Keto Pumpkin Bread

This grain-free and paleo-friendly loaf is perfectly moist and tender – just the way pumpkin bread should be. With less than 10 ingredients and an hour of your time, you can enjoy a moist loaf of pumpkin-spiced bread any time of the year. And at only 3.1g of net carbs in a slice, there’s no need to feel guilty about enjoying two slices of keto pumpkin bread.

First, the obvious: it’s low-carb!

At only 3.1g per slice, you can have two or three and still be far away from your carb limit. Compare that to regular pumpkin bread, which has around 30g of carbs in a slice, and you’ll see why this recipe is worthy of adding to your keto meal plan.

The second thing about this keto pumpkin bread recipe is that it’s gluten-free. It’s made with an almond and coconut flour combo, which is one of the most popular gluten-free alternatives to wheat flour.

You can even make this recipe dairy-free if you swap the butter with a non-dairy alternative like coconut oil.

Of course, many other reasons make it so great:

• You’ll get 10% of the Daily Value for fiber in a serving.
• Also, almost 4g of filling protein from a single slice.
• Over 9g of fat, which is an essential source of energy on this diet.
• It’s also loaded with vitamin E from the almond flour.

Unlike your other favorite, soft and fluffy keto bread made with wheat gluten and fiber, this one is moist and dense thanks to pumpkin puree. Besides that, the addition of pumpkin pie spice adds a wonderful aroma perfect for fall and winter. You’ll be making this every year once you first try it.

This low-sugar pumpkin bread is made with 9 simple ingredients in one bowl for easy cleanup. A unique combination of these ingredients (as well as their quality) is what helps create the most delicious and tender loaf:

• Almond flour: Use super-fine if you can get your hands on it. It helps make for an exceptionally fluffy and mild-tasting loaf.
• Coconut flour: This is a fibrous flour that’s super absorbent, so only ¼ of a cup is needed in this recipe.
• Erythritol: You can skip this sweetener if you like. It will still be sweet enough thanks to the pumpkin puree.
• Pumpkin pie spice: Make your own blend or buy at the store — both options work equally well.
• Baking powder: Pumpkin bread is a quick bread after all.
• Pumpkin puree: If using homemade puree that’s a bit watery, squeeze out the excess water through two layers of cheesecloth.
• Large eggs: You may need to adjust the number of eggs used here if using eggs of a different size. Too much or too little of this ingredient can create a gummy or crumbly loaf.
• Butter: This keto staple adds a deep flavor and extra moistness. You can, however, substitute with coconut oil.
• Pumpkin seeds: Purely optional but adds crunch and tastiness. Play around with toppings if you want.

The amounts used in this sugar-free pumpkin bread will give you 10 ¾″ slices. You can adjust the ingredients in case you want more or less servings by doubling or halving them.

There are a couple of things to know before you head off to the kitchen:

Make sure to leave a couple of inches of parchment paper sticking out of the sides of your loaf pan. This will help with easy removal and you’ll avoid cracks.

And as for loaf pan size, go for a 9×10 inch loaf pan or a pan that can hold 8 cups of volume.

With that said, this bread will crumble and crack if you handle it roughly when fresh out of the oven. Let it cool out of the pan on a wire rack before slicing — ideally overnight. Once cooled, this bread will hold well for up to 4 days in a covered container at room temperature.

Another thing to note is that this bread does take a long time to bake — up to an hour. Be patient and let it bake completely.

And if you’re worried about burning the top, cover it with a piece of aluminum foil 20 minutes into baking time.

Use other keto nuts, like walnuts, hazelnuts, or pecans.

Of course, you don’t have to top this dessert/breakfast option with nuts or seeds. Some keto-ers love their pumpkin bread with sugar-free brown butter and maple icing. Other popular options include cream cheese frosting, cinnamon “sugar” with erythritol, or sugar-free chocolate chips in the batter.

Which toppings and add-ins you should use depends on how you plan to enjoy this delicious loaf: as dessert, as sweet breakfast, as toast, spread with cream cheese, etc.