Keto Pumpkin Bread With Almond Flour

This bread also freezes well, so sometimes I make two loaves, keep one in the fridge, and freeze the other one for later. This bread is incredible. It is light and fluffy and so very flavorful. As it bakes, it fills your kitchen with the most amazing aroma of pumpkin and cinnamon. It’s one of my favorite breakfasts this time of year, so I’m grateful that it’s so easy to make - simply mix everything in one bowl, transfer to the pan, and bake!

Ingredients

You’ll only need a few simple ingredients to make this keto pumpkin bread. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in almost all of my recipes, this one included. Canned pumpkin: Make sure you use pure pumpkin puree and not sweetened pumpkin pie filling. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Cinnamon: Make sure it’s fresh. A stale spice can easily ruin a dish (speaking from experience!) Almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe Kosher salt: If using fine salt, use just a pinch. Baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.

Instructions

It’s SO easy to make this keto pumpkin bread! You simply mix everything in one bowl. Scroll down to the recipe card for detailed instructions. Here are the basic steps: Whisk all the ingredients together in one bowl, in the order listed. Transfer the batter to a parchment-lined greased small loaf pan. Bake the bread for about 40 minutes in a 350°F oven. Cool it for about 30 minutes before slicing. (This is the hardest part! Waiting for it to cool!)

Expert tip

You can use a standard 9 X 5 inches loaf pan, but then your bread won’t be as tall. I don’t think baking time will be significantly affected, but it’s best to start checking after 30 minutes, just in case.

Frequently asked questions

Serving suggestions

Keto pumpkin bread is really good all on its own, and that’s how I usually serve it. It’s also good with some sweet butter. Sometimes I go all out and top it with homemade chocolate spread. And it’s also great topped with some almond butter.

Variations

The best way to vary the basic recipe is to add a handful of chopped nuts to the batter - Lyn did that and graciously allowed me to post her photo here: You can try either pecans or walnuts - both work really well. And another tasty option is to add a handful of dark chocolate chips to the batter.

Storing leftovers

After the bread is completely cool and sliced, you can store the slices in an airtight container in the fridge for up to 5 days. For longer storage, wrap each completely cooled slice in plastic wrap, and place the wrapped slices in a freezer bag in the freezer. To thaw, warm them gently in the microwave on 50% power. You can also toast slices in the toaster oven and spread them with butter.