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Free Printable: Low Carb & Keto Food List
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?
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.
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
Jennifer
0I would like to use honey in this recipe…any way to accommodate it?
Wholesome Yum D
0Hi Jennifer, I don’t suggest a liquid sweetener because it will throw off the ratio of moist ingredients to dry.
Toni Olson
0Can I use all almond flour?
Wholesome Yum D
0Hi Toni, 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.
Jeff
0Best ever! I used pure pumpkin, no spice and coconut oil! Only half cup of monk fruit! ??
Brenda
0This recipe makes the best keto pumpkin bread. It is very moist and loved by all my family.
Lisa
0This recipe is moist, flavourful and fool proof. I have made a handful of times with slight alterations with what was on hand it turns out great every time.
Loree
0That looks really good. I will have to try it.
Ankie
05***** recipe. The BEST pumpkin bread. My whole family, keto or sugar addicts love it.
And I enjoy it guilt free. So delicious, just baked 2 loaves for our Canadian thanksgiving breakfast.
Maya, you are the queen of my kitchen!
Lacey
0I made these today and was kind of disappointed. I used a mixture of brown Swerve and granulated sweetener and it just isn’t sweet enough for my taste. Also a little on the dry side, which I find is always an issue with the almond/coconut flour mix. Maybe they will taste a little better tomorrow.
Carole
0Can you substitute honey or make syrup as a sweetener?
Wholesome Yum D
0Hi Carole, I don’t suggest a liquid sweetener because it will throw off the ration of moist ingredients to dry.
Wholesome Yum D
0Hi Lacey, Sorry this recipe didn’t meet your expectations. For best results, I recommend Besti Monk Fruit Allulose Blend. Swerve makes baked goods more dry. You can increase the sweetener next time if you want it sweeter, but I don’t recommend erythritol-based sweetener due to the drying effect.
Molly
0I just made this recipe into 15 little pumpkin muffins! I added some sugar free chocolate chips on top and baked for 20 minutes. AMAZING! This one is definitely a keeper. Thank you! <3
Erika
0This recipe is missing the print button on the mobile app version.
Wholesome Yum M
0Hi Erika, The app currently does not have a print button, but we are working to add one in the future!
stephani
0OMGosh!!!
Amazing turnout!
I use Stevia as my sweetener and use a full rounded 3/4 cup pumpkin purée for a more moistened loaf. Be careful not to mix up the coconut and almond flour measurements!! … Yea I did that! I knew it didn’t look right… but when I tasted it, it was so dry it sucked all the saliva from my mouth!
Wonderful Recipe!
Danielle
0What can I use instead of coconut flour, I’m allergic to coconut
Wholesome Yum M
0Hi Danielle, I have not tested this so can’t guarantee the results, but you may be able to increase the amount of almond flour in this recipe and omit the coconut flour. I would start with 3 cups of almond flour and then adjust if the mixture is too loose.
Carolyn
0This recipe is fantastic. My coworkers love it. However it’s important to make sure you have large eggs – I only had medium and it needed more. I also recommend doubling the spices. I find the flavour just doesn’t come through with just 2 tsp of pumpkin spice. I have made this multiple times and it is a keeper!
Julie A McCormick
0I am not in the habit of rating or reviewing recipes, but my laptop is still in the kitchen and I just had to! This pumpkin bread is DELICIOUS!! I think I cooked it a little bit long at 55 min. I meant to check it but was on to another task by then! It might be a little dark, but it is soo good! After taking a bite, my husband’s eyes opened wide and all he could do is nod his head with a big yes!! He wanted another piece! Waiting for it to cool was soooo hard! It looked and smelled so good. It was just a little warm when I pulled it out! I used pecans on top because I didn’t have pumpkin seeds but they tasted fine with it! Just one question, I use allulose, not erythritol. Is the measurement the same going from one to the other? I used the same and can’t compain. Anyway, thanks so much for this and all your recipes! I haven’t had a bad one yet!!
Wholesome Yum M
0Hi Julie, If you used pure allulose, then yes, the two sweeteners are a 1:1 ratio. So glad you are loving the pumpkin bread ❤️
Charlo
0What could I substitute the pumpkin purée for?
Wholesome Yum D
0Hi Charlo, I don’t recommend subbing the pumpkin puree… maybe you would be more interested in another bread such as my low-carb banana bread.
Renayda
0My bread was somewhat dry, I baked for 50 minutes and it was starting to brown around the edges. The taste was good, but dry. I saw the comment about adding more butter, but dont want to over do it. 1/2 cup of butter sound about right?
Wholesome Yum M
0Hi Renayda, Did you bake your bread right away or let it sit before baking? The longer it sits, the drier it will get due to the coconut flour. Feel free to slightly adjust the amount of butter next time if it turned out dry this time.
Renayda
0I put it right in the oven. The batter was on the thicker side too.
Wholesome Yum M
0Hi Renayda, If that’s the case, then yes, increasing the amount of butter will help! Also, make sure you’re using Besti sweetener, as most other brands will make the bread dry.
Luna
0It really was a moist and delicious recipe. I gave it to my kids and they loved it! Thank you!
Sandie
0This recipe is perfection!! I made a loaf the regular way and then made 2 more with lily dark chocolate chips in it. Oh boy, my husband is completely hooked!! Now I’m a slave to this bread!
Olga
0Can I substitute eggs for flax eggs?
Wholesome Yum M
0Hi Olga, Yes, flax eggs should work in this recipe.
Ruth Taylor
0I think that the cake I made from the recipe was too dry so next time I will reduce the amount of coconut flour.
Wholesome Yum M
0Hi Ruth, Coconut flour is super absorbent, so feel free to adjust the amount of melted butter as needed to get the right consistency of the batter.
S
0Maybe you could help me with this answer. My husband can’t have any carbs, dairy or sugar in his diet. This bread comes the closest
I haven’t seen been able to provide him with a treat. Any other recommendations to modify your recipe to meet all the criteria listed above?
Wholesome Yum M
0Hi S, How many carbs are allowable in his diet? Pumpkin does contain carbohydrates, so if it’s literally zero carbs, then this recipe may not work for him. The dairy in this recipe can be substituted for coconut oil. I hope this helps!
Julia
0Hi! I really want to make this recip but all I have left for sugar is granulated stevia and powered swerve. Which one should I use?
Wholesome Yum M
0Hi Julia, The powdered version is the best choice. Check out this sweetener calculator to get the exact amount you will need.
Sharon
0Delicious! Just the right amount of spice. I like this recipe because it has simple ingredients that I always have on hand. I added some chopped walnuts and tented it with foil about halfway through the bake to prevent overbrowning.
Charine
0This pumpkin bread is amazing!!!
Cindy
0Can I use your new brown sugar as a substitute for erythritol in your pumpkin bread recipe? Sugar alcohols do bad things to my GI system.
Cindy
Maya | Wholesome Yum
0Hi Cindy, Yes, absolutely! Sounds delicious! For anyone looking for it, you can find Besti Brown Sweetener here.
Evelynne Gnatek
0Hi! I just baked the pumpkin bread for almost 60 min in a 350 oven. The outside of the bread baked to perfection and tasted delicious. However, when I sliced it, the inside looked and tasted like the pumpkin purée. Any suggestions as to what happened? I did use ghee, but the directions said it was ok. I know the bread would be delicious if it had baked through. One thing I know for sure is that cooking it longer would not have changed my outcome. Please help!! Thank you!
Wholesome Yum M
0Hi Evelynne, It does sound like your bread is underbaked. Did you use a different size pan or a different oven temperature? It sounds like your bread should be tented with aluminum foil and baked for a longer period of time. The aluminum will help to hold in heat and prevent the top from getting too brown.
Erin Self
0Made into 12 muffins for portion control. Added a cream cheese topping to half and bakers chocolate chunks to the other half. They are really moist, good texture. Just there isn’t enough pumpkin flavor for my liking. I might up the spice next time. Thanks for the recipe!
Rick P
0Made this one minus the seeds on top but used the Instant Pot to “bake” it instead of the oven. Turned out pretty darned good and very moist. Will make this one again.
McDonna
0@Rick P – Would you mind to offer more info on how you baked this in the Instant Pot, please? I love the results of baking in the oven, but not what it does to my electric bill. It also heats up the house. Even in October, it’s usually 90-ish degrees here in Florida. If I can have comparable results with the IP and NOT heat up my house – I’m in!
Teresa Harris
0Made this tonight and it’s wonderful!! Thank you so much.
Kaycee Beale
0Mine came out realllllyy gummy/soupy.. followed everything to the T
Wholesome Yum M
0Hi Kaycee, The coconut flour added in the recipe should help to thicken up the batter. If it’s thin, it may need to rest for about 10 minutes before transferring to the bread loaf. If the finished bread was gummy, then it needed to be baked longer.
Rosemary
0Yummy!
Replacements: regular granulated sugar, chia instead of hemp, a whole can of pumpkin, and my own “pumpkin spice blend” (dumps of cinnamon, ginger, nutmeg and cloves) and it came out wonderful. Like a pumpkin pie you can eat with your hands.
Anne
0I made this but found it was a bit spicy so wanted to check if the 2 teaspoons pumpkin spice is correct or if you can suggest what I can use instead as can’t found pumpkin spice in Australia.
P.s. I did decide to make my own spice using this pumpkin spice recipe I found to make 2 teaspoons (1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger cardamon lemon peel) the recipe is using the same ingredients for pumpkin spice that was recommended.
Wholesome Yum M
0Hi Anne, 2 teaspoons is correct. If it’s a bit too spicy for you, you can cut back on the amount of ginger next time.
Patrica
0Made this today! I used my mini loaf pans instead of my regular loaf plan. I also added some additional spices, cinnamon, cloves, mace, nutmeg, and ginger. Instead of pumpkin seeds, I used pecans. Smells amazing… i couldn’t wait for a sample! Delicious!
Missy Garza
0Absolutely loved this recipe! Will be making this recipe again!
Carol
0This recipe is amazing! I loved it so much that I made one for my mother in law and she loved it also! I have recently found out I’m allergic to egg. What would be a good egg substitute for this? Flax egg?
Melissa
0Hi Carol, Yes, flax eggs should work well in this recipe.
lacey isaak
0For paleo option, there was a * beside the sweetener but I could not find the directions to omitting the sweetener or adding something else. So I made it anyways, but it could have been better. Can you tell me what I should do if paleo and cannot have sweetener? thanks! was a bit overcooked, needed more salt, but otherwise good, I will be remaking this! thanks!
Wholesome Yum M
0Hi Lacey, Thanks for pointing this out. To make the recipe paleo, please sub the erythritol with coconut sugar.
Fran Walden
0This is a delicious pumpkin bread! The only problem is that it doesn’t seem to rise much. Should I substitute baking soda for the baking powder as someone suggested to me? (I also noticed that my baking powder was expired. Could that have been the problem?
Thanks for your input.
Wholesome Yum M
0Hi Fran, Expired baking powder is definitely the culprit here. Your results will be vastly different with fresh baking powder. Baking soda will likely give your bread a bad flavor without an acid to counteract it.
Jason
0I just baked this bread. The crust on mine looks pretty burnt, I baked it for about 55 minutes at 350. It doesn’t look as pretty as the one pictured. Is there something I can do to prevent the top from getting burned?
Wholesome Yum M
0Hi Jason, To prevent over-browning, I recommend tenting your bread. Check it midway through the baking process and tent if needed.
Wrena
0The whole family loved this!
Evelyn Plett
0This recipe was way better than I expected!!! It’s a wee bit crumbly, but this was the first successful keto baking situation I’ve had. It was moist and so so so delicious!!!
Sherlyn Edmonson
0I made this delicious pumpkin bread 3 days ago. It is so moist and just the right amount of sweetness. My husband and I are both diabetics so it satisfies our cravings for something sweets. I spread some plain cream cheese on mine and it was so good!
Thank you and Happy New Year!
Sherlyn Edmonson
Lauren
0Hi! Can I use a glass loaf pan or does it need to be metal? Thanks!
Wholesome Yum M
0Hi Lauren, Glass will work fine for this recipe.
Mike
0Was great and easy. I added blueberries and really liked it!
Jane
0Love this recipe! Making it almost every week! I use more pumpkin and pumpkin spice to amp up the flavor. Also covered in walnuts once which was awesome. I have to bake it for the maximum time if not longer to get it to cook through. Coconut oil just as good as butter. Many thanks!
Tas Papadopoulos
0I made it. It didn’t rise as much as I’d preferred. I could try some Carbalose and more baking powder. What do you think?
Wholesome Yum M
0Hi Tas, I have no tested this recipe with wheat flour, so I am not sure how it would turn out. Pumpkin bread is usually a bit more dense and doesn’t rise as much as savory bread would. Maybe another 1/2 tsp of baking powder would give more of the result you are looking for.
Polly
0I made this recipe and loved both the flavor and texture! Thank you!!
Kerin
0If the recipe calls for 3/4 cup Erythritol, how much Swerve should I use?
Wholesome Yum M
0Hi Kevin, Use 3/4 cup. Enjoy!
Pam
0How delicious!!! I love Pumpkin Bread and this recipe is every bit as delicious as the sugar-filled bread I’ve always made. Thank you for a healthy choice!
Marjorie
0Can you use 100% pure pumpkin for the puree? Also will Swerve be OK for the sweetener. Sounds delicious. I think I will use pecans on the top instead of pumpkin seeds. Thanks for the recipe.
Wholesome Yum M
0Hi Marjorie, Yes 100% pumpkin puree is what you want. Canned Pumpkin pie mix already has sugar added to it. Swerve will work great.
Coleen
0P.S. to my previous message – I forgot that I used the monkfruit/erthritol product, Lakanto and only 1/2 cup, but the level of sweetness was fine with me.
Coleen
0I made this yesterday – it was really good but turned out a little dry. I may have let it cook too long as the toothpick came out clean after 50 minutes but I let it stay in the oven another 10 minutes. Otherwise it was great!
Maya | Wholesome Yum
0Hi Coleen, Yes, it sounds like you over-baked it if you left it in the oven for 10 minutes after the toothpick came out clean. Glad you liked it otherwise!
Elissa
0Followed recipie as written, except skipped seeds on top because I’d prefer it without. I was skeptical to what the consistancy would be when done baking. The batter looked very dry while in the oven. However, to my surprise it was moist & delicious. I should have known! I love so many of your recipies! Thank you!! Will definitely be making it again & serving at Thanksgiving.
Urania
0Thank you for all beautiful recipes.
Tamara
0Amazing! I sub the erythrol for coconut sugar. 50 minutes was more than enough to cook fully. Will bake again!
Susan
0I don’t have a 9×5 loaf pan. How do think cooking it in an 8 inch round pan would impact instructions? I usually mix several different sweeteners rather than using just erythritol to avoid off flavors. Some erythritol, a bit of powdered stevia, a dash of monk fruit, and a few drops of sucralose. thanks
Wholesome Yum M
0Hi Susan, Volume wise, these pans are about the same, but it may take slightly longer to bake through. I would start checking at 50 minutes and then every 5 after that until it passes the toothpick test.