Easy One-Bowl Keto Pumpkin Gingerbread

Q: What is Cardamom

Cardamom is a spice made from the seed pods of various plants in the ginger family. Nicknamed the “queen of spices,” it has the power to enliven a baked good, to provide depth to a cup of hot milk or coffee, as well as temper heat with a mellow hint necessary for the perfect level of spiciness in curry.

Q: Is molasses keto friendly?

No. There are over 60 grams of sugar in 1/4 cup of molasses. However, if you divide this bread into 12 servings, that will only add about 5 grams of sugar per slice and will give the bread a more authentic flavour.

Jump to Recipe·Print Recipe

This One-Bowl Keto Pumpkin Gingerbread could not be more delicious or easier to make. Just a few basic ingredients are combined in a bowl and out of the oven comes a keto pumpkin bread with hints of gingerbread flavour baked throughout. This keto quick bread recipe is perfect when you can't decide whether you want pumpkin bread or gingerbread!

a loaf of keto pumpkin gingerbread with 3 slices. Gingerbread cookies, cinnamon sticks and stuffed pumpkins are scattered around the gluten-free pumpkin bread

Keto Quick Bread Recipe

This keto pumpkin gingerbread recipe is the true definition of "easy". No mixer is needed and only a bowl and a spoon are all you need before this keto quick bread recipe is ready for the oven.

And let's face it, nothing screams "Holidays" like good old-fashioned gingerbread and pumpkin. Certain flavours remind of different seasons.

So, just like lemon reflects spring (check out my Keto Lemon Poppyseed Bread!), and zucchini reflects summer (check out my Keto Double Chocolate Zucchini Bread Recipe), pumpkin and gingerbread are the most symbolic flavours when it comes to winter.

Now, on the other hand, if you are expecting the exact same taste as gingerbread without using molasses, you will be slightly disappointed. However, since this bread has a similar taste profile with only 5 carbs and only 1 gram of sugar, I think it tastes close enough to the real thing while still keeping you in ketosis.

Where did Gingerbread originate?

In Medieval England, the term gingerbread simply meant ‘preserved ginger’ and wasn’t applied to the desserts we were familiar with until the 15th century. The term is now broadly used to describe any type of sweet treat that combines ginger with honey, treacle or molasses.

Germany is credited with the concept of Gingerbread houses but America takes the title for the actual "soft" version and created a Gingerbread Loaf.

Where did Pumpkin bread originate?

Although pumpkin bread and other pumpkin recipes are closely associated with American cuisine, these foods have a lengthy pre-Columbian history in North America. Many Native American tribes developed their own pumpkin-based recipes prior to the arrival of European settlers in the New World.

Why you will love this recipe

Quick and Easy - The holidays are such a busy time that having a quick and easy recipe on hand is what we all need. This recipe is ready for the oven in under 10 minutes!
Texture - This keto quick bread is not at all dry or crumbly! Instead, you end up with a loaf of bread that is nice and moist and deliciously tender
Taste - Since we are not using molasses, this keto pumpkin gingerbread does not taste the exact same are regular gingerbread. However, it comes fairly close and can be modified by adding varying quantities of spices listed in the recipe card to come as close as possible to regular gingerbread.

a slice of easy keto quick bread made with pumpkin and ginger. The keto bread is nice and moist with a perfect crumb texture. Gingerbread cookies, cinnamon sticks and pinecones surround the sugar-free bread

Keto Gingerbread Ingredients

Keto Flour Mix - A combination of almond flour, whey protein powder, cocoa powder, baking powder, and baking soda make up the dry flour mixture. The cocoa powder adds some depth to this keto quick bread as well as some rich colour.
Spices - I used some pumpkin pie spice, added a touch of cardamom, and some additional dried ginger powder. Feel free to use any combination of spices or increase or decrease the quantity of spice to suit your taste. You also have the option of making this a little more "ginger-y" by adding some freshly grated ginger, if you wish!
Pumpkin - Make sure you use pumpkin puree and not pumpkin pie filling.
Oil - Feel free to use coconut oil or any other light-tasting cooking oil.
Eggs - You will need 4 large eggs. Make sure that you take your eggs out of the fridge at least 30 minutes prior to making this keto quick bread recipe to allow the eggs time to come to room temperature
Sweetener - A combination of both dry sweeteners (I used Lakanto Golden) and liquid sweeteners (I used ChocZero Maple Syrup) are needed to replace the molasses. If you don't mind adding extra carbs to this keto gingerbread, you can substitute the sugar-free maple syrup with equal parts of molasses.

Instructions for Gluten-free Pumpkin Bread

This keto quick bread recipe comes together quickly - feel free to adjust the quantity of sweetener as well as spices to suit your taste.

top view of a mixing bowl with almond flour, whey protein powder, cocoa powder, pumpkin pie spice, ginger, cardamom, baking soda, baking powder and salt before being whisked together to make the keto pumpkin gingerbread recipe

Preheat the oven to 350 degrees F. Grease a 9 x 5 loaf pan and set aside. In a medium-size mixing bowl, combine dry ingredients(except for the sweeteners) and whisk to combine. Set aside.

top view of a small mixing bowl with pumpkin, eggs, oil, sweeteners before being whisked together for this easy keto quick bread recipe

In a separate bowl, whisk all the remaining wet ingredients, including the dry sweeteners, until everything is well combined.

top view of a mixing bowl with the dry ingredients being whisked together with the wet ingredients

Add wet ingredients to dry ingredients and stir everything together. Pour mixture into a baking loaf and bake for 40-50 minutes or until a toothpick comes out clean.

top view of a greased 9 x 5 inch loaf pan that has the keto pumpkin gingerbread batter before being baked

Bake at 350 degrees F. for 40-50 minutes or until the internal temperature of the bread reads 200 degrees F. Let cool completely before slicing

top view of the keto pumpkin gingerbread loaf after cooling. Cinnamon, pumpkin and gingerbread cookies are scattered around the gluten-free pumpkin bread

Hint: IF you use allulose as your sweetener, you may need to add additional sweetener as plain alluse is not as sweet as erythritol-based sweeteners. Also, allulose with cause the bread to darken faster than erythritol.

What are the major flavour differences between traditional pumpkin and gingerbread?

Pumpkin flavours are a combination of a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. As for Gingerbread, the spices are pretty much the same except slightly heavier in the ginger department and some recipes call for the addition of cardamon. Also, most gingerbread recipes call for molasses to add the required deep brown look.

What is Cardamom

Cardamom is a spice made from the seed pods of various plants in the ginger family. Nicknamed the “queen of spices,” it has the power to enliven a baked good, to provide depth to a cup of hot milk or coffee, as well as temper heat with a mellow hint necessary for the perfect level of spiciness in curry.

How to store Pumpkin Gingerbread

I actually prefer this bread the following day as I feel like the flavours deepen. You can wrap the bread in plastic wrap and place it on the counter for up to 3 days or store it in the fridge for 5 days. Often, I will pre-slice the bread and place it in the freezer. To reheat it, I simply place it in the microwave for 10-15 seconds or toast it in the toaster oven for 3 minutes.

Can I make these into muffins?

Absolutely! Divide the mixture into 12 muffin cups. Place in the oven at 350 for about 15-20 minutes or until a toothpick comes out clean.

Is molasses keto friendly?

No. There are over 60 grams of sugar in ¼ cup of molasses. However, if you divide this bread into 12 servings, that will only add about 5 grams of sugar per slice and will give the bread a more authentic flavour.