Easy Keto Pumpkin Bread

Revel in the cozy, festive vibes as you bake and savor our warming, low-carb Easy Keto Pumpkin Bread, a recipe that puts a healthier twist on a fall classic!

Who else just adores the magic of fall? The cozy jumpers, the crunch under your boots, and the firework display of leaves changing colors. But let’s not forget, it also brings some of the best food flavors. Like pom-pom-shaped pumpkins!

Recently, in our house, we’ve been cutting back on the carbs but couldn’t part with our pastries, which is why this recipe is a game changer. Sweetened with xylitol, filled to the brim with almond-flour goodness, and crowned with pumpkin-chocolate, it’s been our go-to guilt-free snack.

Just one bite, and it will remind you of the good times with Banana Bread and your never-ending love for Zucchini Bread. But this Easy Keto Pumpkin Bread? It’s a winner, with its uber-rich, can’t-ignore pumpkin flavor. So grab your sweaters cos it’s about to feel a lot like fall!

Is Keto Pumpkin Bread Healthy?

This Easy Keto Pumpkin Bread is not just mouthwatering, but it’s good for you, too! It’s loaded with all those wholesome ingredients like almond flour and pumpkin puree, serving up tons of fiber and vitamins. Plus, it’s low-carb and sugar-free, making it a total win for keto dieters and anyone watching their sugar.

INGREDIENTS

Once you’re done raking the leaves in the yard, assemble these ingredients and get baking!

• 2 cups almond flour
• 1/4 cup granulated sweetener (I used xylitol)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup pumpkin puree
• 3 eggs
• ¼ cup dark chocolate chips (optional)

INSTRUCTIONS

Prep

Preheat the oven to 325°F. Line a loaf tin with parchment paper.

Mix

Mix all of the ingredients together (including the chocolate chips if you are using them) in a large bowl until smooth.

Bake

Pour the batter into the loaf tin and bake for an hour. (Insert a sharp knife into the center of the cake, if it comes out clean, the loaf is done.)

Rest

Let the loaf rest for 20 minutes before removing it from the tin. Then let the loaf cool on a rack before serving.

DEVOUR!

Tips & Tricks to Making a Perfect Keto Pumpkin Bread

• Either use UNSWEETENED canned pumpkin puree, or try making your own from fresh, locally-sourced pumpkins. The flavor is unbeatable.
• For the sake of the bread’s consistency and rise, accurately measure your ingredients, especially the almond flour and baking powder. Measurements when baking isn’t something you should “wing”.
• The key to a scrumptious loaf is to thoroughly combine the ingredients until the batter is smooth. It ensures even distribution of flavors in every bite.
• Once your bread is baked, give it time to cool; otherwise, you risk having it crumble when you slice into it. 
• Want even more taste? Sprinkle some nuts or extra dark chocolate chips for more texture and flavor.

FAQs

Serving Suggestions

Slice warm and serve the Easy Keto Pumpkin Bread with a pat of unsalted butter or your favorite nut butter for a delightful breakfast. To elevate your dessert game, a dollop of whipped cream or a drizzle of spiced low-sugar syrup pairs delectably. This recipe will tell you how to make coconut cream, which would work well here. It’s also perfect all by itself, accompanied by a cup of tea, coffee, OR chase it with my Peanut Butter Keto Low-Carb Smoothie with Almond Milk.

how to store Keto pumpkin bread

You can bake this bread and then store it on the counter for up to 2 days. If you’ve got some space in your fridge, it can hang out there for a week. If you would like to keep it around long-term, slice it up then freeze it. It should last for up to 3 months. When you’re ready for a slice, let it thaw in the fridge overnight then give it a quick zap in the microwave. It will resemble a loaf straight out of the oven!

Print

Keto Pumpkin Bread

Revel in the cozy, festive vibes as you bake and savor our warming, low-carb Easy Keto Pumpkin Bread, a recipe that puts a healthier twist on a fall classic!

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 150kcal

Author FoodFaithFitness

Ingredients

• 2 cups almond flour
• 1/4 cup granulated sweetener (I used xylitol)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup pumpkin puree
• 3 eggs
• ¼ cup dark chocolate chips (optional)

Instructions

• Preheat the oven to 325°F. Line a loaf tin with parchment paper.
  
• Mix all of the ingredients together (including the chocolate chips if you are using them) in a large bowl until smooth.
  
• Pour the batter into the loaf tin and bake for an hour. (Insert a sharp knife into the center of the cake, if it comes out clean, the loaf is done.)

  Let the loaf rest for 20 minutes before removing it from the tin. Then let the loaf cool on a rack before serving.

  

Notes

• The key to a scrumptious loaf is to thoroughly combine the ingredients until the batter is smooth. It ensures even distribution of flavors in every bite.
• Once your bread is baked, give it time to cool; otherwise, you risk having it crumble when you slice into it. 
• Want even more taste? Sprinkle some nuts or extra dark chocolate chips for more texture and flavor.

Nutrition

Calories: 150kcal | Carbohydrates: 9g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 118mg | Potassium: 183mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3238IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

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