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    Home » Keto Breakfast Recipes » Keto Pumpkin Bread

    Keto Pumpkin Bread

    Last updated: Jul 14, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    This incredibly flavorful keto pumpkin bread is so easy to make. It's perfect for breakfast or as a tasty 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 one 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 amazing aroma of pumpkin and cinnamon.

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

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Variations
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this keto pumpkin 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.

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

    Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. 

    Cinnamon: Make sure it's fresh. A stale spice can easily ruin a dish (speaking from experience!)

    Almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground 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:  If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.

    Instructions

    It's SO easy to make this keto pumpkin bread! You simply mix everything in one bowl. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    Whisk all the ingredients together in one bowl, in the order listed.

    Transfer the batter to a parchment-lined greased small loaf pan.

    Bake the bread for about 40 minutes in a 350°F oven. Cool it for about 30 minutes before slicing. (This is the hardest part! Waiting for it to cool!)

    A photo collage showing the steps for making a low-carb pumpkin bread.

    Expert tip

    I bake this bread in a small loaf pan, measuring 8.5 X 4.5 inches. I got mine on Amazon.

    You can use a standard 9 X 5 inches loaf pan, but then your bread won't be as tall. I don't think baking time will be significantly affected, but it's best to start checking after 30 minutes, just in case.

    Frequently asked questions

    What to 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 that it's just 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.

    What sweetener to use?

    I use stevia glycerite. You can replace the stevia with ½ cup of granulated sweetener.

    Serving suggestions

    Keto pumpkin bread is really good all on its own, and that's how I usually serve it. It's also good with some sweet butter. Sometimes I go all out and top it with homemade chocolate spread. And it's also great topped with some almond butter.

    Variations

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

    Reader photo of a sliced low-carb pumpkin bread.

    You can try either pecans or walnuts - both work really well. And another tasty option is to add a handful of dark chocolate chips to the batter.

    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, and place the wrapped slices in a freezer bag in the freezer. To thaw, warm them gently in the microwave on 50% power. You can also toast slices in the toaster oven and spread them with butter.

    Sliced keto pumpkin bread served on a white tray.

    Related recipes

    • Keto Banana Bread
    • Keto Zucchini Bread
    • Keto Almond Flour Bread
    • Keto Pumpkin Muffins

    Recipe card

    Keto Pumpkin Bread
    4.98 from 1184 votes
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    Easy Keto Pumpkin Bread

    Incredibly flavorful keto pumpkin bread is perfect for breakfast or as a tasty snack. 
    Prep Time15 mins
    Cook Time40 mins
    Rest time30 mins
    Total Time1 hr 25 mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 10 slices
    Calories: 164kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • Avocado oil spray for the pan
    • 3 large eggs
    • 1 cup pure pumpkin puree
    • 1 ½ teaspoon stevia glycerite Equals ½ cup sugar*
    • 1 tablespoon vanilla extract
    • 1 tablespoon ground cinnamon or 2 teaspoons pumpkin pie spice
    • 2 cups blanched finely ground almond flour (8 oz)**
    • ¼ teaspoon Diamond Crystal kosher salt or a pinch of fine salt
    • 1 teaspoon baking soda***

    INSTRUCTIONS

    • Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with overhang, as shown in the video below. Lightly spray the lined pan with oil.
    • In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.
    • Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Then mix in the kosher salt and the baking soda.
    • Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top.
    • Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
    • Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
    • Cool the bread for 30 minutes on the cooling rack. Slice it into 10 slices and serve.

    WATCH THE VIDEO:

    NOTES

    *You can use ½ cup of a granulated sweetener (up to ¾ cup if you like your baked goods very sweet).
    **I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 2 cups weigh 8 ounces. It's best to measure almond flour by weight rather than by volume. 
    ***Occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, you could use 4 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired. 
    A nice addition to the basic recipe is a handful of chopped nuts or dark chocolate chips. 
    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.
    This bread is very moist. You can add a tablespoon of coconut flour (add it with the almond flour) to absorb some of the moisture. 

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1slice | Calories: 164kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 176mg | Fiber: 4g | Sugar: 2g
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    More Keto Breakfast Recipes

    • Breakfast Egg Muffins
    • Mushroom Frittata
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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