Holiday calories can be overwhelming…this Keto Pumpkin Bread gives you the warm pumpkin spice flavor without all the carbs! This easy prep recipe makes this the number-one-choice this season! Fill your kitchen full of the amazing aroma of Fall with this keto friendly guilty pleasure!
I am a lover of bread and if you are too, you will definitely want to make my keto blueberry bread (which has blueberries in every bite), and my keto zucchini bread!
The holiday season and carbs usually go hand and hand. Not anymore with my Keto Pumpkin Bread! Now you can enjoy the holidays instead of the worry and hassle of carbs! This deliciously moist, tasty treat is not only for those holiday gatherings! You can enjoy this guilty pleasure, for a easy grab and go breakfast, coffee cake or just a Fall treat! Either way, you won’t be disappointed with this warm pumpkin spice bread! Definitely a must-have recipe for any pumpkin lover!
Let’s get started!
HOW TO MAKE KETO PUMPKIN BREAD
First thing you will need to do is preheat your oven to 350F.
Grease an 8×4 loaf pan with butter or cooking spray.
Now, in a large bowl, combine the almond flour, salt, pumpkin spice, swerve and baking soda.
Now add in the eggs, melted butter and pumpkin puree and mix well.
Once you have all your ingredients mixed well… pour the batter into greased loaf pan and bake in the 350f for 45 minutes or until a toothpick come out clean.
See how easy that was! And the smell is AMAZING!
Let cool before serving.
DOES THIS BREAD FREEZE WELL?
Yes! You have 2 options when it comes to freezing this keto pumpkin bread. You can remove the loaf from the pan and wrap it in freezer paper, followed by plastic wrap and freeze the entire loaf. Or you can cut it into individual slices and wrap each slice and freeze. This can stay frozen for up to 3 months.
Like this keto friendly bread recipe? Check out my recipes for garlic bread, fathead pizza crust or Keto Pumpkin Cheesecake Muffins!
Did you make this Keto Pumpkin Bread Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Keto Pumpkin Bread
INGREDIENTS
- 2 Cups almond flour (click here to see my favorite on Amazon)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Pumpkin spice
- 1/2 Cup Granulated sweetener (Click here to see my favorite on Amazon)
- 1 teaspoon Baking soda
- 2 Large eggs, beaten
- 1/4 Cup Melted Butter
- 1 Cup pumpkin puree
INSTRUCTIONS
- Preheat oven to 350F. Grease an 8x4 load pan with butter or cooking spray.
- In a large bowl, combine the almond flour, salt, pumpkin spice, sweetener and baking soda.
- Now add in the eggs, melted butter and pumpkin puree and mix well.
- Pour batter into greased loaf pan and bake in the 350F oven for 45 minutes or until a toothpick comes out clean.
- Let cool before serving. Slice into 8 slices
- Store in an airtight container in the refrigerator. See notes for freezing.
JENNIFER'S TIPS
- FREEZING: You have 2 options when it comes to freezing this keto pumpkin bread. You can remove the loaf from the pan and wrap it in freezer paper, followed by plastic wrap and freeze the entire loaf. Or you can cut it into individual slices and wrap each slice and freeze. This can stay frozen for up to 3 months.
- CAN I USE A DIFFERENT FLOUR: If you have an almond allergy, you can use sunflower seed flour, which is just ground sunflower seeds. Coconut flour would not work for this recipe.
- MAKE THIS DAIRY FREE: replace the melted butter with coconut oil
lisa g says
Made this tonight! absolutely delicious! I spread a cream cheese/lakanto/butter/lily’s chips (Keto cookie dough recipe) over the slice and all I can say is 3 of us ate the entire loaf!!!!
Adriana Rodriguez says
Thank you for sharing this recipe. I’ve made this twice now. It is my absolute favorite!! I also enjoy your hemp protein cookies. My non keto friends love when I make them.
Barb says
This turned out so delicious! Even my non keto friends loved it. Perfect taste of fall.
Tanya says
Thanks for sharing your recipe. I made this tonight and it was so delicious.
Jodi Flinn says
I made this and my “ keto hating”
Teenager loved it and ate a whole mini loaf
Kathy says
Jennifer, I have been following you and I get your emails through my email. My husband and I really enjoyed about eight recipes so far. Today I made your keto pumpkin bread it took about an hour and was still a little gummy inside. Any idea of what went wrong? I followed the recipe to a tee. Thank you so much
Xuanha says
This was such a delicious recipe. And omg, so simple too!! Thank you so much for this!
LUCIANNA YOUNG says
This was so good! Definitely making this again!! I snuck in some Lily’s chocolate chips too!
Anna Zagar says
I made this today and it is really good…very moist and tasty. I may have left it in the oven a few minutes too long…I suggest maybe 35 instead of 45 minutes and then check to see if it is done. Thank you, Jennifer. I even got your cookbook so plan to make more of your recipes.
Sheila says
These were surprisingly delicious! I added half granulated sugar and half stevia in the raw. I also added a handful of chocolate chips because I was making them for my kids. Thanks for sharing the recipe.
stephanie says
This recipe was perfect for me keto diet, loved the warm pumpkin spice flavor.
Pamela says
This looks great, I might make a double batch to freeze!
Anita says
I love this bread. It’s my first time having a keto bread, but it’s really not bad at all. 🙂
Jas @ All that's Jas says
Love indulging in treats like this pumpkin bread without the guilt! Thank you for the recipe!
Renee | The Good Hearted Woman says
I have a bit of a sensitivity to almonds and avoid almond flour, so thank you for offering the sunflower seed flour alternative. This recipe is very tasty!
Cecilia Cortez says
Would SWERVE SWEETENER GRANULAR work instead of Granulated Lakanto sweetener?
jenniferbanz says
Yes, Swerve will work
Isabel says
Very moist and delicious! Super easy, whipped it up in no time. I added an extra 1/2 tsp of pumpkin spice and baked an extra 8 minutes. I might add Lilly’s chocolate chips next time… I will definitely be making this one again.