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 is incredible. It is light, fluffy, and flavorful. As it bakes, it fills your kitchen with the amazing 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 a bowl, transfer to the pan, and bake! It also freezes well, so sometimes I make two loaves, keep one in the fridge, and freeze the other for later.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Canned pumpkin: Make sure to use pure pumpkin puree and not sweetened pumpkin pie filling! The cans look similar, and it can be confusing.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
- Cinnamon: We use quite a bit of this spice, so make sure it's fresh.
- Almond flour: I use superfine almond flour. I don't recommend using a coarse almond meal.
Variations
- You can add ⅓ cup of chopped nuts to the batter - Lyn did that and graciously allowed me to post her photo here. You can use pecans or walnuts - both work well.
- Another tasty option is to add ⅓ cup of dark chocolate chips.
- Sometimes, I use pumpkin pie spice instead of cinnamon. It makes the bread taste more like pumpkin pie!
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the ingredients in a bowl, starting with the wet ingredients and finishing with the dry ones. Transfer the batter to a parchment-lined loaf pan.
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. Remove the bread from the pan and transfer it to a wire rack. Cool it for 30 minutes, then slice and serve.
This bread is amazing! So moist! I gave a piece to my daughter and she’s keto also and she couldn’t believe it! Mouthwatering!
Darene Staniszewski
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This bread is amazing! So moist! I gave a piece to my daughter and she’s keto also and she couldn’t believe it! Mouthwatering!Recipe Tips
- I bake this bread in a small loaf pan measuring 8.5 × 4.5 inches. You can use a standard 9×5-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. For a firmer texture, add an extra ¼ cup of almond flour.
- 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.
- You can make this recipe in a muffin pan, as long as you use well-greased foil liners (not standard paper 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.
- To use up the remaining ¾ cup of pumpkin puree, make this keto pumpkin cheesecake.
- Storage: After the bread is completely cool and sliced, 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.
Serving Suggestions
This bread is delicious on its own, and that's how I usually serve it. Look at its fluffy texture in the photo below! It's incredible just as it is.
It's also very good when topped with unsalted butter, almond butter, or walnut butter. Sometimes, I go all out and top it with keto hazelnut spread for a truly indulgent treat.
Recipe Card
Keto Pumpkin Bread (Moist & Flavorful)
Video
Ingredients
- Avocado oil spray - for the pan
- 3 large eggs
- 1 cup pure pumpkin puree
- 1 ½ teaspoon stevia glycerite - Equals ½ cup of sugar; see notes below
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon - or 2 teaspoons of pumpkin pie spice
- 2 cups almond flour - blanched, superfine, 8 ounces; see notes below
- Pinch kosher salt
- 1 teaspoon baking soda - or 1 tablespoon of baking powder, gluten-free if needed
Instructions
- Preheat the oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with an overhang (as shown in the photo). Lightly spray the lined pan with oil. The overhang will make removing the baked bread from the pan easier.
- In a medium bowl, using a hand whisk, whisk 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. Mix in the kosher salt and 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 on the cooling rack for 30 minutes. Letting the bread rest for at least 30 minutes before slicing it is nonnegotiable. It will be too moist and fragile when fresh out of the oven.
- Slice the bread into 10 slices and serve.
Notes
- You can use ½ cup of a granulated sweetener instead of stevia. A liquid sweetener (other than stevia) will add too much moisture.
- Increase the sweetener to equal ¾ cup of sugar if you like your baked goods very sweet.
- This bread is very moist, especially if you use stevia and not a granulated sweetener. If this is a concern, add an extra ¼ cup of almond flour.
- I bake this bread in a small loaf pan measuring 8.5 × 4.5 inches. You can use a standard 9 × 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.
- I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, 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, resulting in an ammonia smell. If you're concerned about it happening, use a tablespoon of baking powder (gluten-free if needed) instead of baking soda. Make sure the baking powder is fresh and not expired.
- A nice addition to the basic recipe is ⅓ cup 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. 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.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Suzanne H says
Delicious! I used 1/2 c. granulated Swerve for sweetener. I also baked it as muffins, lined a muffin tin with 10 cupcake papers and filled almost to the top, baked at 350 for 22 mins, let cool. I just had one with a little butter and NOM!!!
Vered DeLeeuw says
Glad you like this recipe, Suzanne! Thanks for sharing your tweaks.
Tara says
Hi, would substituting the sweetener with a banana or homemade applesauce be enough? I can’t consume sugar and sugar substitutes give me IBS. Thanks!
Vered DeLeeuw says
Hi Tara,
Applesauce would negatively impact the bread's texture. You can try adding one very ripe, mashed banana, and see if that's enough sweetness for you.
Jerry says
can I use maple syrup instead to sweeten
Vered DeLeeuw says
Hi Jerry,
I haven't tested this recipe with a liquid sweetener like maple syrup. You would need to add more almond flour, but I'm not sure how much more or how the batter as a whole would be affected.
Kim says
I didn’t have enough monkfruit with erythritol to make this bread so I used 1/2 cup granulated sweetener instead and I subbed pumpkin pie spice for cinnamon. I also added no sugar chocolate chips and a small amount of walnuts. While the taste and texture were good, this pumpkin bread fell flat on sweetness. I think I would follow suggestions and make it sweeter next time.
Vered DeLeeuw says
Thank you for the feedback, Kim!
Darene Staniszewski says
This keto pumpkin bread is amazing! So moist! I gave a piece to my daughter and she’s keto also and she couldn’t believe it! Mouthwatering!
Vered DeLeeuw says
I'm so glad you and your daughter enjoyed this bread, Darene!
sarah says
Could I use 1/2 cup of pure maple syrup instead of the sweetener you used? Would the liquidity mess up the consistency?
Vered DeLeeuw says
Hi Sarah, unfortunately, you are correct - the added liquid will be a problem. You can use a granulated sweetener but not a liquid one, except for a highly concentrated one like stevia.
Susan says
Can i use regular flour in place of almond flour
Vered DeLeeuw says
Hi Susan,
I only tested this recipe with almond flour.
Laura says
Loved the texture of this bread! Very flavorful. I used a full tablespoon of pumpkin pie spice and 3/4 cup of erythritol. Mine needed 50 minutes in the oven.
Vered DeLeeuw says
Glad you liked this bread, Laura! Thank you for leaving a comment.
Katie says
Can this be made in a bundt cake pan?
Vered DeLeeuw says
It's best to use a parchment-lined loaf pan. A bundt cake pan is better suited for a dense batter.
Cheryl Kelley says
Excellent! So moist and delicious. I used monk fruit, a little less than 1/2 cup, plus 1/4 cup of sugar free chocolate chips. I’m on my second piece.
Vered DeLeeuw says
I'm so glad you like this bread, Cheryl! Chocolate chips are definitely a nice addition.
Sharon says
Hi Cheryl,
I have never baked with monk fruit. which brand did you use?
Sharon