The Best Keto Pumpkin Bread- So Moist It Melts In Your Mouth
Not just another pumpkin recipe, the best keto pumpkin keto bread recipe that you will make year after year.
As soon as the leaves turn colour and Autumn is upon us just about every sweet recipe includes pumpkin of some description.
Pumpkins are always available in Ontario during the months of September and October so they are the star of the show.
Keto Diet Pumpkin Desserts
Since we follow a Keto diet we thought it was appropriate to make a Five Star Keto Pumpkin Bread.
We gave it 5 stars because we made it so many times to perfect it and we hope you will too!
It really is a gluten-free, sugar-free, moist, flavourful buttery pumpkin bread that melts in your mouth.
You’ll make noises while you eat it and stare at it without even knowing you’re doing it. Ha!
I did, that’s what Mrs. CBB told me.
Baking Pumpkin Puree
What is a baking pumpkin?
My father-in-law used to chop up the Halloween pumpkin that he used outside and fried it up as a squash dish.
He would add Parmigiano cheese and a marinara sauce and apparently according to Mrs. CBB it was delicious.
It’s also a great way to use up your pumpkin as long as you don’t use candles inside. He used a light attached to an extension cord.
Types of Ontario Pumpkins
At the end of the pumpkin season, we always buy a few extra baking pumpkins from the grocery store while they are on sale.
Common Ontario varieties include Howden, Funny Face, Connecticut Field, Prize-winner, Jackpot Hybrid, Trick or Treat and Bushkin; other varieties such as Small Sugar, Spooky and Early Cheyenne Pie are best used for cooking (e.g. pies) but can also be used for decorating. – Foodland Ontario
How To Make Pumpkin Puree
All you have to do to make your own pumpkin puree is to slice the pumpkin in half, remove the seeds and cover with butter.
Bake both halves of the baking pumpkin upside down on a parchment paper-lined tray or in a baking pan for about an hour or until tender.
Once cooled scoop out all of the wonderful aromatic orange pumpkin flesh and store it in a freezer bag in the freezer up to a year.
When Autumn rolls around we take our pre-made pumpkin puree out of the freezer and get to work making delicious pumpkin recipes.
Using canned pumpkin puree works just as well to make this easy pumpkin bread if you don’t have any pre-done in your freezer.
Which Keto Flour To Use
I made this keto pumpkin bread recipe a few times to find out that my best flour options were Almond Flour and Coconut Flour.
I messed around by adding in lupin flour and that was a big fail as it sucked the life out of all the spices and was not sweet tasting at all.
When I used just almond flour the keto pumpkin bread was too moist.
A nice mixture of both almond flour and coconut flour is all you need to make a five start keto pumpkin bread.
Don’t mess with the best when you’re looking to make healthy pumpkin bread for your keto diet.
Keto Pumpkin Bread Ingredients
This turned out to be such an amazingly moist pumpkin bread that it blew my mind away. It’s as if you are eating pumpkin pie but in the form of sweet bread.
I just happened to have some pumpkin oil that I bought on Amazon last year and decided to add a tablespoon into the mix.
This is an optional ingredient if you don’t have it just eliminate it but if you can order it do so as it is fabulous to use in all of your pumpkin recipes.
It adds a bit of nutty flavour.
If not then you can add 1 extra tablespoon of butter to your keto pumpkin bread mixture.
Homemade Pumpkin Spice
How to make homemade pumpkin spice
Also, you can use homemade pumpkin pie spice which is fairly easy to make provided you have all of the spices in your pantry or buy a pre-made pumpkin spice.
Keto Pumpkin Bread Ingredients List
- Pumpkin Spice Mix
- Pumpkin Puree Canned or from Baking Pumpkin (we used baking pumpkin puree)
- Almond Flour – We used Kirkland Almond Flour which you can buy on Amazon or at Costco Canada
- Coconut Flour
- Erythritol Sweetener, Swerve or keto-friendly sweetener of choice but make sure to blend it in a coffee grinder if granules
- Sukrin Gold or Swerve Brown Sugar or add extra Erythritol or keto-friendly sweetener of choice
- Pumpkin Oil (Optional)
- Sea Salt or Pink Himalayan Salt
- Pure Vanilla Extract
- Aluminum Free Baking Powder or Reg Baking Powder
- Pumpkin Seeds (Optional)
- Walnuts (Optional)
- Sunflower Seeds (Optional)
- Almond Slices (Optional)
- Krisda or Lily’s Sugar-Free Chocolate Chips (Optional)
I thought I would artistic with this sugar-free pumpkin bread and have one half plain pumpkin bread and the other a pumpkin chocolate-chip pumpkin bread.
Most importantly, both sides were equally delicious and it’s also an option if you have a chocolate lover in the house like myself.
Pumpkin Bread Key Notes
On the top of the keto pumpkin bread, I added pumpkin seeds and sunflower seeds just before I put the bread in the oven.
However, I did cover the top of this easy pumpkin bread with aluminum foil so it did not burn the nuts.
Around the last 10 minutes of baking, I took the foil off to let the top bake to a golden brown.
As a result the keto pumpkin bread was perfectly baked.
Also, if you don’t have keto approved sweetener but you have Jordan’s Sugar-Free Pumpkin Spice Syrup syrup you can easily substitute with that.
The best place to find your sugar-free syrup’s are at Winners, Marshalls and Homesense in Canada for around $5.99 a bottle.
Tools To Make Keto Pumpkin Bread
- 9×5 Loaf Pan – An essential pan in every kitchen and this loaf pan works great. We used a ceramic loaf pan but any will do.
- Parchment Paper – It’s essential for every kitchen with a baker to have parchment paper to prevent sticking to pans
- Mixing Bowl – Always keep a large mixing bowl on hand so you have room to mix the ingredients freely
- Aluminum Foil – I like to keep the aluminum foil on hand for all-purpose cooking and baking in the oven.
How To Store Keto Pumpkin Bread
- 4 large eggs
- 1 cup pumpkin puree
- 1½ cups Almond Flour
- ½ cup Coconut Flour
- 1 tablespoon Vanilla extract
- 1½ tablespoons baking powder
- ½ teaspoon Pink salt ground
- ¼ cup of Sugar-Free Brown Sugar Sukrin Gold or Swerve
- ½ cup powdered Erythritol sweetener
- 1 tablespoon Pumpkin oil or add 1 tablespoon of butter
- ½ cup butter
- 3 tablespoons pumpkin spice or
- 1 tablespoon each Cloves, Cinnamon, Nutmeg
- ½ teaspoon ginger
- Pre-Heat Oven to 350 degrees
- Prepare a piece of aluminum foil to lightly cover over the top of a 9x5 loaf pan before baking to prevent burning
- Butter and line your loaf pan with parchment paper
- In a large bowl cream the butter, vanilla, and sweeteners together until fluffy.
- Add the 4 eggs, mix to combine well
- Next, add the pumpkin puree and mix well
- In a separate bowl add your dry ingredients, almond flour, coconut flour, baking powder, pumpkin spice, and salt.
- Add the dry ingredients to the wet ingredients and mix to combine.
- Add any nuts or sugar-free chocolate chips if you'd like and mix
- Pour into your prepared loaf pan and bake for 55 minutes or until brown.
- Cover with tin-foil for 45 minutes and then for the last 10 minutes take it off to brown the top.
- Check with a toothpick to make sure it comes out clean signaling the bread is fully baked.
- Let cool add a sugar-free glaze or icing if you prefer then slice into 8 pieces of keto pumpkin bread.
You can store your keto pumpkin loaf on the counter for a few days but it never lasts that long in our house.
If you think you won’t eat it that fast then simply put it in your refrigerator for up to a week.
I’ve made this recipe more than a few times this year and to savor it I slice it and then freeze it.
We take out a slice any time we want one and let it defrost for 10 minutes.
Pumpkin Bread Nutrition
The nutrition below is based on the keto pumpkin bread with sliced almonds, pumpkin seeds only.
4 Net Carbs per slice, 6g Fibre, 2 g sugar, 220 calories per slice = loaf is 8 slices
Discussion: What optional ingredients do you like with your keto pumpkin bread? Icing, Nuts, Chocolate Chips? Leave me a comment below.