This moist keto pumpkin bread recipe is so sweet, tender, and delicious, no one can believe the healthy ingredients!
Prepare to fall in love with this recipe.
This super easy keto pumpkin bread can be made with just 6 ingredients, With A whole cup of pumpkin packed in the recipe!
Homemade pumpkin loaf includes dairy-free, gluten-free, vegan, paleo, oil-free, low-carb, and sugar-free options, and no coconut flour is required.
Serve plain or with mini chocolate chips for a healthy breakfast, or top with flourless pumpkin bread with cream cheese for dessert.
Also make sure to try this one keto brownies
Best keto pumpkin bread
Readers have been asking for more keto pumpkin recipes, so I wanted to share this healthy pumpkin bread recipe right away.
The first time I made the loaf, I brought it to a brunch party and served it to five friends and I. Only one of us is on a keto diet, yet the entire loaf disappeared almost immediately, with many requests for the recipe.
While many other low-carb breads are made with coconut flour and added thickeners like psyllium husks, this almond flour pumpkin bread needs none of these ingredients, and the bold pumpkin flavor really shines through.
Leftover almond flour? make this Keto Mag Cake
Pumpkin loaf ingredients
A lot of people ask if pumpkin is keto friendly because it’s a fruit, and the answer is that it can be. Pumpkin is a good source of fiber, containing 10 grams of carbohydrates, 3 grams of fiber, and 7 grams of net carbs per 1/2 cup.
A keto pumpkin loaf, when made with almond flour, canned almond meal, or homemade pumpkin puree, contains less than 3 net carbs per slice.
To make it vegan pumpkin bread, or if you need an egg-free version after you run out of eggs, simply use the flax egg option listed below.
For a sweetener, you can use granulated erythritol or monk fruit blend, regular sugar or coconut sugar are suitable as an alternative to the non-ketogenic version.
Adding optional cinnamon or pumpkin pie spice is a great option that heightens the seasonal fall flavors, and I usually like to include spices not just in this pumpkin recipe, but in all of my fall baking.
How to make low carb pumpkin bread
Start by gathering your ingredients and grease a 9″ x 5″ loaf pan or line it with parchment paper.
Heat the oven to 325 degrees Fahrenheit. In a large mixing bowl, combine all of the paleo pumpkin bread ingredients and stir until well combined.
Place in the prepared baking tray, and bake on the center rack of the oven for 1 hour. It should be cooked well, but still very moist and thickened, after this time because keto pumpkin bread recipes are much more dense and fudgy than those made with traditional flour.
I’ve found that letting the bread cool completely before going around the sides with a knife and then popping it out on a serving platter keeps it from breaking.
The recipe can be left overnight, covered with a cloth or paper towels. To store leftovers afterward, I recommend refrigerating for up to five days or slicing and freezing for a month or two.
Above, watch our low carb pumpkin loaf recipe video
Grease a 9×5 loaf pan. Preheat oven to 325°F, stir all ingredients until completely smooth, then pour into a loaf pan. Bake on the middle rack of the oven for an hour. I’ve found that letting the ketogenic pumpkin bread cool completely before going around the sides with a knife and popping the loaf out will ensure it doesn’t break, because the recipe is so moist and mouth-watering! Pumpkin bread can be covered loosely and left overnight, leftovers refrigerated for up to five days, or sliced and frozen for a month or two.View Nutrition Facts
More healthy low carb recipes