The Ultimate Pumpkin Bread 🎃 gluten free, keto & paleo

‘Tis the season, and we’re gearing up with this ultimate gluten free, paleo and keto pumpkin bread! It’s beautifully spiced, incredibly moist and all topped off with a wonderful fresh-ginger glaze.

Paleo and keto pumpkin bread with nutmeg and cinnamon
Gluten Free, Paleo & Keto Pumpkin Bread

Paleo & Keto Pumpkin Bread 🎃

Crème de la crème!

You guys will totally be into the incredibly tender and flavorful crumb of this keto pumpkin bread! A truly ideal way to get some holidaze into your lives asap…at just 3g net carbs!

Plus, this is a keto bread that actually gets some rise! It’s fluffy, tender, not-eggy at all and flavorful-to-boot.

Oh, and do feel free to whip it up into keto pumpkin muffins instead! Either do the whole batch into 12, or half it for six. And it freezes great!


The Sweetener 🍯

You’ve got good options here. Xylitol (non-corn though to avoid tummy troubles!) and Lakanto Golden are my top choices (no aftertaste at all!).

Pyure is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).

Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.

If you’re opting for the fresh ginger glaze, which comes highly recommended, your best option is xylitol (barely any after taste), followed by erythritol (some cooling effect). But they must be powdered.

So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.

Or you can always grab a bag of Lakanto powdered or Swerve confectioner’s.

And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 🐕

Keto pumpkin bread with spices and metallic mould
Gluten Free, Paleo & Keto Pumpkin Bread

The Flours

We like a mixture of super fine almond flour, psyllium husk, coconut flour and golden flaxseed meal best. No xanthan gum is needed here to yield a wonderful and moist crumb (hurray!)

Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!

In terms of brands, for the almond either Anthony’s or WellBees work great and for coconut Anthony’s is my forever favorite. And for the psyllium husk you’ll want to use the NOW brand, as others may stain your pumpkin loaf purple.

Glazed paleo & keto pumpkin bread
Gluten Free, Paleo & Keto Pumpkin Bread
Freshly sliced keto pumpkin bread
Gluten Free, Paleo & Keto Pumpkin Bread

Paleo and keto pumpkin bread with nutmeg and cinnamon

Gluten Free, Paleo & Keto Pumpkin Bread

Course: Dessert
Cuisine: American, Dairy Free, Gluten Free, Keto, Low Carb, Paleo
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 slices
Calories: 177 kcal

'Tis the season, and we're gearing up with this ultimate gluten free, paleo and keto pumpkin bread! It's beautifully spiced, incredibly moist and all topped off with a wonderful fresh ginger glaze. 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.



For the fresh ginger glaze


For the keto pumpkin bread

  1. Preheat oven to 350°F/180°C. Line (or grease and flour with coconut flour) a 5x9" loaf pan. 

  2. Whisk together in a medium bowl almond flour, coconut flour, golden flaxseed meal, psyllium husk, pumpkin pie spice, baking powder and salt. Set aside. 

  3. Cream butter (or coconut oil) with the sweetener of choice and continue to cream until light and fluffy (6-8 minutes). Erythritol won't dissolve as sugar does, but you'll notice the butter still be significantly lighter (and if you used coconut oil, it will turn into an oily paste). Mix in vinegar and the eggs, one at a time, the batter will appear slightly 'broken' (don't worry!). 

  4. Add in the dry flour mixture in two parts, alternating with the pumpkin puree. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix. 

  5. Distribute batter evenly into pan, smoothing out the top with wet fingertips. Bake for 55 to 70 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 15, and cover with aluminum foil as soon as it begins to turn golden (took a while for me, about minute 40). Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).

  6. Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your pumpkin bread will continue to cook while it cools!

For the fresh ginger glaze

  1. Mix the grated ginger with a tablespoon of water and let rest for 10 minutes. 

  2. Add the powdered sweetener and a pinch of salt to a small bowl and sieve in the ginger juice (squeezing all the ginger goodness all the way!). Whisk until thoroughly incorporated, adding a teaspoon of water at a time until desired thickness is achieved. 

  3. Drizzle over pumpkin bread and enjoy! Keep stored in an airtight container at room temperature for about 5 days and frozen for a couple months. 

Recipe Notes

*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet. 

Please note that nutrition facts were estimated per slice, assuming a yield of 12 (3g net carbs!). 

Nutrition Facts
Gluten Free, Paleo & Keto Pumpkin Bread
Amount Per Serving (1 slice (or muffin))
Calories 177 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 69mg 23%
Sodium 174mg 7%
Potassium 76mg 2%
Total Carbohydrates 7g 2%
Dietary Fiber 4g 16%
Sugars 1g
Protein 5g 10%
Vitamin A 62.1%
Vitamin C 0.9%
Calcium 4.8%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

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If you made this recipe (or got a question!), be sure to simply comment below!

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For The Holidaze!


  1. Emily says:

    Hi! I’ve tried some of your other recipes, with great results. However, this one didn’t work so well for me. The flavor was good, as was the crust on the outside of the bread. But the interior came out more like a dense, gritty sponge than a bread. Perhaps this is just the nature of keto breads? Or maybe I’m having problems with my psyllium husk powder. I had the same dense, gritty issues with your hamburger bun recipe. These are the only recipes of yours I have tried that did not come out absolutely perfect, and they are also the only ones I have tried that call for psyllium. I used the NOW brand, and reground it in a blender, but maybe I’m doing something else wrong? Anyway, thank you for all the hard work you put into your recipes! Your site is the first that I’ve come to trust for consistently good recipes, and I’ve been experimenting with low carb baking for years.

    • Paola says:

      Emily I’m so intrigued as to why you’re getting grainy results (I remember your comment perfectly). I can promise these aren’t the intended results. Would you like to send me the brands that you’re using? Sometimes coconut flour can have gritty results… but that one isn’t used in the buns so it can’t be that. Honestly I’m puzzled 😂

      • Emily says:

        Hi Paola! Thanks for taking the time to reply. I used Bob’s Red Mill flaxseed and almond flour, Tresomega Nutrition organic coconut flour, NOW brand psyllium husk powder, and powdered pyure. Not sure if this is even remotely relevant, but I will note that the flaxseed was quite past the expiration date. But it didn’t smell rancid, so I figured it wouldn’t hurt the recipe. Could that have been it? I haven’t had any problems with the coconut flour I am using in other recipes.

        • Paola says:

          Was your flaxseed the golden variety Emily? And already in meal form? I’ve found that grinding your own flaxseeds just doesn’t cut it (and it must be golden otherwise baked goods come out slimy or wet!) xo!

          • Emily says:

            The flaxseed was already ground, and I did regrind it. But it was not the golden kind. So that would explain some of it! I kind of suspect the graininess might have to do with the psyllium, since so far I’ve only had the graininess when I use it. Again, thanks for taking the time to reply!

          • Paola says:

            In my experience the flaxseed is the culprit. Even though they’re both called flaxseed, they behave like different ingredients in baking xo!

  2. Mary says:

    Thank you thank you! This is so good! It’s still cooling but I had to try some & it is just as good if not better than “regular” pumpkin bread! I had to add a splash of vanilla because I think any baked sweet needs it & didn’t do the glaze. Will try that next time. Thanks again!
    PS You guys, seriously, go make this right now!

  3. Jocelyn says:

    Can I substitute xantham gum for milled flaxseed since you mentioned it? Looking for subs since I don’t have that on hand but do happen to have xantham gum.

    • Paola says:

      You can use more flaxseed meal Donna, but also keep in mind that best results will always be with the recipe as is 😉 xo!

  4. jetta says:

    Moist and delicious! Was worried the psyllium would give it the gummy texture I always get when using it. I was very pleasantly surprised. Thanks!

  5. Carol says:

    I’m so anxious to try this pumpkin bread! I love fresh ginger and use it often in stir-fried meals & marinades, but never thought to use it in a glaze!
    Some questions about the flax meal: What role does it play in your flour blend?
    I’ve read & seen in some videos that even when fresh it can lend an unpleasant taste to the mix & don’t want to waste these $$ flours. Have you experienced this or is there’s special handling or blending technique you use to avoid this?
    BTW I absolutely love your tortilla recipe! My husband does too! He said I couldn’t buy a tortilla press to save me time when I make them! Have you experimented with freezing uncooked or cooked tortillas?

    • Paola says:

      Hi Carol! The results with flaxseed I’ve found depend on the recipe. But you should definitely make sure to buy the golden variety in meal version rather than whole seeds (and still regrind it yourself until the flakes become powdery). I hope this helps xo!

  6. Maggie says:

    I made the pumpkin spice loaf into 12 muffins. I have to tell you that they were so freaking good. I’m always skeptical of Keto recipes because of the eggy taste. This recipe is so good that it could fool a non-keto person. I didn’t like the glaze so much, though. A cream cheese icing would be out of this world though!

  7. Lisa says:

    Hi Paola!
    I love your recipes — but am a new commenter. Not sure if the first one posted, so forgive me if this gets asked twice. Do you have any tips in preventing the post-bake collapse?

    • Paola says:

      Hi Lisa! No worries! Tbh I didn’t notice that this one collapsed (or at least not that I could eye ball?). I would just make sure it’s baked thoroughly, but otherwise you should be good!

      • Lisa A Bernstein says:

        Thanks for your expertise! My husband actually baked this, and I think he was guilty of underbaking :p

        • Paola says:

          Lol! Ok yeah so moist loafs (think pumpkin, banana, zucchini etc) require a bit of eye balling on your behalf, as we’re introducing a natural ingredient that will vary form person to person. Toasting it a bit with butter always helps!

      • Michele McCreery says:

        Thank you, I will let you know. I’ve not used the one you recommend, is it a replacement for brown sugar?

        • Paola says:

          Yup! It has added monk fruit so less cooling effect (in my opinion!) than Swerve. And do report back please, I would love to hear about the new Swerve!

          • Michele says:

            I read in some of your other posts about “less cooling effect”, can you explain what you mean? Thank you – also, in a previous post someone was asking the difference between pumpkin purée and just pumpkin, so Libby’s 100% pure pumpkin is different than pumpkin purée?

          • Paola says:

            No Libby’s pure pumpkin is pumpkin puree (i.e. pureed pumpkin!), it’s a ‘same difference’ sorta thing with what different brands call their product.

            The ‘cooling effect’ of erythritol is that minty aftertaste you sometimes get (it’s more evident in things such as brownies and cookies, and not so much in quick breads). It’s also something that varies A LOT from person to person! xo!

  8. Nancy Lewis says:

    This bread was amazing. Since going keto over the summer, I was worried about how I was going to get through not eating all my favorite fall/holiday foods. This definitely helped fill the void. I love your website and am so grateful I came across it. You help make keto easier with your great recipes!

    • Paola says:

      Super awesome to hear Nancy! And don’t worry about the holidaze, I’ll have you guys covered 😉 xo!

  9. Holly says:

    Hi! These look soooooo good! I know it will change the carb content, but wondering what your thoughts are on adding lillys chcolate chips to the batter?

  10. kerstin kobetitsch says:

    Wow ….so glad that you got back…..
    I used pumpkin…not pumpkin puree. Mine was very thick.
    Perhaps the butter and sweetener was the problem…
    I double check that too.

    Love the recipe though..I love the thick slices. I felt like I was cheating
    Also, the cooling of erythritol dirves me nuts..its okay in some recipes but not all. Next time I’ll try xyitol (sp?).

    Thanks…love your doughnut recipe too… yummy!

  11. Ellen says:

    Finally a keto pumpkin bread that doesn’t stay all liquid inside! Its tasty, moist, dense… and the glaze was such a lovely surprise! We had ginger in the house so I did a little bit, wasn’t sure because I didn’t like it too much solo. But I now know to trust you, so I drizzled a little bit over a slice and wow! It adds such a refreshing touch, and it makes the loaf go from very good to excellent! The bread is also not too sweet itself, so I would say that you do need to glaze it. Thank you again for another keeper Paola! This is my first time commenting, but it’s long overdue 🙂

    • Paola says:

      Big yay Ellen! I totally get you on the glaze, I love its fresh contrast with the nutty bread! And on the sweetness yup! The recipe calls for about half the amount of ‘sugar’ (traditional pumpkin bread uses roughly 2 cups!!). Honestly I found it SO sweet, so I reduced it gradually and compromised with the glaze 😉 xo!

  12. Anne Ambuhl says:

    I don’t want to use any flax psyllium, nor coconut. Just almond flour. What are the us measures for this if done so please?
    Thank you!

    • Paola says:

      Unfortunately that won’t work- trust me! I don’t do flour mixes to complicate your lives, it’s the only way to get a good crumb etc xo!

  13. Elise says:

    I love your recipes. I have a 5 year old with T1D so we strictly watch carbs. I have stumbled upon a sweetener you may want to know about. It’s new to the low carb scene: Allulose. It has no effect on blood sugar. I don’t need to count it as a carb at all. I like it because it’s a real rare sugar found in maple syrup and dates. I think the paleo peeps out there would like it. I like the way it tastes because it tasted like sugar only slightly less sweet. I’ve subbed it in your recipes with great results. Keep the recipes coming. It’s made our life more enjoyable.

    • Paola says:

      Elise so wonderful to hear you guys are enjoying the recipes (and I’m sorry to hear about your kiddo, but so good that you guys have found that limiting carbs helps!). And thank you for your comment on allulose, I’ve only experimented so far with it in the marshmallows (worked out great!)- but awesome to hear that it works in the other recipes too. My understanding is that it’s 0 GI like erythritol (xylitol is slightly higher at 7, but also works great for most peeps doing keto- but not 100% for diabetes, particularly when other sweeteners have 0). xo!!

  14. kerstin kobetitsch says:

    I love the smell and taste, but I left off the glaze. I only used a 1 cup of Monk so not too sweet. I love how big the slices are……

    One thing… mine was a bit wet on the inside, and I left it in for 80 minutes. I wish I could send a pic. It was dark on the outside, Inside: a lighter orange frame for a crust, and deeper orange in the middle, where it was overly moist.
    How do I fix that? lower temp..longer time?……

    • Paola says:

      I’m sorry this happened Kerstin! A few things could’ve gone wrong here, but from the different colors inside it sounds to me like the butter and sweetener possibly weren’t beaten long enough or evenly (use your scrapper and go for roughly 8 minutes). Alternatively the pumpkin and flours weren’t mixed in evenly, or your oven could run a bit hot. So you could place the loaf pan over a baking tray to help create a bit of a barrier, and also make sure to tent your loaf with aluminum foil as soon as it begins to brown. Oh, and was your pumpkin puree thick? For instance, homemade pumpkin puree is usually quite a bit more runny so that would introduce additional moisture to the recipe. I hope this helped! xo!

  15. Sylvia Vazquez says:

    Hi Paola!! You say you are in Mexico City?? Where are you able to find good almond flour and coconut flour here? I’m here too!!!!! Totally love all of your recipes!!! 🙂

    • Paola says:

      Hi Sylvia! Yup Mexico City here :)! Have you checked out They ship here with good prices (can take anywhere form 2-7 weeks to go through customs here though). BUT, they do loyalty credit and prices are better than what you find in stores here (Citi Market has both almond and coconut, but prices can ridiculous). Alternatively, I bring in a suitcase of flours when I’m in the US on holiday 🙈

  16. Caitlynn says:

    This looks delicious, I plan on making it today! I just need some fresh ginger for the glaze! (It also looks beautiful, I so want that loaf pan!)

    I only have one question before I make it.. it can be difficult and expensive for me to get the golden flaxseed but I currently have whole brown flaxseed. I know the fat content is slightly higher in the brown flaxseed and the taste will be different but if I were to grind it would that work instead of the other one? I hope this isn’t a foolish question, I just am so excited to make this bread I don’t want to wait until I can order it online..

    Thank you for all of the amazing recipes and I hope you have a wonderful day!

    • Paola says:

      Hi Caitlynn! In all honesty regular flaxseed doesn’t give quite the tender results (more whole wheat?). Having said that, the quantity is not that big here… so if you’re very eager maybe you could half the recipe and make muffins?

  17. Marcella Rice says:

    Why do you (and every other KETO recipe person) say pumpkin puree when it is just pumpkin in a can w/o added ingredients? Just pumpkin?? It made me think I had to go order special “pumpkin puree” from Amazon at a huge price difference compared to plain : PUMPKIN.

    • Paola says:

      Because ‘pumpkin’, believe it or not, is a veggie Marcella… AND, ‘pumpkin puree’ is the form of pumpkin that you need to make baked goods. They’re NOT the same thing… it’s no a keto thing, it’s a baking thing 😉

      • Paola says:

        A bit like apples and apple puree… they’re not the same thing. So in recipe writing you do need to specify the form of the ingredient that you need it in. It’s def not about making it sound fancy or getting you guys to buy extra ingredients, just proper form xo!

        • Jocelyn says:

          OK to avoid confusion you could just say “pumpkin puree (aka canned pumpkin)”. Hard to find canned pumpkin with a label that actually says “puree” even though that’s what it is.

  18. Mary Jones says:

    MY OH MY!! This is one stunning pumpkin bread! May I ask about the pumpkin loaf? It’s so stunning Paola!

    • Paola says:

      Thank you Mary!! The mould is from Williams Sonoma (but I got it on sale at some point earlier this year at an outlet, so I’m not sure which season it is… though I’m sure they have beautiful ones this year too!) 😘

    • Kimi says:

      If you live near a home goods, check out their baking section. Mine had a few different fall leave/pumpkin styles!

      I’m going to the store now so I can make this tonight!

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