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This keto pumpkin bread is the best moist keto pumpkin bread with coconut flour and almond flour.  Plus, it’s gluten-free and dairy-free.

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This is a keto bread blog, there’s no secret about it, I am passionate about keto baking. Or should I simply say that I am a huge bread lover and I love living a keto life. So having all these keto bread recipes are my life-savers to stay on track and enjoy bread.

What’s a keto pumpkin bread?

A keto pumpkin bread is a sweet bread loaf recipe made with a combination of low carb flour and delicious pumpkin spice flavors. It has a delicious soft and moist texture perfect to serve for breakfast or afternoon tea.

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A 1-bowl moist keto pumpkin bread

This is an easy 1-bowl pumpkin bread recipe that everyone can make ! Let’s see all the ingredients you need to make this delicious moist keto pumpkin bread.

  • Almond flour – I recommend fine almond flour for best result. Almond meal is coarser, it would dry the bread
  • Coconut flour – don’t skip or replace, it’s the combo of coconut flour and almond flour that makes this bread so moist
  • Canned pumpkin puree
  • Sugar free crystal sweetener – erythritol, xylitol or Monk fruit stevia blend
  • Coconut oil or butter
  • Eggs – make sure you are using large eggs, at room temperature not cold!
  • Pumpkin spices – or see the recipe card notes for the blend of spices you can use to replace store-bought pumpkin spices
  • Baking powder 
  • Powdered sugar free crystal sweetener – optional, only if you want to add the ginger glazing on top of the bread

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Tips to bake a low-carb bread loaf

Keto bread loaf are thick and dense. Therefore, they require precision and patience to achieve the best texture. Check out my tips below to succeed any time:

  • Measure the ingredients with precision – you can make the recipe using cups or grams/oz. If you are using cups, make sure you slightly pack flours in the cup and level the top to remove excess. In fact, keto breads use high fiber flours that are 4 times more liquid absorbent than regular flour. As a result, if you miss some of flour, the bread will remain too wet. Or if you add too much flour, the bread can be very dry. That’s why precision is key.
  • Egg size – this recipe calls for large eggs, smaller eggs result in a dry keto pumpkin bread
  • Temperature of the ingredients – it’s crucial to use ingredients at room temperature. For example, cold eggs solidify melted coconut oil ,creating oil lumps.
  • Baking time – be patient, this keto pumpkin bread is thick and requires at least 70 minutes of baking
  • Add a piece of foil on top of the pan – as for any large bread loaf, it’s recommended that you add a layer of foil on top of the bread after 20 minutes. This will prevent the top of the bread from burning and the bread will cook perfectly in the center.

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Can I use homemade pumpkin puree?

I recommend canned pumpkin puree for best results. However, you can use your homemade pumpkin puree in this keto pumpkin bread recipe. If so, make sure that your pumpkin puree is not watery. This happens if you boil the pumpkin instead of steaming it.

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More low carb bread loaf recipe

I have got a large range of delicious sweet keto bread loaf to try on the blog. My favorite are:

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I hope you enjoy this new recipe, if so share a picture of your keto pumpkin bread creation with me on instagram. On request I updated the recipe on 22/09/2019 to use less egg 

xoxo Carine
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Keto Pumpkin bread

Keto pumpkin bread, a moist pumpkin bread with delicious pumpkin spice flavors
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
16 slices
Leave A Review Print The Recipe

Ingredients

  • 4 large Egg at room temperature, not cold
  • 3/4 cup canned pumpkin puree at room temperature, not cold
  • 3/4 cup Erythritol erythritol, xylitol or monk fruit stevia blend (150 g)
  • 3 teaspoon Pumpkin Spices -see note to make your own
  • 2 cup Almond Flour (220 g)
  • 1/4 cup Coconut Flour (35 g)
  • 1/2 cup Coconut oil melted or melted butter, lukewarm, not hot (120 ml)
  • 1 tablespoon Baking powder (12 g)
  • 1/2 cup Chopped Walnuts (55 g)

Ginger glazing - optional

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Instructions

  • Preheat oven to 180C (350F). Line a loaf pan 9 inches x 5 inches with a piece of parchment paper. Slightly oil the paper to make sure the pumpkin bread doesn't stick to the pan. Set aside.
  • In a large mixing bowl, beat eggs with sugar free crystal sweetener for 30 seconds or until well combined. Set aside.
  • Whisk in canned pumpkin puree and spices until evenly combine. Set aside.
  • In another large mixing bowl, whisk together the almond flour, coconut flour and baking powder. Make sure the coconut flour don't create lumps, if it does whisk faster or break them with your fingers.
  • Pour the beaten egg mixture and melted coconut oil onto the flour bowl. Make sure the eggs are at room temperature and the melted coconut oil is lukewarm, not hot. Hot coconut oil (or butter) will cook the eggs. On the other side, cold eggs will solidify coconut oil creating oil lumps.
  • Combine the ingredients until it forms a consistent loaf batter. It will be heavy, thick with no lumps.
  • Transfer the batter into the prepared loaf pan and spread evenly.
  • Sprinkle the chopped walnuts on top of the bread and slightly press them to stick to the top.
  • Bake for at least 70 minutes up to 80 minutes. After 20 minutes of baking, add a piece of foil on top of the loaf pan to avoid the top of loaf to burn.
  • After 70 minutes, insert a skewer in the center of the loaf, if it comes out clean or with few crumbs, it is cooked.
  • Remove the loaf from the oven and cool for 20 minutes in the pan.
  • Lift the loaf out of the pan by pulling the pieces of parchment paper and cool the pumpkin bread for at least 4 hours or overnight on a cooling rack.
  • When the bread is at room temperature, you can prepare the ginger glazing.

Ginger glazing

  • Combine powdered sugar free sweetener, water and ground ginger until it forms a runny white glaze. Add more powdered sugar free sweetener if you like yours thicker.
  • Drizzle on top of the pumpkin bread loaf.
  • Slice into 16 slices.

Storage and freezing

  • Store the bread in an airtight box to keep the bread moist. Place the container in the pantry and store for 3-4 days.
  • Freeze the bread slices in zip bags or silicone airtight container of your choice. Defrost the slices the day before at room temperature. Rewarm in a toaster, oven or eat as is.
Pumpkin spices: 
If you don't have pumpkin spices, replace the 3 teaspoon of pumpkin spices by adding this combo of spices: 2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon all spices, 1/4 teaspoon ground ginger.
Net carb per slice including walnuts on top and glazing : 3.6 gram 
Nutrition Facts
Keto Pumpkin bread
Amount Per Serving (1 slice)
Calories 118 Calories from Fat 39
% Daily Value*
Fat 4.3g7%
Carbohydrates 5.4g2%
Fiber 1.8g8%
Sugar 1.6g2%
Protein 4.6g9%
Net Carbs 3.6g
* Percent Daily Values are based on a 2000 calorie diet.

Keto Pumpkin Bread

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    44 comments
  1. 5 stars
    This was amazing and I will try to freeze slices for future treats when my macros allow! I used a little more pumpkin puree than the recipe described (I wanted to use all that I had left). The end product was a cross between a pie and pudding which I actually liked. The flavors are amazing in this and was a great way to finish my pumpkin puree. I also used butter instead of coconut oil and it turned out great. I tried to reduce the amount of my non-sugar sweetener because I have suspected I have an intolerance to it but it still caused the same issue. I will definitely repeat this recipe with a different sweetener in the future because it’s simply amazing!

  2. 5 stars
    I made the twice. Once with granulated sugar for my daughter, who has a GI disorder and can only eat sugar, but is dairy and grain free. I made it a second time as printed. Both times the bread was superlative. Yes, it is April 1st, but no joke this is great pumpkin bread.

  3. 5 stars
    I couldn’t decide between this recipe and the zucchini bread recipe so I combined them and it’s delicious! It took some tweaking but turned out perfectly moist and just sweet enough. I had a small amount of homemade pumpkin purée that I used to make a half portion of this recipe as the bottom layer and topped the loaf pan with a half portion of the zucchini bread recipe. (I subbed carrot for zucchini.) This loaf turned out beautiful and tasty!

  4. Just thought you might want to know that the title for the recipe has a typo error…..forgot the k
    in pumpkin?

  5. 5 stars
    OMG🙌🏻😜I just made this Low Carb Pumpkin Bread. I threw in a few mini chocolate chips( keto approved type) It smells amazing and it’s so puffy and soft and moist looking. Can’t wait for it to cool off! I will make the icing glaze tomorrow before the gym, so I can have a piece as soon as I get home from my work out💪🏻Thank You Carine🤗You are making my Keto Dreams come true. I’m one of the biggest pumpkin everything fanatics🤪😂

  6. 5 stars
    I just got it of the oven😊it is way to hot😤It sure smells goo
    I can`t wait to eat it😋I made it with walnuts & chocolate chips😋thank you that.even better then you sade😋😊👌👍

  7. 5 stars
    I just made these and they were excellent! I reduced the sugar to 1/2 cup. Just personal preference. I also made them in a muffin pan which yielded twelve good-sized muffins, baked at 350 for 45 min. Didn’t have any walnuts so I topped them with pumpkin seeds. Super moist and so good.

    • Thank YOU! I am so happy to read your feedback. We all have different sweet tooth so you did well by adjusting the amount of sweetener. Thanks for sharing. XOXO Carine.

    • Thank you for another lovely feedback ! I agree, this is the best to fix those fall spices cravings without the carbs. Enjoy the recipes on the blog. XOXO Carine.

  8. 5 stars
    I have made this pumpkin bread and it is so delicious and moist! If you are craving fall and all things pumpkin this will hit the spot. So yummy and easy to make!

  9. 5 stars
    This is the BEST Low Carb Pumpkin bread I have ever had in my entire life!! I mean, all the recipes that Carine share are amazing! Can I declare myself the sweet as honey top fan? 🙂

    • OMG you are so sweet! Deal, I give you that top fan badge 🙂 talk to you soon here or on instagram. XOXO Carine.

  10. 5 stars
    Can’t wait to make this bread so exciting to find recipes that are gluten free and tasty 😋 I tried the sweet potato crust spinach Quiche and loved it! Second time making it and my daughter agrees it’s a keeper! Thanks for the wonderful recipes

  11. 5 stars
    I thought it was better than any other “non keto” pumpkin bread! Seriously, my husband couldn’t even tell it wasn’t made with all purpose flor and granulated sugar hahaha. I added 1/4 cup of Lilly’s chocolate chips, and the walnuts. Simple to die for! Thanks for posting this and every other recipe!

    • That is what I love to read 🙂 Thanks so much for trying my recipes. I love the chocolate chips and walnuts addition, clever! Thanks for being here with me. Enjoy the recipe around. XOXO Carine.

    • Love your spices! Thanks so much for trying my recipe I am happy you love the bread as much as I do. XOXO Carine.

  12. Beware if you haven’t used coconut oil before–our family got so ill with stomach distress and bathroom issues for 4 days after eating 2 slices each! It was moist and delicious–but will try again with BUTTER this time!!

    • It seems that you have an intolerance to one of the ingredient in this recipe and I am very sorry to hear that! I hope you feel better soon. This said, the recipe is delicious with butter too so choose your best option next time ! Feel better soon, Carine.

    • In Keto you are going out of ketosis if you overdo your macro but we all have different macro based on our age, size and goals. So I can’t reply how many slices you can eat you have to see if it tick to your daily macro and meal plan based on the other food you eat in the same day. But the recipe is 100% keto ! Enjoy, XOXO Carine.

  13. 5 stars
    I made the pumpkin bread today and it is truly one of the most moist keto breads I have made. I added some chocolate chips and pumpkin seeds on top for fun. I highly highly recommend trying this recipe out!!!! All Carine’s recipes are Sweet as Honey 😋😋😍😍

  14. 5 stars
    I don’t want to have a sugar bread as I would like to eat it for my lunch with some meat/veg curry. For that can I just remove the sweetener and add salt, chilli powder?

      • How much of grated cheddar can I use to replace the sweetener? Also I am not getting e-mails on your responses to my comments, please check if there is any issue.

        • I didn’t try so I am unsure try 1/3 cup. And yes you get email to inform you that I reply to you on the blog otherwise you won’t be able to know that I reply to you 🙂 Or you will have to check the blog post every day until you see my response. This is set up for your convenience. Enjoy, XOXO Carine.

  15. 5 stars
    I made the pumpkin bread today and it turned out great. Very moist and it sliced well. I will make it a little sweeter next time, though, because I have a sweet tooth. Thanks for the recipe.

    • Thanks ! I am so happy that you enjoy the recipe. I can’t wait to read your next recipe feedback. Enjoy the sweet treats around here. XOXO Carine.