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.
genny white says
#JBReciepeoftheMonth it is very good I give it a 9 out of 10 and it is amazing with low carb ice cream
Jennifer Sykes says
Very easy and quick to make. Would prefer more of the pumpkin spice but otherwise delicious.
#JBrecipeofthemonth
Vicky j Levee says
Ho JB
I left a comment prior but no rating my bad.
Any way made mini loaves out of this recipe perfect for giving away and not over eating it myself.
Iwould recommend this to even my non low carb friends.
Thanks for the recipe a definite 5 star.
Vicky
Denise A Carico says
I made this and not only was I happy with it my husband was also. I have to go on texture for my foods due to losing my taste and smell over 2 years ago. But I love pumpkin anything. This was so moist and it got better a couple days later. I baked it in a glass loaf pan and had to adjust the time but it was perfect. Thank you for sharing.
Marla Milligan says
#JBRecipe of the Month Jennifer's Pumpkin Bread is not only easy but absolutely delicious. I baked mine in 3 mini loaf pans, as it is only me. Thank you Jennifer
Robin Gray says
I didn't get a chance to get a picture I volunteered to take in My grandson & four of his Marine brothers I put the bread out on the patio table to cool as I cleaned my counter up my bread vanished (The Marines asked for more now & more to go I was very happy this is my forever recipe....Thank You !!!!
Christine says
#JBRecipeoftheMonth
This was simply delish! My whole family enjoyed it so much I've made it a few times. Thank you for sharing the recipe!
MelissaD says
#JBRecipeoftheMonth When I made this pumpkin bread recipe, I did not realize we would be having guests, so I was super happy I could offer them sliced pumpkin bread with good quality butter. Not long after serving, I found there was not one piece left! I'm glad I tried a piece before I served! The whole loaf was devoured and our guests asked for the recipe!
Jennifer, I rely heavily on your recipes so that we all can enjoy good food together - thank you!
Connie Sue Larson says
This pumpkin bread was delicious and so well received! I made it for potluck and barely got to have any myself! This recipe is a keeper!
Cynthia Miller says
Oh my goodness!! This is awesome! My husband loves pumpkin bread and he loved it!!
Kim Doss says
#JBRecipeofthemonth
Second time making this pumpkin bread. I think I like it better this time than last, if that’s possible. Definitely a winner. Thanks Jennifer
Karen calkins says
This bread is delicious and so easy to make! I whipped it up one morning when I HAD to have pumpkin bread. Quick, easy & delicious. My house smells amazing! Thank you for the recipe!
#JBRecipeoftheMonth
Erin says
Loved this recipe and so did my kids. Had the taste and texture of real pumpkin bread too!
Jane Eddy says
#JBRecipeofthemonth Love this recipe so quick so easy and so delicious. Posted on my Facebook also!
Jane Eddy says
Love this recipe! So easy and quick and so delicious! Definately will make again and again! #JBRecipeoftheMonth
Julie Thrush says
Tastes great ! My husband loved it!
Tammy Fetterolf says
#JBRecipeofthemonth
This is delicious and easy to make. Makes a nice breakfast treat to have w coffee or milk and I like that I can freeze it. Thank you.
Rebecca A Wells says
This is ABSOLUTELY amazing and a must have. So moist and delicious.
Catherine D. StClaire says
Firstly, Thank You the Gift of all of your Amazing Recipes! You clearly embrace the adventures of exploring the Low Carb/Keto!
I especially appreciate the paths your recipes inspire me to explore.
For example; Could I substitute freshly grated pumpkin for the canned, and if "yes", what amount would you suggest?
Jennifer Banz says
You are very welcome! Yes, just the grated pumpkin would work! It would be just like my zucchini bread!
Jody says
Do you think I could substitute allulose for the monk fruit sweetener the recipe calls for? I know that allulose isn't as sweet, so perhaps 2/3 cup of it.
Jennifer Banz says
Yes, that will work. Allulose will make the bread brown faster, so you may want to cover loosely with foil halfway through the cooking time.
TMW says
Seriously, this is one of the absolute best pumpkin bread recipes! It tastes amazing and it was suuuuuper easy to make! I highly recommend this recipe!
Rachel says
I’ve been doing keto for a couple of years, and although I’ve enjoyed a lot of savory dishes and cheesecakes, I haven’t had a lot of success with baked goods. It seems like it’s so much effort(as well as increased expense) to get a result that doesn’t have a good taste/texture. Because of this, I always have low expectations when attempt a new keto recipe for bread/cake/cookies. But this pumpkin bread is spot on! It was delicious and moist and it made my day! Thank you for taking the time to create these recipes.
Brandy says
My absolute favorite pumpkin bread! So moist and absolutely delicious. I made keto cream cheese frosting for a topping. Delicious treat!!!
Tanya says
I made this for the first time today. It is amazing! It tastes like your using regular flour. I’m very impressed. I’ve made the zucchini bread several times and it’s also amazing! Thank you for sharing these tasty recipes.
Jessica says
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
Ariel says
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?
jenniferbanz says
Yes, definitely! They would probably take around 15 minutes
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.