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.
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!
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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 the 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!)
Frequently asked questions
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.
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.
I use stevia glycerite. You can replace the stevia with ½ cup of a 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:
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.
Related recipes
Recipe card
Easy Keto Pumpkin Bread
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
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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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. 
