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 the best result. Almond meal is coarser. It would dry the bread. Read how to choose your keto flours.
Coconut flour – don’t skip or replace. It’s the combo of coconut flour and almond flour that makes this bread so moist. Try my Almond Flour Pumpkin Bread recipe instead if you don’t have coconut flour at home
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 for baking a low-carb bread loaf
Keto bread loaves are thick and dense. Therefore, they require precision and patience to achieve the best texture. Check out my tips below to succeed any time:
Are you new to Keto?
Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!
Struggling with Keto Baking?Subscribe to my Keto Baking email series, receive 10 FREE Keto Baking Printables, and become a Keto Baking STAR!
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 bread uses high fiber flours that are 4 times more liquid absorbent than regular flour. As a result, if you miss some of the 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 dry keto pumpkin bread.
The 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.
More low-carb bread loaf recipes
I have got a large range of delicious sweet keto bread loaf to try on the blog. My favorites are:
New to Keto?Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!
Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan 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 combined. Set aside.
In another large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Make sure the coconut flour doesn'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 prevent the top of the loaf from burning.
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 ziplock bags or a 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 teaspoons of pumpkin spices by adding this combo of spices: 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon all spices, 1/4 teaspoon ground ginger.
* Percent Daily Values are based on a 2000 calorie diet.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.