This Keto pumpkin cranberry bread makes the perfect holiday dessert! Our low-carb pumpkin cranberry bread is moist, loaded with pumpkin flavor, and studded with plump, juicy fresh, or frozen cranberries.
This pumpkin cranberry bread also happens to be gluten-free pumpkin bread.
It combines the seasonal flavors of cranberries and pumpkin beautifully.
Make this delicious pumpkin cranberry bread recipe for brunch, or anytime you want to impress your non-keto friends.
There is no denying that pumpkin bread is a holiday season must, and our easy keto pumpkin bread already gets lots of love this time of year.
However, this fall season, I gave this well-loved recipe a twist by adding fresh cranberries to the batter.
Anytime I combine the flavors of pumpkin and cranberry, I know there is a great recipe being born.
With only 2 g net carbs per serving, it’s perfect for anyone doing a low-carb diet.
It’s not the first time I’ve combined the fall flavors of pumpkin and cranberries. In fact, I have a tasty keto pumpkin cranberry skillet cake that you should try.
Or my keto pumpkin cranberry cookies!
While you are at it make sure you check out our entire collection of keto pumpkin recipes that are sure to keep you committed to keto all pumpkin season long.
Keto Pumpkin Cranberry Bread
If Starbucks continues to make the arrival of all things pumpkin earlier every year, so can I.
In our home nothing announces pumpkin season in our home like a loaf of pumpkin bread baking in the oven.
When I made this one with fresh cranberries, it became an instant hit.
This recipe calls for both almond and flaxseed flours and a generous amount of fall spices. I am not one to be stingy with spices, and this was no exception.
The combination of flours produces a moist yet dense quick bread that holds up to slicing, toasting, and slathering with butter. Plus, it’s naturally high in fiber, making it easier to add fiber to your keto diet.
Think of this as your high-fiber pumpkin cranberry bread that will make keto a delicious breeze!
How To Make Keto Pumpkin Cranberry Bread
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To make this low-carb quick pumpkin cranberry bread, you’ll need to first prep your 8.5 loaf pan by making sure it’s properly greased.
I prefer to use butter but you can also use coconut oil or even a baking spray if you like.
I also recommend you add a layer of parchment paper the width of the pan, with a little extra over the sides to make it easier to take the bread out once it’s baked.
This is something I do any time I am making heavier bread like this one to ensure it releases from the pan perfectly.
Then, once the cranberry pumpkin bread is baked, all you have to do is lift the two sides of the parchment paper so that the loaf never breaks on you!
Plus, the parchment makes sure the cranberries do not stick to the bottom of the pan.
Note that you only use golden flax for this recipe. Regular flax will make the bread gummy. The other important tip is to regrind your flaxseed meal in a clean, dry coffee grinder before using it.
This is essential in getting the right texture. This takes less than a minute to do so no worries you’ll still be able to enjoy this recipe in under an hour.
As far as cranberries go, they need to be fresh or frozen. Using dried cranberries is not really a good idea unless you are willing to make your own.
If you go the frozen route, the good news is that you do not even need to defrost before using it. A major plus if you’re like me and always have a stash of frozen cranberries.
This recipe is pretty straightforward, and I am confident you’ll be able to get the same amazing results if you follow the recipe carefully.
The following are the ingredients you’ll need. Note that the full printable recipe card is at the end of the post. However, I have a few tips you might want to stick around for.
- Canned pumpkin puree
- Eggs, room temperature
- Granulated sugar substitute
- Finely milled almond flour
- Golden flax meal reground
- Psyllium husk powder
- Fresh or frozen cranberries
- Fresh orange zest
- Unsalted butter
- Vanilla extract
- Baking powder
- Cinnamon powder
- Ginger powder
- Nutmeg powder
- Clove powder
- Sea salt
As far as sweeteners are concerned, I recommend the use of Lakanto’s granulated sugar substitute. It’s their erythritol and monk fruit sweetener that is as close to sugar as it gets.
You could either use their regular granulated or their gold which has a delicious brown sugar flavor profile.
Having said that, I’m also partial to the brand Swerve which is an erythritol blend. Similar to Lakanto, it uses sugar alcohols and has a 0% impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener.
Note that if this is your pick, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
If you can’t easily find a more natural sugar substitute, you can also use Splenda with good success.
I know not everyone would agree with me here, and I respect that, but in my book, it’s still better than regular sugar.
I added a light dusting of Lakanto’s powdered sugar to the surface of the bread, which is totally optional but makes for a lovely presentation.
My failed attempts when I first went keto are what caused me to be very intentional with my Keto Baking recipes.
I threw away so many ingredients in the beginning, and I never want anyone to be so frustrated that they give up on the diet before they can see long-lasting results.
Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding.
Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all.
It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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- 7 ounces of canned pumpkin puree
- 4 large eggs , room temperature
- 1 cup of granulated of sugar substitute
- 1/4 cup of melted unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons of baking powder
- 2 teaspoons of cinnamon powder
- 1/4 teaspoon sea salt
- 1 1/2 cups of finely milled almond flour
- 1/2 cup of golden flax meal , reground
- 1 tablespoon of psyllium husk powder
- 1/4 teaspoon of ground cloves
- 1 1/2 teaspoons of ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup of fresh or frozen cranberries
- 2 tablespoons of freshly grated orange zest
- Preheat oven to 350 degrees.
- Grease an 8x5 inch loaf pan well.
- Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter, and vanilla extract until well blended.
- Next, add in the eggs one at a time making sure to beat until fully combined.
- To the wet batter add the almond flour, golden flax meal, baking powder, psyllium husk powder, and spices.
- Fold in the fresh or frozen cranberries and the orange zest. Note that if using frozen the cranberries do not need to be defrosted.
- Spread the batter into a greased 8-inch loaf pan. Note that batter will be thick.
- Bake at 350 degrees for 40-55 minutes, or until an inserted toothpick comes out clean.
- Allow the pumpkin cranberry bread to cool 10 minutes in the pan before removing it.
- Place the pumpkin bread in a baking rack and allow it to cool.
- Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.
It's key to use only golden flax meal in the recipe since regular flax meal will produce a gummy texture.
It's also important to take the extra step of grinding your flax meal again. I use a coffee grinder. This allows for a much finer flax meal and better bread texture.
This recipe doubles easily and freezes well.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 15.8gSaturated Fat: 5.5gCholesterol: 59mgSodium: 60mgCarbohydrates: 4.9gNet Carbohydrates: 2gFiber: 2.9gSugar: 0.9gProtein: 6.4g