This Keto Pumpkin Bread is a warm, tasty treat that’s low in carbs but full of pumpkin flavor. It’s made with almond flour and spices that remind you of cozy autumn days!
Making this bread is a breeze, and the smell in your kitchen will make everyone curious. I like to toast a slice and spread a little butter on it—so good! 🍂
Key Ingredients & Substitutions
Almond Flour: This is the main flour giving the bread its texture. It’s low in carbs and gluten-free. If you need a nut-free option, sunflower seed flour works great, but keep in mind it may have a different taste.
Coconut Flour: Works alongside almond flour to absorb moisture. You can try using more almond flour instead, but remember that coconut flour absorbs a lot, so you’ll need to adjust your liquid ingredients accordingly.
Pumpkin Puree: This ingredient provides flavor and moisture. If you don’t have pumpkin puree, you could use unsweetened applesauce, but it will affect the keto aspect, as apples are higher in carbs.
Erythritol: This keto-friendly sweetener keeps the bread sweet without adding sugar. If you prefer, you could substitute it with stevia or monk fruit sweetener; just check the equivalence for sweetness.
How Do You Ensure the Best Texture in Your Keto Pumpkin Bread?
The texture of your Keto Pumpkin Bread hinges on how you mix and measure your flours. Here’s how to get it just right:
- Measure gently: Spoon your flours into your measuring cup instead of scooping to avoid packing them down.
- Mix just enough: Combine the wet and dry ingredients until just mixed. Overmixing can lead to a dense loaf.
- Don’t skip the eggs: They provide moisture and help bind everything together.
By following these steps, you’ll end up with a light and fluffy pumpkin bread that’s perfect for any occasion!
Keto Pumpkin Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Wet Ingredients:
- 3 large eggs
- ½ cup pumpkin puree (unsweetened)
- ⅓ cup erythritol or your preferred keto-friendly sweetener
- ¼ cup melted coconut oil or unsalted butter
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
Toppings:
- Pumpkin seeds (optional, for topping)
How Much Time Will You Need?
You will need about 15 minutes to prepare this recipe and around 50–60 minutes to bake the bread. After baking, let it cool for about 15 minutes before slicing. So, in total, set aside about 1.5 hours for this delicious keto pumpkin bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’ll be ready for your bread as soon as you finish mixing the batter. Grease a 9×5 inch loaf pan with a little coconut oil or butter, or line it with parchment paper for easy removal later.
2. Prepare the Dry Ingredients:
In a large mixing bowl, add the almond flour, coconut flour, baking powder, baking soda, all the spices, and salt. Use a whisk to mix everything together so that it’s evenly distributed. This will help deliver that delicious pumpkin spice flavor throughout the bread!
3. Mix the Wet Ingredients:
In another bowl, crack the eggs and beat them well. Add in the pumpkin puree, sweetener, melted coconut oil (or butter), vanilla extract, and almond milk. Mix everything until it’s smooth and you can’t see any lumps of pumpkin.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. Be careful not to overmix; you want a fluffy texture!
5. Fill the Loaf Pan:
Pour the batter into your prepared loaf pan. Smooth the top with a spatula, and if you’re using pumpkin seeds, sprinkle them on top to add a nice crunchy texture and a cute look.
6. Bake the Bread:
Place your loaf pan in the preheated oven and bake for 50–60 minutes. It’s ready when a toothpick inserted into the center comes out clean. Your kitchen will smell amazing while it bakes!
7. Cool Down:
Once it’s baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is important to avoid a soggy bottom!
8. Serve and Enjoy:
Once cooled, slice your delicious Keto Pumpkin Bread and enjoy it plain or spread with cream cheese or butter. It’s perfect for breakfast, a snack, or whenever you’re craving something sweet but still keto-friendly!
Happy baking!
Can I Use Regular Flour Instead of Almond and Coconut Flour?
While you can use regular flour, this recipe is specifically designed for keto, which means it’s low in carbs. Regular flour will significantly change the nutritional profile and texture, so I recommend sticking with almond and coconut flours for the best results.
Can I Substitute Pumpkin Puree with Anything Else?
If you don’t have pumpkin puree, you can use unsweetened applesauce, but keep in mind that it’s higher in carbs, which may affect your keto goals. Another option is to blend cooked butternut squash until smooth, which is a good alternative.
How Do I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze it for up to 2 months—just be sure to wrap it tightly to prevent freezer burn!
What Can I Do If the Bread Is Too Dense?
If your bread turns out too dense, it may be due to overmixing the batter or packing too much flour. Next time, try to mix just until combined, and make sure to spoon and level the flour when measuring. Adding slightly more liquid might also help achieve a better texture!
