Keto Paleo Low Carb Pumpkin Bread Recipe – Quick & Easy

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It doesn’t really matter what time of year it is, keto low carb pumpkin bread is always delicious. But as the cool breezes of fall rush through and the colors of autumn are everywhere, creating a paleo pumpkin bread recipe to savor became a top priority!

Autumn weather is finally here and keto pumpkin bread is simply a must have.

The beautifully changing leaves, crisp air, pumpkins on front porches, knee high boots and cozy scarves… sure, they all say “autumn” and are lovely outside.

But in the kitchen? It’s all about the savory soups on the stove… and all the pumpkin things. Like sugar-free pumpkin bread… mmm.

An Excuse For A Paleo Pumpkin Bread Recipe

Is there ever a more perfect time to make sugar-free pumpkin bread than the end of October?!

I don’t know about you, but I pretty much always have a half-started can of pumpkin puree in my fridge at this time of the year.

A recipe rarely requires an entire can, and after the first or second one, you need to open another can in order to complete the next recipe. What a delicious dilemma to have, right?

This keto pumpkin bread recipe was the result of this little problem I keep having.

Fortunately it’s so good that you can make it over and over, every time you’ve got that extra pumpkin and never get tired of it. (Because really, who could ever get tired of yummy low carb pumpkin bread?!)

There are a zillion pumpkin bread recipes on the Internet already, though, and that’s barely an exaggeration. A google search for “pumpkin bread” brings up over 26 million results! When I first set out to create my own, I wondered what I could possibly have to add to that vast sea of recipes.

While I certainly did not peruse each and every one, I quickly discovered that my own wish list for healthy pumpkin bread ingredients was surprisingly hard to satisfy. It turns out that making a paleo pumpkin bread recipe the way I want it isn’t as popular as I’d expected.

I was on a mission to create the most utterly rich and moist, low carb and sugar-free pumpkin bread yet. Moreover, I decided to make it paleo, gluten-free, and THM-friendly, too.

And it had to have no more than ten ingredients, of course. Challenge accepted.

After several tweaks and trials, this paleo pumpkin bread recipe ticks all the boxes. The best part? It tastes so sinfully melt-in-your-mouth good that no one will guess how healthy it is.

Which Low Carb Flour To Use For Keto Pumpkin Bread

The first dilemma when baking keto pumpkin bread is deciding which flour to use.

The moisture from the pumpkin makes coconut flour seem like the logical choice. After all, it needs a lot of moisture and a little goes a long way. But it’s very dense.

And almond flour makes a good crumble, but you want your low carb pumpkin bread to be moist and soft, not crumbly.

That’s why you’re going to use both! When the two mix together, the texture is perfect.

While the coconut flour is an absolute must in this paleo pumpkin bread recipe, you can trade out the almond flour if you have an allergy (or even a preference).

Sunflower seed flour is a great substitute. In some recipes, the strong flavor takes over and makes it a poor choice, but that’s not the case here.

The pumpkin and spice will overpower the sunflower seed flour taste and you have a nut free, gluten-free low carb pumpkin bread that tastes authentically yummy.

Ingredients for Sugar-Free Pumpkin Bread

So, what ingredients do you need to make this tempting treat? Keto pumpkin bread has a very simple list:

• Coconut flour
• Erythritol
• Pumpkin pie spice
• Gluten-free baking powder
• Sea salt
• Pumpkin puree
• Egg
• Butter
• Pumpkin seeds

This particular sugar-free pumpkin bread recipe calls for erythritol, but you can see this keto sweetener guide and use your favorite.

As long as you use one of those, you’ll still get a tasty low carb pumpkin bread. Just don’t use a liquid or super concentrated sweetener (like pure stevia extract), because you’ll throw off the ration of moist ingredients to dry.

Personally I don’t use coconut sugar with this, but you can totally use it and keep this a paleo pumpkin bread recipe.

I used pre-made pumpkin pie spice, but you can make your own if you’d prefer.

Also, this keto pumpkin bread recipe calls for grass-fed butter, which many paleo followers are okay with… but if desired, you can use ghee or coconut oil as well. If you need/want to be dairy-free, then coconut oil is the way to go.

How To Make Low Carb Pumpkin Bread

It takes less than an hour from start to finish to make this paleo pumpkin bread recipe! That may sound like a lot, but only ten minutes of it is hands-on, and then you can go do something else while it bakes.

After you preheat your oven, you’ll prep your pan. Drape a piece of parchment paper into the pan, mold it to the shape, and make certain you have enough extra that it hangs over the sides.

You’ll mix all your dry ingredients together first, then add in your wet ones. Even though you’re going to measure the butter while it’s firm, you do need to melt it before adding it to the batter.

Pour the batter into the pan, distribute it evenly, then sprinkle with pumpkin seeds. You’ll want to gently push them in so that they stick when baked. If you leave them sitting on top, they fall off more easily.

One other tip for making paleo bread: the texture is best if letting it sit overnight before slicing. But if you can’t wait (like me… ahem), at least wait for it to cool completely.

How To Store Paleo Pumpkin Bread

This keto pumpkin bread is going to be such a hit that you might just want to slice it up and keep it on the counter to enjoy.

However, if it’s going to last more than a few days, you’ll really want to keep it in the fridge. When you cook with fresh ingredients, food just doesn’t last as long!

The best way to store your sugar-free pumpkin bread is in parchment paper. Don’t use plastic, because it will trap the moisture and make it too wet. (No one wants wet pumpkin bread!)

If you want to freeze it, go ahead and slice it. The slices will freeze easily and you can pull out what you need when you’re ready to enjoy it. Reheat them in the microwave or the oven. The toaster probably isn’t a great option for this one, since low carb pumpkin bread is meant to be soft, not toasted.

Can’t get enough of pumpkin bread and want to try another take on it? There’s another version of paleo pumpkin bread you can make. It’s made with raw cashews and coconut flour!

If you’d rather do something different, pumpkin spice paleo magic cookie bars are delicious. You can make them low carb by using this sugar-free maple syrup.

Otherwise, for even more pumpkin love, why not give low carb pumpkin pie cupcakes a try?

• 9×5 Loaf Pan – This set of 9×5 loaf pans are perfect for making this delicious pumpkin bread recipe.
• Large Mixing Bowl – You need a large mixing bowl for this recipe and these will work great.

4.81 from 77 votes

Keto Paleo Low Carb Pumpkin Bread Recipe - Quick & Easy

This moist, keto low carb pumpkin bread is made with almond flour & coconut flour. And, this paleo pumpkin bread recipe is EASY with 10-minute prep! Sugar-free and gluten-free, but tastes just like the real thing.

Prep: 10 minutes

Cook: 50 minutes

Total: 1 hour

Author: Maya Krampf from WholesomeYum.com

Servings: 12 (adjust to scale recipe)

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Ingredients

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• 2 cup Wholesome Yum Blanched Almond Flour ▢
• 1/2 cup Wholesome Yum Coconut Flour ▢
• 3/4 cup Besti Erythritol * ▢
• 2 tsp Pumpkin pie spice ▢
• 2 tsp Baking powder ▢
• 1/4 tsp Sea salt ▢
• 3/4 cup Pumpkin puree ▢
• 4 large Egg (lightly beaten) ▢
• 1/3 cup Unsalted butter (measured solid, then melted; can use ghee or coconut oil for dairy-free) ▢
• 1/4 cup Pumpkin seeds ▢

Try My New Fluffy, Chewy Keto Bread Mix!

GET KETO BREAD MIX

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 350 degrees F (177 degrees C). Line a 9x5 in (23x13 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).

2. In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt.
3. Add the pumpkin puree, eggs, and melted butter. Mix until well combined.
4. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds and press them lightly into the surface.

5. Bake for 50-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.

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Recipe Notes

Serving size: 1 3/4"-thick slice

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 215

Fat 18g

Protein 8g

Total Carbs 9g

Net Carbs 4g

Fiber 5g

Sugar 2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Breakfast, Snack

Cuisine: American

Keywords: dairy-free, gluten-free, keto, low carb, paleo, pumpkin, pumpkin bread, sugar-free, vegetarian

Calories: 215 kcal

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