Our gluten-free keto pumpkin bread is sweet and so moist! We used both almond flour and coconut flour for this recipe, and it’s so yummy, fluffy, and moist! We also love that it’s sugar-free and the perfect paleo or low carb option! Plus, it’s super quick and simple to make!
If you’re obsessed with pumpkin spice, you’re going to love this delicious treat without any guilt on your keto diet!
Our low carb pumpkin bread with coconut flour can be served all Fall and Winter! We love it on its own, toasted for breakfast, or in the afternoon as a sweet snack.
We love this recipe because it’s so simple to make and a healthier option than the original recipes! It’s slightly sweet already, but you can also always add in more cream cheese frosting for a sweeter dessert option as well!
What’s a Keto Pumpkin Bread?
Keto Pumpkin bread is a sweet bread made from almond and coconut flours. We make ours in a loaf pan, but you can also use a muffin pan!
This Specific Keto Pumpkin Bread Recipe Is:
- Low Carb,
- and Freezer-Friendly!
Is our Keto Pumpkin Bread Recipe Gluten Free?
Yes, it is a gluten free! Coconut flour is gluten-free, as well as, almond flour. With that said, we always recommend checking all of your ingredients because some may not be gluten-free certified.
Which Low Carb Flour is the Best to Use in Keto Pumpkin Bread?
We like coconut flour because it contains a good amount of fiber and moisture.
However, we wanted the bread to be light and fluffy as well which is why we added in almond flour.
The almond flour helps make the bread a tiny bit crumbly like a traditional bread recipe.
So using both coconut and almond flour helps give us the perfect texture!!
A Note on the Almond Flour
I like to use a super-fine textured almond flour from balanced almonds. You don’t want to use a course variety for this recipe.
Should I Use Canned or Fresh Pumpkin Puree?
We chose to use 100% pure pumpkin puree because its convenient and offers a great texture.
With that said, if you want to make your own from a fresh pumpkin – you can. If you do decide to use fresh pumpkin puree, you’ll want to make sure that it’s thick. If it seems watery, your bread could end up soggy.
So – just grab a can of pumpkin puree and make life easy! :)
What Kind of Pumpkin Puree Do I Use?
We like to use store-bought organic 100% pure pumpkin puree. We look for one that only has “pumpkin” as the ingredient.
You also don’t want pumpkin pie filling because it’s loaded with sugar and carbs.
A Few Special Ingredients for Our Low Carb Pumpkin Bread:
You will need a few special ingredients in order to make this keto recipe; however, most stores carry them now.
If you can’t find them locally – you can bet Amazon has them! We’ve linked them below.
Where Can I Find Pumpkin Pie Spice?
You should be able to find Pumpkin Pie Spice in the spice aisle at any grocery, but you can also find it on Amazon or make your own.
How to Make Gluten Free Keto Pumpkin Bread
You can make the batter for our easy gluten free keto pumpkin bread in just under 15 minutes! It sounds like an impressive recipe, but you’re going to be surprised at how easy it is to make!
To start, you’ll want to preheat the oven to 350 degrees Fahrenheit.
As the oven heats up, combine your wet ingredients – butter, eggs, almond milk, pumpkin puree, and vanilla – together until it’s smooth.
Then in a separate bowl, sift the flours, sweetener, baking powder, spice, and salt until mixed well.
Now you’re ready to line a bread pan with parchment paper and pour the batter into the pan.
You’ll want to put it in the oven and let it bake for about 55-60 minutes. You should be able to put a toothpick in it and it come out clean.
Once it’s baked, you’ll want to let it cool completely and then remove from the pan.
We recommend storing it in the fridge for 4 hours before slicing to let the texture get perfect!
The bread should be very moist and sturdy. You can butter or toast it as you wish, and you can also add more sugar or top with keto cream cheese frosting (recipe below) to make it sweeter. (It’s subtly sweet on its own though!).
Tips for Baking Keto Breads
If you follow the recipe, we’re certain your keto pumpkin bread will turn out amazing, but there are a few tricks to upping your keto baking skills!
- Make sure your ingredients are room temperate. Either set out cold items 30 minutes before or place eggs in warm water for a few minutes to get them to room temperature.
- Use fresh baking powder.
- We recommend canned pumpkin puree over fresh because it’s super thick compared to fresh pumpkin.
- If you notice your bread is getting brown faster than you want, you can cover it with foil for the last 20 minutes so that it doesn’t get overly brown.
- Always let the bread completely cool, and if you can stand it – it really is so much better after sitting the in refrigerator a few hours.
Keto Pumpkin Bread with Coconut Flour Variations
You can always customize this low carb pumpkin bread to fit your tastes and preferences! Here are a few ideas!
- Add in 1/2 cup sugar-free chocolate chips to the batter before baking. (We use these chips in keto chocolate chip cookies too!)
- Mix in in 1/2 cup of chopped walnuts or pecans! (You can also throw them in a food processor for nutty flavor without biting into nuts!)
- Top your bread with cream cheese frosting!
How to Make Keto Cream Cheese Frosting
Beat 4 oz softened cream cheese, 2oz softened butter, and 1/2 cup Swerve together. Then add in 1 tsp of vanilla.
This should make about 1 cup of frosting to drizzle over the bread.
How to Store Low Carb Pumpkin Bread
After you’ve let it cool, you’ll want to store it in an airtight container or wrap it tightly in plastic wrap. Some people will leave it on the container, but I prefer mine in the refrigerator. It lasts 5-7 days.
How to Freeze Gluten-Free Pumpkin Bread
This recipe is freezer-friendly! You just want to make sure the bread is completely cooled before wrapping the loaf (or slices of the loaf) in plastic wrap and then placing in a freezer bag.
Tools You’ll Need
This recipe’s tools are pretty simple and something you probably have already!
More Keto Baking Recipes
Easy Keto Pumpkin Bread - Gluten Free
- 3/4 cup butter melted
- 4 large eggs
- 1/3 cup unsweetened almond milk
- 1 cup canned 100% pure pumpkin puree
- 1/4 tsp vanilla
- 2 cups blanched super fine almond flour
- 1/2 cup coconut flour
- 4 tsp baking powder
- 1/2 cup Swerve sugar alternative
- pinch of salt
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F
- Combined the wet ingredients in a medium sized bowl. Blend until smooth.
- In a separate bowl, sift the flours, sweetener, baking powder, spice and salt.
- Mix the wet ingredients into the dry until combined.
- Line a bread pan with parchment paper. Pour batter into pan.
- Bake until toothpick comes out clean (55-60 minutes)
- Remove bread from oven and allow to cool completely before removing from pan.
- Use parchment paper to lift bread from pan, and wrap tightly and place in fridge for 4 hours before slicing
You can also top the bread with Keto Cream Cheese Frosting!Beat 4 oz softened cream cheese, 2oz softened butter, and 1/2 cup Swerve together. Then add in 1 tsp of vanilla. This should make about 1 cup of frosting to drizzle over the bread.
Nutritional Information is only approximate. If you'd like exact nutritional information we recommend entering it manually into a nutrition program of your choosing.