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Get It NowThis Keto Pumpkin Bread Is On My Must-Make Fall Baking List
This is the keto pumpkin bread I bake every fall. It has the same rich, moist texture and warm spices as the classic kind I grew up with, but I played with the ratios to ensure it’s not dry or dense like some healthier versions. Here’s why it’s on my must-make fall baking list:
- Super moist, tender texture – I tested this almond flour pumpkin bread a bunch to get the crumb and moisture just right. If you’ve liked my keto banana bread, this one is even more moist!
- Rich spiced pumpkin flavor – I use real pumpkin puree (yes, it’s low carb in small amounts!) and plenty of pumpkin pie spice to get that cozy fall flavor in every bite.
- No one will know it’s keto – This low carb pumpkin bread has just 3.2 grams net carbs per slice, but I’ve served it to friends and family who aren’t low carb and they had no idea. It’s gluten free, sugar free, and there’s even a dairy-free option.
I usually bake a loaf on Sunday and slice it for breakfasts with my bulletproof coffee, but it makes a great low carb snack or even keto dessert with a little pat of butter. Bake this keto pumpkin bread with me this fall, and let me know if it makes your must-bake list, too!
Reader Review
“I made this tonight and threw in some chopped walnuts and some cranberries. Then I frosted it with your cream cheese frosting recipe. Both turned out incredible! A perfect autumn treat and dessert for my wife’s and my 29th anniversary dinner!” –John
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my keto pumpkin bread recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – Many brands are too coarse and make baked goods turn out gritty, but this one is super fine, so it makes the loaf soft, with a fine, tender crumb. I don’t recommend using almond meal. If you need a nut-free option, sunflower seed flour is the closest swap.
- Wholesome Yum Coconut Flour – This balances the moisture from the pumpkin and makes a better texture than almond flour alone. I don’t usually recommend swapping it, but if you must, replace the 1/2 cup coconut flour with 2 cups of almond flour and bake in a larger loaf pan.
- Besti Monk Fruit Allulose Blend – This sweetener keeps the bread perfectly moist and sweet, without any sugar or weird aftertaste. That’s why I use it in most of my baking recipes. If you want to use something else, most other sweeteners (especially those with erythritol) will make the loaf drier and might leave an aftertaste. Check my sweetener conversion calculator if you decide to swap.
- Pumpkin Puree – Make sure it’s plain puree, not pumpkin pie filling, which is loaded with sugar! I use canned like this for convenience, and if I have extra, I use it to make my pumpkin spice latte or pumpkin roll. You can roast and puree pumpkins yourself, too. I recommend sugar pie pumpkins if you go that route, but you can actually do it with acorn squash or butternut squash, too.
- Pumpkin Pie Spice – You can make my homemade pumpkin pie spice with cinnamon, nutmeg, cloves, ginger, and allspice, or store-bought is fine, too.
- Baking Powder – I like this non-GMO brand. Make sure it’s fresh!
- Eggs – For structure. Flax eggs should work for an egg-free version, but the almond flour pumpkin bread will be more crumbly.
- Butter – Coconut oil works great for dairy-free.
- Pumpkin Seeds – Optional, but I love the crunch on top. Sometimes I swap them for sugar-free chocolate chips, chopped pecans or walnuts, dried cranberries, or even a slather of sugar-free cream cheese frosting.
- Sea Salt
How To Make Keto Pumpkin Bread With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, mix together the almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and salt. I use a whisk to break up any lumps.
- Add the wet ingredients. Stir in the pumpkin puree, eggs, and melted butter until smooth. The mixture will be thick, not like a traditional batter, so at this stage I switch to a spatula to mix.
- Bake. Scoop the batter into your prepared loaf pan (this is the one I use) and spread it evenly on top. Sprinkle with pumpkin seeds and press them in lightly. Bake until an inserted toothpick comes out clean. Let the keto pumpkin bread cool completely before slicing.
My Recipe Tips
- Let the parchment paper hang over the sides of the pan. This makes it much easier to lift the loaf out without breaking it.
- The batter will be very thick. Almond flour and coconut flour soak up a lot of moisture, but resist the urge to thin it out! I promise that this keto pumpkin bread still bakes into a moist, tender loaf.
- The size of your pan impacts the bread height and baking time. I love this pan, partly because it’s the perfect size for this recipe but also because the lighter color doesn’t get the bottom and sides of the bread too dark. This almond flour pumpkin bread does not rise a lot, so it’ll be very short with a larger pan.
- Gently press the pumpkin seeds into the top. This helps prevent them from falling off when you slice the bread.
- Tent with foil if needed. If the top browns too quickly (I check around 30-35 minutes), loosely cover it with foil so the bread cooks through without burning.
- Be careful not to overbake. A toothpick should come out clean, but if you wait too long, it can dry out.
- Cool completely before slicing. This helps it set inside for the best texture. If you don’t wait, this low carb pumpkin bread can fall apart or taste underdone. I find it’s best to let it cool for 15 minutes in the pan, then lift out and cool completely on a rack.
- Want to enjoy it warm? You can reheat the slices in the microwave or oven, but I still recommend doing this only after cooling.
- Want muffins instead? You can use the same batter and use a muffin tin (this is my favorite). Just bake about 25-30 minutes. You can also make my almond flour pumpkin muffins instead.
Keto Pumpkin Bread (Super Moist)
My keto pumpkin bread with almond flour is super moist, soft, naturally sweet, and perfectly spiced. A must for healthy fall baking!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 325 degrees F (163 degrees C). Line an 8×4 (20 cm x 10 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
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In a large bowl, mix together the almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and sea salt.
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Add the pumpkin puree, eggs, and melted butter. Mix until well combined.
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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.
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Bake for 45-55 minutes, until an inserted toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a rack to cool completely before slicing.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 1/2-inch slice
- Tips: Check out my recipe tips above to help you get the best texture, avoid common mistakes, and even turn this loaf into muffins.
- Storage: I wrap leftovers in parchment paper (not plastic wrap), as plastic or airtight containers trap too much moisture. They’ll last 1-3 days on the counter, or 4-7 days in the fridge.
- Freeze: I freeze the slices in a large zip lock bag, with pieces of parchment paper between them, so they don’t stick together and I can grab one at a time. They’re best within 3-4 months, and you can reheat them straight from frozen.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Pumpkin Bread
320 Comments
April
0Hello,
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
0Hi 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
0Hate almond flavored anything. Does almond flour retain the almond flavor? Thank you.
Maya | Wholesome Yum
0Hi Jeanne, No, you can’t taste the almond flour in this, because the pumpkin and spices have much stronger flavor.
Jenell Johnson
0I 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
0Hi Jenell, I haven’t tried that. It might throw off the balance of other ingredients but let me know if you try.
Tara
0As 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
0Thank you, Tara!
Nicole
0This 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
0Thank you, Nicole! Experimenting in the kitchen is fun!
Diane
0I 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
0Thank you, Diane! That sounds delicious! I will definitely be trying that soon.
Lisa Nostrand
0Can’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
0Thank 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
0I 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
0Thank you, Lisa! I’m glad even the non low-carbers could enjoy!
Ellen
0This 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
0Thank you, Ellen! I bet it’s delicious with cream cheese, I’ll have to try that.
Stephanie
0Hi 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
0Hi 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
0Hi! 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
0Hi Michelle, this recipe makes approximately 12 servings. Hope you like it!
Kate
0I 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
0Hi 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
0The pumpkin puree link comes up saying error. Which kind did you use?
Maya | Wholesome Yum
0Hi Margaret, Sorry, I updated the link on the recipe card. I usually use this canned pumpkin.
Lauree
0Your bread/ cake is really delicious. Thank you very much for the recipe. I’ve made it with fresh pumpkin puree.
Maya | Wholesome Yum
0Thank you, Lauree. I’m glad you’re enjoying the pumpkin bread!
Eileen Hribàl
0Can you use only almond flour instead of coconut flour, maybe adding extra almond flour?
Maya | Wholesome Yum
0Hi 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
0Could this be made in a bread machine? If so what settings would you recommend?
Maya | Wholesome Yum
0Hi Suzanne, I don’t have a bread machine, so haven’t tried that. Let me know how it goes if you do!
Kristen
0Hi 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!!
Dusky
0To 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
0That’s right – thank you for sharing. This is a good guideline, though it doesn’t work for every recipe.
Maya | Wholesome Yum
0Hi 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!
Lilyana
0Do you have a recipe that is nut-free for those of us who have nut allergies?
Maya | Wholesome Yum
0I don’t have one yet for pumpkin bread, but you can try my pumpkin pie crumble cupcakes for a nut-free pumpkin recipe.
Laura
0What is erythritol? And what can I substitute for it?
Maya | Wholesome Yum
0Erythritol 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
0This looks so good! I love the idea of the pumpkin seeds on top.
Katrin
0This 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
0I know exactly what you mean about having pumpkin in your fridge all month long! 🙂 This bread looks delicious!
STACEY CRAWFORD
0That 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
0Living 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.