Keto Pumpkin Bread Recipe

By: Cassy Joy Garcia
Fed & Fit
Fed & Fit

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Made with keto-friendly ingredients, this keto pumpkin bread recipe is the real-deal.

a loaf of keto pumpkin bread on a cutting board next to a knife

Easy Keto Pumpkin Bread

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.

Is this a keto diet pumpkin bread recipe?

It is! Brittany used ingredients like blanched almond flour, keto sugar, and oat fiber to keto-ify pumpkin bread. It’s so delicious that I’d be willing to bet that your non-keto friends and family members would love it too, if you want to share!

Pumpkin Keto Bread Ingredients

Here’s what you’ll need for both the bread and the (optional, but absolutely delicious) streusel topping:

all of the ingredients for keto pumpkin bread in different sized bowls on a marble surface

For the Bread

  • Eggs – to start, you’ll need 5 large eggs.
  • Oil, Butter, or Ghee – in addition to the eggs, you’ll also need 3 tablespoons of either melted butter, melted ghee, melted coconut oil (all of which have completely cooled to room temperature so they don’t cook the eggs in the mixing bowl!), or avocado oil.
  • 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.
  • Vanilla Extract – 1 teaspoon of vanilla extract adds a delicious hint of vanilla to the bread.
  • Salt – a ½ teaspoon of pink himalayan salt really helps to enhance the flavors of the bread.
  • Pumpkin Pie Spice – 2 teaspoons of pumpkin pie spice adds the most delicious, fall-inspired flavor to the bread.
  • Ginger Powder – a ½ teaspoon of ginger powder gives the bread a nice kick of spice.
  • Pumpkin Puree – what would pumpkin bread be without pumpkin?! 1 cup of pure pumpkin puree (steer clear of canned pumpkin pie filling) goes into the mix too.
  • Keto Granulated Sugar of Choice – to sweeten the bread, you’ll need 1 cup of your favorite keto granulated sugar. We really love King Arthur’s Baking Sugar Alternative.
  • Baking Powder – 1½ teaspoons of double acting baking powder helps the bread to rise beautifully.
  • Oat Fiber – a ½ cup of oat fiber adds some bulk to the bread while still keeping it keto.
  • Almond Flour – 2 cups of blanched almond flour is the flour of choice for this recipe.
  • Mix-Ins (optional) – while this is completely optional, feel free to use up to 1 cup of mix-ins if you’d like. Some great ideas here: keto chocolate chips, chopped pecans, chopped walnuts, and pumpkin seeds.

For the Optional Streusel

  • Almond Flour – ¾ cup of blanched almond flour is the base of the streusel.
  • Keto Granulated Sugar – 2 tablespoons of keto granulated sugar (King Arthur’s is excellent!) sweetens the streusel. 
  • Salt – a pinch of salt will head into the streusel.
  • Pumpkin Pie Spice – 1 teaspoon of pumpkin pie spice brings all of the cozy fall flavors.
  • Melted Butter – 2 tablespoons of melted butter helps to hold the streusel together.

What is the best keto bread made out of?

This keto pumpkin bread (which *I* think is the best) is made out of almond flour, granulated keto sugar, and oat fiber, among other ingredients, but those are the ones that really make this bread keto.

Does pumpkin keto friendly bread taste good?

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.

How do you make pumpkin bread keto?

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.

How long does it take to make keto pumpkin bread?

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.  

the wet ingredients for keto pumpkin bread in a blender
the wet ingredients for keto pumpkin bread in a blender
a metal bowl of keto pumpkin bread batter
the wet ingredients for keto pumpkin bread in a blender
all of the dry ingredients for keto pumpkin bread in a metal mixing bowl
a person pouring keto pumpkin bread batter into a loaf pan
the wet ingredients for keto pumpkin bread in a blender
a person pouring the wet ingredients for keto pumpkin bread into the dry ingredients in a metal mixing bowl
a loaf of keto pumpkin bread (before being baked) in a loaf pan

Is the keto pumpkin bread recipe easy to make?

It is. I love that Brittany utilized a blender in this recipe — it keeps things really simple and user-friendly.

What goes with keto pumpkin bread?

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 for a bit of something sweet!

How long will pumpkin keto bread last?

Stored properly (covered on the counter), your bread will last for about 5 days.

Can you refrigerate the keto bread recipe?

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.

Can you freeze easy keto pumpkin bread?

Sure! Freezing baked goods is a great idea, especially if you know you won’t be able to eat the whole loaf before it goes bad. My suggestion is to slice the bread before freezing it, though, so that you can warm up and enjoy a slice at a time (vs. the entire loaf).

slices of keto pumpkin bread on plates next to a sliced loaf of keto pumpkin bread

Can I eat pumpkin keto bread everyday?

That’s totally up to you and what your body can tolerate! While it isn’t exactly a “health food,” if your body does well with it and it makes you feel good, you could certainly enjoy a slice as often as you’d like.

More Pumpkin Bread Recipes


Pumpkin Keto Friendly Bread

Made with keto-friendly ingredients, this keto pumpkin bread recipe is the real deal.

  • Author: Brittany Angell
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf of pumpkin bread 1x
  • Category: Baked Goods
  • Method: Oven
  • Cuisine: American



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 teaspoon 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)
  • Up to 1 cup of optional mix-ins (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


  1. Preheat the oven to 350°F and line a loaf pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  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.
  6. Remove from the oven when a toothpick inserted into the loaf comes out clean. Allow to fully cool before slicing.


Tips and tricks:

  • Use a 9×5 loaf pan. THIS is the pan we use most often.
  • Use gram measurements for perfect results
  • 1 teaspoon of ginger can be used for a little bit of kick
  • The best option for keto sweetener is granulated BochaSweet or Komocha Sugar. 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 oat flour. Oat fiber can be purchased on Amazon or other online retailers

Keywords: keto pumpkin bread

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Recipe rating

  1. Melissa says:

    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.

    1. Brandi Schilhab says:

      That’s so great to hear, Melissa! Thank you so much for sharing this with us!

  2. Kerry Schleappe says:

    Looks like one to try for sure! What are the macros on a serving of this bread? (Sorry if I missed seeing that somewhere).

    1. Brandi Schilhab says:

      It’s yummy, Kerry! I’ve added the nutrition facts to the bottom of the recipe card!