Keto Pumpkin Bread Recipe: A Simple, Delicious Dish

The super easy keto pumpkin bread can be made using just 6 ingredients, with an entire cup of pumpkin packed into the recipe!

Pumpkin is a favorite ingredient during the fall season, and its creamy texture and natural sweetness make it perfect for a variety of dishes. If you’re following a keto diet, you might think pumpkin is off-limits due to its carbohydrate content. However, when used in the right portions and paired with low-carb ingredients, pumpkin can be enjoyed on a keto diet.

This keto pumpkin recipe is simple, delicious, and fits perfectly into a low-carb lifestyle. Plus, it’s packed with flavors that capture the essence of fall, without the extra carbs that traditional pumpkin recipes might include.

The Origin of Keto Pumpkin Bread Recipes

Pumpkin has been a staple ingredient in American cooking for centuries, especially in the fall and during the holiday season. Traditionally, dishes like pumpkin pie, pumpkin bread, and pumpkin cookies have been high in sugar and carbs. However, as more people turned to low-carb diets like keto, there became a need to modify these traditional recipes.

ALSO READ: Starbucks Pumpkin Bread Recipe

Keto Pumpkin Recipe: A Simple, Delicious Dish

Recipe by RecipeWikkiCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

112

kcal

This moist keto pumpkin bread recipe is so sweet and deliciously soft, no one can ever believe the healthy ingredients!

Ingredients

• 2 cups almond flour (200g)

• 1/4 cup granulated sweetener (for sugar free, I recommend Lakanto)

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 tsp cinnamon or pumpkin pie spice

• 1 cup pumpkin puree

• 3 eggs (or flax eggs)

• optional handful mini chocolate chips

Directions

• Grease a 9×5 loaf pan or line with parchment. Preheat the oven to 325 F. 
• Stir all ingredients until completely smooth, then pour into the loaf pan. Bake on the oven’s center rack for one hour. I found that letting the keto pumpkin bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn’t break, as the recipe is super moist and fudgy! The pumpkin bread can be loosely covered and left out overnight, or refrigerate leftovers for up to five days, or slice and freeze for a month or two.

Notes

• While canned pumpkin puree is convenient, using fresh homemade pumpkin puree can add a richer flavor. Just roast a small pumpkin, scoop out the flesh, and blend until smooth. Be sure to drain any excess liquid if it’s too watery.