Low Carb Keto Pumpkin Bread Recipe

This Low Carb Keto Pumpkin Bread Recipe was AMAZING.

This is honestly one of the best keto desserts I've made in a while.

It's fluffy, soft, moist and has a perfectly crisp crust.

I added pecans to the loaf, which I feel really took it just that extra bit over the top!

The spices in this loaf are also perfect for fall.

Cinnamon, Nutmeg, Allspice and Cloves.. you can't get more fall than that! 

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Keto Loaf Breads are usually something I avoid making. Often I opt for muffins because they are quicker to bake, are conveniently portioned and usually come with less baking issues (ie. not fully baking through in the center). 

But sometimes you just really want a good SLICE of keto pumpkin bread rather than muffins.

I feel like you could take the same batter and bake it both ways (muffins and a loaf) and a it would taste completely different because of the baking process.

I know this is crazy and I sound like those people that have a favourite spoon or fork because they feel their feel tastes better with that specific utensil (Yes, I'm also one of those people).

But it's just the truth. Muffins get a nice rounded, slightly crisp muffin top (everyone's favourite part)..

While loaves get these beautiful outer crust that encases the soft center.

This makes them taste different!!

I wanted this recipe to be a loaf because I wanted a crispier edge with soft bread throughout.

I also trusted this recipe would NOT stay raw in the center as I'd tested it once before making another cake recipe.

The cake wasn't identical but that recipe was a nice base for this Low Carb Keto Pumpkin Bread Recipe. 

All-in-all I'm really happy with how this bread came out.

The slices look even and gorgeous. 

The dry ingredients in this Keto Pumpkin Quick Bread include; almond flour, coconut flour, arrowroot starch, xanthan gum, powdered monkfruit/erythritol sweetener, spices, baking powder, baking soda and salt.

A few more ingredients than a standard non-keto quick bread but all of these dry ingredients serve a purpose.

Almond flour helps to provide a delicious flavour to the loaf and a richness because of it's high fat content. Almond flour is the flour base for most keto desserts in general because of its delicious flavour.

Coconut flour is what I'd say is the second most important ingredient in keto baking.

The combination of coconut and almond flour is like a match made in heaven. Almond flour is dense and rich and not very absorbent but adds great flavour while coconut flour is VERY absorbent and helps to thicken a batter and give muffins, cakes etc. that rise we all know and love.

Recipes made with almond and coconut flour also always have a better texture than made with one flour alone (though there are always a few exceptions).

Next we add arrowroot starch and xanthan gum..

Arrowroot starch just adds this lightness and fluffiness to cakes and breads.

I recently discovered my love for it and have been adding it to a few of my desserts now!

It's not required and you can simply sub it with a little extra almond flour as mentioned below..but it's a nice ingredient to add if you have it.

You can also sub arrowroot starch 1:1 with cornstarch.

Xanthan gum is also an optional ingredient in this Keto Pumpkin Bread Recipe BUT if you plan to do any amount of baking on a ketogenic diet, I ALWAYS, ALWAYS suggest you purchase this ingredient. 

Xanthan gum is a staple in pretty much every baked keto dessert I make. A little goes a long way. It basically helps to thicken the batter or dough and give it an elasticity more similar to that of gluten, thus making for a more chewy/less crumbly final baked good. 

I promise once you try it in your baking, you won't want to go back!

Next we have our sweetener, which in this recipe is a powdered monkfruit/erythritol blend. This blend in my opinion provides the best possible flavour to keto desserts! 

Erythritol does most of the sweetening while monkfruit is added to help take the “edge off” or that cooling effect you may notice when using it on its own in baking. 

You can also use this blend 1:1 with to replace sugar (although personally I use just slightly less because I do find it to be a bit sweetener than it says). 

This sweetener is also powdered so it blends seamlessly into baked goods and no bake recipes without providing any strange “crunch”. 

If you don't have or want to purchase this sweetener then you can also use any other sweetener that sweetens like sugar to replace the amount called for in this recipe. 

The last dry ingredients we add to this Low Carb Pumpkin loaf recipe are our spices (of course!) and baking soda, baking powder and salt. 

The only thing to note is that our baking powder content is higher than that in a typical quick bread recipe because keto ingredients tend to be heavier and need a little more lift than traditional white flour baked goods.

In terms of our wet ingredients.. we have butter, eggs, pumpkin and vanilla extract.

The butter is melted before adding to remove air and provide a denser, moist crumb to our loaf.

We add 2 eggs as I've found this works best, 1 was just not enough moisture and lift!

Then the pumpkin is of course the pumpkin flavour in our loaf! (Make sure you are buying pure pumpkin and not the canned pie filling. I know my family has made that mistake one-to-many times! lol). 

Lastly we add vanilla extract which can either be pure or artificial, either will work and pecans to mix into our loaf for some crunch!

And there you have it! These ingredients make up literally the best keto pumpkin bread (or quick bread in general) that I've ever had!

Ingredients You'll Need To Make Keto Sugar Free Pumpkin Bread

• Almond Flour
• Coconut Flour
• Xanthan Gum (optional)
• Powdered Monkfruit/Erythritol Sweetener 
• Arrow Root Starch (or cornstarch)
• Pure Pumpkin

Tools You'll Need To Make This Easy Keto Pumpkin Loaf Recipe

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
• Food Scale (optional but this is my favourite food scale, literally lasts a year on one set of batteries, I've had mine for ~4 years now and it's never once let me down, PLUS it will give you nutrition facts for tons of food items based on their weight and you can even add your own)
• Spatula
• Whisk

Tips For Making This Low Carb Keto Pumpkin Bread Recipe

• This loaf takes a while to bake. Don't base it's doneness off of a toothpick or you may end up removing it to early! Instead, check its crust, it should have risen up and started to brown. Your finger shouldn't leave a noticeable dent when gently pressing in the center of the loaf. If in doubt, lower the oven temperature slightly and continue baking a few extra minutes.
• This loaf is great served on it's own, with butter or even a simple glaze if you want to take it up a notch! To make a glaze, simply mix together 1/4 cup powdered monkfruit/erythritol sweetener with 1/4 tsp vanilla extract and 1- 1 1/2 tbsp light cream or any milk to thin it out. 
• This loaf is also tasty with different nut and seed mix-ins. We love topping ours with pumpkin seeds and/or mixing in walnuts instead of pecans sometimes!

Why Do I Need Xanthan Gum And Arrow Root Starch For This Keto Pumpkin Bread, Can I Just Make It Without These Ingredients?

• Xanthan gum is essential to texture when it comes to gluten free and keto baking. It binds the flour with the liquid and prevents crumbliness..leading to more moist, soft and chewy baked goods. It's expensive but a very tiny amount goes a long way. Your one bag may last you a year or more!
• Technically you don't NEED  xanthan gum for this recipe but If you plan on doing any amount of keto baking (or even cooking as it's used in sauces as well) then I'd recommend purchasing a bag. You'll be glad you did! 
• Arrowroot Starch is optional in this recipe. If you have cornstarch you can actually substitute that. But arrowroot starch simply adds a bit of a “melt in your mouth” texture to recipes. It helps things stay soft in the center and overall just adds a really nice lightness to the loaf.

Can I Still Make This Low Carb Pumpkin Bread If I Don't Have Almond Flour?

• You can try but just know that coconut flour alone has a slightly more pronounced flavour, the overall texture of the loaf may also be slightly less soft and rich as almond flour has a bit more fat in it for the amount we use.
• Use 1 cup (112g) total coconut flour for this recipe and an additional 1/2 a whisked egg if making without almond flour

Can I Still Make This Keto Pumpkin Bread If I Don't Have Coconut Flour?

• Again, you can try! But coconut flour adds a nice bit of “fluffiness” to the batter, the texture is really nice with both almond flour and coconut flour and helps to lower the overall calories BUT you can likely make this loaf just fine with almond flour alone if you wanted. It just may be a bit more dense and slightly higher in calories.
• Use 2 1/2 cups (280g) almond flour for this recipe if making it without coconut flour.

How To Store Low Carb Keto Pumpkin Bread 

• To store this keto pumpkin loaf, place it wrapped in parchment paper, then place it in a ziplock and store it at room temperature for up to 3 days OR  in the fridge for up to 6 days OR freeze it for a future snack.
• You can also pre-slice the loaf and place the pieces in an airtight container layer between pieces of parchment or wax paper and store it this way. 

Low Carb Keto Pumpkin Bread Recipe

Serves: 8 slices

Ingredients:

• 1 cup almond flour, 112g
• 1/2 cup coconut flour, 56g
• 1 tbsp arrowroot starch, 7g (optional, replace with cornstarch OR 2 tablespoons of almond flour if not using)
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp xanthan gum (optional, helps with texture)
• 1/2 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 1/8 tsp cloves
• 6 tbsp salted butter, melted 90g
• 7 tbsp pure pumpkin, 105g
• 1/2 cup + 2 tbsp powdered monkfruit/erythritol sweetener, 110g
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup pecans, 30g (optional, use extra for decorating the top)

Directions:

1. Pre-heat oven to 350*F.
2. In a bowl, add your dry ingredients including; almond flour, coconut flour, arrowroot starch, powdered monkfruit/erythritol sweetener, xanthan gum, baking powder, baking soda, spices and salt.
3. In another bowl, melt your butter in the microwave then add your pumpkin, eggs and vanilla extract.
4. Whisk well until smooth. 
5. Add the wet ingredients to the dry ingredients and stir well until batter becomes thick.
6. Add your pecans and mix once more.
7. Line a 9×4 loaf pan with parchment paper (leave some over-hang so you can easily remove the loaf later). 
8. Use a spatula to evenly spread your pumpkin batter into the loaf pan.
9. Top with a few more pecans (optional) and bake for 45-55min or until the loaf is browned on top and doesn't leave a dent when you gently press your finger down in the center of the loaf.
10. 
11. Let the loaf cool fully before removing it from the pan, slicing and serving. This Low Carb Keto Pumpkin Bread is great on it's own but also delicious warmed slightly with some butter for spreading!

Nutrition For 1/8th of recipe (1 slice): 243 calories | 20.6g fat | 3.8g NET carbs | 4.3g fiber | 6.1g protein

To store this keto pumpkin loaf, place it wrapped in parchment paper, then place it in a ziplock and store it at room temperature for up to 3 days OR  in the fridge for up to 6 days OR freeze it for a future snack.

You can also pre-slice the loaf and place the pieces in an airtight container layer between pieces of parchment or wax paper and store it this way.

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