This Keto Pumpkin Bread is perfect for the upcoming holidays! Richly flavoured sugar-free pumpkin bread made with pumpkin purée, almond flour, coconut oil, sweetener, and lots of spices. This easy keto bread recipe is one of our favourite treats for fall!
One-Bowl Keto Quick Bread
I almost always have an extra can of pumpkin sitting around this time of year since I love making my Easy Keto Pumpkin Roll or these Keto Pumpkin Blondies which have under 100 calories per bar!
This recipe started as I was experimenting with my Keto Pumpkin Gingerbread recipe. And after a couple of trials, out of my oven popped a perfectly tender, richly flavored loaf with just the right amount of spice.
This ultra-moist, soft pumpkin bread only requires 20 minutes of on-hand prep time before baking to perfection. Plus, all you need is a whisk, 2 bowls, and some canned pumpkin - it just can't get any easier than that!
Perfect to help you celebrate the fall through the holiday season while still staying on your keto diet!
WHY YOU’LL LOVE THIS RECIPE
Perfect Texture: Unlike like a lot of keto quick breads, this keto pumpkin bread is perfectly tender without any crumbling - truth be told, I doubt anyone will guess that this is a gluten-free pumpkin bread!
Super Easy: New to keto baking? No problem. This one-bowl keto quick bread is as simple as it gets. All you need is 1 (or 2 bowls depending on how you mix your ingredients!) and a whisk - no beaters required!
Perfect for holiday gifting: I often bake this bread as mini loaves to give to friends and family. Plus, this sugar-free pumpkin bread can easily be frozen, so make several and pop them out of the freezer for a last-minute gift!
Sugar-free Pumpkin Bread Ingredients
You don't need many ingredients or any hard-to-find ingredients for this easy keto bread recipe!
- Keto Flour Mix - For this recipe, we are going to use a combination of almond flour, whey protein powder, and flaxseed meal. Make sure to use super-fine almond flour and flaxseed meal, not whole flaxseeds. If you only have vanilla whey protein powder, you can use it instead of plain protein powder but you may want to decrease the quantity of sweetener as the vanilla whey will most likely be sweeter than plain whey protein powder.
- Baking Powder and Baking Soda - You will need both for this one-bowl keto quick bread to add the necessary lift to the bread.
- Pumpkin pie spice - You can either make your own Homemade Pumpkin Pie Spice or use store-bought. Feel free to either increase or decrease the quantity by 1 teaspoon to suit your taste.
- Pumpkin puree - Make sure to use pumpkin puree and not pumpkin pie filling. The best brand on the market is Libby's which is less watery than other brands.
- Oil - To keep this keto pumpkin bread nice and moist (as well as dairy-free!), I used coconut oil. Feel free to substitute with any light-tasting cooking or baking oil.
- Eggs - You will need 4 large eggs that are at room temperature
- Sweetener - You can use almost any sweetener for this recipe. I used a combination of Lakanto Golden and Classic. If you use allulose, just remember that allulose is less sweet than erythritol-based sweeteners and will darken faster as well.
- Salt and Vanilla
Instructions
With just a single bowl (or two if you want!), this easy keto bread recipe comes together in under 10 minutes!
Combine all the dry ingredients in a bowl.
Whisk the wet ingredients, along with the dry sweetener, in a separate bowl. Whisk until the sweetener has mostly dissolved.
Add the wet ingredients to the dry ingredients and stir to incorporate.
Place in the oven on the middle rack and bake for 45-50 minutes
Hint: Make sure you check your bread at the 40-minute mark and every 5 or so minutes thereafter. The rate at which your bread will be fully baked depends on the type of cookware. Silicone will cook fastest whereas ceramic (which is what I used) will bake much slower.
How do you store pumpkin bread?
To store the pumpkin bread, cover it with plastic wrap and make sure no parts of the loaf are exposed to air. This will keep the bread nice and moist.
How long does pumpkin bread stay fresh?
This pumpkin bread is so moist that it’s still great for five days, though I find it’s at its best within three days. I like to store mine in the fridge and then quickly heat it for about 10-15 seconds in the microwave before devouring a slice!
Can you freeze gluten-free pumpkin bread?
You sure can. Let the pumpkin bread cook completely, cover it in plastic wrap, and then store it in a freezer bag for up to two months. When you’re ready to thaw, place the bread at room temperature until it defrosts.
How do you serve this keto pumpkin bread?
You can definitely eat this keto pumpkin bread plain or with a dollop of butter. For some extra sweetness, you could drizzle some sugar-free glaze, Easy Keto Microwave Caramel Sauce or spread some Homemade Keto Espresso Nutella Recipe over a slice.
Can I make this gluten-free but not keto?
Yes. You should easily be able to follow the exact same recipe and simply replace the keto sweetener with regular brown sugar or a mixture of brown and white sugar.
Which keto sweeteners work best for this quick bread recipe?
For this keto pumpkin bread, you can use any type of sweetener as this keto quick bread tastes best at room temperature. That means that you do not need to worry about erythritol-based sweeteners crystalizing. Just be aware that different sweeteners very in their level of sweetness and that allulose will cause the bread to brown very quickly.
How come this says "one-bowl" but the pictures use two bowls?
I first took the pictures whisking the dry ingredients separately. Since then, I have made this recipe several times whereby I simply whisk the wet ingredients first and then add the dry ingredients and whisk them into the wet ingredients. Feel free to use either of these methods.
Looking for More Sweet Keto Pumpkin Recipes?
Looking for other fall pumpkin recipes like this? Try these:
More Keto Fall Favourites
These are my favourite fall dishes to serve during the holidays to keep your keto diet on track!
Easy One-Bowl Keto Pumpkin Bread
This Keto Pumpkin Bread is perfect for the upcoming holidays! Richly flavoured sugar-free pumpkin bread made with pumpkin purée, almond flour, coconut oil, sweetener, and lots of spices. This easy keto bread recipe is one of our favourite treats for fall!
- Total Time: 55 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 ½ cups almond flour
- ¼ cup plain whey protein powder *
- ¼ cup flaxseed meal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- ½ tsp salt
- ⅔ cup pumpkin puree
- ¼ cup coconut oil
- 4 eggs, room temperature
- ⅔ cup sweetener (I used Lakanto Golden)
Instructions
- Preheat the oven to 375 degrees F. and grease a 9 x 5-inch or 8 x 4-inch loaf pan with cooking spray. Set the pan to the side.
- In a medium-size bowl, whisk together the almond flour, protein powder, flaxseed meal, baking powder, baking soda, pumpkin pie spice and the salt.
- In a separate small bowl, whisk together the pumpkin puree, coconut oil, eggs and the sweetener until most of the sweetener has dissolved.
- Add the wet ingredients into the dry ingredients and whisk until nice and smooth.
- Pour the batter into the loaf pan and bake for 45-50 minutes or until the center reaches an interal temperature of 195-200 degrees F.
- Remove the pan from the oven and allow it to cool on a cooling rack for 10 minutes before removing it to cool completely.
Notes
- If you only want to use one-bowl, mix the wet ingredients first in a large bowl and then add all the dry ingredients individually in the wet ingredients and whisk until fully incorporated.
- * you can use plain or vanilla whey for this recipe. If using vanilla whey, you may need to decrease the quantity of sweetener. If you do not have any whey protein powder, you can replace it with almond flour instead but the bread may not rise quite as much.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: America, Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 167
- Sugar: 1.1
- Fat: 8.7
- Carbohydrates: 5.9
- Fiber: 1.7
- Protein: 5.3
emily
This was one of the best keto pumpkin breads I have ever tried - perfect texture. Thanks!
Justine
This pumpkin bread was super easy to make and turned out nice and moist!