Get ready to fall in love with fall all over again with our mouthwatering keto pumpkin bread! Plus, if you’re feeling a bit fancy, we’ve got a decadent streusel topping option that’ll have you drooling before the first bite.
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This recipe is…
Fed & Fit is all about allowing everybody – no matter the diet or intolerance – a place at the table. Literally, the kitchen table. Everyone should be able to enjoy really, really yummy food, no matter their circumstances, intolerances, preferences, etc, and this totally includes pumpkin bread!
Brittany Angell developed this recipe for us, and if you know Brittany, you know that she has that same everybody-should-eat-good-food philosophy. She’s such a gifted baker, especially in the arena of baked goods for special diets.
If you’re looking for more pumpkin bread recipes, we’ve got you. Try our classic pumpkin bread, vegan pumpkin bread, or healthy pumpkin bread – they’re all absolutely delicious!
Why You’ll Love This Recipe
- It’s for everyone – while this pumpkin bread was created for all of our low-carb friends, it’s absolutely delicious enough to be enjoyed by anyone who loves the seasonal treat.
- It’s easy to make – although the ingredient list isn’t super short, this recipe is surprisingly easy. Most of the batter actually gets made in the blender, so even the whisking involved in this recipe is pretty minimal.
Recipe Ingredients
Though some of these ingredients (like keto granulated sugar and oat fiber) may be new to you (unless you’ve been baking keto for a while), they’re all easily accessible and keto-friendly. Find ingredient notes (including substitutions and swaps) below.
- Milk, Coffee, or Water – to add some moistness to the batter, you’ll need 2 tablespoons of liquid: dairy-free unsweetened milk, coffee, or water all work great.
- Pumpkin Puree – what would pumpkin bread be without pumpkin? Be sure that the pumpkin puree you choose is made purely out of pumpkin (no sweetener added). If you want to make your own, check out our Instant Pot pumpkin puree recipe.
- Keto Granulated Sugar of Choice – to sweeten the bread, you’ll need keto granulated sugar. We really love King Arthur’s Baking Sugar Alternative.
- Oat Fiber – oat fiber adds some bulk to the bread while still keeping it keto.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Variations and Modifications
- Add mix-ins – the bread is delicious as is, but if you’d like to kick things up a notch, feel free to use up to 2 cups of mix-ins. Keto chocolate chips, chopped pecans, chopped walnuts, minced candied ginger, and pumpkin seeds would all be great.
- Add more ginger – if you’d like a little bit more of a kick, use 1 teaspoon of ginger rather than a ½ teaspoon.
How to Make Keto Pumpkin Bread
This pumpkin bread is really easy to make. You’ll mix the dry ingredients by hand, the wet ingredients with a blender, and then whisk them all together. Follow along below.
Step 1: Preheat the oven to 350°F and line a loaf pan with parchment paper. If making the streusel, mix together the flour, sugar, salt, and pumpkin spice in a small bowl, then pour in the butter and stir with a fork until clumps form. Set aside.
Step 2: Add eggs, oil, milk, vanilla, spices, and salt to a blender. Blend on high for 20 seconds until frothy. Add the pumpkin puree and blend again for another 20 seconds. Set aside.
Step 3: To a large bowl, add the remaining dry ingredients and mix.
Step 4: Pour the contents of the blender in with the dry and mix until smooth. If you wish to add any mix-in, stir those in.
Step 5: Bake for 55-60 minutes. If making without streusel, cover the first 25 minutes. If making with streusel topping, keep the bread covered for 45-50 minutes.
Step 6: Remove from the oven when a toothpick inserted into the loaf comes out clean. Allow to fully cool before slicing.
Recipe Tips
- Use a 9×5 loaf pan – this is the pan we use most often.
- Use gram measurements for perfect results.
- The best option for keto sweetener is granulated BochaSweet or King Arthur’s Baking Sugar Alternative. Both have very little aftertaste or cooling effect like you will have with Xylitol or Erythritol.
- If using table salt, decrease the amount to ¼ teaspoon.
- Oat fiber is not the same as oat flour – here’s the one that we used.
How to Serve
Enjoy your bread on its own with a hot cup of coffee or tea, smear some nut butter on it for some extra fat, or have it alongside your normal breakfast (these cheesy egg muffin cups would be a great keto pairing) for a bit of something sweet!
How to Store
Store your pumpkin bread covered (or in an airtight container) on the counter for up to 5 days.
If you’d like to freeze your bread, we recommend slicing it before freezing it, so that you can warm up and enjoy a slice at a time (vs. the entire loaf).
Frequently Asked Questions
Of course! Between Brittany’s gift of creating baked goods for *all* to enjoy and Team Fed and Fit’s love for really good food, you can bet your bottom dollar that we wouldn’t put anything on the website that isn’t really, really yummy.
Brittany strategically formulated this bread to be keto — she used ingredients like oat fiber, blanched almond flour, and keto granulated sugar to make it happen. When it comes to making things “keto” (especially baked goods), it’s best to find a keto-specific recipe rather than swapping ingredients in a regular recipe. Baking is a science, so a tried and true recipe (like this one) is the way to go.
Measuring out your ingredients and making the batter shouldn’t take you any longer than about 15 minutes. The bread itself will be in the oven for about an hour.
You can but know that storing your bread in the refrigerator will likely dry it out quicker than storing it on the counter. For this reason, we recommend storing it covered on the counter.
More Favorite Pumpkin Recipes
If you tried this Keto Pumpkin Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Keto Pumpkin Bread Recipe
Ingredients
For the Pumpkin Bread:
- 5 large eggs
- 3 tablespoons mild-flavored oil melted butter, melted ghee, melted coconut oil, or avocado oil
- 2 tablespoons dairy-free unsweetened milk coffee, or water
- 1 teaspoon vanilla extract
- ½ teaspoon pink Himalayan salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ginger powder
- 1 cup pumpkin puree
- 1 cup keto granulated sugar of choice 194 g
- 1 ½ teaspoons double acting baking powder
- ½ cup oat fiber 40 g
- 2 cups blanched almond flour 220 g
- 1 cup mix-ins (optional) keto chocolate chips, chopped pecans, chopped walnuts, pumpkin seeds, etc.
For the Streusel (optional):
- ¾ cup blanched almond flour
- 2 tablespoons keto granulated sugar
- Pinch of salt
- 1 teaspoon pumpkin pie spice
- 2 tablespoons melted butter or dairy-free melted butter
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- If making the streusel, make this first and set aside: in a small bowl, mix together the flour, sugar, salt, and pumpkin spice. Pour in the butter and stir with a fork until clumps form. Set aside.
- Add eggs, oil, milk, vanilla, spices, and salt to a blender. Blend on high for 20 seconds until frothy. Add the pumpkin puree and blend again for another 20 seconds. Set aside.
- To a large bowl, add the remaining dry ingredients and mix. Pour the contents of the blender in with the dry and mix until smooth. If you wish to add any mix-in, stir those in.
- Bake for 55-60 minutes. If making without streusel, cover the first 25 minutes. If making with streusel topping, keep the bread covered for 45-50 minutes.
- Remove from the oven when a toothpick inserted into the loaf comes out clean. Allow to fully cool before slicing.
Recipe Notes
- Use a 9×5 loaf pan – this is the pan we use most often.
- Use gram measurements for perfect results.
- 1 teaspoon of ginger (vs. the 1/2 teaspoon that’s written in the recipe) can be used for a little bit of an extra kick kick.
- The best option for keto sweetener is granulated BochaSweet or King Arthur’s Baking Sugar Alternative. Both have very little aftertaste or cooling effect like you will have with Xylitol or Erythritol.
- If using table salt, decrease the amount to ¼ teaspoon.
- Oat fiber is not the same as oat flour – here’s the one that we used.
Nutrition
Looks like one to try for sure! What are the macros on a serving of this bread? (Sorry if I missed seeing that somewhere).
It’s yummy, Kerry! I’ve added the nutrition facts to the bottom of the recipe card!
Wow!! This pumpkin bread is amazing!! Wonderful texture, great flavor and lovely warm spices in a not-too-sweet loaf. I’ve made some gf/keto breads that were an awful gummy disappointment but this is truly fantastic.
That’s so great to hear, Melissa! Thank you so much for sharing this with us!