Free Printable: Low Carb & Keto Food List
Get It NowAdd this low carb keto pumpkin bread to your must-bake list during the fall! Just like a version with regular flour and warm spices, this almond flour pumpkin bread recipe bakes up so rich and moist… the key difference is that it’s also a sugar-free pumpkin bread that leaves you satisfied.
This bread has a texture similar to my keto pumpkin muffins, but in loaf form! Speaking of loaf, don’t forget to try my pumpkin roll. Plus, if you have any leftover pumpkin (maybe from a keto pumpkin spice latte?), this is the perfect way to use it. You probably have all the keto pantry staples to make it right now!
Keto Pumpkin Bread Recipe: Why You’ll Love It
- Rich spiced pumpkin flavor
- Moist, tender texture
- Basic, easy-to-find ingredients
- 10 minutes prep
- 3.2 net carbs per slice
- Low carb, keto friendly, and gluten-free, with a dairy-free option
- Delicious as breakfast or dessert!
The right ingredients make a huge difference in making keto breads. That’s why I use a blend of Wholesome Yum Almond Flour and Coconut Flour to create the perfect soft texture in this loaf, as well as Besti Monk Fruit Allulose Blend for just-like-sugar sweetness in every bite. They come together to make the best keto pumpkin bread you might not believe is low in carbs!
Ingredients & Substitutions
This section explains how to choose the best ingredients for pumpkin bread with almond flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Wholesome Yum Almond Flour – Some almond flour keto pumpkin breads can bake up gritty because of the almond flour used. This one is ground super fine and blanched, making it the perfect choice for a loaf with the perfect consistency. If you need a nut-free option, try sunflower seed flour instead.
- Wholesome Yum Coconut Flour – Making easy keto pumpkin bread with coconut flour helps the loaf absorb some of the moisture commonly found in pumpkin. This one has a super fine grind for impeccable texture. I don’t recommend substituting this, but if you must, it might work to replace the 1/2 cup coconut flour with an additional 2 cups of almond flour (and you’ll need a larger loaf pan).
- Besti Monk Fruit Allulose Blend – Adds the perfect level of sweetness (with 0 net carbs) and keeps the loaf moist (allulose locks in moisture). You can use other keto sugar substitutes if you like. However, most (especially ones that contain erythritol, which includes most brands of monk fruit and stevia) may leave the loaf with an aftertaste and more dry. Check my sweeteners conversion calculator to get exact quantities if you still want to swap.
- Pumpkin Pie Spice – A warm blend of cinnamon, nutmeg, cloves, ginger, and allspice. You can get it store-bought, or make homemade pumpkin pie spice in minutes.
- Baking Powder – Sugar-free pumpkin bread is typically fairly dense, but this ingredient still helps it rise a bit.
- Sea Salt – Adds balance to the sweet flavors in this pumpkin almond flour bread.
- Canned Pumpkin Puree – I use this for convenience, but you can also make your own pumpkin puree from fresh pumpkins. Just make sure to avoid canned pumpkin pie filling, which almost always contains added sugar.
- Eggs – Use whole, large eggs. Flax eggs should also work as an egg alternative, but I have not tested them.
- Butter – Unsalted and melted. I prefer grass-fed varieties, but any will work. Use coconut oil for a dairy-free option.
- Pumpkin Seeds – These add a delicious texture to the top of the loaf.
VARIATION: Try different toppings on your pumpkin bread.
Substitute the pumpkin seeds with sugar-free chocolate chips, pecans, or chopped walnuts. (Any of these can also be folded into the batter.) After baking and cooling, a layer of sugar-free cream cheese frosting would make the perfect topping, too.
How To Make Keto Pumpkin Bread
This section shows how to make almond flour pumpkin bread keto, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep pan. Line a loaf pan (this one is the perfect size) with parchment paper, so that paper hangs over the sides.
- Mix dry ingredients. Mix almond flour, coconut flour, Besti, pumpkin pie spice, baking powder, and salt together in a large mixing bowl. (I like to use a whisk to break up any lumps.)
- Add wet ingredients. Mix in pumpkin puree, eggs, and melted butter until well combined. The batter will be very thick — this is normal.
- Transfer. Scoop batter into the prepared loaf pan and press evenly to smooth it on top. Sprinkle with pumpkin seeds, pressing them into the surface of the loaf.
- Bake. Bake this easy keto pumpkin bread recipe until an inserted toothpick comes out clean. Cool for 15 minutes, then transfer to a baking rack and cool completely.
TIP: Loaf browning too quickly?
If your loaf is already dark after 30 to 35 minutes of baking, tent the top with foil until the end of the cook time.
Storage Instructions
- Store: Wrap leftovers in parchment paper (not plastic wrap!) and store in the fridge for 3-4 days. Storing in plastic wrap or an airtight container will trap too much moisture in the loaf.
- Reheat: Warm pumpkin keto bread in a microwave or warm oven until heated.
- Freeze: Place slices of sugar-free pumpkin bread on a parchment lined sheet and freeze. When solid, transfer to a freezer-safe container for long-term storage. You can reheat almond flour pumpkin bread directly from frozen.
More Keto Pumpkin Recipes
Sugar-free pumpkin bread is only the beginning! Keep carbs low and keep pumpkin in your kitchen with these mouthwatering recipes:
Tools To Make Low Carb Pumpkin Bread
- Mixing Bowl – You need a large mixing bowl for this recipe and these will work great.
- Loaf Pan – This loaf pan is the perfect size for making this delicious sugar-free pumpkin bread recipe.
Almond Flour Keto Pumpkin Bread (Easy!)
This keto pumpkin bread is sweet and moist, with just 3g net carbs! Cozy low carb almond flour pumpkin bread takes just 10 minutes to prep.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 1/2-inch slice
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
274 Comments
Denise
0Made 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
0Great job, Denise! Thanks for stopping by!
Linda Young
0Can I use monk fruit as the sweetener?
Maya | Wholesome Yum
0Yes, you can, Linda. I hope you like it!
Heather
0Made this tonight. Wasn’t a fan. Honestly couldn’t finish my slice.
Maya | Wholesome Yum
0Hi 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
0Hi, do you think this would taste good without sweetener?
Maya | Wholesome Yum
0Hi Stephanie, Sorry, I don’t think so. It’s meant to be a sweet bread. But let me know if you try it!
Ja
0Not 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
0Hi 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
0Mine 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
0Hi Paige, Yes, you need finely ground, blanched almond flour. Hope you’ll try it again with that.
Lisa
0Hi, I’m wondering can I use Splenda?
Maya | Wholesome Yum
0Hi Lisa, It would work, but I generally don’t recommend artificial sweeteners. Check the sweetener guide and conversion calculator here for natural options.
Carmen
0Do you think I can get away with using 1 cup almond flour and 2.5 cups coconut flour?
Maya | Wholesome Yum
0Hi Carmen, No, sorry, you’d need to modify the recipe significantly. It would be unbearably dry with simply swapping them out that way.
Ari
0Hi 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
0Hi 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
0Curious… 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
0Hi Kelli, I haven’t but you can definitely do that! Sounds delicious!
David
0As a recently diagnosed diabetic with an obsession 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
0I’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
0Hi, I am allergic to coconut. Is there a substitute for the coconut flour in this recipe? Thanks in advance, Mari
Maya | Wholesome Yum
0Hi 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
0This was delicious! I have made several Keto bread items and this is the best so far! Thanks
Maya | Wholesome Yum
0Thank you so much, Monica! That means a lot!
Audrey
0I 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
0Hi 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
0Admittedly, 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
0I am so happy to hear that, Carolyn! Thanks for stopping by!
Alifiya Sadikali
0I 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
0Hi 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
0Love this recipe, I was wondering if I can substitute zucchini instead of pumpkin puree. Thanks
Maya | Wholesome Yum
0Hi Sonia, I haven’t tried that, but I do have a blueberry zucchini bread recipe here.
Wholesome Yum A
0This 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
0I’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
0I 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
0I am so happy you liked the bread, Kristi! Have a great day!
Susan
0Great!! Mission accomplished. This bread is super moist and totally tasty!
Maya | Wholesome Yum
0I am so happy you liked the bread, Susan! Thanks for stopping by!
Susan Connelly
0Hi 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
0Thank you so much for sharing, Susan! That combination with cream cheese sounds delicious.
Emma Norbut
0I 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
0Hi 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
0I am so excited to try this. Have you tried this recipe using a muffin/cupcake pan?
Maya | Wholesome Yum
0Hi Audra, I haven’t, but you definitely can. Baking time would be quicker.
Dayenne
0I 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
0Hi 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
0I 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
0I am glad you liked it, Marlena! Thanks for stopping by!
Susan
0I made this a few hours ago and just had my first taste. This is very good. :-). 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
0You never know, Susan! 🙂 Thanks for stopping by!
Tammy Carnevale
0This 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
0Thank 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
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!!
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!
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.
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.