Keto Pumpkin Bread

Name: Keto Pumpkin Bread
Prep time: 15 min
Cook time: 40 min
Total time: 85 min
Ingredients: Avocado oil spray (for the pan); 3 large eggs; 1 cup pure pumpkin puree; 1 1/2 teaspoon stevia glycerite (Equals 1/2 cup sugar); 1 tablespoon vanilla extract; 1 tablespoon ground cinnamon (or 2 teaspoons of pumpkin pie spice); 2 cups almond flour (blanched, superfine (8 ounces)); 1/4 teaspoon Diamond Crystal kosher salt; 1 teaspoon baking soda (or 1 tablespoon of baking powder (gluten-free if needed))

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This incredibly flavorful keto pumpkin bread is so easy to make. It's perfect for breakfast or a snack. My kids love it in their lunchboxes!

This bread also freezes well, so sometimes I make two loaves, keep one in the fridge, and freeze the other for later.

Sliced keto pumpkin bread on a white serving tray.

This bread is incredible. It is light and fluffy and so very flavorful. As it bakes, it fills your kitchen with the most intoxicating aroma of pumpkin and cinnamon.

It's one of my favorite breakfasts this time of year. I'm grateful it's so easy to make - simply mix everything in one bowl, transfer to the pan, and bake!

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Ingredients
Variations
Keto Pumpkin Bread Instructions
Expert Tips
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Keto Bread Recipes
Recipe Card

Ingredients

You'll only need a few simple ingredients to make this bread. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Eggs: I use large eggs in almost all of my recipes, this one included.

Canned pumpkin: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling!

A can of pumpkin puree next to a can of pumpkin pie filling.

Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.

Vanilla extract: It's best to use pure vanilla extract.

Cinnamon: We use quite a bit of this spice, so ensure it's fresh.

Almond flour: I use blanched, super-fine almond flour. I don't recommend using a coarse almond meal in this recipe.

Kosher salt: If using fine salt, use just a pinch.

Baking soda: You can replace it with four teaspoons of baking powder (gluten-free if needed).

Variations

The best way to vary the basic recipe is to add ⅓ cup of chopped nuts to the batter - Lyn did that and graciously allowed me to post her photo here:

Reader photo of a sliced keto pumpkin bread with walnuts.

You can try pecans or walnuts - both work well. Another tasty option is to add ⅓ cup of dark chocolate chips to the batter.

Another change I sometimes make is using pumpkin pie spice instead of cinnamon. It makes the bread taste more like pumpkin pie!

Keto Pumpkin Bread Instructions

Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:

In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.

The eggs and pumpkin puree are mixed together.

Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Mix in the kosher salt and baking soda.

Adding almond flour to pumpkin bread batter.

Using a rubber spatula, transfer the batter to a parchment-lined loaf pan. Smooth out the top. Bake the bread in a preheated 350°F oven until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.

Smoothing out pumpkin bread batter in a loaf pan.

Remove the bread from the pan and transfer it to a wire rack. Cool it for 30 minutes, then slice and serve.

Look at the bread's lovely texture!

A closeup showing the fluffy texture of a keto pumpkin bread slice.

Expert Tips

I bake this bread in a small loaf pan, measuring 8.5 X 4.5 inches, that I got on Amazon. You can use a standard 9 X 5-inch loaf pan, but your bread won't be as tall. The baking time won't be significantly affected, but it's best to start checking after 30 minutes.
This bread is very moist. If this is a concern, add a tablespoon of coconut flour (add it with the almond flour) to absorb some of the moisture.
Letting the bread rest for 30 minutes before slicing it is nonnegotiable. It will be too moist and fragile when fresh out of the oven.

Recipe FAQs

What can I do with the remaining pumpkin puree?

When I first created this recipe, I was determined to use the entire can of pumpkin puree, saving me (and you!) from the need to find a way to use the leftover puree.

But after making it many times, I slowly realized it was too moist with so much pumpkin in the batter. So now I make it with 1 cup of pumpkin, which leaves me with an unused ¾ cup.

What to do with the additional ¾ cup? Luckily, I have two recipes that use exactly this amount - keto pumpkin cheesecake and pumpkin cupcakes.

Can I substitute coconut flour for the almond flour?

No, you can't. These flours are very different and behave differently in baked goods. Coconut flour is very drying and requires extra eggs and liquids. If you'd like a recipe that uses coconut flour, I recommend this recipe for keto pumpkin muffins.

Can I bake this bread in a muffin pan?

You can, as long as you use well-greased foil liners to prevent sticking. Bake them for 15 minutes and check to see if they are done.
However, for the best results, I recommend this recipe for keto pumpkin muffins.

Serving Suggestions

This keto pumpkin bread is excellent on its own, and that's how I usually serve it. It's also delicious when topped with butter or almond butter.

Sometimes, I go all out and top it with keto hazelnut spread. It's delicious!

Storing Leftovers

After the bread is completely cool and sliced, you can store the slices in an airtight container in the fridge for up to 5 days.

For longer storage, wrap each completely cooled slice in plastic wrap. Place the wrapped pieces in a freezer bag and store them in the freezer. To thaw, warm them gently in the microwave at 50% power.