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    Recipes » Keto Dessert Recipes » Keto Pumpkin Bread

    Published: Nov 11, 2019 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Pumpkin Bread

    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!

    keto pumpkin bread sliced on a wood board

    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!

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    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.

    ingredients for keto pumpkin in glass bowl

    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.

    keto pumpkin bread in a greased loaf pan

    See how easy that was! And the smell is AMAZING!

    Let cool before serving.

    keto pumpkin bread on a cutting board

    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 on a cutting board

    Keto Pumpkin Bread

    Holiday calories can be overwhelming...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!
    4 net carbs for ⅛th of the loaf
    5 from 11 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Keyword: almond flour, brunch, easy, gluten free, keto bread, recipe for keto pumpkin bread
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 249kcal
    Author: Jennifer Banz

    INGREDIENTS

    • 2 Cups almond flour (click here to see my favorite on Amazon)
    • ½ teaspoon Kosher salt
    • ½ teaspoon Pumpkin spice
    • ½ Cup Granulated sweetener (Click here to see my favorite on Amazon)
    • 1 teaspoon Baking soda
    • 2 Large eggs, beaten
    • ¼ Cup Melted Butter
    • 1 Cup pumpkin puree
    US Customary - Metric

    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

    NUTRITION

    Calories: 249kcal | Carbohydrates: 8g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Fiber: 4g | Sugar: 2g
    « Keto Chicken Enchilada Quesadillas
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    Reader Interactions

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      Recipe Reviews




    1. Jessica says

      September 18, 2021 at 8:20 pm

      5 stars
      I made this today, and it is fantastic. I will be adding this recipe to my box. Thank you so much for sharing. I followed your recipe exactly and it came out perfect. The bread is so moist and super delicious eaten warm out of the oven.

      Thanks again

      Reply
    2. Ariel says

      August 16, 2021 at 8:02 am

      Could this recipe be divided into 8 muffins instead, similar to how the zucchini bread recipe can be divided into muffins? If yes, would the cook time be similar or a little less?

      Reply
      • jenniferbanz says

        August 16, 2021 at 12:34 pm

        Yes, definitely! They would probably take around 15 minutes

        Reply
    3. lisa g says

      December 08, 2020 at 6:49 pm

      5 stars
      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!!!!

      Reply
      • Adriana Rodriguez says

        December 12, 2020 at 10:35 am

        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.

        Reply
    4. Barb says

      November 08, 2020 at 7:34 pm

      5 stars
      This turned out so delicious! Even my non keto friends loved it. Perfect taste of fall.

      Reply
    5. Tanya says

      November 01, 2020 at 11:53 pm

      5 stars
      Thanks for sharing your recipe. I made this tonight and it was so delicious.

      Reply
    6. Jodi Flinn says

      October 31, 2020 at 10:53 am

      I made this and my “ keto hating”
      Teenager loved it and ate a whole mini loaf

      Reply
    7. Kathy says

      October 16, 2020 at 5:28 pm

      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

      Reply
    8. Xuanha says

      October 15, 2020 at 3:18 pm

      5 stars
      This was such a delicious recipe. And omg, so simple too!! Thank you so much for this!

      Reply
    9. LUCIANNA YOUNG says

      September 02, 2020 at 1:40 pm

      This was so good! Definitely making this again!! I snuck in some Lily’s chocolate chips too!

      Reply
    10. Anna Zagar says

      May 02, 2020 at 11:58 am

      5 stars
      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.

      Reply
    11. Sheila says

      March 15, 2020 at 1:56 pm

      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.

      Reply
    12. stephanie says

      January 14, 2020 at 7:22 pm

      5 stars
      This recipe was perfect for me keto diet, loved the warm pumpkin spice flavor.

      Reply
    13. Pamela says

      January 14, 2020 at 6:41 pm

      This looks great, I might make a double batch to freeze!

      Reply
    14. Anita says

      January 14, 2020 at 6:15 pm

      5 stars
      I love this bread. It’s my first time having a keto bread, but it’s really not bad at all. 🙂

      Reply
    15. Jas @ All that's Jas says

      January 14, 2020 at 6:15 pm

      5 stars
      Love indulging in treats like this pumpkin bread without the guilt! Thank you for the recipe!

      Reply
    16. Renee | The Good Hearted Woman says

      January 14, 2020 at 5:44 pm

      5 stars
      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!

      Reply
    17. Cecilia Cortez says

      November 19, 2019 at 11:32 pm

      Would SWERVE SWEETENER GRANULAR work instead of Granulated Lakanto sweetener?

      Reply
      • jenniferbanz says

        November 21, 2019 at 10:55 am

        Yes, Swerve will work

        Reply
      • Isabel says

        October 07, 2020 at 10:44 am

        5 stars
        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.

        Reply

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