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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
Andrea Harris
2I made this the other day as an extra for my dads birthday. Verrrrrrry nice. Instead of almond meal flour I made it with home-ground sunflower seed. It came up beautifully. I even put in some chocolate chips as suggested. It went down really well. I am planning on making another one for my workmates for halloween. I might even make it in my small muffin tray and make several batches. Thank you for this recipe. I’m glad it popped up on my computer!!
Beth
2This recipe is so delicious! I increased the pumpkin pie spice 1 tablespoons and I only baked it for 50 minutes. Everyone at the party said they could not believe it was keto and of course are asking for the recipe! I am on loaf number three with a couple more to go as the holidays progress. This one is a keeper!
Rainbow Mermaid🧜♀️
1This is an amazing recipe and very easy to follow. I added chopped pecans instead of the pumpkin seeds and I also added keto dark chocolate chips. It came out super moist and flavorful. Your tips were spot on! Thanks again for all of the hard work you put into developing recipes. They always turn out perfectly! 🧡💛
Wholesome Yum D
1So glad it turned out so well for you! The pecans and dark chocolate chips sound like such a good move, still moist and flavorful. Thanks for the kind words, it means a lot. 🙂
Patricia
1This is an absolutely lovely nice little tea bread. I have it with my bestie quite often. She loves it as much as I do. This is one of those recipes that you’ll make for life. Thanks so much!
Wholesome Yum D
0That’s so sweet, Patricia! I love that this has become a regular treat for you and your bestie. Recipes that turn into lifelong favorites are the best kind!
Jenn O
1I love this recipe. The only thing that I change, is that I bake it in a 7 inch by 10 inch pan, to have squares instead of a loaf. I also have to reduce the cooking time to about 30 minutes.
Michelle
0Could can pumpkin be used instead of puree?
Maya | Wholesome Yum
0Hi Michelle, Yes, canned pumpkin is pumpkin puree. Pumpkin puree can be freshly roasted and pureed, or it can be from a can.
Pam Gray
1Awesome, moist and dense bread, almost cake like. Mine didn’t rise as much as the picture though. Is there a trick to getting it to rise?
Thanks! PS: Sorry I can’t post a photo… it’s beautiful.
Maya | Wholesome Yum
0I’m glad you liked it, Pam! It doesn’t rise that much, so the height mostly depends on the size of the pan. Still, do make sure your baking powder is fresh.
Rebecca
1As much as I love your site there’s way to many pop up’s. It’s nearly impossible to read anything let alone getting the recipes.
Wholesome Yum D
1Hi Rebecca, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Wanda
0Yes I totally agree, the continued pop ups are very annoying. To pay for the ads to stop isn’t affordable to some people. But I will add Maya’s site is one of the best.
Irene
1I followed this recipe as is, with the exception of adding chopped walnuts to the mix. Delicious!
Judy
0Can I make muffins with this recipe?
Maya | Wholesome Yum
0Hi Judy, Yes, you can. The baking time would be shorter, around 25 minutes. You can also make my keto pumpkin muffins.
Roz Slavik
0This Pumpkin Bread was received by my card playing group with open arms and believe me they’re all great bakers! I served it warm with either cinnamon butter or cream cheese & pumpkin honey! I’ve even been asked to bring it to a Thanksgiving party.
Maya | Wholesome Yum
0I’m so happy to hear that, Roz! Those toppings you served it with sound amazing. Happy upcoming Thanksgiving!
Kaz Welker
0I probably made this in the past..but.. I am making it this week… I love all ur recipes!! keep up the great recipes!!!?
John
1I 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! Thank you so much for all the great recipes you provide!
MarySue
1This is my second time making your pumpkin loaf. First class. Will be gone by the evening as kids home schooling. Better than Starbucks and so healthy/Keto perfect- no complaints on flavor amp re pumpkin pie spice– it is just right for us! TY for sharing your wonderful recipes! God bless! xoxoxo
Diane
0Could I make this in my bread machine? TIA
Maya | Wholesome Yum
0Hi Diane, Yes, it should work on a quick bread setting, but the timing may be different. Let me know how it turns out!
BH
0Mathematically impossible to have 16 1 and 1/2 inch slices from one loaf made in an 8 inch long pan.
Maya | Wholesome Yum
0Hi there, They are not “1 and 1/2 inch” slices, they are “1/2 inch slices”. A serving is one of those. Hope this helps!
Veronica Knapp
0Can I just use Almond flour? Maybe I would need to add more? Or less liquid? I don’t like keeping coconut flour around. I would never use it and it would go to waste. Same thing with protein powders. I do love using PB powder tho! Lol. I would love to make this bread this year. I trust all of your receipts, they are great! If you can give me any suggestions I would appreciate it. Thank you
Maya | Wholesome Yum
0Hi Veronica, The coconut flour in this recipe is there to absorb moisture and almond flour doesn’t do that the same way. All the other ratios would be off if you were to add enough almond flour to absorb enough moisture. If you reduce the moisture, that would be the pumpkin, and you give up the flavor and texture that makes this pumpkin bread so good. Sorry but I do recommend making it as written. I try to offer substitution options when I can, but in this particular recipe that just isn’t a great one. Hope you get to try it and I’m so glad you like my recipes!
Joddie
0Super Moist is an understatement, I cooked it for the max time and it turned out to be the best pumpkin bread I have ever made… careful storing it thought it does take a little skill to slip it into a freezer bag without it breaking in 1/2.
Maya | Wholesome Yum
0Thank you so much, Joddie! I’m happy you liked it. Yes, it’s a little delicate because it’s so moist and tender. If there’s anything else you didn’t like that made you rate this 4 stars, please let me know so I can see if I can help!
vinussa
0The BEST EVER. thank you.
Wholesome Yum D
0Vinussa, that is so sweet to hear. Thank you!
Jules
0This was OK but I didn’t find it to be very moist – maybe because I baked in a mini loaf pan instead of one big loaf? I loved the pumpkin muffin recipe better and that was super moist (maybe because it had almond milk in it?)! I am still sooo thankful to have found this recipe and tried it, even if it wasn’t exactly what I prefer!
Maya | Wholesome Yum
1Thank you for the feedback, Jules! Did you reduce the baking time for the mini loaf pan? Did you use the same sweetener? These can be reasons for the dry result. I’m glad you liked my pumpkin muffins!
Jules
0I def may have overbaked them so this could absolutely have been “user error” but yes I only use your sweetener. Truthfully, until I found your products I had given up hope of having anything sweet because fake sugar spikes my blood sugar like regular sugar. I am sooooooo thankful your products keep me in ketosis so I can have treats in moderation without guilt!!!!
Susie Ford
0It was AMAZING! I believe I may have used this recipe before, but not sure. My husband is a type 2 diabetic and I try to eat fewer carbs so this is perfect! I did use 4 smaller fresh eggs and the amount of monk fruit sweetener originally called for and it was perfect. I often add pecans, but was trying to keep the calories lower this time. Tomorrow is Thanksgiving and needed a little pumpkin in my life!!! Thank you!
Wholesome Yum D
0I’m so happy to hear that, Susie! It sounds like your tweaks worked out beautifully, and I’m thrilled it was just what you needed for a little pre-Thanksgiving pumpkin fix. Thank you for sharing!
Jules FitzGerald
0This was my first keto bread recipe and it was PHENOMENAL!!! I can’t wait to try more of your recipes!!!
Jules
0I’m curious to know if anyone has made this and the keto pumpkin muffins and can help me decide which to make – most of the same ingredients but would love to know if anyone has any suggestions or thoughts on which one is better than the other for a Thanksgiving treat…
Maya | Wholesome Yum
0Hi Jules, I think both are great! I think it mostly depends on what format you prefer, a bread or a muffin. Please let me know which you go with and how you like it!
Jules FitzGerald
0I went with the bread first and made it in mini loaf pan – 7 mini loaves- it is PHENOMENAL!!!! I needed extra salt but that’s my preference but I absolutely loved this and will def try the muffin recipe next!!! Thank you so much!!!!
Maya | Wholesome Yum
0I’m so glad to hear that, Jules! Thank you so much for coming back to share. Hope you love the muffins too, please let me know how they turn out.
Pam
0Super moist, delicious and love that carbs are low. This is a monthly have to make and we enjoy for breakfast!
Thanks for your hardwork on this great pumpkin bread. I leave the pumpkin seeds off the top, hubby isn’t a fan and I do a drizzle cream cheese frosting.
Wholesome Yum D
0I love that, Pam! A cream cheese drizzle sounds like the perfect touch and I’m so glad this pumpkin bread has earned a spot in your monthly rotation!