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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. 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!

  2. DeeGee says:

    You are so right. This is the Ultimate Pumpkin Bread! It is totally scrumptious. I have been dying for French toast for years. (I’ve been on low carb for about 20 years. This made the best French Toast I’ve ever eaten! (I dried it out in the oven a bit before dipping in the custard)
    My husband who is not low carb said, “It’s a keeper.”

  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.

  4. Katherine says:

    Hello Paola,
    You have great recipes. This looks like another winner. I have a query in regards to the sugar. I have powered stevia, which is concentrated. Would this alter the ratio of wet to dry ingredients? I look forward to making this bread!

  5. Christy says:

    Paola, THIS is the keto pumpkin bread recipe I was hoping for. It came out perfect the very first time. I would’ve never known to beat the sweetener with the butter so thoroughly. I can’t believe how moist and tasty it is. I literally don’t even miss the wheat! THANK YOU!!! 😀

  6. 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!

  7. Jessica says:

    I used pumpkin puree from a can I got at Trader Joe’s. I used 1 cup of Swerve confectioners as the only sweetener. I baked it for about 40 min in my little convection oven in a silicone loaf pan. We couldn’t wait to do the glaze, we just sliced it and put some kerrygold on it.

    Beautiful bread! Light and airy, not too dense. Lovely flavor. Not terribly sweet. Next time I might try the 1 and 1/2 C swerve just to see if it makes a difference.

    I’m used to paleo or keto breads being very dense and barely holding together. This one was spot on.

    I did run the flax meal and the psyllium husk through my vitamix just to be sure everything was uniform. Everything else I did by the book!

  8. 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!

      • Carol says:

        Thank you so much for your wonderful recipes & especially the tips and tricks. I find myself turning to your recipes frequently!
        Just made your cookies & cream fat bombs and they are definitely “da BOMB”! Hubby loves them , too!
        BTW, typo courtesy of autocorrect in above post… hubby said I COULD buy a tortilla press!
        Thanks again for all you do to deliver such amazing recipes!😘

  9. 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!

  10. 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!

        • 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!

        • 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!

  11. 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!

  12. 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?

  13. Lisa says:

    Hi Paola —
    I love your recipes, I always check here first when searching for a new keto treat! I’m wondering if you have any tips for preventing the dreaded post-bake collapse?!

  14. 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!

  15. Dianne says:

    No one in the family could believe this was keto! The crumb and taste are beyond!! Cannot believe there’s no gluten in this, comparable to some of the most tender and moist crumbs I’ve baked in my life…. and trust me, I’ve done a decent amount of baking. Pumpkin bread is notoriously difficult, so kuddos for sharing with us such a wonderful recipe! May you receive back all your generosity and much, much more! Your recipes have made this lifestyle sustainable for the family, and it has helped our diabetes greatly. You’re a godsend to the keto community! Bless you!!

  16. 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!

  17. 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!

  18. Elise says:

    Paola,
    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!!

  19. 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!

  20. 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 iHerb.com? 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 🙈

  21. 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?

  22. 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.

    • 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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