It’s that time of year again! The weather is starting to cool down, the leaves are starting to change, and pumpkin season is upon us. I have really been in the mood lately for anything and everything pumpkin-flavored. When I was a kid, my mom would make pumpkin pie for us every Thanksgiving, and I loved it so much that I started requesting it on my birthday, too. Instead of birthday cake, I had birthday pie.
That’s why I created this gluten-free, dairy-free keto pumpkin bread recipe. I love this recipe because it’s sweet but not too sweet. It’s still healthy enough to eat it as a mid-afternoon snack, and it helps you avoid that 2pm donut craving.
Making the keto pumpkin bread
Like any good bread recipe, you’re going to want to prepare your loaf pan with some parchment paper. (I use a 9 x 5in loaf pan.) I tried just spraying the loaf pan, and I regretted it later when I was elbow-deep in soapy water trying to scrape crumbs off the bottom.
You’ll need two big bowls and you’ll mix the dry ingredients together first, then the wet ingredients. That way, if you need to re-use a measuring cup, you don’t have the dry ingredients sticking to the inside of the cup. Once you mix the dry ingredients and the wet ingredients separately, you will stir the wet ingredients into the dry ingredients. Then it’s ready to pour into the pan and go straight into the oven.
I use Swerve to sweeten this, but you can use any sugar-free sweetener you like. To make this paleo, you can swap in monkfruit sweetener. I find that the granulated sweeteners give the bread a much more pleasant texture, almost like the crunch of a cinnamon-sugar donut.
It may seem a little jiggly (almost like jello) when you first pull it out of the oven, but it will firm up as it cools. Just make sure a fork or toothpick comes out clean, and the top is nicely browned.
I hope you enjoy this keto pumpkin bread recipe as much as I enjoyed making it. It really helps me get into the fall spirit!
For more gluten-free, dairy-free keto dessert recipes, check out my keto thin mint bark.
Keto Pumpkin Bread
- 4 eggs
- 3/4 cup pumpkin puree
- 1/2 cup olive oil
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated erythritol I use Swerve
- pinch salt
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- Preheat the oven to 350F
- Prepare a loaf pan lined with parchment paper
- Mix together the dry ingredients in a large bowl
- Whisk the eggs and mix together the wet ingredients in a medium-sized bowl
- Stir the wet ingredients into the dry ingredients until combined
- Pour into the loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean