This Keto Pumpkin Bread is moist, tasty, and perfect for fall. Made with almond flour and pumpkin puree, it’s low in carbs and rich in flavor!
I love how the spices make this bread smell amazing while it bakes. It disappears quickly at my house, so I have to hide a slice for myself! 🎃
It’s so easy to whip up, I just mix the ingredients and bake! Enjoy it warm with some butter—it’s a treat I can feel good about!
Key Ingredients & Substitutions
Almond Flour: This adds texture and moisture. If you’re nut-free, try sunflower seed flour instead. Just keep an eye on the color, as it can darken more than almond flour while baking.
Coconut Flour: Coconut flour absorbs moisture, so it’s crucial to stick to the recipe amounts. If you run out, you can substitute with more almond flour, but use about 1/3 less due to the difference in absorbency.
Pumpkin Puree: Unsweetened pumpkin puree gives flavor and moisture. You could swap it for mashed bananas or applesauce, but that’ll change the flavor and carb count significantly.
Erythritol: This keto sweetener keeps it sugar-free. If you prefer, you can use stevia or monk fruit, but adjust the quantity since they are often sweeter than erythritol.
Spices: Pumpkin pie spice gives warmth. Don’t have it? Use cinnamon, nutmeg, and ginger individually. They bring great flavor to the bread!
How Do You Get a Moist and Fluffy Texture?
To ensure your keto pumpkin bread is moist and fluffy, pay attention to mixing the wet and dry ingredients correctly. Here are my main tips:
- First, incorporate the eggs and liquids quickly before they start to become frothy.
- Mix the dry ingredients separately to distribute them evenly before combining.
- Don’t overmix after adding the dry ingredients – stop when combined!
Also, make sure not to bake too long. Overbaked bread tends to dry out, so use a toothpick to check for doneness and remove it as soon as it comes out clean.
How to Make Keto Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- ¼ tsp salt
- 3 large eggs
- 1 cup pumpkin puree (unsweetened)
- ⅓ cup erythritol or your preferred keto sweetener
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- Optional: 2 tbsp pumpkin seeds for topping
How Much Time Will You Need?
This Keto Pumpkin Bread requires about 15 minutes of preparation time and around 45-55 minutes for baking. Plus, allow an additional 15 minutes to cool in the pan. Overall, you can have this delicious bread ready in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, prepare your loaf pan by greasing it or lining it with parchment paper. This will help the bread come out easily once it’s done baking!
2. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt. This step is important to make sure all the dry ingredients are evenly mixed!
3. Mix the Wet Ingredients:
In a separate bowl, crack the eggs and beat them lightly. Then, add the pumpkin puree, sweetener, melted coconut oil (or butter), and vanilla extract. Mix everything together until it’s well combined and smooth!
4. Combine Wet and Dry Ingredients:
Gradually pour the dry ingredients into the bowl with the wet ingredients. Stir gently until a uniform batter forms, being careful not to overmix. Your batter should be thick and ready for the next step.
5. Pour into the Pan:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top to make it nice and even. If you like, sprinkle some pumpkin seeds on top for added texture and a nice look!
6. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 45-55 minutes. Keep an eye on it! You can test its doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. After cooling, slice up your delicious Keto Pumpkin Bread. Enjoy it warm with butter or cream cheese for a delightful treat!
This keto pumpkin bread is moist, tender, and bursting with fall flavors. Perfect for enjoying with a warm drink or as an afternoon snack!
Can I Substitute the Almond Flour?
Yes, you can substitute almond flour with sunflower seed flour if you’re nut-free. However, keep in mind that the texture and flavor may vary slightly.
How Should I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, or some sugar-free chocolate chips for an extra treat. Just fold them into the batter gently before pouring it into the pan.
What’s the Best Way to Reheat the Bread?
The best way to reheat your keto pumpkin bread is to slice it and warm it in a toaster or a microwave for a few seconds until it’s warmed through. You can also place it in a preheated oven at 300°F (150°C) for about 10 minutes.
