Beautifully spiced, incredibly moist and with a truly spot on texture– this really is the ultimate paleo and keto pumpkin bread!
Paleo & Keto Pumpkin Bread
Crème de la crème!
You guys will totally be into the incredibly tender and flavorful crumb of this keto pumpkin bread! A truly ideal way to start getting some holidaze into our lives asap… and at just 3g net carbs!
Plus, this is a keto bread that actually gets some rise(!!!). It’s fluffy, tender, not-eggy at all and flavorful-to-boot.
Oh, and do feel free to whip it up into keto pumpkin muffins instead! Either do the whole batch into 12, or half it for six. And it freezes great!
The Sweetener
You’ve got good options here! Allulose is my favorite for best texture and no aftertaste now (you do need to add 30% more though), Lakanto Golden (baked goods with erythritol can have a slight hard texture, still not big deal here though), xylitol (non-corn though to avoid tummy troubles!).
Pyure (an erythritol and stevia blend) is also a good one for muffins and quick breads, particularly if you’re trying to limit your sugar alcohol consumption (it’s added stevia makes it twice as sweet as sugar… i.e. you add half!).
Oh, and if not restricted by sugars, simply sub 1-to-1 with coconut or regular sugar.
If you’re opting for the fresh ginger glaze (which comes highly recommended!), your best option are allulose and xylitol (no after taste), followed by erythritol (some cooling effect). But they must be powdered.
So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.
Or you can always grab a bag of Lakanto powdered or Swerve confectioner’s.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys! 
The Flours
I like a mixture of super fine almond flour, psyllium husk, coconut flour and golden flaxseed meal best (click through for the specific brands I use). Oh, and no xanthan gum is needed here to yield a wonderful and moist crumb (hurray!)
Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet. And be sure you’re either using either very finely ground psyllium powder or to regrind your husks!
(The Ultimate!) Paleo & Keto Pumpkin Bread
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
- 128 g almond flour
- 30 g coconut flour
- 28 g golden flaxseed meal finely ground*
- 20 g psyllium husk finely ground*
- 1 tablespoon pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 84 g grass-fed butter or 5 TBS coconut oil or ghee + 1 TBS coconut cream, at room temp
- 1-1 1/2 cup golden erythritol allulose, xylitol or coconut sugar; to taste (I use 1 cup)
- 2 teaspoons apple cider vinegar
- 4 eggs
- 220 g pumpkin puree
For the fresh ginger glaze (optional)
- 1 tablespoon freshly grated ginger
- 1 tablespoon water as needed
- 6 tablespoons powdered xylitol or erythritol
- pinch kosher salt
Instructions
For the keto pumpkin bread
- Preheat oven to 350°F/180°C. Line (or grease and flour with coconut flour) a 5x9" loaf pan.
- Whisk together in a medium bowl almond flour, coconut flour, golden flaxseed meal, psyllium husk, pumpkin pie spice, baking powder and salt. Set aside.
- Cream butter (or coconut oil) with the sweetener of choice and continue to cream until light and fluffy (6-8 minutes). Erythritol won't dissolve as sugar does, but you'll notice the butter still be significantly lighter (and if you used coconut oil, it will turn into an oily paste). Mix in vinegar and the eggs, one at a time, the batter will appear slightly 'broken' (don't worry!).
- Add in the dry flour mixture in two parts, alternating with the pumpkin puree. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix.
- Distribute batter evenly into pan, smoothing out the top with wet fingertips. Bake for 55 to 70 minutes, until deep golden and a toothpick inserted comes out clean. Check in on the bread after minute 15, and cover with aluminum foil as soon as it begins to turn golden (took a while for me, about minute 40). Alternatively, feel free to make 12 muffins out of a batch (bake for 25-30 minutes, until golden and a toothpick inserted comes out clean).
- Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before glazing or cutting. Keep in mind that your pumpkin bread will continue to cook while it cools!
For the fresh ginger glaze (optional)
- Mix the grated ginger with a tablespoon of water and let rest for 10 minutes.
- Add the powdered sweetener and a pinch of salt to a small bowl and sieve in the ginger juice (squeezing all the ginger goodness all the way!). Whisk until thoroughly incorporated, adding a teaspoon of water at a time until desired thickness is achieved.
- Drizzle over pumpkin bread and enjoy! Keep stored in an airtight container at room temperature for about 5 days and frozen for a couple months.
Well, I screwed it up but it turned UT pretty good anyway! LOL
I had 4 eggs in my head and ended up putting in 4TBSP of vinegar! 😳 Baked it longer, taste of the vinegar is there, but it’s good enough I know I’ll try it again! Thanks
Omg lol Lulu that’s a lot of vinegar! Try again for sure yes!!!
p.s. been there, done that 😉
This pumpkin bread is amazing! BUT, it can get better; I used it for french toast!!! It’s so good I’ll be making this to take to family. Hopefully I can convince them to have french toast for breakfast.
Fantastic! Made this before with allulose and a small bit of Splenda brown sugar. Made again tonight for a gluten free, but not sugar free family. Works wonderfully either way! Another loaf is in the oven for my sugar free fam…this time with walnuts added in top center. Cannot wait for breakfast tomorrow! Thank you!
Awesome Cee! Its my absolute pleasure 😉
Fantastic. I added about 3/4 cup chopped raw cranberries – really good.
Ooooh that sounds wonderful Anne!
This is so damn good. I definitely agree, it’s 5/5 stars! I used powdered erythritol and it came out perfect.
Honestly, non-keto / low carb folk will have a tough time telling this is a low carb desert.
This looks seriously dangerous! Is it humanly possible to only eat one “serving”?
UPDATE – The answer is NO!
Made the dairy-free version with 1 cup of Lakanto golden and the ginger glaze and tucked 133g of fresh blackberries into the batter. Covered the top at 55 minutes and baked for 70 minutes. The bread was moist and delicious on its own with a great crumb, and even better with the ginger glaze. I love pumpkin bread!
You always seem to have the best and amazing delicious recipes! Genius and innovative 🌞💚
SO GOOD! A wonderful texture, not too sweet, not eggy. I actually made mine into muffins. They freeze and reheat well, so I can have a little treat around for when my sweet tooth hits!
This bread is everything you said and more!! Made it this morning for the first time and will be making it again and again. I did a toothpick test after an hour and it was clean but I still gave it 5 more minutes. A few minutes after taking it out of the oven the top sank. I will leave it in longer next time. Didnt hurt it,still very good. Doesnt seam uncooked.
I like your flour mixture! Do you think i could use that mixture in other quick breads?
I have several I used to bake that I really miss.
Hi there ! can I substitute the flaxseed with something else ? If yes, then with what and how much amount should I substitute for ? Can’t wait longer for your answer to start making them ! Thank you so much!
Made these as muffins. Perfect breakfast with some warm butter spread on them ☺️
WHERE did you get that pan????? OMG!!!
The pan shown in the picture is a Nordicware pan. I’ve seen at multiple cooking stores like Williams Sonoma and Sur la Table.
These keto pumpkin muffins are the BEST!!
I can’t seem to abide coconut flour, so I subbed oat fiber and added 1/4 teaspoon Xanthan gum. Baked for 25 minutes in 12 muffin cups. They were incredible.
Thank you so much.
Made muffins last night. They came out great! I was a little shocked to see 1 Tbsp of baking powder. So, I only put in 2 tsp and they turned out perfect. I also reduced the golden erythritol to 1 cup and used 1/2 tsp liquid stevia. The sweetnest level is just right. Haven’t tried the glaze yet. May make half a recipe tonight. Thanks for the great recipe. These will def be a go to this winter.