traditional pumpkin bread recipes are often loaded with carbs and sugar. This Keto Pumpkin Bread is the perfect alternative, offering all the delicious pumpkin flavor and warm spices you crave—without the extra carbs and sugars typically found in traditional recipes. Whether you're using canned pumpkin puree or homemade pumpkin puree, this low-carb, sugar-free pumpkin bread recipe is ideal for anyone on a keto or low-carb diet.
Jump to:
- Preparation and cooking overview
- Chef's note
- Ingredients for this Keto Pumpkin Bread recipe
- Ingredient substitutions
- Cooking tools required
- Tools substitute options
- How to Keto Pumpkin Bread Recipe: Step-by-Step Guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Serving Suggestions
- Recipe wrap-up and conclusion
- Frequently Asked Questions
- 📖 Recipe
Preparation and cooking overview
Preparing this low-carb pumpkin bread is a breeze. Mixing the dry ingredients such as almond flour, coconut flour, and pumpkin pie spice—in one bowl and the wet ingredients—including pumpkin puree, eggs, and melted coconut oil—in another. After combining the mixtures, bake the batter in the oven for approximately 50 minutes. Enjoy a delicious, moist loaf that brings warmth and comfort to any cozy moment!
Chef's note
This keto-friendly pumpkin cream cheese bread is excellent for meal prepping. Slice and wrap individual portions for easy grab-and-go snacks, or store leftover slices in the freezer for later. The moist pumpkin bread texture makes it an ideal pair for a morning cup of coffee or tea.
Ingredients for this Keto Pumpkin Bread recipe
Ingredient substitutions
Cooking tools required
To make this keto pumpkin bread recipe, you will need the following tools:
Tools substitute options
How to Keto Pumpkin Bread Recipe: Step-by-Step Guide
Cooking methods
Preparation steps
- Gather and measure all your dry and wet ingredients to make the batter.
Cooking instructions
- Preheat the oven to 350°F and prepare a loaf pan with cooking spray or parchment paper.
- In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate large bowl, mix the wet ingredients: canned pumpkin puree, eggs, melted coconut oil, vanilla extract, and granulated sweetener until smooth using an electric mixer.
- Combine the wet and dry mixtures to form a smooth pumpkin bread batter. Be careful not to overmix to maintain a tender, light texture.
- Pour the batter into the prepared loaf pan and smooth the top. Cover the top lightly with aluminum foil to prevent over-browning.
- Bake for 50 minutes, or until a toothpick comes out clean when inserted into the center. For a larger loaf, increase bake time by 10 minutes.
- Cool on a baking rack for 10 minutes before slicing.
Chef's pro tip
To ensure the best fluffy texture, avoid overmixing the batter. Overmixing can lead to a dense, tough loaf, so mix the ingredients just until combined to keep the bread soft and tender. After baking, let the bread cool in the pan for 10 minutes to help it firm up before transferring it to a cooling rack, which also prevents crumbling.
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage Instructions
Reheating Method and Best Practice
Serving Suggestions
Pair this keto pumpkin bread with a hot cup of coffee or tea for a cozy fall snack. You can also serve it as pumpkin cream cheese bread by spreading softened cream cheese on top. To further elevate the experience, add some coconut sugar or sugar-free whipped cream. For this Keto Pumpkin Bread recipe, a recommended serving size is one slice, with the loaf divided into 12 equal portions. Each slice contains approximately:
Recipe wrap-up and conclusion
This Keto Pumpkin Bread is everything you love about fall flavors, without the carbs. It's a breeze to make, packed with spices, and perfect for any time of day. Whether you're enjoying it as a snack, dessert, or breakfast, this bread is sure to become a favorite in your keto recipe collection. Give it a try, and let the cozy, warm flavors fill your kitchen!
Frequently Asked Questions
📖 Recipe
Keto Pumpkin Bread Recipe
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ½ cup granulated sweetener such as erythritol or monk fruit sweetener
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt or 1 teaspoon sea salt
- 1 cup canned pumpkin or canned pumpkin pie filling ensure it’s unsweetened
- 3 large eggs
- ¼ cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a loaf pan with cooking spray or parchment paper.
- In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate large bowl, mix the wet ingredients: canned pumpkin puree, eggs, melted coconut oil, vanilla extract, and granulated sweetener until smooth using an electric mixer.
- Combine the wet and dry mixtures to form a smooth pumpkin bread batter. Be careful not to overmix to maintain a tender, light texture.
- Pour the batter into the prepared loaf pan and smooth the top. Cover the top lightly with aluminum foil to prevent over-browning.
- Bake for 50 minutes, or until a toothpick comes out clean when inserted into the center. For a larger loaf, increase bake time by 10 minutes.
- Cool on a baking rack for 10 minutes before slicing.
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