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.
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.
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. If you are wondering whether or not pumpkin is keto friendly, it definitely is with an average of 4g/100g of net carbs.
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
Powdered sugar free crystal sweetener – optional, only if you want to add the ginger glazing on top of the bread
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.
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 recipes
I have got a large range of delicious sweet keto bread loaf to try on the blog. My favorite are:
Vegan Keto bread loaf with No Eggs. A low-carb loaf with coconut flour, almond flour, psyllium husk, and flaxseed meal. A delicious easy low-carb baking recipe with only 3 grams of net carbs per slice!
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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.
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