This pumpkin bread is moist, fluffy and full of Fall spices. It is gluten-free, low carb, keto-friendly. And it is also an easy one-bowl recipe. This bread can be eaten for breakfast or dessert and is sturdy enough for toasting.
I tend to go a little crazy with pumpkin ideas every October. And while sometimes it feels like I’ve already made every pumpkin recipe possible, I did notice that I haven’t yet shared any low carb pumpkin recipes on the blog so I definitely intend to share a few this Fall.
First, I wanted to share a low carb pumpkin bread recipe because I always have pumpkin bread during Thanksgiving and I want to be able to make a classic pumpkin bread and a keto version this year.
I found it surprisingly hard to create a pumpkin quick bread. Pumpkin has a lot of moisture and a lot of the recipes I tried ended up too wet or the bread fell apart too easily. After several cans of pumpkin puree, cups of almond flour, coconut flour, etc, I finally created a recipe I am really happy with. What I especially love about this bread is how easy it is.
How to Make Easy Keto Pumpkin Bread
- This is an easy, one-bowl recipe. No need to bring out the mixer and it also means less clean-up after.
- All the ingredients are added to one bowl and whisked together. You can also blend everything in a high powered blender or food processor.
- The bread itself only requires 5 ingredients. There are then 4 spices added for flavor.
- You can whip up the batter in about 10 minutes and then it’s ready to go in the oven.
- The bread is very moist but also very sturdy. You can toast it, butter it, etc. You can also adjust the sugar level if you wish for something sweeter or more savory.
How to Store the Bread
The bread can be stored in the fridge for a few days or in the freezer for up to 2 months. Reheat the bread briefly in the microwave or toast it in a toaster oven. Make sure to keep the bread slices sealed tightly to prevent the bread from drying out.
Keto Low Carb Pumpkin Bread
This is an easy one-bowl recipe that produces a bread that is incredibly moist and full of Fall spices.
- 1 cup creamy unsweetened almond butter
- 2 large eggs
- 2/3 cup erythritol
- 2/3 cup canned pumpkin puree
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
Preheat oven to 350°F. Line an 8 x 4 inch baking loaf pan with parchment paper.
Add almond butter and eggs into a large mixing bowl. Whisk vigorously with a large whisk until smooth. Add in erythritol and whisk until smooth. Add in pumpkin and baking powder and whisk to combine. Add in cinnamon, nutmeg, ginger, cloves and whisk until evenly combined.
Pour batter into prepared loaf pan. Rap bottom of the loaf pan against counter a few times to break up air bubbles. Bake about 45-55 minutes or until done. To check if bread is done, apply gentle pressure to the surface and it should bounce back. A toothpick inserted should only have a few crumbs clinging.
Bread will sink down slightly while cooling. Let bread cool completely before slicing and serving. Keep any uneaten bread sealed tightly to prevent it from drying.
- The batter can also be mixed in a high powered blender or food processor.
- Bread can be reheated in microwave or toaster oven.
- You can add more sweetener if you prefer a sweeter dessert bread. You can reduce the sweetener if you wish for a more savory bread.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.