Easy Keto Pumpkin Bread Recipe That Will Blow Your Mind – Healthy & Delicious Fall Treat!

This incredibly flavorful keto pumpkin bread is so easy to make and is a healthy twist on a fall classic. It's perfect for breakfast or a snack and tastes like dessert but is healthy enough to eat for lunch! This bread is incredible. It is light, fluffy, and flavorful. As it bakes, it fills your kitchen with the amazing 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 a bowl, transfer to the pan, and bake!

Why You'll Love This Recipe

Easy to make: Simply mix everything in a bowl, transfer to the batter to a loaf pan, and bake!
Incredibly flavorful: The combination of pumpkin and spices creates a warm and comforting taste.
Healthy: Low carb and keto-friendly, so you can enjoy it without spiking your blood sugar.
Versatile: Perfect for breakfast, snack, or dessert.

Ingredients You'll Need

Here's what you'll need to make this easy keto pumpkin bread:

Canned pumpkin: Make sure to use pure pumpkin puree and not sweetened pumpkin pie filling! The cans look similar, and it can be confusing. Chose a thicker pumpkin puree. Canned pumpkin is usually quite thick and needs to scooped, which is perfect.
Sweetener: A keto confectioners sweetener is a great option. I use stevia glycerite. I really like a brown sugar substitute for this recipe, for more flavor. A brown sugar substitute provides the best flavor, to help mimic conventional pumpkin bread. I like to use my own homemade version, which is mostly erythritol. You can cut back on that to some extend and add more sweetness with stevia or monk fruit extract. Allulose based sweeteners tend to brown much more quickly and can cause the keto pumpkin bread to look and taste almost burnt on the outside. This is especially true of the parts that are against the metal pan. If you choose to use it, I recommend two things: turn the heat down to 325ºF and line the bottom and sides of the pan with parchment paper. You will need to keep your eye on it in the oven as I don’t know the bake time with these changes.
Almond flour: I use superfine almond flour. You must use blanched almond flour, not almond meal. I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so 2 cups weigh 8 ounces.
Eggs: You will need four large whole eggs, and two egg whites. And yes, you do need all these eggs when baking with coconut flour. Eggs are fantastic emulsifiers, so use them in both layers. Room temperature, please.
Coconut flour: I prefer Bob’s Red Mill because it’s very consistent and produces good results.
Protein powder: You can use egg white or whey protein powder. It helps give the bread a lighter, airier texture.
Pumpkin pie spice: You can use a pre-made spice mix, or you can make your own with cinnamon, ginger, and nutmeg. Adding the cinnamon or pumpkin pie spice is a wonderful choice that heightens the seasonal Fall flavors. I usually like to include the two spices not just in this pumpkin recipe, but in all my autumn baking. While it may seem convenient to use pumpkin pie spice instead of a blend of your own spices in pumpkin recipes, I prefer to have control over how much nutmeg and cinnamon are in my bread, and I like allspice rather than cloves. That being said, if you have pumpkin pie spice on hand and not the spices in my recipe, you can use 1.5 teaspoons of the PPS to replace the cinnamon, nutmeg, and allspice that my keto pumpkin bread recipe calls for.
Butter: For that perfectly rich and buttery loaf. If you want this bread to be dairy-free, I tested this with coconut oil, and it worked very well.
Optional Add-ins: You can add ⅓ cup of chopped nuts to the batter - Lyn did that and graciously allowed me to post her photo here. You can use pecans or walnuts - both work well. Another tasty option is to add ⅓ cup of dark chocolate chips. I topped one of my loaves with pumpkin seeds, but you could also do sugar-free chocolate chips, walnuts, or pecans. Feel free to mix these items into the batter prior to baking as well. Pumpkin seeds. The beauty of this quick bread is just how easy it is to customize with ingredients you may have on hand, or if you have allergies or intolerances.

Step-by-Step Instructions

Here's how to make this delicious keto pumpkin bread:

Preheat the oven: Preheat the oven to 350°F (180°C). Preheat the oven to 350 degrees. Preheat the oven to 325 degrees Fahrenheit.
Prepare the pan: Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with an overhang (as shown in the photo). Lightly spray the lined pan with oil. Grease a 9×5 loaf pan or line with parchment. Grease the pan well and work the oil into the corners of the pan so the bread doesn’t stick. If your pan is not a good non-stick pan, consider lining it with parchment paper. The overhang will make removing the baked bread from the pan easier. Line a long, narrow loaf pan with parchment paper and spoon the batter into the pan.
Combine wet ingredients: In a medium bowl, using a hand whisk, whisk the eggs, pumpkin puree, stevia, and vanilla. In a large bowl, whisk together the pumpkin puree, brown sugar subsitute, eggs, egg whites, butter, and vanilla extract. Mix the wet: In a mixing bowl, whisk together your pumpkin puree, butter, and eggs until smooth.
Add dry ingredients: 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. Whisk in the coconut flour, protein powder, baking powder, pumpkin pie spice, and salt. Combine the almond flour, allulose, baking powder, and pumpkin pie spice and mix well. In a separate bowl, whisk together your pumpkin puree, melted butter and eggs. Mix in the almond flour and stir until well combined. Stir all ingredients until completely smooth, then pour into the loaf pan.
Combine wet and dry: Combine your wet and dry ingredients and mix until combined. Stir the pumpkin mixture into the flour mixture just until combined.
Add water (if needed): Whisk in just enough water to make the batter scoopable but not pourable.
Transfer to pan: Using a rubber spatula, transfer the batter to the prepared pan. Pour the batter into the prepared bread loaf pan.
Smooth the top: Smooth out the top. Smooth into the prepared loaf pan, and bake on the oven center rack for 1 hour.
Add toppings: Spread the batter evenly in the prepared baking pan and sprinkle the top with chopped pecans. Transfer your batter into the lined pan and sprinkle with pumpkin seeds. I topped one of my loaves with pumpkin seeds, but you could also do sugar-free chocolate chips, walnuts, or pecans. Feel free to mix these items into the batter prior to baking as well.
Bake: Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes. Bake for around 50 to 55 minutes (possibly less), turning halfway through baking. Bake at 350ºF for 55 to 65 minutes, until golden brown and firm to the touch. Bake 55 to 65 minutes, until golden brown and firm to the touch. Bake for 40-45 minutes, covering the top of the loaf pan halfway through with parchment paper, to avoid the tops over-browning. Bake on the oven's center rack for one hour.
Cover with foil (if needed): I recommend covering your bread halfway through with tinfoil to prevent the tops from over-browning. Note that I would recommend checking on your bread at around the 40-minute mark. If it looks too brown around the edges, cover it with aluminum foil and continue baking.
Cool: 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 on the cooling rack for 30 minutes. Remove and let cool completely in the pan. Remove from the oven and allow to cool in the pan completely, before slicing. Let it cool in the pan but not too long! You want the sides of the pan to be cool to the touch before removing the bread. Keep in mind, however, that leaving it too long may cause it to stick more to the pan. I found that letting the bread cool completely before going around the sides with a knife and then popping out onto a serving plate protects it from breaking. I found that letting the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn't break, as the recipe is super moist and fudgy! Cool before slicing. This is non-negotiable, sorry.
Rest: 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. Like all quick breads, this keto pumpkin bread requires a cooling and setting period to firm up and become easily sliceable. For best slicing results you should lift it from the pan using the parchment paper you lined it with, and then wrap it loosely and let it sit overnight on the counter or in the refrigerator.
Slice and serve: Slice the bread into 10 slices and serve.

Tips for the Perfect Keto Pumpkin Bread

Use the right pan: I bake this bread in a small loaf pan measuring 8.5 × 4.5 inches. You can use a standard 9×5-inch loaf pan, but your bread won't be as tall. A longer, narrower loaf pan like this one will produce better results than a shorter, wider loaf pan. I used a 9×5 bread loaf pan for this recipe. An 8×4 bread pan will also work, but the baking time will likely be slightly longer to cook through. I also highly recommend a metal pan for this bread, as glass and silicone simply don’t conduct heat very well.
Don't overbake: Everyone’s ovens differ, so you may need to bake longer to ensure it is thoroughly cooked.
Let it cool completely: This bread is very moist. 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.
Adjust sweetness to taste: You can use ½ cup of a granulated sweetener instead of stevia. This bread is very moist, especially if you use stevia and not a granulated sweetener. This bread is not super sweet at all. If it is too sweet, just use less erythritol.
Use a liquid sweetener: Try using keto maple syrup instead of a granulated sweetener. This is a great option is you prefer super moist baked goods. You don’t need to adjust the amounts, either.
Homemade pumpkin puree: Homemade pumpkin puree is often much thinner and more watery than the canned kind. So you may not even need to add any additional liquid at all.

Variations

Add nuts: You can add ⅓ cup of chopped nuts to the batter - Lyn did that and graciously allowed me to post her photo here. You can use pecans or walnuts - both work well.
Add chocolate chips: Another tasty option is to add ⅓ cup of dark chocolate chips. Sprinkle some sugar-free chocolate chips into the batter.
Make it dairy-free: If you want this bread to be dairy-free, I tested this with coconut oil, and it worked very well.
Make it nut-free: If you have a nut allergy, simply use my coconut flour pumpkin bread batter with the cream cheese filling.
Add cream cheese filling: To get the cream cheese filling into the keto pumpkin bread, it’s just layered in the middle of the batter. You just layer half the pumpkin batter into a prepared loaf pan, add the cream cheese layer, and then top off with the remaining pumpkin batter.

Storing and Freezing Instructions

To store: 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. This bread is quite moist and should be kept in the refrigerator at all times. Wrap it tightly in foil or plastic wrap, and it will keep nicely for up to a week. As this pumpkin bread is super moist, always store leftovers in the refrigerator. The recipe can be left out overnight, loosely covered in cloth or paper towels. To store leftovers after that, I recommend refrigerating for up to five days.
To freeze: 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. Wrap it up tightly in aluminum foil and store it in a freezer-safe food storage bag. Keep it in the freezer for up to six months. To thaw, warm them gently in the microwave at 50% power. To freeze this keto pumpkin bread I recommend slicing it in advance (so it’s pre-portioned and you don’t have to cut a frozen loaf or thaw the entire thing to get one slice) and then wrapping it in foil and placing it in a gallon-sized freezer bag for extra protection against freezer burn. Or slice and freeze for one or two months. Place leftover slices in a ziplock bag and store them in the freezer for up to 6 months.

Serving Suggestions

This bread is delicious on its own, and that's how I usually serve it. It's incredible just as it is. It's also very good when topped with unsalted butter, almond butter, or walnut butter. This easy keto pumpkin bread is fantastic with salted butter, ice cream, or even makes great french toast! My favorite way to eat this bread is to toast it and then slather it in butter. Yum! You could also serve it with your own low-carb donuts. It's a fun and delicious swap! For something savory, just add some bacon and an egg casserole to the table, and you have a delicious fall brunch. If desired, frost with your favorite sugar free frosting, melted butter or coconut butter, packaged cream cheese or homemade Vegan Cream Cheese.

Common Questions

Is pumpkin ok on a keto diet? Pumpkin is an acceptable ingredient for keto diets as long as you don’t eat too much in one sitting. In a keto muffin or bread recipe, it usually only adds about 1g of carbs per serving. Many people ask if pumpkin is keto friendly since it’s a fruit, and the answer is that it can be. Pumpkin is a good source of fiber, with 10 grams carbs, 3 grams fiber, and 7 grams net carbs per half cup.
How many carbs are in keto pumpkin bread? Keto pumpkin bread with coconut flour has 6.5g carbs and 3.3g fiber. Which means it has only 3.2g net carbs per slice. When made as written, my keto pumpkin bread recipe has just 2 grams of carbs per slice. If you add an extra sweetener, the carbs will go up ever so slightly.
Can I use a muffin pan? Yes. You can make this recipe in a muffin pan, as long as you use well-greased foil liners (not standard paper 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.
Can I use sugar-free honey? No. It would introduce too much liquid into the batter. If you prefer not to use stevia, you can use a granulated sweetener.
What to do with the extra pumpkin puree? To use up the remaining ¾ cup of pumpkin puree, make this keto pumpkin cheesecake.
Can I use this batter to make muffins? I tested this pumpkin bread batter as muffins, and while it works, the texture isn’t as good as the loaf.
DO NOT USE COCONUT FLOUR! Sorry for the block letters, but this is a comment I often get for my keto baking recipes. Coconut flour acts like a sponge and absorbs liquid like no other, so your bread will be a dry mess. Not a fan of almond flour?
Is pumpkin pie filling keto? No, pumpkin pie filling is not keto. I have a pumpkin pie recipe you can follow if you want a keto version. It is not keto or low carb because canned pumpkin pie filling has sugar added to it. When purchasing canned pumpkin puree, make sure it is not pumpkin pie filling, which will contain a lot of sugar and is not keto friendly.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use a tablespoon of baking powder (gluten-free if needed) instead of baking soda.

Keto Cream Cheese Pumpkin Bread

A keto cream cheese pumpkin bread is easy to make! This pumpkin cream cheese bread is the best sweet bread you can make this fall! It's amazingly gluten-free and low-carb. All the flavors dance together to create a bread that tastes like dessert - but it's healthy enough to eat for lunch. This pumpkin bread is filled with sweet cream cheese, and it looks - and tastes - fabulous. This low-carb cream cheese pumpkin bread made with almond flour is extremely moist, and the spices are perfect. If you’ve been on a keto low-carb diet for a while, you may want to cut back on the sweeteners. Although a filled sweet bread may seem more difficult, it’s super easy to make. It has the iconic pumpkin spice flavor that everyone loves in the fall. It's one of my favorite pumpkin bread recipes because of the cream cheese layer in the middle. There are two parts to this pumpkin cream cheese bread - the bread and the cream cheese filling.

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Ingredients for Cream Cheese Filling

Here is what I used to make this recipe. When you are on a keto diet, you should always use full-fat cream cheese. You'll want to soften it before you try to mix it. Use powdered erythritol for both the pumpkin bread and the cream cheese filling. Add some stevia extract powder to the cream cheese mixture. Check out this post about keto sweeteners for information about the best ones to use. I added coconut flour to the cream cheese mixture to thicken it up without adding carbs. Use almond flour in the pumpkin batter. Eggs are fantastic emulsifiers, so use them in both layers. Flavor the cream cheese filling with either orange or lemon extract. It brightens the entire loaf of sweet bread. Remember to use real pumpkin puree in the pumpkin batter. Do not use pumpkin pie filling. You'll also use a bunch of common baking ingredients. Baking Powder - for the correct texture, do not try to use baking soda. You'll need some kind of fat for the bread layer. I used coconut oil, but you could use ghee. Soften the cream cheese. This makes it easier to whip up. Use a food processor. This will create the cream cheese filling in just a few seconds. Keep cream cheese in the middle of the bread. Don't spread it too close to the edges of the pumpkin bread batter, or else it might be noticeable on the outside of the bread.

Instructions for Cream Cheese Filling

Here's some more information about making pumpkin cream cheese bread. It's so much easier than you might think. Start out by mixing together the cream cheese, sweeteners, coconut flour, egg, and orange extract. The batter is just a mix of almond flour, spices, pumpkin puree, oil, and eggs. Add the almond flour mixture to the wet ingredients. To get the cream cheese filling into the keto pumpkin bread, it’s just layered in the middle of the batter. You just layer half the pumpkin batter into a prepared loaf pan, add the cream cheese layer, and then top off with the remaining pumpkin batter. This pumpkin cream cheese bread is so good for you that you can eat it for breakfast, along with a cup of bulletproof coffee. It’s a nice way to get my fill while others have high-carb donuts or pastries.

Variations for Cream Cheese Filling

You can change up this pumpkin cream cheese bread recipe in many different ways. Make frosting. Save some of the cream cheese mixture and make a keto cream cheese frosting for some keto cupcakes. Add chocolate chips. Sprinkle some sugar-free chocolate chips into the batter. Cut back on sweeteners. If it is too sweet, just use less erythritol.

Storing and Freezing Instructions for Cream Cheese Filling

How do you store leftover pumpkin cream cheese bread? Wrap it tightly in plastic wrap and store it in an airtight container at room temperature for about a week.
Can you freeze pumpkin cream cheese bread? Yes, you can freeze this bread. Wrap it up tightly in aluminum foil and store it in a freezer-safe food storage bag. Keep it in the freezer for up to six months.
What are other ways to use the cream cheese mixture? This cream cheese mixture is a delicious dip for low-carb fruit. You could also use it as a topping for chaffles.

Instructions for Keto Cream Cheese Pumpkin Bread

Preheat oven to 325 degrees F (165 degrees C). Lightly grease or spray two loaf pans. In a medium bowl, combine cream cheese, ¼ cup powdered erythritol, ¼ teaspoon stevia extract, 1 tablespoon coconut flour, 1 egg and orange extract; beat until smooth. Set aside. In a separate bowl, combine 1 ⅔ cup almond flour, baking powder, salt, cinnamon, cloves and pumpkin pie spice; set aside Place pumpkin, oil, 5 eggs ¾ cup erythritol and ¾ teaspoon stevia extract in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Pour ¼ of the pumpkin batter into each loaf pan. Spoon cream cheese mixture on top of this layer and then pour about ¼ batter over each cheese layer. Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Be careful not to spread the cream cheese filling too close to the edges. To change things up, chocolate chips can be added to the filling or batter.

Enjoy!

This easy keto pumpkin bread is one of the first low carb pumpkin recipes I dig up every year when the weather cools and the leaves start falling. Prepare to fall in love with this recipe. Serve it plain or with mini chocolate chips for a healthy breakfast treat. Satisfy those pumpkin cravings with this sweet and spiced keto bread! This bread is all the flavors of fall. If you love quick breads as much as I do, this recipe is for you! I can’t think of a better way to enjoy flavors of the season.

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