If you’re on a keto diet but love baked goods, this keto pumpkin bread is for you! Made with almond and coconut flour, this bread has all the pumpkin flavor and none of the carbs.
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❤️ Why you’ll love it
This keto pumpkin bread is a celebration of autumn in every slice. Moist,flavorful,and with a delightful crunch from pecans,it’s perfect for the pumpkin spice season without compromising your commitment to a low-carb lifestyle.
Made from common pantry items,no xanthan gum needed,this low-carb pumpkin bread will become a staple in your kitchen during the colder months.
Not to mention,this quick bread is easy to make and is great for the holiday season!
🧾 Ingredients Used
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- Flour: Almond flour and coconut flour are the base of this keto pumpkin bread.
- Sweeteners: You can use a granulated sweetener of choice to add sweetness,while a brown sugar replacement enhances the caramel notes in the bread.
- Baking powder: Acts as a leavening agent,helping the bread rise and achieve a light and fluffy texture.
- Pumpkin puree: The star of this bread,canned pumpkin puree,adds a velvety texture and rich,earthy flavor to the bread.
- Large eggs: Serve as a binding agent and contribute to the structure and moisture of the bread.
- Melted butter: Adds richness and a buttery flavor to the bread,ensuring a moist and flavorful result.
- Vanilla extract: Rounds out the flavors,providing a sweet and aromatic essence to the bread.
- Chopped pecans: Deliver a delightful crunch and nuttiness to the bread while adding visual appeal.
- Spices: Pumpkin pie spice with a pinch of salt infuses the bread with the warm and comforting flavors of fall.
🔪 How To Make This Recipe
- Preheat the oven to 325 F. Grease and line a 9×5 baking pan with parchment paper so that the bottom and two sides of the pan are covered with an overhang;set aside.
- In a mixing bowl,mix together the dry ingredients –almond flour,coconut flour,pumpkin pie spice,baking powder,and salt until well combined,making sure that any lumps in the almond flour have been broken
- In a large bowl,whisk together the pumpkin puree,eggs,granulated sweetener,melted butter,brown sugar replacement,and vanilla extract until smooth.
- Add the almond flour mixture to the wet ingredients and mix until just combined. Add in half the pecans and mix until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan,smoothing the top down flat. Sprinkle the remaining pecan pieces on top and gently press into the batter.
- Bake the pumpkin loaf in the preheated oven for one hour,or until a toothpick inserted into the center comes out clean,and the center springs back when lightly pressed.
- Allow to cool in the pan for 15 minutes before gently lifting out using the parchment paper and cool completely on a cooling rack.
🥫 Storing and Reheating
Store any leftover keto pumpkin bread in an airtight container at room temperature for up to 3-4 days or in the refrigerator for longer freshness. Reheat individual slices in the microwave for a few seconds or enjoy them at room temperature.
Feel free to make this almond flour pumpkin bread ahead of time,wrap it in aluminum foil or plastic wrap,and stick it in the freezer for up to a month.
💭 Helpful Tips
- Unsweetened shredded coconut: Add this to the top of the bread for a yummy pumpkin coconut flavor.
- Chocolate chips: Mix in sugar-free chocolate chips to the batter.
- Different nuts: Sub out pecans with crushed almonds or walnuts.
- Nut-free variation: If you have nut allergies,you can omit the pecans or substitute them with seeds like pepitas (pumpkin seeds).
- Creamy glaze or cream cheese frosting: Drizzle a low-carb cream cheese or coconut milk glaze on top once the bread is cooled.
- Cream cheese swirl: Create a keto-friendly cream cheese swirl by mixing softened cream cheese with a sugar substitute and swirling it into the batter.
- Fiber boost: Add a tablespoon or two of ground flaxseed or chia seeds for an extra fiber boost.
- Protein powder: Consider adding a scoop of unflavored or vanilla-flavored keto-friendly protein powder to increase the protein content.
- MCT oil or coconut oil: Incorporate medium-chain triglyceride (MCT) oil or coconut oil for additional healthy fats.
- Pumpkin spice latte bread: Add a teaspoon of instant coffee or espresso powder to the batter for a pumpkin spice latte flavor.
- Pumpkin spice icing: Top the bread with a keto-friendly pumpkin spice icing made with cream cheese,sweetener,and spices.
- Homemade pumpkin puree: Make your own pumpkin puree in the food processor.
- Transfer this batter into a muffin tin rather than a loaf pan for easy keto pumpkin muffins.
🍽️ What can I eat this recipe with?
Enjoy slices of this keto pumpkin bread on its own,toasted with a pat of butter,or paired with a cup of your favorite keto-friendly hot beverage,like black coffee,herbal tea,or Keto Bulletproof Coffee.
It also makes a delicious breakfast or snack alongside cream cheese or a dollop of whipped cream. If you really have a sweet tooth,serve it warm with sugar-free vanilla or pumpkin ice cream.
👩🍳 Frequently asked questions
Yes,this keto pumpkin bread freezes well. Slice it before freezing,and thaw individual slices as needed. You can heat this keto bread up for few seconds so that it tastes fresher.
Absolutely! Customize the spice blend to your liking. Add a bit more cinnamon or nutmeg for a bolder flavor.
The combination of almond and coconut flours contributes to this low-carb pumpkin bread’s texture. Substituting one for the other may alter the results,so it’s best to stick to the recipe as written.
In moderation,pumpkin is excellent for a keto diet since it is high in fiber and nutrients and low in carbs.
Check out these other delicious recipes!
Keto Brownies
Keto Candy
Keto Chocolate Chips Cookies
Keto Christmas Cookies
Keto Pumpkin Cookies
Keto Pumpkin Pie
📖 Recipe
Keto Pumpkin Bread
If you’re on a keto diet but love baked goods,this keto pumpkin bread is for you! Made with almond and coconut flour,this bread has all the pumpkin flavor and none of the carbs.
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Servings:12
Calories:284kcal
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Instructions
Preheat the oven to 325 F.
Grease and line a 9×5 baking pan with parchment paper so that the bottom and two sides of the pan are covered with an overhang;set aside.
In a mixing bowl,mix together the dry ingredients –almond flour,coconut flour,pumpkin pie spice,baking powder,and salt until well combined,making sure that any lumps in the almond flour have been broken
In a large bowl,whisk together the pumpkin puree,eggs,granulated sweetener,melted butter,brown sugar replacement,and vanilla extract until smooth.
Add the almond flour mixture to the wet ingredients and mix until just combined. Add in half the pecans and mix until evenly distributed throughout the batter.
Transfer the batter to the prepared loaf pan,smoothing the top down flat.
Sprinkle the remaining pecan pieces on top and gently press into the batter.
Bake the pumpkin loaf in the preheated oven for one hour,or until a toothpick inserted into the center comes out clean,and the center springs back when lightly pressed.
Allow to cool in the pan for 15 minutes before gently lifting out using the parchment paper and cool completely on a cooling rack.
Notes
- Unsweetened shredded coconut:Add this to the top of the bread for a yummy pumpkin coconut flavor.
- Chocolate chips:Mix in sugar-free chocolate chips to the batter.
- Different nuts:Sub out pecans with crushed almonds or walnuts.
- Nut-free variation:If you have nut allergies,you can omit the pecans or substitute them with seeds like pepitas (pumpkin seeds).
- Creamy glaze or cream cheese frosting:Drizzle a low-carb cream cheese or coconut milk glaze on top once the bread is cooled.
- Cream cheese swirl:Create a keto-friendly cream cheese swirl by mixing softened cream cheese with a sugar substitute and swirling it into the batter.
Nutrition
Calories:284kcal| Carbohydrates:12g| Protein:8g| Fat:24g| Saturated Fat:5g| Polyunsaturated Fat:2g| Monounsaturated Fat:6g| Trans Fat:0.2g| Cholesterol:76mg| Sodium:162mg| Potassium:98mg| Fiber:6g| Sugar:3g| Vitamin A:254IU| Vitamin C:0.2mg| Calcium:78mg| Iron:1mg