The magic ingredient in this extra soft easy keto pumpkin bread made with almond and coconut flour? Orange! The added taste of citrus brightens up the flavor, while all the warm spices of fall remind me of fresh pumpkin pie. Plus, it is gluten-free, can be made paleo, and only requires 15 minutes of prep!
With an ultra-moist and tender crumb, lots of spices, and loads of pumpkin flavor, this almond and coconut flour keto pumpkin bread recipe is anything but bland!
And if you're feeling adventurous, you can even stir in some keto chocolate chips - oh. my. goodness. SO yummy!
So, what do you need to make sugar-free pumpkin bread? Here are the easy ingredients:
- Blanched Almond Flour - Low-carb flour, be sure to use finely ground-blanched almond flour.
- Coconut Flour - Another keto flour; makes the bread extra soft!
- Baking Soda - For rising.
- Baking Powder - Also for rising.
- Sea Salt - Enhances the flavor.
- Erythritol-Based Granulated Sweetener - For Paleo, use coconut palm sugar.
- Pumpkin Pie Spice - A must-have spice for anything with pumpkin!
- Ground Cinnamon - Make sure it's fresh for the best taste. The pumpkin pie spice just doesn't have enough cinnamon in it, extra cinnamon adds tons of flavor.
- Pure Pumpkin (Pumpkin Puree) - Be careful not to use pumpkin pie filling, as it is not keto and will change the entire recipe!
- Therapeutic Grade Orange Essential Oil OR Zest From 1 Large Orange - This is the secret ingredient that really brightens up the flavor.
- Large Eggs - Eggs are a must-have in baking, especially when using coconut flour.
- Egg White - The added egg white helps bind the keto bread so it's not crumbly.
- Avocado Oil - Adds moisture.
- Pure Vanilla - If you can, try to use pure vanilla and not the artificial variety.
For low-carb and keto, 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 be too soft.
*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 pumpkin bread, use coconut palm sugar.
This coconut and almond flour pumpkin bread only takes 15 minutes to prep! Here are the easy instructions:
Step #1: Whisk together all of the dry ingredients.
Step #2: In a separate bowl, combine the wet ingredients.
Step #3: Pour the wet ingredients into the dry and mix well.
The batter will be thick, this is totally normal!
Step #4: Bake.
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.
💭Tip: 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 completely for the best texture.
This keto pumpkin bread is perfect for any time of the day and is great on its own. It's also good topped with a spread of butter or almond butter.
While I usually make plain low-carb pumpkin bread, feel free to add a small handful of the following to the batter:
- Keto Chocolate Chips
- Chopped Nuts, I prefer walnuts or pecans
- Store: This almond and coconut flour pumpkin bread 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. I don't recommend storing it in a sealed baggie because it will trap the moisture and make the bread soggy.
- Freeze: Pre-slice and freeze for up to 3 months.
- Reheat: Thaw and reheat in the microwave or oven.
Frequently asked questions
It's all in the sweetener! To make this bread paleo, simply use coconut palm sugar instead of the low-carb granulated sweetener.
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.
I have only tested this recipe with canned pumpkin. Homemade pumpkin is usually a bit thinner and may make the bread too wet, so use it at your own risk!
I recommend using an 8x4 inch or 7.5x4.5 inch loaf pan, which you can find on Amazon. If you use a traditional 9X5-inch loaf pan, the slices will be short and you will need to slightly reduce the baking time.
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!
Keto Pumpkin Bread With Almond & Coconut Flour
- ¾ Cup Pure Pumpkin - 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
- 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 (remove parchment paper) to completely cool for best texture.
- 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 Your Own 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 turn out overly soft.
- I have only tested this recipe with canned pumpkin. Homemade pumpkin is usually a bit thinner so it may make the bread too wet.
- 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.
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