Easy Keto Pumpkin Bread Recipe To Try This Autumn

Introduction

I always have a soft spot for pumpkin flavors. It always makes me look forward to the Fall season to come around and fill my kitchen with pumpkin-flavored delights. I mean, who wouldn’t love the warm, sweet smell of autumn spices wafting through the kitchen?

This keto pumpkin bread is near the top of that list. It has the warm pumpkin-pie spice you want from a fall loaf, and the almond flour keeps the crumb tender rather than heavy.

And did I mention how easy it is? Everything goes into one bowl — honestly, the most challenging part is waiting for it to come out of the oven.

There’s no wheat flour or sugar in it. Almond flour does the structural work, and Swerve confectioners does the sweetening, which is what keeps the carbs down.

The pumpkin puree keeps the crumb moist, and the cream glaze sets on top into a thin, sweet layer once the loaf has cooled. It’s the part that makes a slice feel finished rather than plain.

Here’s what goes in the bowl, and what each ingredient is doing.

How To Make Low-Carb Pumpkin Bread

Gather Your Ingredients

I know it seems like a big task to make pumpkin bread, but I promise you’re halfway there once you gather these ingredients:

FOR THE BREAD:

Almond Flour

Almond flour is the base of this keto pumpkin bread. It keeps the carbs low and gives the crumb a light, slightly nutty texture. Coconut flour is not a one-for-one swap here — it absorbs far more liquid — and we haven’t tested this loaf with it, so the two cups of almond flour are what the recipe below is built around.

Pumpkin Puree

We’ll use pumpkin puree for that rich pumpkin flavor we all love. Make sure it’s pure pumpkin puree. Do not use pumpkin pie filling that has added sugars.

Baking Powder

Baking powder makes your keto pumpkin loaf rise and become fluffy. No one likes flat pumpkin bread!

Large Eggs

Three large eggs bind the batter together and add moisture. Let them come to room temperature first — cold eggs firm up the melted butter, which leaves streaks in the batter.

Melted Butter

Three tablespoons of melted butter add richness and keep the crumb moist. Note that the glaze is made with heavy whipping cream, so swapping the butter alone will not make the finished loaf dairy-free.

Pumpkin Pie Spice

Gives your bread that autumn aroma. If it’s not at hand, the pumpkin pie spice is easy to make if you have cinnamon, nutmeg, and cloves.

Swerve Confectioners Sugar Substitute

Half a cup of Swerve confectioners keeps the loaf sugar-free while still tasting sweet. The powdered form matters: it dissolves into the batter and the glaze without the grit a granulated sweetener leaves behind. Sweetener blends do not all measure the same way, so if you use a different one, check its package for the correct conversion rather than swapping cup for cup.

Vanilla

Just a touch of vanilla extract enhances all the flavors and adds depth to your keto pumpkin bread.

FOR THE GLAZE:

Heavy Whipping Cream

Makes your pumpkin bread glaze rich and creamy.

Vanilla

To match the bread’s flavor. Again, a little vanilla goes a long way.

Swerve Confectioners Sugar Substitute as needed

To adjust the sweetness of your glaze. Use as much or as little as you like.

Directions

Let’s move on to the next steps. You’ll find that making this low-carb pumpkin bread is easier than you think.

1. Prepare your oven. Preheat the oven to 350°F, and let it come fully up to temperature before the pan goes in — an under-heated oven bakes the loaf unevenly.
2. Mix the bread ingredients. Combine almond flour, pumpkin puree, baking powder, eggs, melted butter, pumpkin pie spice, Swerve, and vanilla in a large mixing bowl. Blend well, but don’t overmix. Your batter should be smooth but not overly beaten.
3. Pour the mixture into the pan. Line your loaf pan with parchment paper. Doing this makes the bread easier to lift and won’t stick together. Then, spread the pumpkin bread mixture evenly into the prepared loaf pan.
4. Bake the keto pumpkin bread. Pop the loaf pan into your oven for 30-35 minutes. Keep an eye out after 30 minutes. You know it’s done when it’s browned on top. Or stick a toothpick in the middle; your pumpkin loaf is ready if it comes out clean.
5. Cool down. Let your pumpkin bread cool completely to room temperature. You can place it on a wire rack to speed this up. By doing so, the flavors meld and make it easier to slice. Patience is key!
6. Prepare the glaze. Whip up the heavy cream, vanilla, and Swerve in a different bowl. Add the sugar substitute gradually until you get the consistency you like or it thickens. If you like it sweeter, feel free to add more Swerve.
7. Glaze and serve. Once the bread is cool, drizzle the glaze generously on top of the bread. Let it set for a bit, then slice.

That’s the whole method. The step photos for each stage are in the recipe card below, along with the exact measurements.

Ingredients

For the bread

• 2 cups almond flour
• ½ cup pumpkin puree
• 2 tsp baking powder
• 3x large egg
• 3 tbsp butter, unsalted, melted
• 2 tsp pumpkin spice
• ½ cup swerve confectioner sugar
• 1 tsp vanilla extract

For the glaze

• 3 tbsp heavy whipping cream
• ½ tsp vanilla extract
• swerve confectioner sugar, as needed

Nutrition Facts

8 servings per recipe

Calories	Per Serving 270		Per Recipe 2140
Total Fat	23g	30%	188g	241%
Saturated Fat	5g	27%	44g	220%
Trans Fat	0g	0%	0g	0%
Cholesterol	98mg	33%	780mg	260%
Sodium	190mg	8%	1510mg	65%
Total Carbohydrate	16g	6%	129g	47%
Dietary Fiber	2g	9%	20g	71%
Total Sugars	2g		17g
Sugar Alcohols	8g		64g
Net Carbohydrates	6g		45g
Protein	9g	17%	68g	136%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy and calculated with free online nutrition calculators — we compare a few to get as close as we can — so please treat it as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

1. Preheat the oven.

   Preheat the oven to 350°F.

2. Mix the bread ingredients.

   Add the almond flour, pumpkin puree, baking powder, eggs, melted butter, pumpkin pie spice, Swerve, and vanilla to a mixing bowl. Blend until well combined.

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3. Fill the loaf pan.

   Line a loaf pan with parchment paper, then spread the mixture into it evenly.

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5. Bake the bread.

   Bake for 30–35 minutes, until browned and cooked through.

   • 

6. Cool the bread.

   Let the bread cool to room temperature.

   • 

7. Prepare the glaze.

   Add the heavy whipping cream and vanilla to a mixing bowl. Add Swerve a little at a time until the glaze reaches your desired consistency.

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8. Glaze and serve.

   Drizzle the glaze over the bread, and allow it to set before serving.

   • 

Notes

Tools

• Loaf pan: the bake time below is for a single standard loaf pan. Mini loaf pans bake faster, so go by the toothpick test rather than the clock if you use them.
• Parchment paper: makes the loaf easy to lift out and keeps cleanup simple. Without it, grease the pan lightly.
• Mixing bowls: you’ll need at least two — one for the bread mixture and one for the glaze.
• Whisk or electric mixer: to blend your ingredients smoothly. A good old-fashioned spoon works in a pinch, though it takes more elbow grease.

Preparation

• Ingredient prep: measure everything out first so the mixing goes smoothly. It also helps if your eggs and butter are at room temperature.
• Mixing: avoid overmixing, so the bread stays fluffy.
• Let the bread cool completely before adding the glaze, so the glaze sets instead of melting into the loaf.

Storage

• Refrigerated: the glaze is made with heavy whipping cream, so keep the glazed loaf in an airtight container in the refrigerator rather than on the counter.
• Frozen: slice the loaf, wrap the pieces individually, and freeze them in a sealed container with parchment paper between the slices.
• Reheating: thaw frozen slices at room temperature, then warm one briefly in the microwave if you want it soft again.

Serving Suggestions

• Serving size: the recipe yields 8 slices, and the nutrition panel is calculated per slice.
• Pairing: a slice goes well with coffee, or with a sugar-free pumpkin spice latte.
• Garnish: a sprinkle of cinnamon or pumpkin seeds dresses up a plain slice without changing the recipe.

Substitutions and add-ins — coconut flour, a different sweetener blend, chopped nuts, or sugar-free chocolate chips — have not been tested in this loaf. Anything you add also changes the per-slice carb count in the panel above.

More Keto Pumpkin Recipes

Since you’re already in the keto pumpkin mood, why not explore more keto pumpkin recipes?

• Easy Pumpkin Chocolate Chip Muffins
• Keto Pumpkin Cheesecake Chaffle
• Keto Pumpkin Cheesecake Shake
• Keto Pumpkin Cookies
• Easy Keto Pumpkin Pie

Frequently Asked Questions

Can I use fresh pumpkin puree instead of canned pumpkin puree?

We developed this loaf with canned pumpkin puree, which is more consistent in moisture than homemade. Fresh puree tends to hold more water, so drain it well before measuring the half cup — extra liquid in an almond-flour batter shows up as a dense, damp crumb.

How do I store pumpkin bread?

Keep the glazed loaf in an airtight container in the refrigerator. The glaze is made with heavy whipping cream, so a glazed loaf should not be left out on the counter. If you plan to keep it longer, slice it and freeze the pieces with parchment paper between them, then thaw at room temperature before serving.

How can I make my keto pumpkin bread more moist?

Dryness in an almond-flour loaf usually comes down to bake time. Start checking at 30 minutes rather than waiting for the full 35, and pull the loaf as soon as a toothpick comes out clean — a few extra minutes in the oven makes a noticeable difference. Measuring the almond flour by spooning it into the cup rather than scooping also keeps you from packing in more than the recipe calls for.

Can I make muffins with the same keto pumpkin bread recipe?

We have only made this batter as a loaf, so we can’t give you a tested time or yield for muffins. A batter divided into a muffin tin bakes faster than the same batter in a single pan, so if you try it, start checking well before the 30 minutes the loaf needs and go by the toothpick test rather than the clock.

How do I know when my pumpkin bread is done?

Insert a toothpick at the center of your keto bread. If your toothpick comes out clean or with a few crumbs, it’s done. You can also touch the top; it should spring back slightly under your finger.

Can I add keto nuts or chocolate chips to my pumpkin bread?

We haven’t tested this loaf with add-ins, so the nutrition panel below reflects the recipe as written. If you want to try chopped walnuts, pecans, or sugar-free chocolate chips, fold them in after the batter is mixed and before it goes into the pan, and recount the carbs for whatever you add.

Wrap-Up

One bowl, one loaf pan, and about 35 minutes in the oven — that’s the whole method. The glaze comes together while the bread cools, so the only real waiting is letting the loaf reach room temperature before you drizzle it.

It reads like a seasonal bake, but nothing in it is tied to autumn. The pumpkin puree is canned and the spice blend keeps, so it’s just as easy in February as it is in October.

Did you try out this recipe or any other keto recipes from the blog? Drop us a rating below, and let us know your thoughts in the comments! We genuinely enjoy hearing from you.

And if you want to spread the food love, post your creation on Instagram and use the hashtag #buttertogetherkitchen. We would love to feature your take on our page!

Cheers to great food!

Enjoy!