Name: Keto Pumpkin Bread - Low Carb & Gluten Free
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: ½ cup (115g) unsalted butter, softened; 1 cup (180g) sweetener, I used Sukrin Gold; 4 large eggs (, room temperature); ¾ cup (185g) pure pumpkin puree, canned; 2 tsp vanilla extract or vanilla bean paste; 1 ½ cup (150g) fine almond flour; ½ cup (50g) coconut flour; 1 tbsp Gluten Free baking powder; 1 tbsp pumpkin spice or Speculaas spice (see notes for alternatives); 2 tsp Psyllium Hush Powder; 1 tsp ground turmeric ((optional – adds colour)); ½ tsp Xanthan Gum; ¼ tsp salt; Zest of 1 orange; 1 cup (120g) full fat cream cheese (, room temperature); ½ cup (120ml) heavy cream ((double cream)); 6 tbsp powdered Erythritol; 1 tsp vanilla or maple extract; A few drops liquid Stevia ((optional)); handful pecans ((optional)); grated nutmeg ((optional)); Sukrin Syrup (maple flavor)

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Keto Pumpkin Bread that’s easy to make, delicious and gluten free? Yes this really is THE best low carb pumpkin bread made with almond and coconut flour and packed with warming spices.

You will also love my Low Carb Keto Banana Bread

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Keto Pumpkin Bread topped with cream cheese frosting, pecans and low carb syrup

EASY KETO PUMPKIN BREAD RECIPE

Week 5 of our Keto Diet challenge – my husband and I are both still going strong! I am now tentatively dipping my toes into Keto baking recipes, like this Keto Bread! (sooooo yummy!).

Keto pumpkin bread was a bit more of a challenge… I tested this recipe so many times! All my efforts were delicious but not quite right… Too moist, too crumbly, a bit too flat. I am glad to announce that I have (finally!) found my “Goldilocks” pumpkin bread that’s just right!

This gluten-free pumpkin bread is DELICIOUS, around 3 Net Carbs per slice, and super easy to make. It’s subtly sweet so you can have a slice for breakfast or as a snack… or turn it into more of a dessert with fluffy cream cheese frosting!

Three slices of gluten free pumpkin loaf stacked on a wooden board

PUMPKIN BREAD INGREDIENTS

When I first started my Keto baking experiments, I thought I could simply replace the flour with low carb alternatives. I don’t need to tell you (or perhaps I do!) that this simply doesn’t work! So let’s take a look at what you will need for Gluten Free Pumpkin Bread.

PUMPKIN PUREE

Is pumpkin OK on Keto? Spoiler alert… YES! It is high in fiber and low in carbs and fine to eat in moderation.

I always use 100% pure canned pumpkin purée in any baking recipes. You can use homemade pumpkin purée of course (if you have the patience for it) but it will need to be really thick so as not to add too much moisture to the pumpkin bread.

NOTE: Whatever you do, don’t swap with canned pumpkin pie FILLING – it is not suitable for this recipe.

BAKING WITH LOW CARB / GLUTEN FREE FLOURS

Almond flour and coconut flour are the most common grain-free flour alternatives used in Keto recipes. Luckily, both are relatively inexpensive and easy to find.

Coconut flour is high in fiber and super absorbent so it is usually used quite sparingly. I have added Gluten Free baking powder to give this bread some lift and psyllium husk powder plus Xanthan Gum to help bind the ingredients.

KETO SWEETENERS

You need a Keto-friendly sweetener to replace sugar in this recipe. Having tried every single sweetener available (in the UK at least), I have settled on Sukrin Gold (this is what I used in video recipe), Swerve Sweets Brown or Erythritol Gold as the best options for this pumpkin bread recipe.

SPICE IT RIGHT!

Pumpkin bread is all about the spices, am I right? You need to go BOLD with the spicing – either using a Pumpkin Spice mix or a combination of warming spices like cinnamon, cloves, nutmeg and ginger. I also love using Speculaas Spice mix – it is so good with pumpkin! A little vanilla extract and orange zest round off the flavors.

AND FINALLY… You will also need large eggs and softened butter – or you can replace the butter with coconut oil if you want to keep this recipe dairy free.

HOW TO MAKE KETO PUMPKIN BREAD

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Preheat the oven to 350°F / 180°C. Grease a 9″x5″ loaf pan, and line with parchment paper letting the edges of the paper hang over the edges. Cream the softened butter and sweetener together for 2-3 minutes.

STEP 2 Gradually add the eggs and mix into the batter. Add the pumpkin puree and beat until combined.

STEP 3 Sift the almond flour, coconut flour, baking powder and spices into the batter and then stir together using a spatula.

STEP 4 Add the grated orange zest and vanilla and stir again. The batter will be quite thick, unlike conventional cake batter.

STEP 5 Transfer the batter into the prepared loaf pan and level with the spatula. Bake for 45 minutes, tenting the pan with aluminum foil if the bread is browning too quickly.

STEP 6 Cool in the tin then lift out using the parchment paper. Do not slice while the bread is still warm – it is likely to crumble!

Spooning low carb pumpkin bread batter into a loaf tin

STEP 7 Make the cream cheese frosting. Beat room temperature cream cheese, heavy cream, vanilla extract and powdered sweetener (I used Powdered Erythritol) together until frosting is light and fluffy.

STEP 8 Spoon the frosting onto the (cooled!) pumpkin bread and spread it with a spoon or spatula. Add pecans and a little Sukrin Maple Syrup if you like. Grate a little nutmeg over the top, slice and enjoy!

Low carb pumpkin bread with cream cheese frosting on a cutting board

PUMPKIN BREAD VARIATIONS

This easy pumpkin bread is delicious without any toppings but you can take it to another level by adding a rich creamy cinnamon frosting! If frosting is too rich for you, then a simple glaze will add just the right touch of sweetness.

You can also fold in some chopped pecans, walnuts or sugar free chocolate chips into the batter if you like.

TIPS FOR KETO BREAD SUCCESS

Don’t swap ingredients – this recipe has been tested again and again with the specified ingredients. If you have any questions or suggestions please leave a comment!
Use room temperature ingredients. If you store eggs in the fridge soak them in warm water to bring back to room temp.
Make sure your baking powder is fresh, especially if you don’t bake very often. If is out of date you will end up with a very flat pumpkin loaf!
Tent your pumpkin bread with some foil if it is browning too quickly.
Wait before you slice! Gluten free breads are a little more fragile and crumbly and need to cool down before slicing. This pumpkin bread actually tastes even better the longer you keep it!

HOW TO STORE PUMPKIN BREAD

Cool completely and keep in a covered container at room temperature for a couple of days. This pumpkin bread is quite moist so it is best to either keep it in the fridge or freeze it if you want to store it for longer.

Slice the bread (without any frosting!) and store in the freezer for up to a month, separating the slices with baking paper and covering with plastic wrap.

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Keto Pumpkin Bread – Low Carb, Gluten Free

EASY KETO PUMPKIN BREAD RECIPE