Keto Pumpkin Bread (Moist, Easy + Gluten-Free)

This keto pumpkin bread is moist, lightly sweet, and made with almond flour, coconut flour, and 100% pumpkin puree.

I originally made it because two of my best friends are gluten-free, and I wanted a pumpkin bread I could serve them that everyone would actually enjoy.

The almond flour keeps it soft, while the coconut flour helps balance the moisture from the pumpkin. It’s naturally gluten-free, freezer-friendly, and especially good with coffee once the weather starts cooling off.

Quick Look

• Easy keto pumpkin bread made with almond flour and coconut flour
• Naturally gluten-free
• Uses 100% canned pumpkin puree
• Bakes at 350°F for 55–60 minutes
• Best sliced after it cools completely
• Freezer-friendly

 

Why We Use Almond Flour + Coconut Flour

Almond flour and coconut flour behave very differently when you bake with them.

Coconut flour absorbs a lot of moisture, which works especially well in pumpkin bread.

Almond flour helps keep the loaf softer and gives it more of the texture you expect from traditional quick bread.

Using both gives this keto pumpkin bread a nice balance: moist without being overly wet, and sturdy enough to slice once it cools.

A Note About Almond Flour

Use a super-fine blanched almond flour rather than coarse almond meal.

The finer texture helps the bread stay softer and keeps it from feeling grainy.

Is Keto Pumpkin Bread Gluten-Free?

This one is.

Both almond flour and coconut flour are naturally gluten-free.

That was especially important to me because I originally made this pumpkin bread for two of my best friends who are gluten-free.

If you’re making it for someone who needs to strictly avoid gluten, check the labels on the remaining ingredients for certification and possible cross-contact.

What Kind of Pumpkin Should You Use?

I recommend canned 100% pure pumpkin puree.

Look for a can with pumpkin as the ingredient.

You do not want pumpkin pie filling, which contains added ingredients and sweeteners and is not interchangeable with plain pumpkin puree.

Can You Use Fresh Pumpkin Puree?

You can, but I prefer canned pumpkin for this recipe.

The consistency is more predictable, which matters because too much extra moisture can leave the middle of the bread overly soft.

If you use homemade pumpkin puree, make sure it’s thick rather than watery.

Ingredients for Keto Pumpkin Bread

You’ll need:

• 3/4 cup butter, melted
• 4 large eggs
• 1/3 cup unsweetened almond milk
• 1 cup canned 100% pure pumpkin puree
• 1/4 teaspoon vanilla
• 2 cups blanched super-fine almond flour
• 1/2 cup coconut flour
• 4 teaspoons baking powder
• 1/2 cup Swerve sugar alternative
• Pinch of salt
• 1 teaspoon cinnamon

I would not recommend changing the ratio of almond flour to coconut flour.

Coconut flour absorbs much more liquid than almond flour, so they are not interchangeable cup-for-cup. 

If you can’t find these ingredients locally, you can bet Amazon has them! We’ve linked them below.

• Blanched super fine almond flour
• Coconut flour
• Swerve sugar alternative

All 3 ingredients can be used in a ton of great Keto recipes like our fat bombs or cinnamon rolls!

How to Make Keto Pumpkin Bread

Preheat your oven to 350°F.

In one bowl, combine the melted butter, eggs, almond milk, pumpkin puree, and vanilla. Mix until smooth.

In a separate bowl, combine the almond flour, coconut flour, baking powder, Swerve, salt, and cinnamon.

Add the dry ingredients to the wet ingredients and mix until everything is well combined.

Line a 9×5-inch loaf pan with parchment paper and pour the batter into the pan.

Bake for approximately 55–60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool completely before removing it from the pan and slicing it.

We’ve found the texture gets even better after it has chilled in the refrigerator for a few hours. 

Tips for the Best Texture

Use Room-Temperature Ingredients

If possible, let the eggs and almond milk come closer to room temperature before mixing.

This helps the ingredients combine more evenly.

Use Fresh Baking Powder

This recipe uses 4 teaspoons of baking powder, so make sure yours is still fresh and active.

Older baking powder can affect how well the loaf rises.

Use Thick Pumpkin Puree

Too much extra liquid can leave the center of your pumpkin bread overly wet.

This is one reason I prefer canned pumpkin for this recipe.

Watch the Top Near the End

If the top is browning faster than the center is baking, loosely cover the loaf with foil during the final 15–20 minutes.

Let It Cool Completely

This is one step I would not rush.

Almond flour and coconut flour breads continue to firm up as they cool.

If you cut into the loaf too early, the center can seem wetter or more crumbly than it will once fully set. 

Why Is My Pumpkin Bread Too Wet?

If your pumpkin bread is too wet in the middle, check a few things.

Your pumpkin puree may have contained too much moisture. This is more common with homemade pumpkin puree.

It may need more baking time. Ovens vary, so use 55–60 minutes as a guide and check the center with a toothpick.

You may have sliced it too soon. The bread continues to firm up as it cools.

Your loaf pan may be a different size. We use a 9×5-inch loaf pan. A smaller or deeper pan may take longer to bake through.

If the top is already browned but the center still needs more time, loosely cover it with foil and continue baking.

Keto Pumpkin Bread Variations

Chocolate Chip Pumpkin Bread

Fold about 1/2 cup of sugar-free chocolate chips into the batter before baking.

Pumpkin Nut Bread

Add about 1/2 cup of chopped walnuts or pecans.

Pumpkin Bread With Cream Cheese Frosting

For a sweeter version, let the loaf cool completely and add the cream cheese frosting below.

Easy Keto Cream Cheese Frosting

Beat together:

• 4 ounces softened cream cheese
• 2 ounces softened butter
• 1/2 cup Swerve
• Then add 1 teaspoon vanilla

This makes about 1 cup of frosting.

Spread it over the loaf or add a little to individual slices.

How to Store Pumpkin Bread

Once the loaf has completely cooled, place it in an airtight container or wrap it tightly.

I prefer storing mine in the refrigerator.

It should keep for about 5–7 days.

Can You Freeze Pumpkin Bread?

Yes.

Let the bread cool completely, then wrap the whole loaf or individual slices tightly and place them in a freezer-safe bag or container.

I like freezing individual slices because it makes it easy to pull out one whenever I want a quick breakfast or afternoon treat.

Keto Pumpkin Bread FAQs

Can I Make Keto Pumpkin Bread With Only Almond Flour?

I wouldn’t recommend it with this particular recipe.

This loaf was developed using 2 cups of almond flour and 1/2 cup of coconut flour.

Because coconut flour absorbs much more liquid than almond flour, leaving it out or simply replacing it with more almond flour can significantly change the texture.

Is Almond Flour Pumpkin Bread Gluten-Free?

Almond flour and coconut flour are naturally gluten-free, so this pumpkin bread is gluten-free.

If you’re baking for someone with celiac disease or a significant gluten sensitivity, check the packaging on all of your ingredients for certification and cross-contact information.

Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?

No.

Use 100% pure pumpkin puree.

Pumpkin pie filling contains added ingredients and sweeteners and is not interchangeable with plain pumpkin.

Why Does Pumpkin Bread Need to Cool Before Slicing?

The loaf continues to firm up as it cools.

If you slice it while it’s still warm, the center can seem softer or more crumbly than it will once completely set.

What Size Loaf Pan Should I Use?

We use a 9×5-inch loaf pan.

Using a different-sized pan can change the baking time.

Does This Pumpkin Bread Taste Like Coconut?

No.

The recipe uses much more almond flour than coconut flour, and the pumpkin and cinnamon are the flavors that come through most. 

More Recipes You May Like

If you like this pumpkin bread, try:

• Spicy Gluten-Free Cornbread
• Easy Keto Gluten-Free Pumpkin Pie
• Gluten-Free Chocolate Protein Donuts

I especially love having a loaf of this around once the weather starts getting cooler.

It’s great with coffee in the morning, but I also love it as an afternoon treat or little pick-me-up when I can sit outside and enjoy the cooler air and changing leaves.