Easy Keto Pumpkin Bread Perfected!

Keto pumpkin bread
 

My recipe for keto pumpkin bread is a pumpkin spice lover’s dream. It’s an easy recipe for low carb pumpkin bread that is loaded with the spices we love in the fall. Except that you need not worry about the carbs since it’s part of my collection of keto pumpkin recipes

 

 

When it comes to pumpkin season nothing beats the flavor of pumpkin bread in my book. It’s the cozy sweater season to enjoy a generous slice of this classic recipe while sipping on steaming hot coffee. 

I’ve always been a huge fan of autumn and all the pumpkin flavors that are wrapped up in it. However, the high carbs in traditional pumpkin recipes make it out of the question for this girl.

Did you know that Starbucks pumpkin bread has 63 grams of carbs per serving? That is an insane amount of carbs and a definite no-no to have while doing a keto diet. 

I must tell you that it really doesn’t matter what time of the year it is because in our home moist keto pumpkin bread is always a delicious choice.

Yup, I could tell my family we are having a sugar-free pumpkin bread in the middle of a heatwave and they will have no problem gobbling up this keto bread

Keto pumpkin bread
Keto Pumpkin Bread

Keto Pumpkin Bread

Sometimes only the very best will be good enough. This is what happened when I was determined to create a keto pumpkin bread recipe that would be as tasty as my traditional high carb version was.

You should know that I have been trying to perfect my low-carb pumpkin bread for a couple of years now. It wasn’t an easy feat to duplicate the pumpkin bread my family considered a favorite. 

I have so many lovely memories baking loaf after loaf of pumpkin bread every pumpkin season. But after I removed gluten from my diet, a new gluten-free pumpkin bread recipe was in order.

The lack of gluten in the low carb keto flours does not make baking a pumpkin bread easy. For more on how to bake with low carb flours, I encourage you to read my favorite keto baking tips.

It’s probably why it took me a little longer than usual to get this recipe just right. What I found on my quest to make a perfect a low carb, keto-friendly pumpkin bread was that using a combination of low carb flours worked best in duplicating the flavor and texture of traditional pumpkin bread. 

keto pumpkin bread sliced and stacked
keto pumpkin bread with cream cheese frosting sliced and stacked

My recipe calls for both almond and flax flour and a generous amount of fall spices. I am not one to be stingy with spices and this was no exception.

What’s also neat about this ketogenic pumpkin bread recipe it’s for one 8X5 loaf but, the recipe doubles beautifully. That’s a great thing just in case you want to savor one and freeze the other. Something I strongly recommend. 

I love how the combo of flour alternatives produces a moist yet dense quick bread that holds up to slicing, toasting and slathering with butter or the cream cheese frosting I included. 

Not only is this a tasty pumpkin season treat, but it’s also easy to make allowing you to enjoy this keto-friendly pumpkin bread in under an hour. Even if you opt to double the recipe.

How To Make Keto Pumpkin Bread

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase. 

The first step in making this quick bread will be pre-heating the oven and prepping your 8×5 loaf pan by making sure it’s properly greased.

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.  

It’s something I like to do for heavier bread like this one to ensure it releases from the pan perfectly. All you have to do is lift the two sides of the parchment paper so that the loaf never breaks on you. 

keto pumpkin bread on a cooling rack
keto pumpkin bread on a cooling rack

Like I mentioned earlier you will be using a combination of finely milled almond flour and golden flaxseed meal.

Please note that it must be golden flax the 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. 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 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.

Please note that the full printable recipe card for this recipe is at the bottom of the page. But below I am also including a few of my other keto-friendly pumpkin recipes for you to all pumpkin season long. 

Keto Cream Cheese Frosting 

You need to understand that this girl was determined to bring back pumpkin bread safely back into her diet. This meant that my low carb pumpkin bread couldn’t be just a pretty good option, but a great one.

If there is one thing I am, it’s relentless. I just won’t give up on a recipe without a good fight. Fortunate for you, I finally won this battle and what we have here is a real winner.

keto cream cheese frosting in a white bowl
keto cream cheese frosting

And because I can’t seem to leave good enough alone, I also included my recipe for keto cream cheese frosting for you freely slather on the top.

Although this low carb pumpkin bread can be enjoyed toasted and with a pat of butter, including my recipe for cream cheese frosting makes it a decadent treat. 

You can easily make this keto-friendly cream cheese frosting by combining brick-style cream cheese with butter, heavy cream, and a sugar-substitute for confectioner’s sugar

Then it’s just a matter of being patient enough for the pumpkin bread to cool so that you can frost it. 

keto pumpkin bread with cream cheese frosting being added to the top
keto pumpkin bread with cream cheese frosting on top

Tag Us

I can’t wait for you to try my perfected keto pumpkin bread recipe. 

I sure hope you will give this recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Join Our Jesus And Keto Movement 

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In case you don’t know, my husband Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation. 

Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it’s not the key you have been missing. Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.

Favorite Keto Hack To Stay On Track

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Perhaps, you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO exogenous ketones.

By using exogenous ketones you will naturally elevate your ketones allowing you to enter into ketosis more quickly.

Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy.  It’s been our experience that the use of exogenous ketones helps make the low carb keto lifestyle a viable sustainable option.

Honestly, it’s like having willpower in a cup.  Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.

Make sure you also pick up your free and complete guide to understanding ketosis. Then begin the ketosis diet easily with this Start-up Guide to the Ketosis Diet.

Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.

Use this link and get a 15% off discount when you place your order for any of Perfect Keto’s products.

Keto Pumpkin Bread

Keto Pumpkin Bread

Yield: 12
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Baking Time: 15 minutes
Total Time: 1 hour 10 minutes

This recipe for keto low carb pumpkin bread uses a combination of almond flour and golden flax seed meal for a moist, sugar-free, grain-free, gluten free option that tastes like the real thing.

Ingredients

Cream Cheese Frosting

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 8x5 inch loaf pan well.
  3. Using an electric mixer, beat the pumpkin puree, sugar substitute, melted butter and vanilla extract until well blended.
  4. Next add in the eggs one at time making sure to beat until fully combined.
  5. To the wet batter add the almond flour, flax meal, baking powder, psyllium husk powder, and spices.
  6. Spread the batter into a greased 8-inch loaf pan. Note that batter will be thick.
  7. Bake at 350 degrees for 40-55 minutes, or until an inserted toothpick comes out clean.
  8. Allow the pumpkin bread to cool 10 minutes in the pan before removing.
  9. Place the pumpkin bread in a baking rack and allow to cool an additonal 20 minutes before frosting with the cream cheese frosting and slicing.
  10. Store leftovers in the refrigerator for up to 5 days or freeze for 3 weeks.

Notes

This recipe doubles easily and freezes well.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225 Total Fat: 15.8g Saturated Fat: 5.5g Cholesterol: 59mg Sodium: 60mg Carbohydrates: 4.9g Net Carbohydrates: 2.1g Fiber: 2.8g Sugar: 0.8g Protein: 6.4g
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70 Comments

  1. Michele Sellers

    I love pumpkin and since I just cooked a pumpkin and pureed and put it in the freezer, I think it’s time to get some out and make me some pumpkin bread. I believe I will leave off the frosting as I do not have the swerve powdered sugar substitute and don’t care to buy it. But I think I’ll enjoy the pumpkin bread without it anyway.

     
  2. Oooooo. . . . looking forward to trying this one. My husband REALLY loves the Breakfast Bread and is asking for more such recipes.

     
  3. Wonderful fall recipe, love this reblogging thank you 🙂

     
  4. There are still enough pumpkins hanging around the markets for us to enjoy this bread downunder. Thanks for sharing your recipe. What is pumpkin pie spice? Is there a substitute I can use? Ta

     
    • Hi my friend, if using fresh pumpkin allow the purée to sit in a few coffee filters to remove the excess liquid. Pumpkin spice is just a combination of cinnamon, ginger, nutmeg, with cinnamon playing the major role. Feel free to make your own blend, similar to what is used for pumpkin pie. ?

       
  5. Thank You so much for sharing this recipe…It is so delicious, even my picky 10 year old loved it!! 🙂

     
    • Hi Christine, so thrilled you and your son enjoyed it. I know how challenging it is to have a picky eater at home. I have one of those too. Follow the blog via email and never miss a post. ???

       
  6. I am starting on the journey of keto and have had all of your afflictions. Will try the pumpkin bread. Thank you for your transparency.

     
  7. Hi! This looks delish!! What does the psyllium husk powder do? Thanks!

     
  8. Hi I’m not doing any dairy at all because of the inflammation it can cause. Have you tried this with coconut oil?

     
  9. This pumpkin loaf was amazing!! I added salted pecans and pumpkins seeds in the batter, used Allulose as my sweetener with a tiny bit of Lakanto brown monk fruit. I also topped it with pumpkin seeds and added a little ginger extract and maple extract.
    The frosting I added only 2 tbsp of butter and 2.5 tbsp of sweet confectioners sweetener. It was perfect not too sweet but the perfect morning treat with a Keto pumpkin spice latte. Thank you again for another hit recipe!!

     
  10. I made this today. It tastes good but even after cooking probably 45 minutes or more it’s still a bit doughy/raw. Any suggestions? I did not substitute anything.

     
    • Hi Kris, did you make sure to grind the golden flax meal again? This a crucial step in getting the texture correct. Since every oven is a little different it could just mean it needed to be baked even longer.

       
  11. Hi instead of the psyllium powder can it be substituted for arrow root? If so would it be equal?

     
    • Hi Kristina, I don’t think it would serve the same function since psyllium has been added to give the recipe more of gluten like texture. If anything leave it out. It’s a nice option but the recipe will still work without it.

       
  12. Can I substitute almond flour and flax with coconut flour? Hubby has nut allergy

     
  13. This sounds delightful! Do the nutrition macros include the cream cheese frosting?

     
  14. Do you have a metric conversion for this recipe?

     
  15. Is there any replacement for the flax meal? I only have regular flax meal and not golden. Thanks!

     
    • Hi Isabel, I’m sorry but the use of golden flax meal is key to this recipe. The regular flax meal will produce a very gummy bread. I would just wait until you are able to acquire the golden flax.

       
  16. Patricia Brewer

    I don’t have any psyllium husk, would vital wheat gluten work in place?

     
  17. Perfected is RIGHT! This bread will rival any wheat based, sugar laden imposter out there! I’ve made it twice, the first as written, and had to increase cooking time by 20 minutes to get the top to crack. Erythritol will crystallize when cooled, and though perfect crumb, I wanted to try to eliminate that crystallization on the exterior, so I replaced half the Lakanto sugar with Lakanto maple syrup and, perfection! Crumb, texture, taste? NO one would suspect this is not Grandma’s secret recipe! IMO no need for frosting, just a slather of butter. I’ve tested dozens of failures so 100 thank you’s for your hard work developing this gem!

     
    • Hi Josie, I made this bread again and have now increased the baking time for another 15 minutes. I don’t get that crystallization when I bake but glad you were able to customize to your preference.

       
  18. Do you know how many smart points this would be on the WW diet?

     
  19. I just made this pumpkin bread and it is to die for. If you love pumpkin bread, you must make this. I don’t like sweets made from almond flour, but I can’t even tell this is made with it. It’s amazing. And I made the cream cheese frosting to go with it of course. A+! Thank you for sharing this. This is the first keto cake that I made that I actually like (I actually LOVE it) and will make again, and again, and again. I am going to slice it up and freeze it.

     
  20. I made this yesterday and was so thrilled! First keto bread that my family couldn’t tell the difference 😊. Very very impressed with this recipe!!!

     
  21. Is there any other sweetener that works? I want to make this tonight and that’s the only sweetener I don’t own. LOL!

     
    • Hi Robbie, sure you can use the sweetener of your choice. As long as it’s not Pyure a stevia erythritol blend in which case you will have to use 1/2 of what the recipe calls for because it’s much sweeter.

       
  22. I am looking forward to using this recipe. I have been struggling for the longest time because I truly enjoy dessert, but need to make some changes. I can’t wait to give this a go!

     
  23. Have you ever made this as muffins? I made the bread last week and had pumpkin left, so I thought in would give muffins a try. It will make 12, so perfect portions.

     
  24. megan sherrill

    Hi habve you tried making this as muffins?

     
  25. Can’t wait to try this. Have made your cream cheese pound cake and a few other recipes and they are all so good! Will let you know how I make out.

     
  26. I am looking forward to trying this — I am a pumpkin bread/pumpkin muffin fan, but discovered the DD pumpkin muffins have 77 carbs and 24 g of fat!

     
  27. Is there any substitution for the psyllium husk powder that will work for this recipe? I have a food sensitivity to it.

     
  28. I’ve had my eye on this recipe for a while now Planning on making it for Thanksgiving. I made it today to test whether it would be a good choice and let me tell you- it is wonderful!! It will definitely be making its way into my dessert buffet next week! Thank you for your work on perfecting this bread.

     
  29. Thank you for all your delicious recipes! I have been making them and love every one so far! This pumpkin bread tastes so good, my hubby who doesn’t really like pumpkin even loves it! I did add 1/2 tsp. vanilla to the frosting, that’s the only change I made. Love that you are a fellow Christian too! Have a blessed day and keep up the great posting of yummy low carb food!

     
  30. Hilda, your pumpkin bread has been what has allowed me to be successful with keto. It’s so good! I have made it 3 times so far. The pumpkin says “7 oz” but I am not clear if that is by weight or volume? I made it three times and I cannot remember which of the three times I did by weight or volume, but I tried both and one time it was not as pumpkin-y. Can you clarify this for me? Thank you so much!!! I am going to go look at all your other recipes.

     
  31. Is this gluten free as well?

     
  32. by far the best pumpkin bread on Pinterest. great crumb, great flavor, perfect sweetness. been disappointed many, many times by the bread recipes posted whether sweet or savory. this one my friends is a keeper. the fact that it helps keep me on my keto journey is icing on the cake!…no pun intended!!!☺

     

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