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This 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
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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)
By
My keto pumpkin bread with almond flour is super moist, soft, naturally sweet, and perfectly spiced. A must for healthy fall baking!
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
330 Comments
Linda N Young
0I 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
0Hi 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
0I 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
0Hi 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
0I 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
0I hope you all liked the pumpkin bread, Michelle!
Patricia
0I 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
0I am so happy you liked it, Patricia! Thanks for stopping by!
Vanessa
0Thanks for sharing! Does it keep long?
Maya | Wholesome Yum
0It will last for 3-5 days in the refrigerator, Vanessa. Thanks for stopping by!
Ssl
0This 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
0I 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
0There is no measurement for baking powder that’s in instructions
Maya | Wholesome Yum
0The recipe indicates 2 teaspoons of baking powder. Thank you Penny!
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!