Keto Pumpkin Bread – Beauty and the Foodie

Keto Pumpkin Bread is a gluten-free, pumpkin-spiced bread loaf with a yummy maple cream cheese frosting.
Attention all pumpkin lovers! You can indulge in your favorite fall flavor while following a ketogenic diet.

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Keto pumpkin loaf is a delicious and guilt-free treat that will satisfy your dessert cravings without compromising your low-carb lifestyle. 

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With this bread, you can enjoy fall flavors without worrying about your carb intake.

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A pumpkin loaf with warm spices and a creamy, rich frosting, this Fall treat is perfect served with coffee or tea.

My Keto Pumpkin Streusel Bread inspired this recipe.

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Ingredients

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Pumpkin Bread Ingredients

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Cream Cheese Frosting Ingredients

Pumpkin Bread

• 1 ¾ cups Almond Flour, blanched  
• ½ cup Granulated Low-Carb Sweetener
• One tablespoon Baking Powder
• ½ tablespoon Pumpkin Pie Spice
• ½ teaspoon Cinnamon
• ½ teaspoon Xanthan Gum *optional
• ¼ teaspoon Salt
• 1 cup canned Pumpkin Puree (not pumpkin pie filling)
• Two large Eggs
• ¼ cup Avocado Oil or Coconut Oil, melted

Cream Cheese Frosting

• 3 oz Cream Cheese, full-fat
• 1 ½ tablespoons Low-Carb Powdered Sweetener
• 1 to 2 tablespoons Heavy Cream
• ¼ teaspoon Maple Extract or Vanilla Extract

See the Printable Recipe Card for Nutritional Data and More Information

Jump to Recipe

Instructions

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Preheat the oven to 350℉ (180℃). Line a 9×5 loaf pan with parchment paper and spray or grease with oil or non-stick oil spray.

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Combine the almond flour, granulated sweetener, baking powder, pumpkin pie spice, cinnamon, xanthan gum, and salt in a large mixing bowl. Stir until combined. Set aside.

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Combine pumpkin puree, eggs, and avocado oil in a medium-sized mixing bowl. Whisk until smooth.

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Add the wet pumpkin mixture to the dry mixture and whisk until thoroughly mixed.

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Add the batter to the prepared loaf pan and spread around until the batter is evenly distributed.

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Bake the loaf on the oven’s center rack for 55 to 60 minutes or until a toothpick comes out of the center of the bread clean.

Let the pumpkin bread cool completely before pulling the parchment paper on both sides of the loaf to release it from the pan.

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While the pumpkin bread is cooling, you can make the cream cheese frosting. Add the cream cheese to a small bowl and heat in the microwave for 20 to 30 seconds to soften it.

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Add the powdered sweetener, maple or vanilla extract, and one tablespoon of the heavy cream to the softened cream cheese. Whisk together until smooth.

Add a tablespoon more heavy cream or a little more if needed until you achieve desired consistency.

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Once pumpkin bread is completely cooled, spread the cream cheese frosting over the loaf.

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Sprinkle with optional pumpkin seeds. Slice and serve

Hint: Let the pumpkin bread cool completely before pulling the parchment paper on both sides of the loaf to release it from the pan.

Equipment

9×5 Loaf Pan

Parchment Paper

Storage

The pumpkin bread can be covered and stored in the refrigerator for up to six days or sliced and frozen in a freezer bag for up to a month.

📖 Printable Recipe Card

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Keto Pumpkin Bread

Stacey

Keto Pumpkin Bread is a gluten-free, pumpkin-spiced bread loaf with a yummy maple cream cheese frosting.

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course bread, Breakfast

Cuisine American

Servings 10

Calories 217 kcal

Cook ModePrevent your screen from going dark

Ingredients 

US CustomaryMetric

 

1x2x3x

Cream Cheese Frosting

• 3 oz Cream Cheese full-fat
• 1 ½ tablespoons Low-Carb Powdered Sweetener
• 1 to 2 tablespoons Heavy Cream
• ¼ teaspoon Maple Extract or Vanilla Extract

Instructions 

• Preheat the oven to 350℉ (180℃). Line a 9×5 loaf pan with parchment paper and spray or grease with oil or non-stick oil spray.

• Combine the almond flour, granulated sweetener, baking powder, pumpkin pie spice, cinnamon, xanthan gum, and salt in a large mixing bowl. Stir until combined. Set aside.

• Combine pumpkin puree, eggs, and avocado oil in a medium-sized mixing bowl. Whisk until smooth.

• Add the wet pumpkin mixture to the dry mixture and whisk until thoroughly mixed.

• Add the batter to the prepared loaf pan and spread around until the batter is evenly distributed.

• Bake the loaf on the oven’s center rack for 55 to 60 minutes or until a toothpick comes out of the center of the bread clean.

• Let the pumpkin bread cool completely before pulling the parchment paper on both sides of the loaf to release it from the pan.

• While the pumpkin bread is cooling, you can make the cream cheese frosting. Add the cream cheese to a small bowl and heat in the microwave for 20 to 30 seconds to soften it.

• Add the powdered sweetener, maple or vanilla extract, and one tablespoon of the heavy cream to the softened cream cheese. Whisk together until smooth.

• Add a tablespoon more heavy cream or a little more if needed until you achieve desired consistency.

• Once pumpkin bread is completely cooled, spread the cream cheese frosting over the loaf. Sprinkle with optional pumpkin seeds. Slice and serve.

*As an Amazon Associate I earn from qualifying purchases.

Notes

*All nutritional data are only estimates based on the products I used.*
Storage: The pumpkin bread can be covered and stored in the refrigerator for up to six days or sliced and frozen in a freezer bag for up to a month.
Yield: One Loaf, Servings: 10 slices, Serving Size: 1 slice, Net Carbs per Serving: 4g, Amounts per Serving-

Nutrition

Serving: 1sliceCalories: 217kcalCarbohydrates: 6gProtein: 6gFat: 20gSaturated Fat: 4gCholesterol: 52mgSodium: 247mgFiber: 2gSugar: 2g

Keyword keto pumpkin bread, keto pumpkin loaf, low carb pumpkin bread

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