Home » Keto Breakfast Recipes » Keto Pumpkin Bread
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Print Recipe
This incredibly flavorful keto pumpkin bread is so easy to make. It's perfect for breakfast or a snack. My kids love it in their lunchboxes!
This bread also freezes well, so sometimes I make two loaves, keep one in the fridge, and freeze the other for later.
This bread is incredible. It is light and fluffy and so very flavorful. As it bakes, it fills your kitchen with the most intoxicating aroma of pumpkin and cinnamon.
It's one of my favorite breakfasts this time of year. I'm grateful it's so easy to make - simply mix everything in one bowl, transfer to the pan, and bake!
Jump to:
- Ingredients
- Variations
- Keto Pumpkin Bread Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Keto Bread Recipes
- Recipe Card
- Let's Connect
Ingredients
You'll only need a few simple ingredients to make this bread. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in almost all of my recipes, this one included.
Canned pumpkin: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling!
Sweetener: I use stevia glycerite. You can use a granulated sweetener instead.
Vanilla extract: It's best to use pure vanilla extract.
Cinnamon: We use quite a bit of this spice, so ensure it's fresh.
Almond flour: I use blanched, super-fine almond flour. I don't recommend using a coarse almond meal in this recipe.
Kosher salt: If using fine salt, use just a pinch.
Baking soda: You can replace it with four teaspoons of baking powder (gluten-free if needed).
Variations
The best way to vary the basic recipe is to add ⅓ cup of chopped nuts to the batter - Lyn did that and graciously allowed me to post her photo here:
You can try pecans or walnuts - both work well. Another tasty option is to add ⅓ cup of dark chocolate chips to the batter.
Another change I sometimes make is using pumpkin pie spice instead of cinnamon. It makes the bread taste more like pumpkin pie!
Keto Pumpkin Bread Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
In a medium bowl, using a hand whisk, whisk together 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 a parchment-lined loaf pan. Smooth out the top. Bake the bread in a preheated 350°F oven until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
Remove the bread from the pan and transfer it to a wire rack. Cool it for 30 minutes, then slice and serve.
Look at the bread's lovely texture!
Expert Tips
- I bake this bread in a small loaf pan, measuring 8.5 X 4.5 inches, that I got on Amazon. You can use a standard 9 X 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.
- This bread is very moist. If this is a concern, add a tablespoon of coconut flour (add it with the almond flour) to absorb some of the moisture.
- Letting the bread rest for 30 minutes before slicing it is nonnegotiable. It will be too moist and fragile when fresh out of the oven.
Recipe FAQs
What can I do with the remaining pumpkin puree?
When I first created this recipe, I was determined to use the entire can of pumpkin puree, saving me (and you!) from the need to find a way to use the leftover puree.
But after making it many times, I slowly realized it was too moist with so much pumpkin in the batter. So now I make it with 1 cup of pumpkin, which leaves me with an unused ¾ cup.
What to do with the additional ¾ cup? Luckily, I have two recipes that use exactly this amount - keto pumpkin cheesecake and pumpkin cupcakes.
Can I substitute coconut flour for the almond flour?
No, you can't. These flours are very different and behave differently in baked goods. Coconut flour is very drying and requires extra eggs and liquids. If you'd like a recipe that uses coconut flour, I recommend this recipe for keto pumpkin muffins.
Can I bake this bread in a muffin pan?
You can, as long as you use well-greased foil liners to prevent sticking. Bake them for 15 minutes and check to see if they are done.
However, for the best results, I recommend this recipe for keto pumpkin muffins.
Serving Suggestions
This keto pumpkin bread is excellent on its own, and that's how I usually serve it. It's also delicious when topped with butter or almond butter.
Sometimes, I go all out and top it with keto hazelnut spread. It's delicious!
Storing Leftovers
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.
More Keto Bread Recipes
- Keto Banana Bread
- Keto Zucchini Bread
- Almond Flour Bread
- Keto Cornbread
Recipe Card
4.98 from 1231 votes
Pin Recipe Print Recipe
Keto Pumpkin Bread
This flavorful keto pumpkin bread is perfect for breakfast or a tasty snack.
Prep Time15 minutes mins
Cook Time40 minutes mins
Rest time30 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 10 slices
Calories: 164kcal
Author: Vered DeLeeuw
Ingredients
- Avocado oil spray for the pan
- 3 large eggs
- 1 cup pure pumpkin puree
- 1 ½ teaspoon stevia glycerite Equals ½ cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon or 2 teaspoons of pumpkin pie spice
- 2 cups almond flour blanched, superfine (8 ounces)
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of any other salt
- 1 teaspoon baking soda or 1 tablespoon of baking powder (gluten-free if needed)
Instructions
Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with an overhang. 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 for 30 minutes on the cooling rack. 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.
Video
Notes
- You can use ½ cup of a granulated sweetener such as Eryhtritol.
- Increase the sweetener to equal ¾ cup of sugar if you like your baked goods very sweet.
- 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 4 teaspoons of gluten-free baking powder 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.
- This bread is very moist. If this is a concern, add a tablespoon of coconut flour (add it with the almond flour) to absorb some of the moisture.
Add Your Own Notes
Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
Nutrition per Serving
Serving: 1slice | Calories: 164kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 176mg | Fiber: 4g | Sugar: 2g
Made this Recipe?
If you made this recipe, please leave a comment sharing your experience with others. Thank you so much!
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Follow Me
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Keto Breakfast Recipes
- Chaffles Recipe
- Breakfast Egg Muffins
- Mushroom Frittata
- Turkey Hash
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Kim
I didn’t have enough monkfruit with erythritol to make this bread so I used 1/2 cup granulated sweetener instead and I subbed pumpkin pie spice for cinnamon. I also added no sugar chocolate chips and a small amount of walnuts. While the taste and texture were good, this pumpkin bread fell flat on sweetness. I think I would follow suggestions and make it sweeter next time.Reply
Vered DeLeeuw
Thank you for the feedback, Kim!
Reply
Darene Staniszewski
This keto pumpkin bread is amazing! So moist! I gave a piece to my daughter and she’s keto also and she couldn’t believe it! Mouthwatering!Reply
Vered DeLeeuw
I'm so glad you and your daughter enjoyed this bread, Darene!
Reply
sarah
Could I use 1/2 cup of pure maple syrup instead of the sweetener you used? Would the liquidity mess up the consistency?
Reply
Vered DeLeeuw
Hi Sarah, unfortunately, you are correct - the added liquid will be a problem. You can use a granulated sweetener but not a liquid one, except for a highly concentrated one like stevia.
Reply
Laura
Loved the texture of this bread! Very flavorful. I used a full tablespoon of pumpkin pie spice and 3/4 cup of erythritol. Mine needed 50 minutes in the oven.Reply
Vered DeLeeuw
Glad you liked this bread, Laura! Thank you for leaving a comment.
Reply
Katie
Can this be made in a bundt cake pan?
Reply
Vered DeLeeuw
It's best to use a parchment-lined loaf pan. A bundt cake pan is better suited for a dense batter.
Reply
Cheryl Kelley
Excellent! So moist and delicious. I used monk fruit, a little less than 1/2 cup, plus 1/4 cup of sugar free chocolate chips. I’m on my second piece.Reply
Vered DeLeeuw
I'm so glad you like this bread, Cheryl! Chocolate chips are definitely a nice addition.
Reply
