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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
Alisa Prinos
0It was very dry. It was inedible. I threw it out. I’m sure this won’t be published but please reconsider offering this recipe to the public.
Maya | Wholesome Yum
0Hi Alisa, Sorry to hear it was dry. Did you by chance change any of the ingredients? In particular, the sweetener you use can have a big impact on the moisture. I’m not sure why you say you’re sure your review wouldn’t be published, though.
Judy Evelyn
0I don’t know what happened. The loaf ended up being crumbly. Any suggestions?
Wholesome Yum D
0Hi Judy, Since this recipe does not contain gluten, it’s fairly normal for it to be on the crumbly side. If you want it more sturdy next time, you can add 1/4 to 1/2 teaspoon of xanthan gum.
Lisa
0Was not a fan of these. Dry and texture too much like cornbread.
Maya | Wholesome Yum
0Hi Lisa, Sorry to hear you had issues with it. Just checking, did you use the same sweetener stated in the recipe? As mentioned in the post, this makes a huge difference in the moisture of the bread (and the resulting texture). Also, I’m not sure if you’re referring to the same recipe since you mentioned “these”, which makes me wonder if you’re reviewing something other than the pumpkin bread on this page? Happy to help if you can provide more detail.
Michelle
0Nice texture but for more taste it needs more flavor. Next time I am going to try adding more pumpkin pie spice and pumpkin and drop the eggs to 3.
Jen P
0Can I use only almond flour and not coconut flour?
Wholesome Yum D
0Hi Jen, No, you cannot replace the coconut flour with almond flour.
Jessica
0Hi, I want to use mini loaf pans, do you know what I should adjust the bake time to?
Wholesome Yum D
0Hi Jessica, I have never done that but I’m thinking the bake time will be closer to my pumpkin muffin recipe.
Jan
0It was delicious! But it fell apart when I sliced.
Kathleen D
0I really wanted to love this but the coconut flour is a fail for me. I thought the small amount wouldn’t be noticeable but it is very prominent for me. I just don’t like that fiberous feel. I will try this again another time with half the amount of coconut flour and see if that improves it. Otherwise the taste is good, just the texture is not.
FB
0The recipe directions say to use an 8″ pan, while the intro says a 9″ pan.
Wholesome Yum D
0Hi, An 8×4 pan should be used for this recipe.
Katie
0This is the best Paleo bread I have made. Wow!! The whole family loves it. Thank you?
Wendy
0Hi, Does there need to be any recipe accommodations for higher altitudes? Thank you! Wendy
Wholesome Yum D
0Hi Wendy, I do not live at a high altitude so when I test recipes I don’t have to make any adjustments. If this is something you normally adjust I recommend doing that for this recipe as well.
Michelle Sanders
0Can chocolate chips be added on top instead of the seeds? Thank you.
Wholesome Yum D
0Hi Michelle, Yes you can add chocolate chips!
Raeyn
0Hey! Did this recipe used to have maple flavoring/extract in it? I was sure I made this several years back and it called for the maple. I know you’ve streamlined ingredients down to 10 or less so maybe it didn’t make the cut? I just feel like I’m going a little crazy. 🙂
Maya | Wholesome Yum
0Hi Raeyn, No, I have not changed the recipe (and I’ve had 10 ingredients or less for many years), are you thinking of a different one? You can definitely add maple extract, though – sounds delicious!
Mandy
0Thanks for saving me the trial and error. This is a great recipe. I was surprised how thick the batter (if you can call it that) was. I was nervous the whole time it was cooking. When mine didn’t rise to have a nice rounded top like yours, my nervousness increased. BUT! It tastes wonderful. I’m new to using almond flour and my bread has a bit of a gritty texture. Is there a brand you recommended or are all almond flours like this? Also, do you think I could decrease the amount of erythritol? It’s pretty sweet. Thank you!
Wholesome Yum D
0Hi Mandy, I suggest Wholesome Yum Blanched Almond Flour it is super fine and provides the best texture. If the bread is too sweet you can reduce the amount of sweetener.
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.