The magic ingredient in this extra soft Almond Flour Keto Pumpkin Bread Recipe? Orange! The added taste of citrus brightens up the flavor, while all the warm spices of fall remind me of fresh pumpkin pie.
Whether it's Pumpkin Cookies, Pumpkin Pie, or Pumpkin Donuts, I LOVE pumpkin!
With an ultra-moist and tender crumb, lots of spices, and loads of pumpkin flavor, this almond flour paleo & keto pumpkin bread recipe is anything but bland!
And if you're feeling adventurous, you can even stir in some low-carb chocolate chips - oh. my. goodness. SO yummy!
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel! Watch the video here: YouTube Pumpkin Bread Video
The sweetener
For low-carb, any erythritol-based granulated sweetener will work. I prefer to use a Monk Fruit Erythritol Blend.
While other sweeteners (such as allulose or xylitol) *may* work, I haven't tested them and they may cause the bread to not set up as well as it should and be too soft and/or gummy.
*Note - As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
For Paleo, use coconut palm sugar.
Easy instructions
Start by whisking all of the dry ingredients together... almond flour, coconut flour, baking soda, baking powder, salt, sweetener, cinnamon, and pumpkin pie spice.
In a separate bowl, combine the wet ingredients... pure pumpkin, orange essential or orange zest, eggs, egg white, avocado oil, and vanilla.
Pour the wet ingredients into the dry and mix well. The batter will be thick, that's how it's supposed to be!
Pour the batter into a prepared loaf pan. I use a 7.5x4.5 inch Pyrex glass loaf pan that I found in a set at Target, but they also sell it on Amazon!
Bake at 350 degrees for 50 -60 minutes, covering with foil after around 35 minutes to prevent over-browning.
The bread is done when the top looks and feels firm to the touch and it doesn't make a squishy noise when you press down in the center.
Unfortunately, the toothpick test will not work with this recipe. If you rely on the toothpick test, your loaf may end up being undercooked in the center.
Frequently asked questions
Yes, it can! To make this pumpkin bread paleo, simply use coconut palm sugar. To make it keto, use a low-carb granulated sweetener. I prefer a monk fruit/erythritol blend.
Not all coconut flours are the same, some brands are much more absorbent than others. Because of this, I only recommend using Besti, Bob's Red Mill, or Arrowhead Mills Coconut Flour. These are brands I know will work in this recipe. If you do need to buy a different brand make sure the texture is soft and fluffy, not grainy. However, I cannot guarantee the results if you choose a different brand.
This can be stored loosely covered (with parchment or kitchen towel) at room temperature for 1 to 2 days or loosely covered in the refrigerator for 2-3 days. It can be pre-sliced and frozen for up to 3 months. Thaw in the microwave or oven.
Looking for more keto & paleo recipes?
I think you'll love these...
Or this Gluten-Free Banana Bread from Texanerin looks delicious too!
If you’ve tried this Paleo & Keto Pumpkin Bread Recipe or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Almond Flour Pumpkin Bread Recipe {Keto & Paleo}
Ingredients
Dry Ingredients:
- 2 Cups Blanched Almond Flour
- 6 Tbsp. Besti Coconut Flour - Arrowhead Mills and Bob's Red Mill will also work
- ½ tsp. Baking Soda
- ½ tsp. Baking Powder
- ¼ tsp. Sea Salt
- ½ Cup Erythritol-Based Granulated Sweetener - or coconut palm sugar for paleo
- 1 tsp. Ground Cinnamon
- 1 ½ tsp. Pumpkin Pie Spice
Wet Ingredients:
- ¾ Cup Pure Pumpkin - I use canned, NOT pumpkin pie filling!
- 1 Drop Therapeutic Grade Orange Essential Oil, preferred - OR zest from 1 large orange
- 4 Large Eggs - room temperature
- 1 Large Egg White
- ¼ Cup Avocado Oil
- 1 tsp. Pure Vanilla
Instructions
- Preheat oven to 350 degrees and lightly grease an 8x4 inch or 7.5x4.5 inch loaf pan with avocado or olive oil then line the bottom and sides of the pan with parchment paper so the ends hang over the sides. *Note- This is smaller than a typical 9x5 inch loaf pan. If you use a 9x5 inch pan, the slices will be short and you will need to reduce the baking time.
- In a large bowl, whisk together the dry ingredients. If the dry ingredients are clumpy, break the clumps up with your fingers or run them through a sifter.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and mix well.
- Pour batter into prepared pan and bake at 350 degrees for 50 - 60 minutes, covered the bread after around 35 minutes to prevent over-browning. The bread is done when the top looks and feels firm to the touch and it doesn't make a squishy noise when you press down in the center. Unfortunately, the toothpick test will not work with this recipe. If you rely on the toothpick test, your loaf may end up being undercooked in the center.
- Allow to cool in pan 10 minutes, then transfer to a cooling rack to completely cool (remove parchment paper).
- Best when eaten the same day but can be stored loosely covered at room temperature for 1 to 2 days or loosely covered (with parchment or kitchen towel) in the refrigerator for 2-3 days. It can be pre-sliced and frozen up to 3 months. Thaw in the microwave or oven.
Add You Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: YouTube Pumpkin Bread Video
- A word of caution: not all coconut flours are the same! Some brands are much more absorbent than others. Because of this, I only recommend using Bob's Red Mill Coconut Flour or Arrowhead Mills Coconut Flour because I know for sure that these 2 brands will work in this recipe. If you do need to buy a different brand make sure the texture is soft and fluffy, not grainy.
- For grain-free baking powder combine 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot, tapioca, or potato flour.
- To make this Paleo, simply swap out the sweetener with coconut palm sugar.
- For low-carb, any erythritol-based granulated sweetener will work. I prefer to use a Monk Fruit Erythritol Blend. While other sweeteners (such as allulose or xylitol) *may* work, I haven't tested them and they may cause the bread to not set up as it should and may turn out soggy.
- As a special gift to my readers, I've teamed up with BESTI to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Chef Ilona says
Made it with banana instead of pumpkin... too many taking up freezer space.
Used baking Splenda
Doubled:
salt, Himalayan
Baking powder
Cinnamon
Added:
3/4 cup pecan pieces
The entire 5th egg
Eliminated:
Pumpkin
Pumpkin spice
We loved it the second & 3rd day toasted in butter !
1st day was chalky, as most high content of coconut flour baked goods are.
It puffed up, slightly, I guess due to the extra egg white and baking powder.
Good recipe, thanks!
Cassidy Stauffer says
Sounds delicious, I'm so happy you liked it as banana bread!! I'll have to try it soon😍
XO,
Cassidy
Brook says
Looks delicious, I forgot to add the orange will this be a problem? Have you froze it and if so how was it thawed? Cranky grand baby so I was a little distracted.
Can’t wait to try it.
Cassidy Stauffer says
Hi Brook!
The bread should be just fine without the orange, it just may not be quite as flavorful - but it should still be good!
And to thaw it after it has been frozen, simply pop it in the microwave for just a bit or in the oven until thawed and heated through.
I hope this helps and you enjoy the pumpkin bread! Please come back and let me know what you thought!!!
XO,
Cassidy
Shirley @ gluten free easily (gfe) says
Well, I can personally vouch for this recipe! Mr. GFE and I really enjoyed it! It lasted 3 days. I enjoyed a slice for breakfast and then we'd have it as an afternoon treat each day. Yummy! I actually used Boyajian orange oil instead of EOs or orange zest in mine. That worked great!
Thanks for such a great recipe and great cookbook, Cassidy!
Shirley
Cassidy says
Oh YAY Shirley, I'm so happy you and Mr. GFE enjoyed it!!! I've never heard of Boyajian orange oil, I'll have to look into that!
-Cassidy
Jen Eccleston says
This looks amazing, Cassidy!!! I can’t wait to try it. I’ve been craving pumpkin recipes lately and am doing keto. Thank you for this.
Cassidy says
Thanks so much Jen, I hope you like it!!!
OH LA LATKES says
This looks fantastic and I am going to save this for later. Would really like to try it.
<3 Thanks for sharing!