Keto Pumpkin Bread Recipe

Introduction

This keto pumpkin bread is a moist, flavorful treat perfect for fall or anytime you want a low-carb snack. Made with almond flour and pumpkin puree, it delivers all the warm spices of traditional pumpkin bread without the carbs.

Ingredients

• 2 cups almond flour (200g)
• 1/4 cup granulated sweetener
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon or pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs (or flax eggs)
• Optional: handful of mini chocolate chips

Instructions

1. Step 1: Preheat your oven to 325°F and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Step 2: In a large bowl, stir together almond flour, sweetener, baking powder, salt, and cinnamon or pumpkin pie spice until well combined.
3. Step 3: Add the pumpkin puree and eggs (or flax eggs) to the dry ingredients and mix until completely smooth. If using, fold in the mini chocolate chips.
4. Step 4: Pour the batter into the prepared loaf pan and smooth the top.
5. Step 5: Bake on the center rack for about one hour, or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the bread cool completely in the pan. To avoid breaking, run a knife around the edges before carefully removing the loaf, as the bread is moist and fudgy.

Tips & Variations

• For a dairy-free version, use coconut oil or a non-dairy butter substitute to grease the pan.
• Experiment with different spices like nutmeg or ginger for a unique flavor twist.
• Add chopped nuts or seeds for extra texture.

Storage

Store leftover pumpkin bread loosely covered at room temperature overnight or refrigerate for up to five days. You can also slice and freeze portions for a month or two; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed for almond flour to keep it keto-friendly. Using regular flour will change the texture and carb content significantly.

How can I make flax eggs?

To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5-10 minutes until it thickens before adding to the batter.

Keto Pumpkin Bread Recipe

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This Keto Pumpkin Bread recipe offers a moist, fudgy, and flavorful low-carb alternative to traditional pumpkin bread. Made with almond flour, pumpkin puree, and warm spices, this bread is perfect for a healthy autumn treat or anytime you crave the comforting taste of pumpkin without the carbs. It’s easy to make, gluten-free, and can be customized with optional mini chocolate chips for a touch of sweetness.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups almond flour (200g)
• 1/4 cup granulated sweetener (such as erythritol or monk fruit)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon or pumpkin pie spice

Wet Ingredients

• 1 cup pumpkin puree
• 3 eggs (or flax eggs as an egg substitute)

Optional

• Handful of mini chocolate chips

Instructions

1. Prepare the Pan: Grease a 9×5 inch loaf pan well or line it with parchment paper to ensure easy removal of the pumpkin bread after baking.
2. Preheat the Oven: Set your oven to 325°F (163°C) and allow it to fully preheat to ensure even baking throughout the loaf.
3. Mix Ingredients: In a mixing bowl, combine almond flour, granulated sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. Add the pumpkin puree and eggs (or flax eggs) and stir everything until the batter is completely smooth without lumps. If desired, fold in the optional mini chocolate chips at this stage.
4. Pour Batter into Pan: Transfer the smooth batter into the prepared loaf pan, spreading it evenly.
5. Bake: Place the loaf pan on the center rack of the oven and bake for 60 minutes. The bread should be set and a toothpick inserted into the center should come out mostly clean with a few moist crumbs.
6. Cool the Loaf: Once baking is complete, remove the loaf from the oven and allow it to cool completely in the pan. Running a knife gently around the edges before removing the bread helps to prevent breakage. This cooling step is important as the bread is moist and fudgy.
7. Store Properly: The pumpkin bread can be loosely covered and kept at room temperature overnight. For longer storage, refrigerate the loaf for up to five days or slice and freeze portions for up to two months.

Notes

• Using almond flour ensures a keto-friendly, gluten-free bread base packed with healthy fats and protein.
• Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used as a vegan or egg-free substitute.
• Adjust sweetener type and amount according to your taste preference and dietary needs.
• Ensure the bread cools completely before slicing to maintain its structure and prevent crumbling.
• Optional mini chocolate chips add a delightful sweetness but can be omitted to keep carbs lower.

Keywords: Keto bread, pumpkin bread, low carb pumpkin bread, gluten free pumpkin bread, keto pumpkin recipe, almond flour pumpkin bread