Keto Pumpkin Bread with Almond Flour

Name: Easy 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 pumpkin pie spice); 2 cups blanched finely ground almond flour ((8 oz)**); 1/4 teaspoon Diamond Crystal kosher salt (or a pinch of fine salt); 1 teaspoon baking soda***

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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!

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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.