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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*
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.

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

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

For The Holidaze!


  1. 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!

  2. 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 😉

  3. 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!

  4. 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?

  5. 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?

  6. 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!

  7. 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.

  8. 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?

  9. 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 😘

  10. 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!

  11. 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!

  12. 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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