It’s finally pumpkin season so I have my first recipe of fall for y’all! I hope you’re ready for healthy, gluten-free, keto pumpkin bread.
Fall is always a hard time to eat. There are so many desserts!
I find myself wanting sweets, desserts and pumpkin everything. But knowing how to make baked goods sugar-free is a gift I’m glad I’ve learned over time.
My aim with recipes is always to make a dupe that tastes as close to the real thing as possible, without all of the sugar and carbs.
This one nails it! I’m so excited to have you guys try it.
How to make this easy keto pumpkin bread
The overall process is extremely straightforward for keto pumpkin bread.
You’ll begin by whipping your room temp butter and sugar substitute until it’s fluffy.
I used Truvia Sweet Complete in mine. It’s all natural, a true 1:1 sugar sub, and no aftertaste or cooling feeling. It’s amazing, and bakes well.
Then you add in your eggs, vanilla, almond flour and other dry ingredients and mix the batter until it is thick and smooth.
Bake it at 350 degrees fahrenheit for 55 minutes to 1 hour and 10 minutes until a knife comes out clean when inserted into the middle.
Tips for baking keto pumpkin bread
- I highly recommend canned pumpkin for this recipe. Homemade pumpkin puree varies too much, and your cake may come out too moist or too dry without enough pumpkin flavor.
- Almond flour is delicate and tends to brown/toast very quickly. I suggest watching the loaf in the last 20 minutes or so. If it starts to look too toasty and brown on top, cover the top with foil and continue baking.
- Let this cake cool completely before you attempt to slice it. It gets its structure without crumbling by cooling. This will also allow the inside to cook a little further when you pull it from the oven. Seriously, let it be no matter how tempting it is to slice into it!
- If you want to add any nuts or seeds, mix them into your batter right at the end before pouring it into the pan. I recommend walnuts or pecans for this.
- You can also make a nice cream cheese frosting for it. I’ll leave the optional frosting down in the recipe card.
How long does this bread last?
This bread will keep for two days at room temperature, 7 days in the fridge and one month in the freezer.
Let it cool completely, and you can wrap it in parchment paper, and then saran wrap to keep it at its max freshness.
To heat, wrap in a paper towel.
What is the texture like?
The texture is crisp outside, with a tender crumble. This bread is very rich, slightly dense and very moist on the inside. A little bit goes a long way.
Why no coconut flour?
I didn’t use coconut flour for two reasons.
I personally don’t think the coconut taste you get from coconut flour works in this bread.
This bread also doesn’t need much extra structure, or the dryness that sometimes comes from using coconut flour in baking.
Is this pumpkin bread gluten-free?
Yes! It’s a gluten-free, grain-free keto recipe! It’s also low in carbs per-slice.
So, if you’re watching carbs, you’re in good shape with this treat!
What can I pair my pumpkin bread with?
I think you’ll love this recipe! I can’t wait for you to try it. Be sure to pin it for later in case you can’t make it right now!Print