Our Keto Pumpkin Bread Recipe is the BEST!

Keto Pumpkin Bread

yield: 12 SERVINGS

prep time: 10 MINUTES

cook time: 60 MINUTES

total time: 1 HOUR 10 MINUTES

Ingredients

Directions

1

Preheat oven to 350 degrees. Line bread loaf pan with parchment paper.

2

In a large bowl, mix eggs, avocado oil, pumpkin, and vanilla with a whisk, ensuring the batter is well combined.

3

Add in the keto confectioners sweetener. Mix until fully incorporated and the sweetener is dissolved.

4

Stir in salt, cinnamon, nutmeg, ginger, cloves, and allspice.

5

Add in the baking powder and stir to incorporate.

6

Mix in the almond flour and stir until well combined. If you're doing any mix-ins, now is the time to add those.

7

Pour the batter into the prepared bread loaf pan. Add any desired toppings.

8

Bake for around 50 to 55 minutes (possibly less), turning halfway through baking. Note that I would recommend checking on your bread at around the 40 minute mark. If it looks too brown around the edges, cover it with aluminum foil and continue baking. The bread is done when a toothpick inserted in the center comes out clean.

Nutrition Information

Yield: 12, Serving Size: 1 slice
Amount Per Serving: 239 Calories | 21g Fat | 13g Total Carbs | 2.5g Fiber | 1.4g Sugar | 8g Sugar Alcohol | 6.2g Protein | 2.5g Net Carbs

Brought to you by Hip2Keto.

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This is the keto pumpkin bread that you won’t be able to stop eating!

hand holding keto pumpkin bread slice

I am in LOVE with this keto pumpkin bread!

What better way to satisfy those pumpkin cravings than with this keto bread! One thing I desperately find myself missing on keto are quick breads. I was raised on banana, zucchini, and pumpkin bread, and some of my earliest baking memories are of making quick breads.

woman holding slice of keto pumpkin bread

Quick breads are so delicious and simple to make — so easy, you can mix the ingredients by hand in one bowl!

The only downside is the ridiculous amount of sugar in the traditional quick bread recipes. To keto-fy, I used a keto confectioners sweetener in this recipe and the sweetness is perfect. It tastes exactly like the quick bread loaves I grew up eating!

slice of keto pumpkin bread with butter slathered on top

Make enough to share…

This keto pumpkin bread didn’t last long in my house and I’ll admit that it was me who ate most of it! 🙈 I couldn’t help myself! My favorite way to eat this bread is to toast it and then slather it in butter! Yum! 😋

keto pumpkin bread topped with pumpkin seeds

Feel free to get creative with the toppings or mix-ins. I topped one of my loaves with pumpkin seeds, but you could also do no-sugar-added chocolate chips, walnuts, or pecans. Feel free to mix these items into the batter prior to baking as well. Just note that mix-ins could potentially change the baking time.

sliced keto pumpkin bread

Tips for making the most amazing keto pumpkin bread:

  • Line the bread loaf pan with parchment paper or make sure you grease it really well to avoid sticking.
    • I used a 9-inch by 5-inch bread loaf pan for this recipe. An 8-inch by 4-inch bread pan will also work, but the baking time will likely be slightly longer to cook through. The bread is done when a toothpick inserted in the center comes out clean.
  • If you don’t have fall spices on hand (like nutmeg, ginger, and cloves), you can always substitute those for pumpkin pie spice.

ingredients for keto pumpkin bread

pouring avocado oil into a bowl

adding pumpkin to a bowl for keto pumpkin bread

adding cinnamon to a mixing bowl for keto pumpkin bread

mixing batter for keto pumpkin bread

adding almond flour to keto pumpkin bread batter

mixing batter for keto pumpkin bread

pouring batter into pan for keto pumpkin bread

batter for keto pumpkin bread

cooked keto pumpkin bread


Print

Keto Pumpkin Bread

yield: 12 SERVINGS

prep time: 10 MINUTES

cook time: 60 MINUTES

total time: 1 HOUR 10 MINUTES

Easy quick bread with rich pumpkin and warm spices like cinnamon, nutmeg, and clove.

Ingredients

Directions

1

Preheat oven to 350 degrees. Line bread loaf pan with parchment paper.

2

In a large bowl, mix eggs, avocado oil, pumpkin, and vanilla with a whisk, ensuring the batter is well combined.

3

Add in the keto confectioners sweetener. Mix until fully incorporated and the sweetener is dissolved.

4

Stir in salt, cinnamon, nutmeg, ginger, cloves, and allspice.

5

Add in the baking powder and stir to incorporate.

6

Mix in the almond flour and stir until well combined. If you're doing any mix-ins, now is the time to add those.

7

Pour the batter into the prepared bread loaf pan. Add any desired toppings.

8

Bake for around 50 to 55 minutes (possibly less), turning halfway through baking. Note that I would recommend checking on your bread at around the 40 minute mark. If it looks too brown around the edges, cover it with aluminum foil and continue baking. The bread is done when a toothpick inserted in the center comes out clean.

Nutrition Information

Yield: 12, Serving Size: 1 slice
Amount Per Serving: 239 Calories | 21g Fat | 13g Total Carbs | 2.5g Fiber | 1.4g Sugar | 8g Sugar Alcohol | 6.2g Protein | 2.5g Net Carbs

Brought to you by Hip2Keto.

loaf of keto pumpkin bread on counter

This bread is life-changing!

If you love quick breads as much as I do, this recipe is for you! You probably already have all the ingredients on hand to make this keto pumpkin bread.

I can’t think of a better way to enjoy flavors of the season. 🍂  Enjoy!

sliced keto pumpkin bread on plate

My Hip sidekick Lina made this keto pumpkin bread and here’s what she had to say:

“OMG what a great keto bread! It came out perfectly delicious and sweet, but not overly sweet. I really loved it topped with butter. The spices and pumpkin made it extra special and comforting. This makes your kitchen smell delicious and it’s so easy to whip up in one bowl.”


Check out our recipe for the best Lemon Zucchini Bread ever! 


Emily graduated with a Bachelor’s Degree in Nutrition and Dietetics from the University of Idaho, holds 5 years of blogging experience, and has been featured in Every Day Health and Women's Health Magazine.


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Comments 2

  1. Lori Sherman-Appel

    I’m so excited to make this Quick Bread, especially since it’s PUMPKIN!! I 💜 pumpkin 🎃. Since I’m the only one to eat it, I plan to make 1/2 the recipe. What size pan would you suggest & for how long in the oven?? Thanks so much! Enjoy ur Thanksgiving 🍁 🦃 🙏!

    • Jennifer (Hip Sidekick)

      If you are making 1/2 the recipe you can use a small loaf pan and cook it for about 35 minutes. I would recommend just making it into muffins instead and I’d cook them for about 16 – 22 minutes.

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