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Keto Pumpkin Bread Recipe

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★★★★★

4.7 from 150 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/keto-pumpkin-bread-recipe/