This Keto Pumpkin Bread is a cozy, guilt-free treat that brings the warmth of fall to your table in just 50 minutes. Its moist, tender crumb is infused with rich pumpkin spice, offering a comforting aroma and a burst of autumnal flavors. Perfectly balanced with a hint of sweetness, it’s a low-carb indulgence that satisfies without compromise.
With only 10 minutes of prep, you’ll love how effortlessly this loaf comes together. Each slice has a delightful, slightly nutty texture and a golden crust that’s utterly irresistible. Whether for breakfast or dessert, this bread is a crowd-pleaser that keeps you on track while indulging your cravings. Simple, satisfying, and full of flavor—it’s a must-try recipe for any season.
Ingredients for Keto Pumpkin Bread
- Pumpkin Bread:
- ▢ 2 cups super fine almond flour
- ▢ ¼ teaspoon salt
- ▢ ½ teaspoon baking soda
- ▢ ¼ cup oil (use your oil of choice, such as avocado or coconut oil)
- ▢ ¼ cup sugar-free maple-flavored syrup (e.g., Lakanto)
- ▢ 2 large eggs (room temperature)
- ▢ ⅓ cup pumpkin puree (not pumpkin pie filling)
- ▢ 1 teaspoon vanilla extract
- ▢ 1 teaspoon pumpkin spice
- ▢ Optional: ½ cup keto chocolate chips
- Icing:
- ▢ 1 ½ cups powdered sugar-free sweetener
- ▢ 3 tablespoons butter (melted)
- ▢ 3 tablespoons milk (or dairy-free milk)
- ▢ ¼ teaspoon pure vanilla extract
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Line an 8×5-inch loaf pan with parchment paper and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the almond flour, salt, and baking soda until well combined.
- Add wet ingredients: Pour in the oil, sugar-free maple syrup, eggs, pumpkin puree, vanilla extract, and pumpkin spice. Mix until the batter is smooth and fully incorporated.
- Optional add-in: If using, gently fold in the keto chocolate chips.
- Prepare the pan: Spoon the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Place the pan in the oven and bake for 35-40 minutes, or until the center is set and a toothpick inserted comes out clean.
- Cool: Remove the bread from the oven and let it cool completely in the pan before removing.
- Make the icing: In a small bowl, whisk together the powdered sugar-free sweetener, melted butter, milk, and vanilla extract until smooth. Drizzle the icing over the cooled pumpkin bread.
- Set and serve: Allow the icing to set for 10-15 minutes before slicing. Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Creative Toppings and Icing Variations
While the recipe includes a delicious sugar-free icing, you can get creative with other toppings! Try a cream cheese glaze by mixing 4 oz softened cream cheese, 2 tbsp powdered sweetener, and 1-2 tbsp milk. For a crunchy twist, sprinkle chopped pecans or walnuts on top before baking. If you’re a fan of spices, dust the bread with a mix of cinnamon and powdered sweetener for a simple yet flavorful finish.
Perfect Pairings: Serving Suggestions
This Keto Pumpkin Bread pairs wonderfully with a cup of hot coffee or tea for a cozy breakfast or snack. For a more indulgent treat, serve it with a dollop of whipped cream or a side of sugar-free vanilla ice cream. It also makes a great dessert when warmed slightly and topped with a drizzle of melted keto-friendly chocolate.
Storage Tips for Freshness
To keep your Keto Pumpkin Bread fresh, store it in an airtight container at room temperature for up to 4 days. For longer storage, slice the bread and wrap individual portions in plastic wrap before freezing. When ready to enjoy, thaw at room temperature or pop a slice in the toaster for a warm, fresh-from-the-oven feel.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dry ingredients in advance and store them in a zip-top bag. You can also double the batch and freeze one loaf for later. To save cleanup time, use a silicone loaf pan instead of parchment paper—just make sure to grease it lightly to prevent sticking.
Common Questions Answered
Can I use coconut flour instead of almond flour?
Unfortunately, coconut flour absorbs more liquid, so it’s not a 1:1 swap. Stick to almond flour for best results.
What if I don’t have pumpkin spice?
Make your own by mixing 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves. It’s just as delicious!
Keto Pumpkin Bread
Ingredients
Pumpkin Bread
- 2 cups super fine almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup oil you can use your oil of choice
- 1/4 cup sugar-free maple flavored syrup I used Lakanto
- 2 large eggs room temperature
- 1/3 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 cup keto chocolate chips Optional
Icing
- 1 1/2 cups powdered sugar-free sweetener
- 3 tablespoons butter melted
- 3 tablespoons milk or dairy free milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line an 8×5 loaf pan with parchment paper; set aside.
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined.
- Optional: stir in mini chocolate chips.
- Spoon batter evenly into your parchment lined loaf pan.
- Bake for 35-40 minutes or until the center is set.
- Remove from the oven and let it cool.
- For the icing: In small bowl whisk together the powdered sweetener, melted butter, milk, and vanilla. Drizzle over the keto pumpkin bread. Allow it to set before slicing.
- Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.