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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
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!