Pumpkin bread you can slather in full-fat butter and cream cheese, and delight in the fact that all this is keto-friendly.
When fall hits Kentucky, the comforting aroma and flavor of pumpkin starts to sneak into everything I cook … and drink. I just love pumpkin spice everything, and I especially love that sweet autumn flavor in my coffee. And a good pumpkin bread to eat with that coffee just doubles the pumpkin-themed enjoyment.
There’s something comforting about baking fall-themed foods. I’ve made a lot of versions of pumpkin bread over the years, but this one is my favorite. It slices beautifully, toasts up like a dream in a pan with some butter, and, most of all, it doesn’t taste like a keto substitute. It just tastes like really good pumpkin bread.
As a home and personal chef, I need recipes that work for everyone around the table—including those following low-carb or gluten-free lifestyles. And I knew I had a hit in this bread when I served it on a Christmas bread platter, and no one knew it was keto! They just asked for the recipe. And the best part? This bread’s easy enough to throw together for a weeknight bake and it will stay moist for days, making it ideal for fall snacking, breakfasts, or even holiday gift baskets.
Why this pumpkin bread works (when so many others don’t)
If you’ve tried keto pumpkin bread before and wound up with a loaf that was dense, soggy, or fell apart when sliced, you’re not alone. Low-carb baking can be a tricky balance, especially when pumpkin purée adds so much natural moisture. What makes this recipe stand out is how almond flour and baking powder work together. Almond flour brings that nutty richness and tender crumb, while a generous lift of baking powder keeps the bread from being heavy or eggy. The result? A perfectly structured loaf that holds together, slices beautifully, and tastes like the pumpkin bread you remember—only without the carb crash.
How do I store leftovers?
Store this pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container or storage bag. This bread will stay fresh-tasting up to 7 days, refrigerated. You can also freeze the whole loaf or individual slices after wrapping them in two layers of plastic wrap and popping them into a freezer-safe plastic bag with all the air pushed out. It will freeze well up to 2 months. Simply thaw and enjoy when ready to serve. It also reheats beautifully in the microwave, toaster oven, or oven after thawing.
Similar recipes to try
If you’re into low-carb baking that actually tastes like a treat, you’ll want to try these three keto-friendly breads. First up, Keto Cinnamon Bread is perfect for when you’re craving something cozy with your morning coffee. It’s swirled with warm cinnamon and lightly sweetened, giving you that classic coffee cake vibe. For something with a little more indulgence, Keto Chocolate Chip Banana Bread is a must-bake. It delivers big banana flavor (without any real bananas) and the bonus of melty, sugar-free chocolate chips in every bite. When you need a non-sweet keto bread that works for sandwiches, toast, or even a savory breakfast, try this great Low-Carb Almond Flour Bread. It’s sturdy, neutral-flavored, and bakes up beautifully. It’s perfect for making keto sandwiches—or some yummy keto French toast!
The Best Keto Pumpkin Bread (5g Net Carbs!)
Ingredients
- 2 cups almond flour
- 1/4 cup granulated sweetener (such as xylitol)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup pumpkin purée
- 3 eggs
Instructions
- Preheat the oven to 325°F
- Line a 9×5 loaf pan with parchment paper.
- Add all the ingredients to a mixing bowl. Use a spoon to mix together until smooth.
- Pour the batter into the lined loaf tin. Smooth out its surface. Bake for 1 hour.
Notes
- Use 100% pure pumpkin purée, not pumpkin pie filling, which is loaded with sugar.
- You can also make your own pumpkin purée by roasting a sweet, small pumpkin and puréeing the flesh.
- Lightly spoon the flour into your measuring cup and level off with a knife. Do not pack it in.
This sounds delicious but what size loaf pan? Did I miss something?
Hi Michele, so happy you like it! I have used a standard 9×5 loaf pan. I will add to the recipe copy.
What is on top? (the white)
Hi Petra, I used a cream cheese keto icing I had on hand, was delicious!
Why doesn’t the search button work?
Hi Petra – it should be fixed now. Thanks for flagging.
I’ve made it 2 times already and my son – not a baker, made it once, and it’s so good. I can’t believe how moist this is and no butter nor oil. Very tasty and very easy to make. Thanks
Thanks for reading! Glad you all liked this recipe.