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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
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.