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! For a savory breakfast, checkout my keto bagels!
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 8x4 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!
Keto Pumpkin Bread
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Ingredients
- 2 Cups almond flour (see my favorite on Amazon)
- ½ teaspoon Kosher salt
- ½ teaspoon Pumpkin spice
- ½ Cup sugar free granulated sweetener (see my favorite on Amazon)
- 1 teaspoon Baking soda
- 2 Large eggs, beaten
- ¼ Cup Melted Butter
- 1 Cup pumpkin puree
- 2 teaspoons vanilla extract
Equipment
- 8x4 metal loaf pan
Instructions
- Preheat oven to 350F. Grease an 8x4 metal loaf 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, pumpkin puree, and vanilla. Mix well, the batter will be thick.
- Pour batter into greased loaf pan and bake in the 350F oven for 45 minutes to 1 hour. This loaf can stand extra cooking because of the moisture from the pumpkin puree. I like to keep it tented with a sheet of foil for the entire cooking time so it can stay in the oven longer without getting too brown on top.
- Let cool before serving. Slice into 8 slices
- Store in an airtight container in the refrigerator. See notes for freezing.
Notes
- 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 per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Teresa Barley says
Quick, easy, and delicious! Top with heavy whipping cream with cinnamon and vanilla for an extra treat!
Barbara Firesheets says
I made your Pumpkin Bread recipe today and it turned out good! It’s very dense and moist and has good flavor. Any recommendations on what can be done with the leftover pumpkin? I’d give it a 4 out of 5 stars. #JBRecipeoftheMonth
Denise says
#JBRecipeoftheMonth this is a keeper! So easy to make with ingredients you have on hand in your pantry. Tastes like Fall and your house smells fabulous!!
Marsha Shaw says
#JBRecipeoftheMonth - First time I actually tried one of your receipes. I couldn't resist trying this pumpkin bread. My husband loved it and so did I. I did add some Lily's chocolate chips. At first when I took it out of the oven it seemed too moist, but after letting it sit, it was perfectly and delicious. We'll be using this again soon. Thanks Jennifer. You have a new fan.
Cheryl Reese says
I love all your muffins. I made the pumpkin bread into muffins. Great tasting for the season!
Love the idea of a recipe club!
Mary Huff says
The best pumpkin bread recipe I’ve ever made. It was so flavorful and moist. I added some pecans. The recipe was easy to follow. I would definitely recommend it.
#JBRecipeoftheMonth
Linda Nennig says
Delicious I could wait to try it still warm out the oven
Ezrah says
Not a big fan of KETO but you are making me enjoy it more with recipes like this one.
# JBRecipeoftheMonth