Welcome fall with a fatty slice of this moist and flavorful Keto Pumpkin Bread recipe. This paleo pumpkin bread is loaded with pumpkin pie spice and all the fall flavors you love. It’s also low carb, sugar free, gluten free and takes just 10 minutes of prep time.
Keto pumpkin bread with coconut flour and almond flour ensures this pumpkin recipe stays low carb and mimics the softness and firmness of pumpkin bread made with all purpose flour. It’s also a great way to use up any leftover pumpkin puree you may have lying around which, come October, is the norm in many kitchens.
How to Make Pumpkin Pie Spice
If you don’t have a bottle of pumpkin pie spice in your spice rack, no problem-o. Just replace the tablespoon of pumpkin pie spice with this mix: 2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon all spice and 1/4 teaspoon ground ginger.
Can I Use Fresh Pumpkin Puree?
You can but the recipe, as written, is perfected for canned pumpkin puree. It’s thick and has less water than many homemade pumpkin purees. If you’re dead set on homemade puree make sure you use a thick puree to avoid a soggy mess. The best way to accomplish this is to heat the puree until the excess water cooks out.
Paleo Pumpkin Bread Variations
- Spice it up with a 1/2 cup of sugar free chocolate chips (like Lily’s) to the batter before baking.
- Prefer nuts inside the bread vs on top? Just add them to the batter before baking instead.
Keto Pumpkin Bread with Cream Cheese Frosting
We know a ton of folks like pumpkin bread with cream cheese frosting. It’s easy to mix up a batch while the bread is baking. Just beat 4 oz. of cream cheese (softened), 2 oz. of butter (softened) and a 1/2 cup of powdered Swerve together. If you dig vanilla, add a 1/2 tsp and a pinch of salt.
Keto Pumpkin Muffins
If you prefer muffins vs a bread load, just divvy up the batter into a greased or paper lined muffin tin. Start checking the muffins for doneness at the 25 minute mark. Bake until an inserted toothpick comes out clean.
How to Freeze Pumpkin Bread
As with most breads, this Keto pumpkin bread is easy to freeze. Just let the loaf cool and cut it into slices. Wrap the slices in plastic wrap followed by Ziploc Freezer Bags.
Keto Pumpkin Bread
- 1/2 Cup Chopped Walnuts or Pecans (*Note 3)
- 1/2 Cup Sugar-free Chocolate Chip Cookies (*Note 3)
- Preheat the oven to 350 F. Line a bread pan (9" x 5") with a piece of parchment paper and lightly grease. Set aside.
- Add the eggs, Erythritol, melted butter and vanilla to a large mixing bowl and whisk until fully combined. Set aside.
- Whisk in the pumpkin puree and pumpkin pie spice until combined. Set aside.
- Add the almond flour, coconut flour, baking powder and salt to a separate large mixing bowl and whisk to combine (until there are no lumps)
- Pour the wet egg mixture into the dry flour mixture and whisk until it's fully combined to produce a thick batter (with no lumps).
- Pour the batter into the prepared bread pan. Spread evenly.
- Sprinkle the nuts over the top of the bread and gently press them into the batter.
- Bake for 20 minute. Carefully remove the bread from the oven and cover the bread pan with a piece of foil. Bake an additional 50-60 minutes until an inserted toothpick comes out clean.
- Remove the loaf from the oven and let cool for at least 30 minutes before removing the bread from the pan by gently pulling up on the parchment paper.
- Enjoy immediately or cover in an airtight container until ready to serve.
- Make sure to slightly cool the melted butter so it doesn't cook the eggs when combined.
- Do not confuse Canned Pumpkin Puree with Canned Pumpkin Pie. They are two separate products.
- If adding nuts or chocolate chips to the batter, add them after step 5, before you transfer the batter to the bread pan.
- Nutritional information includes 1/2 cup of chopped walnuts and excludes any chocolate chips you may add. It's also based on a 3/4" thick slice.
- Store the bread in an airtight container for up to 4 days.
- Recipe adapted from Sweet As Honey
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