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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
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.
Kim
0I’m not doing keto but had all the ingredients and it’s in the oven now! Excited to try new recipes that are low in carbs!, thanks I am very confident this will taste fabulous
Justin
0I made this recipe for thanksgiving and it was the best pumpkin loaf I’ve ever had. The texture of the loaf was perfect! I followed the recipe instructions precisely. I just made a few changes: I used coconut oil instead of butter, and I made a cinnamon “brown sugar” crumble for the top instead of pumpkin seeds. 1/4 cup almond flour, 1/4 cup brown Swerve, cinnamon, and 1-2 tbsp of coconut oil. It was outstanding. You have a fantastic website here, Maya. Keep it up!
Lisa
0Justin-
Thanks so much for listing the crumb topping ingred- really good!
Candice
0Can this recipie be doubled and put in a bunt pan?
Wholesome Yum M
0Hi Candice, Yes that should work. It will take substantially longer to bake in the oven.
Kathy
0Just 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
0Hi Kathy, you’ll have an easier time if you slice it first and wrap individual slices before freezing.
Aileen
0What s the sweetener content for this bread?
Wholesome Yum
0Hi Aileen, it’s about 13g per serving.
Deb
0This 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
0Hi! Do you think I could sub cooked sweet potato purée for pumpkin? Thanks!
Maya | Wholesome Yum
0Hi Molly, It would probably work but carbs would be higher. For paleo it would be fine.
Mavi
0Hi! I have fresh pumpkin, do I just boil and puree it for this recipe?
Maya | Wholesome Yum
0Hi Mavi, I haven’t tried that but I’m sure you could. Just needs to be thick.
Amy
0I 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
0Hi 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
0if 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
0Hi 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
0Do you use granulated or confectioners sweetener?
Maya | Wholesome Yum
0Hi Jennifer, It’s granulated. The one I used is linked on the recipe card – you can tap the ingredient names.
Kelli Steadman
0Best 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
0Where 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
0Hi Jackie, It’s mostly from the pumpkin puree, but the low carb flours have traces of sugar as well.
dewey
0This 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
0How many carbs? That’s critical to know. Thanks.
Maya | Wholesome Yum
0Hi Diane, The carb count is on the nutrition label above, on the recipe card.
Nutrition Coach
0Hi! Thanks for all the GREAT higher fat recipes! All that I have tried have been easy, delicious and healthy.