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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?
Tools To Make Low Carb Pumpkin Bread:
Click the links below to see the items used to make this recipe.
- 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.
More Low Carb Recipes To Love
RECIPE CARD
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.
RECIPE VIDEO
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
PrintIngredients
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- 2 cup Blanched almond flour
- 1/2 cup Coconut flour
- 3/4 cup Erythritol *
- 2 tsp Pumpkin pie spice
- 2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 3/4 cup Pumpkin puree
- 4 large Egg (lightly beaten)
- 1/3 cup Butter (measured solid, then melted; can use ghee or coconut oil for dairy-free)
- 1/4 cup Pumpkin seeds
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
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).
- In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt.
- Add the pumpkin puree, eggs, and melted butter. Mix until well combined.
- 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.
Bake for 50-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.
You'll Also Like These Keto Low Carb Recipes
Recipe Notes
Serving size: 1 3/4"-thick slice
Video Showing How To Make Sugar-Free Pumpkin Bread:
Don't miss the VIDEO above - it's the easiest way to learn how to make Sugar-Free Pumpkin Bread!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
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135 Comments
Kathy
Just finished baking this pumpkin bread. Absolutely delicious. I am going to freeze some of it. What is best way to freeze it? I usually wrap in foil and then put in freezer bag. Will that work for this? Thank You
Wholesome Yum
Hi Kathy, you’ll have an easier time if you slice it first and wrap individual slices before freezing.
Aileen
What s the sugar alcohol content for this bread?
Wholesome Yum
Hi Aileen, it’s about 13g per serving.
Deb
This is delish! My husband was eating it not knowing it was Keto friendly! (He doesn’t do Keto). I plan on slicing and freezing and using with my Atkins meal plans. Anxious to try more if your recipes!
Molly
Hi! Do you think I could sub cooked sweet potato purée for pumpkin? Thanks!
Maya | Wholesome Yum
Hi Molly, It would probably work but carbs would be higher. For paleo it would be fine.
Mavi
Hi! I have fresh pumpkin, do I just boil and puree it for this recipe?
Maya | Wholesome Yum
Hi Mavi, I haven’t tried that but I’m sure you could. Just needs to be thick.
Amy
I made this and it’s not even really sweet. I used Stevia powder though. Is Erythritol really that much sweeter? (I even added extra Stevia in case, but now I can just taste the Stevia and its still not really sweet). The texture is good though.
Maya | Wholesome Yum
Hi Amy, Everyone’s palate is different when it comes to sweetness, but substituting sweeteners can also have an impact. Pure stevia is very concentrated and much sweeter than erythritol, but I’m guessing you used a blend. You can check the low carb sweetener conversion calculator here to see how much to use if you want to use that again. But if you want the bread super sweet, you can add more. I’m glad you liked the texture.
Joy
if the pumpkin bread recipe calls for 3/4 c erythritol and I decide to use monk fruit, is the measurement the same? I could not quite figure out on the conversion table sorry. Do u even recommend monk fruit for this recipe?
Maya | Wholesome Yum
Hi Joy, Yes, you can use monk fruit if you’d like, but the amount is not the same. There is a conversion calculator here so just use the calculator – no need to use the table.
Jennifer
Do you use granulated or confectioners sweetener?
Maya | Wholesome Yum
Hi Jennifer, It’s granulated. The one I used is linked on the recipe card – you can click the ingredient names.
Kelli Steadman
Best pumpkin bread / cake recipe I’ve ever made. Stayed moist for many days on counter until eaten. Never dries out and is so moist . I added walnuts to batter for something extra and next time will add shredded carrots and see how that turns out. Great recipe.
Jackie Donaho
Where are the 2 g sugar coming from? I haven’t finished baking, but putting in my keto app and can’t figure out that part. thanks
Maya | Wholesome Yum
Hi Jackie, It’s mostly from the pumpkin puree, but the low carb flours have traces of sugar as well.
dewey
This recipe is the best keto cake/loaf texture I’ve had yet. Not eggy or cheesy like so many others. It has become my go-to dessert after any low carb meal. Fine tasting cake-like rewards are hard to find in keto. Thanks!
Diane
How many carbs? That’s critical to know. Thanks.
Maya | Wholesome Yum
Hi Diane, The carb count is on the nutrition label above, on the recipe card.
Nutrition Coach
Hi! Thanks for all the GREAT higher fat recipes! All that I have tried have been easy, delicious and healthy.
Linda N Young
I want to try to make this later in the week and have a few questions.
Can I use monk fruit as the sweetener? And can pumpkin seeds be left out?
Maya | Wholesome Yum
Hi Linda, Yes, you can use monk fruit sweetener and leave out the pumpkin seeds. Check the sweetener conversion calculator here for the amount.
Linda N Young
I am looking at trying this recipe out. Can I use MCT oil instead of ghee or solid coconut oil? What about monk fruit as the sweetener? And can I not use the pumpkin seeds and just modify the recipe with more pumpkin pie spice?
Maya | Wholesome Yum
Hi Linda, I don’t recommend replacing all the coconut oil or ghee with MCT oil, as it’s liquid at room temp and will have a different effect in baking. You can use monk fruit as the sweetener – use the conversion calculator here. You can omit the pumpkin seeds, but would not need more pumpkin pie spice even if you do.
Michelle
I already have this recipe pinned even though I haven’t tasted it….5 more minutes til it comes out of the oven and my house smells wonderful! My husband was the first to go keto in our house. I followed suit a few weeks later after seeing his results, and am down 12lbs in about 6 weeks. Our daughter is also watching her carbs, but not really doing keto all out with us. I’ll let you know what we think of the pumpkin bread, but your other recipes have been awesome so I’m sure this one will be as well.
Maya | Wholesome Yum
I hope you all liked the pumpkin bread, Michelle!
Patricia
I made this bread today. I substituted the pumpkin pie spice because I didn’t have any with all spice and came out delicious. Very holidayish. I used SF chocolate chips on top instead of the seeds. Came out great. Thanks!
Maya | Wholesome Yum
I am so happy you liked it, Patricia! Thanks for stopping by!
Vanessa
Thanks for sharing! Does it keep long?
Maya | Wholesome Yum
It will last for 3-5 days in the refrigerator, Vanessa. Thanks for stopping by!
Ssl
This was the best! Can’t even tell it’s low carb! If I wanted to make muffins/cupcakes how many would it make? And how long would you bake?
Maya | Wholesome Yum
I haven’t tested it as muffins/cupcakes, but that should work. Baking time would be a lot less, probably 20 to 25 minutes. You can also try these low carb pumpkin muffins.
Penny
There is no measurement for baking powder that’s in instructions
Maya | Wholesome Yum
The recipe indicates 2 teaspoons of baking powder. Thank you Penny!
Denise
Made this following the recipe except pumpkin spice I swapped for cinnamon added 2 eggs and 2 ounces sweetened apple sauce and 2 tsp of flax seed meal came out so delicious it’s a fam favorite made it 3 times already can’t keep it more than a day so today I added 1 half cup unsweetened cocoa and 4 more ounces sweetened applesauce cooked an extra 15 minutes and my keto chocolate pumpkin bread was gone in 20 minutes they loved it so much that the kids called each other in to taste it. Thank you, I love your recipe ideas and tip for readers when a recipe doesn’t come out to your liking then tweak it to be your own with things that you like best and try again. Keto 6 months down 60 pounds ❤️
Maya | Wholesome Yum
Great job, Denise! Thanks for stopping by!
Linda Young
Can I use monk fruit as the sweetener?
Maya | Wholesome Yum
Yes, you can, Linda. I hope you like it!
Heather
Made this tonight. Wasn’t a fan. Honestly couldn’t finish my slice.
Maya | Wholesome Yum
Hi Heather, Sorry to hear that. Do you think something went wrong with the recipe? I’d be happy to troubleshoot if it didn’t turn out as expected.
Stephanie
Hi, do you think this would taste good without sweetener?
Maya | Wholesome Yum
Hi Stephanie, Sorry, I don’t think so. It’s meant to be a sweet bread. But let me know if you try it!
Ja
Not a huge fan, not enough pumpkin flavor for my tastes. And, after 50 minutes toothpick came out clean so I took it out but after it cooled it was complete goo in the top-center of the loaf. Not terrible flavor, just not something I’d make again.
Maya | Wholesome Yum
Hi Ja, Sorry to hear that. It sounded like it needed to bake for longer, so recommend that next time. Other than that, you can add more pumpkin spice if you prefer a stronger flavor.
Paige
Mine turned out like a hockey puck. I used Bob’s Red Mill super fine almond flour, says great for baking… is blanched better?
Maya | Wholesome Yum
Hi Paige, Yes, you need finely ground, blanched almond flour. Hope you’ll try it again with that.
Lisa
Hi, I’m wondering can I use Splenda?
Maya | Wholesome Yum
Hi Lisa, It would work, but I generally don’t recommend artificial sweeteners. Check the sweetener guide and conversion calculator here for natural options.
Carmen
Do you think I can get away with using 1 cup almond flour and 2.5 cups coconut flour?
Maya | Wholesome Yum
Hi Carmen, No, sorry, you’d need to modify the recipe significantly. It would be unbearably dry with simply swapping them out that way.
Ari
Hi there! So I tried the recipe but I added banana to make it pumpkin banana bread…not a good idea lol After 50 minutes, there was still wet batter and the side were a little burnt. Next time, I’ll have to try the recipe without any additions, unless you have any suggestions. Please let me know! Thanks!
Maya | Wholesome Yum
Hi Ari, Yes, it would be too wet if you add banana without any other changes. Adding banana would probably require adding more of all the dry ingredients, but without testing I can’t say how much. I hope you’ll like the original version! Another thing to keep in mind – with banana it would no longer be low carb, but is still paleo. If you want a banana flavor in it without messing with the wet/dry ratio and also still keep it low carb, you can try adding 1/2 or 1 teaspoon of banana extract.
Kelli Bartholomew
Curious… have you ever tried adding Lily’s chocolate chips, rather that sunflower seeds? I have an old recipe (non-keto) that I loved and was hoping I cold try this. Thoughts?
Thank you,
Kelli
Maya | Wholesome Yum
Hi Kelli, I haven’t but you can definitely do that! Sounds delicious!
David
As a recently diagnosed diabetic with an addiction to baked goods I have thoroughly enjoyed many of your recipes with no blood sugar spikes. A big thank you.
In this bread recipe have you considered mixing in organic pumpkin seed meal to replace some of the almond flour. I’m going to try it for maybe half the almond flour and will report back.
Maya | Wholesome Yum
I’m so glad you like the recipes, David! Replacing some of the almond flour with pumpkin seed meal should work. Please let us know how it went!
Mari
Hi, I am allergic to coconut. Is there a substitute for the coconut flour in this recipe? Thanks in advance, Mari
Maya | Wholesome Yum
Hi Mari, Sorry, not easily. You could try replacing the coconut flour with 3 times that amount of (additional) almond flour, which would get you the right consistency, but then you’d probably need more sweetener and pumpkin spice.
Monica
This was delicious! I have made several Keto bread items and this is the best so far! Thanks
Maya | Wholesome Yum
Thank you so much, Monica! That means a lot!
Audrey
I thought I submit a comment/ question. Maybe it didn’t go through. I followed the recipe exactly with the exception of the sweetener, I used xylitol. The batter wasn’t thick unlike my traditional (non-Keto) recipe so the peaks burnt as they baked but my house smelt delicious. I was disappointed with the texture of the final product. It was like I had added spices and canned pumpkin to cream of wheat the bread formed it in a pan and baked it. What did I do wrong? Mine did not turn out bread-like.
Maya | Wholesome Yum
Hi Audrey, Sorry to hear you had issues with the bread. It’s hard to know for sure what happened without being in the kitchen with you, but I want to try to help. Did you check the video above? Did your batter look like that or did any of the other steps go differently for you? That’s a good starting point. Aside from that, it could be that the bread needed to bake for longer. Depending on your pan, it’s possible that it might be golden on top before it’s done inside, and if that happens you can tent the top with foil and continue baking until it’s cooked through inside. The other possibility is that you cut into it right away – did you? The bread needs to cool and rest before cutting. Hope one of these tips helps!
Carolyn
Admittedly, I’m probably never going to LOVE the texture of almond flour. This recipe has been the best I’ve made with it though. I left off the seeds and made them as muffins for easier portioning(they baked about 20 min). And I despise nutmeg so I just used 1 t. cinnamon, 1/2 t. each of clove and ginger. I don’t think any of of those significantly altered it from your original recipe, but they came out absolutely delicious.
Maya | Wholesome Yum
I am so happy to hear that, Carolyn! Thanks for stopping by!
Alifiya Sadikali
I am going to try this on the weekend. Wondering if I can substitute the sugar with Maple Syrup? And if so, approximately how much maple syrup would I need?
Maya | Wholesome Yum
Hi Alifiya, There is no sugar in this recipe – it uses erythritol, a natural granulated sweetener. I don’t recommend using maple syrup instead, because it would be too runny and the bread would be too wet.
Sonia Sanchez
Love this recipe, I was wondering if I can substitute zucchini instead of pumpkin puree. Thanks
Maya | Wholesome Yum
Hi Sonia, I haven’t tried that, but I do have a blueberry zucchini bread recipe here.
Amanda
This bread is amazingly good!! The rest of my family is not Keto and I was wondering if I could bake this with regular flour instead of coconut/almond flour?
Maya | Wholesome Yum
I’m glad you like it, Amanda! Honestly I never bake with white flour so have no idea, but I doubt that you could without making other changes. In particular, the coconut flour in the recipe absorbs a ton of moisture and white flour wouldn’t work the same way. But, I do know that you could easily replace the sweetener here with white sugar if you don’t want it to be sugar-free. Has your family tried this version though? I’ve found that even my non-keto friends love it.
Kristi
I was so skeptical but this is legit! I whipped up some PSL and had this along side and I’m blown away. It was SO good! Held together great, moist and great pumpkin spice flavor. This will be going on our regular rotation. Thank you SO much!
Maya | Wholesome Yum
I am so happy you liked the bread, Kristi! Have a great day!
Susan
Great!! Mission accomplished. This bread is super moist and totally tasty!
Maya | Wholesome Yum
I am so happy you liked the bread, Susan! Thanks for stopping by!
Susan Connelly
Hi Maya,
I have been on keto for one month. I am irish and in the 1970s was raised on a diet of meat and potatoes, with a can of string beans for added flair. My weight has been out of control for many years. My daily carb intake has been off the charts, with potatoes and ice cream in embarrassing amounts. Keto is working well for me for many reasons, one of them being that I don’t have cravings. Like none. At all. Every morning I needed to have a muffin with my coffee. I always knew that would be the hardest part for me to transition. I have tried various mug cakes and muffin recipes over this month and it wasn’t until I tried this recipe that I actually said to myself, “I am home”. Heartfelt thanks to you.
2 remarks I’d like to make about this is for others, is that once it cooled, I cut into slices. I froze the slices separately. I take one out as needed and they are brick hard. (People, don’t even think you can cut into the loaf once frozen). I then take my frozen slice and microwave for 90 seconds. 60 seconds is okay, but I found 90 seconds suits me. I then spread cream cheese across the top. It is excellent and hits the spot. Seeing that my slices are probably less than 12 per loaf, I’d estimate my net carbs to be 5, along with the 2 TBLS of cream cheese, coming to 7 net carbs. Most of my day is very low carb, so I am okay with this amount.
Maya | Wholesome Yum
Thank you so much for sharing, Susan! That combination with cream cheese sounds delicious.
Emma Norbut
I made this last night and while the batter tasted promising, the bread left me a little disappointed and tasted a bit bland. I used coconut oil and wonder if I should have used butter? I made a triple batch since I wanted to freeze some as well as bring some on a camping trip, and I haven’t gotten around to baking all of it yet. Would I be able to add anything after it’s already been mixed to revive it? Thank you!
Maya | Wholesome Yum
Hi Emma, Sorry that you were disappointed with it. I do think butter gives it more flavor than coconut oil, though both work from a structure standpoint. Did you feel it needed more pumpkin flavor? If so, you can try adding more pumpkin spice to the batter.
Audra Munoz
I am so excited to try this. Have you tried this recipe using a muffin/cupcake pan?
Maya | Wholesome Yum
Hi Audra, I haven’t, but you definitely can. Baking time would be quicker.
Dayenne
I want to try and make this recipe but want to make a vegan version and leave out the egg. Do i need to replace the egg with something else or can i just leave it out?
Maya | Wholesome Yum
Hi Dayenne, I haven’t tried it without egg. You could try flax eggs but can’t vouch for the result. Let me know if it works for you!
Marlena
I made this today and it turned out very good. It reminds me of the inside filling of pumpkin pie (though obviously bready rather than creamy). I will be saving this recipe and pinning for others! I look forward to looking at more of your recipes. Thanks!
Maya | Wholesome Yum
I am glad you liked it, Marlena! Thanks for stopping by!
Susan
I made this a few hours ago and just had my first taste. This is very good and almost makes me feel like I am cheating. :-). I don’t like my pumpkin bread overly sweet, so I only put in 1/2 cup of sweetener, however I think I will add the full 3/4 cup next time. This is my first time making a low carb baked good and I am happy that I gave it a try. I was surprised at how moist, but fragile this bread was, so I had to cut it very carefully, and sort of place the butter on top. This is definitely a keeper for me, but don’t think I will convert anyone else in my house. We shall see.
Maya | Wholesome Yum
You never know, Susan! 🙂 Thanks for stopping by!
Tammy Carnevale
This is fantastic! I am not a baker and have tried so many different keto “experiments”, all have a failed. This one passed the 6 year old test and the husband test, it is a keeper!
Do I need to keep this in the fridge?
Maya | Wholesome Yum
Thank you so much, Tammy! I love hearing when it works for husbands and kids too. 🙂 You can keep it on the counter for a day or two, after that the fridge is best. Wrap it in parchment paper, not plastic.
April
Hello,
I’m new to Keto (for treating symptoms of narcolepsy with cataplexy) and have been trying different sweetners. Swerve triggered my cataplexy and caused major stomach upset. My lips swell up when I use liquid stevia, and just mildly when I’ve eaten it in Lily’s chocolate chips. This is upsetting, but not surprising as I obviously am sensitive to a lot of things!
I really want to make many of your baked goodies recipes, but am at a loss on what to use for a sweetener. Have you ever tried ALLULOSE Sweetener? I discovered it on Amazon, but I have not seen recipes using it. Thanks!
Maya | Wholesome Yum
Hi April, Sorry to hear that various sweeteners have caused issues for you. One last one you might want to try is pure erythritol, because Swerve does have another ingredient that could have been the culprit for what you experienced. If that’s still a no-go, you can try allulose, but would have to test whether it spikes blood sugar for you. It’s a relatively new sweetener and so far the information I’ve read has been mixed about whether it’s keto-friendly. The best thing would be to test for yourself!
Jeanne Adair
Hate almond flavored anything. Does almond flour retain the almond flavor? Thank you.
Maya | Wholesome Yum
Hi Jeanne, No, you can’t taste the almond flour in this, because the pumpkin and spices have much stronger flavor.
Jenell Johnson
I wonder could you add cream cheese to the ingredients? I have a pumpkin bread recipe that includes cream cheese and it is delicious but definitely not low carb.
Maya | Wholesome Yum
Hi Jenell, I haven’t tried that. It might throw off the balance of other ingredients but let me know if you try.
Tara
As always, I love your recipes and this one is no exception. I really like to bake with the combination of almond and coconut flours. Thanks for sharing! Trying it this weekend.
Maya | Wholesome Yum
Thank you, Tara!
Nicole
This looks delicious! I’ve been working on a recipe that can be sweet enough without sugar substitutes. Always fun testing in the kitchen! Thanks for the recipe!
Maya | Wholesome Yum
Thank you, Nicole! Experimenting in the kitchen is fun!
Diane
I made this for Thanksgiving and added 1/2 cup of sugar free chocolate chips to the batter. My fiancé and I smeared some cream cheese and butter and sweetened with a bit of Swerve. Yummy! What a treat! We’ve been following a low carb diet for almost a year and it’s always fun finding a special recipe like this! Thank you!
Maya | Wholesome Yum
Thank you, Diane! That sounds delicious! I will definitely be trying that soon.
Lisa Nostrand
Can’t wait to try this! Have you used this recipe to make muffins? If so, how long will they need to bake?
Thank you.
Maya | Wholesome Yum
Thank you, Lisa! I haven’t tried muffins but I’m sure it would work. They would take less time than bread, but I don’t have an exact amount of time. You can check on them and use a toothpick to test doneness.
Lisa
I didn’t make the muffins but I made the bread and it was PERFECT!! It was moist, flavorful and it held together beautifully. And its not just for low-carbers! I shared it with several people who are used to “regular” baked goods and the reviews were raves. I’ll let you know if I make muffins. Thanks for a great recipe.
Maya | Wholesome Yum
Thank you, Lisa! I’m glad even the non low-carbers could enjoy!
Ellen
This was very good. Made it for a brunch a few weeks ago and was well received by all. Easy to make too. Wonderful with a schmear of cream cheese!
Maya | Wholesome Yum
Thank you, Ellen! I bet it’s delicious with cream cheese, I’ll have to try that.
Stephanie
Hi there!! I may have missed this but would you store leftovers in the fridge? Thanks! Making this for my birthday this weekend. 🙂
Maya | Wholesome Yum
Hi Stephanie, It’s like any other pumpkin bread. You can keep it on the counter for a day or two, but after that it’s probably better in the fridge. Also like any other bread, it’s best within the first few days.
Michelle
Hi! I’m looking forward to making this recipe for the first time tonight. I really appreciate that you included the nutiritional facts, as I am currently following a Ketogenic Diet. Can you please tell me approximately how many servings this recipe makes? I want to make sure that I don’t over do it. Thanks!
Maya | Wholesome Yum
Hi Michelle, this recipe makes approximately 12 servings. Hope you like it!
Kate
I have this in the oven right now. I found this to be a very dry mix, so I added a bit of water, maybe 1/4-1/3 cup. I’m not much of a baker, so maybe I should have added something other than water, suggestions are welcome. 15 minutes left on the clock.
Maya | Wholesome Yum
Hi Kate, I don’t recommend adding water to when baking, unless the recipe specifically calls for it. As written, the batter is not thin but the bread comes out moist once it’s done.
Margaret
The pumpkin puree link comes up saying error. Which kind did you use?
Maya | Wholesome Yum
Hi Margaret, Sorry, I updated the link on the recipe card. I usually use this canned pumpkin.
Lauree
Your bread/ cake is really delicious. Thank you very much for the recipe. I’ve made it with fresh pumpkin puree.
Maya | Wholesome Yum
Thank you, Lauree. I’m glad you’re enjoying the pumpkin bread!
Eileen Hribàl
Can you use only almond flour instead of coconut flour, maybe adding extra almond flour?
Maya | Wholesome Yum
Hi Eileen, I haven’t tried it, but it might work if you add a lot more almond flour, to make up for how much moisture coconut flour absorbs. Try replacing the 1/2 cup coconut flour with 1 1/2 to 2 cups additional almond flour. You might also need more sweetener. Let me know how it goes if you try it.
Suzanne Gennings
Could this be made in a bread machine? If so what settings would you recommend?
Maya | Wholesome Yum
Hi Suzanne, I don’t have a bread machine, so haven’t tried that. Let me know how it goes if you do!
Kristen
Hi Maya!
I’m excited to try your pumpkin bread recipe. It looks nutritious and delicious! Do you know how I could substitute some of the almond flour for more coconut flour? My almond flour is in high demand and I get it from the states (I live in Europe) so it’s not always in my cupboards. Thank you!!
Maya | Wholesome Yum
Hi Kristen, Thank you! If you wanted to swap out some of the almond flour with more coconut flour, you’d need more moisture to compensate. I don’t have exact amounts, but I’d probably add a combination of more egg, a little more butter, and also add some unsweetened almond milk or coconut milk. Another option may be to increase the amount of pumpkin puree, since that would also add moisture. How much you need would depend on how much you’re replacing, and unfortunately I can’t say an exact amount without experimenting. I can say that the batter should be easy to stir, but not too liquid or dry. If you try something different, I’d love to hear how it goes!
Dusky
To sub coconut flour, use 1/4 cup of coconut flour for every cup of almond flour. This ratio also works to substitute for wheat flour.
Maya | Wholesome Yum
That’s right – thank you for sharing. This is a good guideline, though it doesn’t work for every recipe.
Lilyana
Do you have a recipe that is nut-free for those of us who have nut allergies?
Maya | Wholesome Yum
I don’t have one yet for pumpkin bread, but you can try my pumpkin pie crumble cupcakes for a nut-free pumpkin recipe.
Laura
What is erythritol? And what can I substitute for it?
Maya | Wholesome Yum
Erythritol is a natural sugar-free sweetener that measures almost cup-for-cup instead of sugar (it’s 70% as sweet as sugar). You can substitute any sweetener you like, but erythritol is my favorite since it doesn’t upset the stomach or have an aftertaste. You can buy it on Amazon here.
Georgina
This looks so good! I love the idea of the pumpkin seeds on top.
Katrin
This bread was just what I needed – thank you for the recipe! I have never tried making bread with pumpkin puree. It looks so good…
Sarah
I know exactly what you mean about having pumpkin in your fridge all month long! 🙂 This bread looks delicious!
STACEY CRAWFORD
That is gorgeous looking pumpkin bread! You’re correct, I have about half a can of pumpkin puree in my fridge right now. I will use it soon, but half the time I forget it is in a container shoved in the back of the fridge.
Kim | Low Carb Maven
Living in Southern California, I miss all of the cold weather fashions like cozy sweaters and knee length boots. Luckily I can still enjoy the season with great seasonal recipes like this amazing looking pumpkin bread. It looks so moist. Thanks for the recipe.