Best Keto Pumpkin Bread Recipe (Quick & Easy)

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Indulge in the taste of autumn with our yummy Low-Carb Keto Pumpkin Bread! Prepared with pumpkin puree and pumpkin pie spice, it features a sweet and flavorful glaze that adds the perfect touch. This pumpkin keto bread recipe is easy to make and can be enjoyed for breakfast, dessert, or a snack. Plus, it’s a fantastic choice for those following a keto or low-carb diet. Embrace the fall flavors guilt-free!

a loaf of keto pumpkin bread on a white background with glaze drizzled on top

Looking for a delicious and healthy option for breakfast or dessert? Look no further than this low-carb Keto Pumpkin Bread recipe! Packed with pumpkin spice flavor, this recipe is perfect for anyone looking for a low-carb alternative to traditional pumpkin desserts. It is also a gluten-free pumpkin bread!

If you’re following a low-carb lifestyle or trying to eat healthier, you might wonder if you can still enjoy pumpkin on the keto diet. The good news is that pumpkin is actually an excellent option for keto dieters!

Whether you’re looking for a brunch dish or a healthy snack, you’ll find everything you need to know to make the perfect keto pumpkin bread. Personally, I love it served warm with a big pat of butter and a piping hot cup of coffee. If it’s cold enough, eating it by a crackling fireplace on a crisp fall day is perfection.

Why You’ll Love This Recipe

This pumpkin keto bread recipe is perfect for those following a low-carb or keto diet who still want to indulge in pumpkin-spiced treats.

Rich spiced pumpkin flavor – Thanks to the pumpkin puree, pumpkin pie spice, and vanilla extract, it’s packed with flavor.
Moist, tender texture – This pumpkin bread is so moist and delicious that it’ll melt in your mouth! It’s the perfect breakfast, lunch, or snack for any occasion.
Easy to make – You’ll be able to whip it up in no time; it’s easy to make with basic, easy-to-find ingredients and only takes 10 minutes to prep.

Is Pumpkin Keto Friendly?

Yes, pumpkin is keto-friendly! It contains around 8g of carbs per cup, which is relatively low and won’t blow your diet if consumed in moderation. However, it is slightly higher in sugar content compared to other vegetables. To ensure that your pumpkin recipe is keto-friendly, use 100% pure pumpkin instead of pumpkin pie filling.

Ingredients for this recipe:

Coconut flour – In keto pumpkin bread, coconut flour helps to bind the ingredients together and create a moist and flavorful bread.

Lakanto Monkfruit Powdered – Lakanto Monkfruit Powdered is used to sweeten the bread without adding too many carbs.

Pumpkin puree or 100% pumpkin – is the main ingredient that gives the bread its characteristic flavor and moist texture. 

Pumpkin pie spice – is a blend of spices such as cinnamon, nutmeg, cloves, and ginger. It adds a warm and flavorful spice to the bread.

Coconut oil – is a healthy fat often used in keto baking. It gives the bread a moist and tender texture.

Butter – adds flavor and helps to make it moist while giving the bread a rich flavor and texture.

Eggs – are a binder that helps give the bread a fluffy texture.

Vanilla flavoring – adds a subtle sweetness and flavor to the bread.

Salt/baking powder are both leavening agents that help the bread rise. Salt also enhances the flavor of the bread.

clear bowl with egg, sugar free sweetener, pumpkin pie spice and pumpkin pie puree

How to Make Homemade Keto Pumpkin Bread

Below, you’ll find a step-by-step pictorial for visual learners. For the full, detailed recipe and instructions, scroll to the bottom of the post, where you’ll find the printable recipe card.

Step 1: Melt coconut oil and butter together. Beat the eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined. Slowly add melted coconut oil and butter to the mixture.

clear bowl with pumpkin puree, sweetener, eggs, etc

Step 2: In a separate bowl, combine coconut flour, salt, and baking powder. Add flour mixture to other ingredients and mix well.

loaf of easy pumpkin bread recipe plated with glaze on top

Step 3: Pour into a greased standard loaf pan or cover the loaf pan with parchment paper. Coconut flour sticks easily, so I recommend lining the loaf pan with parchment paper.

loaf of pumpkin bread in the background and low carb bread sliced in the front plated

Step 4: Bake in a 350-degree oven for approx 1 hour and 15 minutes to 1 hour and 25 minutes. Once a knife inserted in the middle of the loaf comes out clean, I bake about 5 minutes longer. At the 40-minute mark, I suggest covering the bread with aluminum foil to prevent the top from browning. 

The baking time will vary from oven to oven as all ovens bake differently, and different types of baking pans can alter baking time. If it seems “wet,” it needs to bake a little longer. I have made this bread many times, and the cooking time has varied. I’m unsure why there is a variation; the weather may affect the baking time.

Allow the bread to cool in the pan for 5-10 minutes, then place on a cooling rack to cool before slicing.

easy quick sugar-free pumpkin bread plated

Step 5: To make the icing, melt your butter, then add Lakanto Monkfruit Powdered. Pour the heavy whipping cream over the mixture and stir until it thins out. You can add more or less if needed to reach your desired consistency. Drizzle the icing all over the warm bread.


Yes, it is! Pumpkin has around 8g of carbs per cup, so it’s completely safe to eat on keto. Compared to other vegetables, it is on the higher side in terms of sugar content. However, it still has a relatively low amount, and one or two servings won’t blow your diet. Just be sure to use 100% pure pumpkin in this recipe instead of pumpkin pie filling. For this recipe, I used organic store-bought pumpkin puree.

Is This Keto Pumpkin Bread Recipe Gluten-Free

Coconut flour is gluten-free, which makes this recipe gluten-free, but you should always check all the ingredients you use in your kitchen to make any recipe. Some ingredients may not be gluten-free certified, which could be important if you are particularly sensitive. I am not a gluten-free expert; sometimes gluten can sneak into an ingredient. Make sure that you check the labels on the exact ingredients you use.

Canned vs Fresh Pumpkin Puree

You can use canned or fresh pumpkin puree when making keto pumpkin bread. Canned pumpkin puree is more convenient and has a consistent texture, but fresh pumpkin puree can be made at home and has a fresher taste. Whichever type of puree you choose, make sure it is 100% pure pumpkin with no added sugars or spices. If you want to use fresh, check out this post for how to make pumpkin puree. 

How to Make Your Own Pumpkin Puree

To make your pumpkin puree, start by selecting a small sugar pumpkin. Cut off the stem and slice the pumpkin in half. Scoop out the seeds and stringy pulp. Place the pumpkin halves cut-side down on a baking sheet and bake at 350°F for 45-60 minutes, or until the flesh is soft and easily pierced with a fork. Let the pumpkin cool, then scoop out the flesh and puree it in a food processor or blender until smooth.

Where Can I Find Pumpkin Pie Spice?

You can usually find pumpkin pie spice in the spice aisle of your local grocery store. If you can’t find it, you can make your own by mixing cinnamon, ginger, nutmeg, and allspice.

What Size Bread Pan Do I Use?

For this keto pumpkin bread recipe, you should use a standard 9×5 inch loaf pan.

Is This Keto Pumpkin Bread Recipe Gluten-Free?

Yes, this keto pumpkin bread recipe is gluten-free. It is made with a combination of coconut flour and almond flour, which are both gluten-free.

Can I Make This Recipe Dairy Free?

Yes, you can make this recipe dairy-free by substituting the butter with coconut oil or another dairy-free fat and by using a dairy-free cream cheese alternative.

Can The Glaze Be Omitted?

Of course, the delicious glaze is optional, but it gives this keto pumpkin sweet bread an added dimension of flavor. You could also add a little sugar-free maple syrup instead if you’d like to change this recipe from time to time.

How Many Net Carbs in Pumpkin Bread

The nutritional information at the bottom of the recipe card below is based on ten servings. There are 6g of carbs and 3 grams of fiber, making it 3g of net carbs per slice of low-carb pumpkin bread.

Serving Suggestions

Once your keto pumpkin bread is baked and cooled, it’s ready to be served. Here are some serving suggestions to try:

  • Toast a slice and spread it with cream cheese or butter for a delicious breakfast or snack.
  • Top with whipped cream and a sprinkle of cinnamon for a dessert-like treat.
  • Serve with a warm coffee or tea cup for a cozy fall vibe.

Storage & Reheating

  • Room Temperature: For short-term freshness (1-2 days), tightly wrap your pumpkin bread in plastic wrap or foil and store it in a cool, dry place at room temperature.
  • Refrigerator: For longer freshness (up to a week), tightly wrap your pumpkin bread in plastic or foil, then place it in an airtight container in the refrigerator.
  • Freezer: Pumpkin bread freezes well. Wrap it tightly in plastic wrap or foil, then store it in an airtight container or freezer bag. It stays fresh for up to three months in the freezer.
  • To Enjoy: When you’re ready to indulge, thaw your pumpkin bread at room temperature or in the refrigerator and warm it in the oven, air fryer, or microwave.

Variations to the recipe

– Add a teaspoon of cinnamon.
– Mix in a handful of chopped walnuts or pecans for added crunch.
– Sprinkle some pumpkin seeds on top.
– Incorporate a tablespoon of unsweetened cocoa powder.
– Mix in a handful of sugar-free dark chocolate chips.
– Sprinkle some unsweetened shredded coconut on top.
– Make pumpkin bread muffins. Instead of baking the bread in a loaf pan, pour the batter into muffin tins

More Keto Pumpkin Recipes You’ll Love

****This recipe has been revised since this video was published. It used to make two small loaves, but since most people only have a standard-sized loaf pan, I have since altered the recipe.

keto pumpkin bread sliced on a white plate
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4.49 from 195 votes

Deliciously Healthy Keto Pumpkin Bread

This moist and delicious Keto Pumpkin Bread recipe is prepared with pumpkin puree and pumpkin pie spice then topped with a mouthwatering glaze!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour
Course: bread, Breakfast, Dessert
Cuisine: American, casual
Keyword: keto pumpkin bread, low carb pumpkin bread
Servings: 10 servings
Calories: 195kcal
Author: Kasey Trenum


For the Bread:

For the Icing:


For the Bread:

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, crack the eggs and add the Wholesome Yum Monkfruit Blend with Allulose powdered sweetener, pumpkin puree, vanilla extract, and pumpkin pie spice. Use a whisk or electric mixer to beat the ingredients together until well combined.
  • In a microwave-safe bowl, place the coconut oil and butter. Heat the bowl in the microwave until the coconut oil and butter are completely melted. Stir to combine.
  • Slowly pour the melted coconut oil and butter into the bowl with the wet ingredients while continuously mixing to ensure even distribution.
  • In a separate bowl, combine the coconut flour, salt, and baking powder. Stir the dry ingredients together until mixed well.
  • Gradually add the dry flour mixture to the bowl containing the wet ingredients. Stir the batter until all the ingredients are fully combined, and no lumps remain.
  • Grease a loaf pan with butter or cooking spray. You can also line the pan with parchment paper. Pour the batter into the prepared loaf pan. Place the pan in the preheated oven and bake for approximately 1 hour and 15 minutes to 1 hour and 25 minutes. To check for doneness, insert a knife into the middle of the loaf; if it comes out clean, the bread is ready. If needed, bake for an additional 5 minutes. Around the 40-minute mark, cover the bread with aluminum foil to prevent the top from browning too quickly. Note that baking times may vary based on individual ovens and environmental factors.
  • Once baked, allow the bread to cool in the pan for 5-10 minutes. Then, transfer the loaf to a cooling rack.

For the Icing:

  • In a microwave-safe bowl, melt the butter until it becomes liquid.
  • Once the butter is melted, add the Wholesome Yum Monkfruit Blend with Allulose powdered sugar to the bowl. Stir the mixture until the powdered sweetener is fully incorporated with the melted butter.
  • Gradually pour the heavy whipping cream over the butter and powdered sweetener mixture. Continue pouring and stirring until the icing reaches a thin, drizzling consistency. Adjust the amount of cream as needed to achieve the desired thickness.
  • Once the bread is baked and still warm, drizzle the prepared icing over the top of the loaf. Ensure that the bread has cooled completely before slicing and serving.



The carbs in Wholesome Yum Monkfruit Blend with Allulose Powdered sweetener are not included in the nutritional information since most subtract to calculate net carbs. 
The nutritional information is for a single slice of keto pumpkin bread based on cutting the bread into 10 slices.


Serving: 1slice | Calories: 195kcal | Carbohydrates: 6g | Protein: 4g | Fat: 17g | Fiber: 3g | Sugar: 1g
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

collage of two images

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  1. How many slices, one slice is a serving but was wondering how many slices the loaf was divided into for the nutritional information

    1. The number of slices is listed at the top of the recipe card and the nutritional info is based on that number of slices.

    1. The nutritional info is located at the bottom of the recipe card. Simply subtract fiber from carbs to get the net carbs per serving.

  2. Since I can’t stand the taste of coconut, I have never tried coconut flour, Does it taste like coconut in recipes?

    1. If you can’t stand coconut then I would not use coconut flour as it does have a slight coconut taste.

  3. I’ll be making this! I need to be on a low FODMAP diet, but I may be able to tolerate a small slice here and there. I went back to keto-vore recently and reversed some issues I was having, within four weeks!

    Anyway, you’re description of a cold Fall day… I’m dying for one. I’m from Pennsylvania and miss the Fall so bad. Texas is so hot. It’s September and still 100 degrees some days. Hahaha. I could smell your description of a cool fall day and sitting by a fire.

  4. 5 stars
    Absolutely delicious! My husband and I are on a low carb diet. I really wanted to try baking something with pumpkin, but have never used these ingredients. Wow! So yummy! This is a keeper!

  5. 5 stars
    I made this, used only 1 1/4 cup powdered sweetener, added a 1/2 to 1 tsp more pp spice, and used all butter instead of coconut oil (I was out of coconut oil😰).. I made 6 Texas sized muffins out of the batter. They turned out superb! This has to be one of the most versatile pumpkin recipes I’ve ever found!

  6. 5 stars
    Thank you Kasey for this amazing recipe! I love the pumpkin flavour that I couldn’t find in any other pumpkin recipe.
    Please try and pour some espresso coffee on a slice… You’ll be surprised because it’s delicious!!!
    Greetings from Italy.

    1. Wow! Great idea. I’ll have to give it a try! It’s so cool that you live in Italy and found my site. Thanks for taking a moment to comment and rate this recipe.

  7. 5 stars
    Yummy! Super easy. I was out of coconut oil, so I used all butter, and added pecans to the top. For the icing I used room temp cream cheese, a little butter, added pumpkin spice and swerve powdered. Beat till creamy. Added vanilla. Beat. Added heavy cream till thin. This was super good addition!

    1. So glad you loved it! I appreciate your sharing the details of how you made the recipe. Those are great tips. I appreciate you taking the time to rate the recipe and comment.

    2. Thanks for your comment about using butter in place of the coconut oil! Perfect! I can’t do coconut oil and came to the comments to see about this!! Yay, I’m glad butter will work well!! Thx! 😊

  8. 5 stars
    Since going keto I’ve had trouble getting used to the different texture and taste of baked goods. I tried this because I wanted something to serve to my MahJong group. It is wonderful! It is moist, but not “wet” like other keto baked foods I’ve tried. And I love your suggestions on baking times and whether to use parchment paper. Very helpful! Thanks so much for this recipe.

    1. It does take some getting used to for sure. I’m so glad this recipe worked for you and the tips were helpful. Thanks so much for taking the time to comment and rate the recipe. I appreciate it!

  9. 5 stars
    I am so glad I found this recipe!!! I was looking for a keto pumpkin recipe! This was so good!!!
    just a side note…pumpkin is actually a fruit, not a veggie 🙂

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