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Indulge in the BEST Keto Pumpkin Bread recipe that tastes just like pumpkin pie. Get the recipe for this moist, sugar-free, gluten-free delight.

A slice of this pumpkin bread tastes like you’re eating a piece of pumpkin pie.

I’m not kidding when I say I’ve had to talk myself out of eating more than one slice.

Below is the recipe for the BEST Keto Pumpkin Bread recipe you’ll ever make.

Let me show you how I made this pumpkin recipe.

Keto Pumpkin Bread- So Moist It Melts In Your Mouth

As soon as the leaves turn color and Autumn is upon us, just about every sweet recipe includes pumpkin of some description.

Pumpkins are always available in Ontario during September and October, so they are the show’s star.

Keto Diet Pumpkin Desserts

Making a sugar-free, gluten-free pumpkin bread was something we knew we wanted to try.

Friends and family gave the pumpkin bread a thumbs up and five which made me feel good.

It is a moist, buttery pumpkin bread that melts in your mouth, so I don’t blame them.

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.

Other Keto Desserts Made With Pumpkin

Other keto pumpkin desserts we’ve made are below, but I’ve also got many non-keto pumpkin recipes.

• Keto Cheesecake Pumpkin Bars
• Homemade Keto Porridge With Cheesecake Pumpkin

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; according to Mrs. CBB, it was delicious.

It’s also a great way to use your pumpkin, provided you don’t use candles inside.

He used a light attached to an extension chord which is probably not the best idea.

If you want to learn how to make roasted pumpkin puree, I wrote a blog post about it.

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 pumpkin puree is slice the pumpkin in half, remove the seeds and cover with butter.

Using a baking sheet lined with parchment paper bake the halves upside down for one hour.

Once cooled, scoop out the beautiful aromatic orange pumpkin flesh and store it in a freezer bag for up to a year.

When Autumn rolls around, we take our pre-made pumpkin puree out of the freezer and make delicious pumpkin recipes.

Using canned pumpkin puree also makes this easy pumpkin bread if you don’t have any pre-done in your freezer.

Which Flour Is Best To Use For Pumpkin Bread

I made this pumpkin bread recipe a few times to discover that my best flour options were Almond Flour and Coconut Flour.

I messed around by adding lupin flour, which was a big fail as it sucked the life out of all the spices and was not sweet-tasting.

The keto pumpkin bread was too moist when I used just almond flour.

A nice mixture of almond flour and coconut flour is all you need to make a five-star 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 was 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 seed oil I bought on Amazon last year and decided to add a tablespoon.

Pumpkin oil is an optional ingredient for this recipe, so don’t fret if you don’t have it in your pantry.

If not, add one 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 relatively easy to make provided you have all the spices in your pantry, or buy a pre-made pumpkin spice.

For example, we make a homemade pumpkin spice and keep it in a jar equal parts of Nutmeg,  Ground Cinnamon, Organic Ground Cloves, and Organic Ground Ginger.

Add one tablespoon of equal parts of all the spices above and mix.

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)
• Butter
• Eggs
• 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)

Two Varieties Of Pumpkin Bread In One

I thought I would be 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 top of the pumpkin bread, I added pumpkin seeds and sunflower seeds just before putting the bread in the oven.

However, I did cover the top of this easy pumpkin bread with aluminum foil so I don’t 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 pumpkin bread was perfectly baked.

Also, if you don’t have a keto-approved sweetener but have Jordan’s Sugar-Free Pumpkin Spice syrup, you can substitute it with that.

The best place to find sugar-free syrups is at Winners, Marshalls and, Homesense for around $5.99 a bottle.

Kitchen Tools To Make Pumpkin Bread

• 9×5 Loaf Pan – An essential pan in every kitchen, this loaf pan works great. We used a ceramic loaf pan, but any will do.
• Parchment Paper – Every kitchen with a baker has parchment paper to prevent sticking to pans.
• Mixing Bowl – Always keep a large mixing bowl on hand to mix the ingredients freely.
• Aluminum Foil – I like keeping aluminum foil on hand for all-purpose cooking and baking in the oven.

How To Store Pumpkin Bread

You can store the 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, you can refrigerate it for up to one week.

I’ve made this recipe more than a few times this year, and I savor it.

I slice it and then freeze it so I don’t eat it all in a few days.

We take a slice whenever we want one and let it defrost for 10 minutes.

How To Make Keto Pumpkin Bread

Printable Recipe Below

• Recipe Type: Keto
• Author: Mr.CBB
• Prep time: 10 mins
• Cook time: 55 mins
• Total time: 1 hour 5 mins
• Serves: 8

This Easy Five-Star Keto Pumpkin Bread is the perfect Autumn treat with a hot cup of coffee or tea.

You can add nuts, glaze, and even sugar-free chocolate chips to customize it as your own.

Ingredients

• 4 large eggs
• 1 cup pumpkin puree
• 1 1/2 cups Almond Flour
• 1/2 cup Coconut Flour
• 1 tablespoon Vanilla extract
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon Pink salt ground
• 1/4 cup of Sugar-Free Brown Sugar Sukrin Gold or Swerve
• 1/2 cup powdered Erythritol sweetener
• 1 tablespoon Pumpkin oil or add 1 tablespoon of butter
• 1/2 cup butter
• 3 tablespoons pumpkin spice or
• 1 tablespoon each clove, cinnamon, nutmeg
• 1/2 teaspoon ginger

Instructions

1. Preheat the oven to 350 degrees.
2. Prepare a piece of aluminum foil to lightly cover over the top of a 9×5 loaf pan before baking to prevent burning.
3. Butter and line your loaf pan with parchment paper
4. Cream butter, vanilla, and sweeteners in a large bowl until fluffy.
5. Add the 4 eggs and mix to combine well.
6. Next, add the pumpkin puree and mix well.
7. In a separate bowl, add your dry ingredients: almond flour, coconut flour, baking powder, pumpkin spice, and salt.
8. Add the dry ingredients to the wet ingredients and mix to combine.
9. Add any nuts or sugar-free chocolate chips if you’d like, and mix.
10. Pour into your prepared loaf pan and bake for 55 minutes or until brown.
11. Cover with tin foil for 45 minutes and, for the last 10 minutes, take it off to brown the top.
12. Check with a toothpick to ensure it comes out clean, signaling the bread is fully baked.
13. Let cool, add a sugar-free glaze or icing if you prefer, then slice into 8 pieces of keto pumpkin bread.

Pumpkin Bread Nutrition

The nutrition below is for the bread with sliced almonds or pumpkin seeds only.

4 Net Carbs per slice,  6g Fibre, 2 g sugar, 220 calories per slice = loaf is eight slices

Discussion: What optional ingredients do you like with your pumpkin bread? Icing, Nuts, Chocolate Chips? Leave me a comment below. 

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