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The Ultimate Keto Pumpkin Bread 🎃 gluten free & paleo

Beautifully spiced, incredibly moist and with a truly spot on texture– this really is the ultimate paleo and keto pumpkin bread!

Paleo and keto pumpkin bread with nutmeg and cinnamon
Paleo & Keto Pumpkin Bread With Glaze

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 start getting some holidaze into our lives asap… and 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! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!). 

Pyure (an erythritol and stevia blend) 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 are allulose and xylitol (no 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
Paleo & Keto Pumpkin Bread With Glaze

The Flours

I like a mixture of super fine almond flour, psyllium husk, coconut flour and golden flaxseed meal best (click through for the specific brands I use). Oh, and 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!

Glazed paleo & keto pumpkin bread
Paleo & Keto Pumpkin Bread With Glaze
Freshly sliced keto pumpkin bread
Paleo & Keto Pumpkin Bread With Glaze

Keto pumpkin bread slices with glaze

(The Ultimate!) Paleo & Keto Pumpkin Bread

Course: Breakfast, Dessert
Cuisine: American
Keyword: keto pumpkin bread, keto pumpkin looaf, paleo pumpkin bread
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12 slices
Calories: 177 kcal

Beautifully spiced, incredibly moist and with a truly spot on texture- this really is the ultimate paleo and keto pumpkin bread!

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

Print

Ingredients

For the fresh ginger glaze (optional)

Instructions

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 (optional)

  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
(The Ultimate!) Paleo & Keto Pumpkin Bread
Amount Per Serving (1 slice (or muffin))
Calories 177 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Cholesterol 69mg23%
Sodium 174mg7%
Potassium 76mg2%
Carbohydrates 7g2%
Fiber 4g16%
Sugar 1g1%
Protein 5g10%
Vitamin A 3105IU62%
Vitamin C 0.7mg1%
Calcium 48mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

104 comments

  1. Katherine says:

    This recipe is delicious! I’m new to the Keto lifestyle and this is the first baked goodie that I’ve made. I have several others from your website that are on my To-Do List!

    However when I created the recipe in My Fitness Pal the carbs were much much higher than your Nutrition Facts. I opted to make muffins and it yielded 15 muffins. Based on 15 muffins Cal 98, Fat 6.7g, Fibre 3.5g, Protein 4.4g and Carb 18.3g – the fat and carbs are out quite a bit from your numbers???

  2. Dawn L. says:

    I made these into muffins and they came out perfectly! The fresh ginger glaze was a great finish to an already amazing dish! I really appreciate all the detail and instructions you put into your recipes and I do believe that your recipes are the absolute closest I have ever found to my old sugar and grain laden favorites that used to keep me sick and in pain! Thanks to your amazing recipes I have been able to stick to my diet which has not only resulted in amazing weight loss but also many pain free years and I am still able to eat all of my favorite foods now that I have learned to cook them with your help! I cannot thank you enough!

  3. Theresa says:

    Could this recipe be doubled in a bunt pan and if so, what would you recommend the cooking time be?

    Thank you I love your recipes so much and have both e-books! My husband and I eat at home at lest 6 days a week now because of your recipes.

  4. Brandi says:

    WOW! PAOLA! I have made many of your recipes, all of which have been amazing and have become staples in my kitchen, but this one is my favorite! I’m obsessed with pumpkin so it was a no brainer that I would make this. I followed your recipe to a T and baked for the full 70 minutes. Perfection as always!! Xoxo

  5. Alena says:

    Hi Paola, I have been trying many recipes from your website, some with more success, some with less. It seems like I know you personally already 🙂 Just wanted to say that this pumpkin bread turned out amazing, you cannot even tell that it is low carb! Thank you for creating and sharing the recipes with us! I wish you to feel better!

  6. Temi says:

    Hi Paola. Thank you for this awesome recipe. I baked mine for 60 minutes and it came out a bit too moist, so I sliced the loaf and baked the slices in the oven for 10 more minutes and the result was perfect!
    Is there anything I can do next time to reduce the moistness?
    Thank you 🙂

    • Paola says:

      Hi Temi! It could just be that your loaf needed a little extra time in the oven. Baking times can vary quite a bit from oven to oven, but its particularly notorious in loafs with added veggies as the water content can vary (say pumpkin, zucchini etc). I hope this helped!

  7. Renee says:

    These muffins turned out great! I made them strict to the recipe and they came out gorgeous! Quick question, do you think these could also be a base for zucchini bread (sub grated zucchini for the pumpkin puree)? TY for these wonderful recipes 😍

    • Paola says:

      Hi Renee! Yes on the zucchini, but I wouldn’t use coconut flour (maybe sub with more flax)- otherwise they might not cook fully 😉

  8. Amy Bythewood says:

    LOVE LOVE LOVE this recipe! I didn’t use the glaze and have toasted a slice with some butter everyday and gets better and better! Very moist, great texture, and tastes fantastic!

  9. Jennifer L Burl says:

    I just made this and its very dense – not gummy, but close! I only cooked for 60 minutes – maybe that is why? The toothpick came clean so I thought it was done. Any options now?

  10. Katie Smith says:

    Hi, can you please tell me how the carb count was obtained? It doesn’t seem to work out when I plug in a cup of one of the sweeteners into the equation and add in all the other ingredients into Cronometer tracking app, the number of carbs per serving comes to 20 net carbs. Can someone help me to understand how a serving can have 3 net carbs?

  11. Pamela says:

    At last a comment has gotten through – I hope you have been able to read those that have’t as I have written glowing praise for your work and what it has meant to my family and those I love and know – from chronic pain to GF to chron’s disease. Your site has not only helped provide healthy recipes and food for the soul but your thoughtfulness in your detailed explanations, your generosity and patience in your response to comments and your beautiful videos are teaching me to cook!

    I have both your cookbooks and am looking forward to the next one. I have thought often that you should be doing the first Keto/alternate ingredients show on the Food network.

    As we enter the holiday season – you are most loved and appreciated! My grown children return home wanting and needing a taste of home and with your recipes I am able to give it to them. A true gift for me and my family! THANK YOU!

  12. Jenn says:

    Another delicious pumpkin recipe! I didn’t do the glaze, and as per usual, I used only half the amount of sweetener and it was sweet enough for me.

  13. Louise Bruno says:

    I’m so anxious to try this recipe since I love pumpkin bread and haven’t’ tried baking it since starting Keto. For health reasons, I need to avoid Flax due to the estrogen. Can you please tell me what product is best to substituent to maintain the integrity of the recipe?

  14. Autumn says:

    I e made this three times in the last couple of weeks and it is wonderful! I used sunflower meal and almond flour both, and while there was a bit of a difference, the sunflower meal works almost as well! Thanks 😘

  15. Rose says:

    I don’t usually comment, but I made this recipe exactly as written (except adding some vanilla extract) and I believe it is better than any wheat flour pumpkin bread recipe that I have tried. I love when that happens! I made it into muffins for portion control and cannot tell you how happy I am with the results. Will be trying many more of your keto-friendly recipes. Thank you!

    • Paola says:

      Awesome to hear Rose! Yeah this recipe has been getting all raving reviews (but you should def check out other of our super popular ones such as the brownies, sandwich bread and tortillas ;)!) xo and welcome to gnom-gnom!

  16. 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!

  17. Barbara Burditt says:

    Yum, yum, yum!!!! Even my picky husband was in love with your recipe!!! Found a loaf pan like yours by Nordic Ware on Amazon. I posted a picture on Pinterest, it’s not only yummy it’s beautiful! I’m so very excited! Thank you thank you thank you!!!!!

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