Keto Pumpkin Bread (Moist & Flavorful)

This incredibly flavorful keto pumpkin bread is so easy to make. It's perfect for breakfast or a snack!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Rest time 30

Total Time 1 25

Servings slices

Calories 164kcal

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.

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.