Keto Pumpkin Bread ⋆ Deb's Daily Dish

Jump to Recipe

This soft and moist keto pumpkin butterscotch bread is a perfectly tender low carb treat. It is filled with warm pumpkin pie spices and sugar free butterscotch chips. Enjoy it all through the fall and Holidays.

Table of Contents hide

1 Why this recipe is just so good....

2 Ingredient Notes

3 How to make keto pumpkin bread

4 FAQ

5 Baking Tips

6 Keto Pumpkin Butterscotch Bread

Why this recipe is just so good....

This is an easy, one-bowl recipe. No mixer is required.
We love pumpkin! Keto pumpkin bread is one of our favorite quick breads. The sugar free butterscotch chips is an unexpected flavor and makes the loaf extra delicious.
This bread is even better the next day. It holds its flavor and texture very well when stored in the refrigerator or freezer.
If you love pumpkin too, you will want to try Keto Pumpkin cake, Keto Chocolate Pumpkin bread or Keto Pumpkin Muffins.

Ingredient Notes

almond flour, butterscotch chips, eggs, pumpkin puree, spices, sour cream.

This recipe uses both almond and coconut flour. The texture of keto cakes and keto breads are usually improved when we combine different grain and gluten free flours. But they are not interchangeable in this recipe. They both have different characteristics that are unique to each and should not be substituted.
We also combine two different types of sugar substitutes, erythritol and monkfruit. I have tested enough keto and low carb recipes to strongly believe using different sweeteners provides the best taste in most low carb baked desserts.
Sour cream is used in the recipe to provide moistness, structure and richness.

How to make keto pumpkin bread

*This is a brief step by step. Full directions are on the recipe card below*

Preheat oven to 350°F. Grease a 8x4 inch loaf pan or line with parchment.
Stir the flours, baking soda, salt and spices in a large bowl.

pumpkin puree, eggs, sugar in glass bowl and whisk.

Whisk in the beaten eggs and sugar substitute. Stir in the pumpkin, chips and sour cream.

keto pumpkin bread batter in bowl and whisk.

Pour into prepared pan and smooth the top.

keto pumpkin butterscotch batter in pan.

Bake for 40-50 minutes. Test with long toothpick or wooden skewer.
Remove from oven, sprinkle with cinnamon sugar mixture and cool for 10 minutes in pan. Remove from pan and let cool completely before slicing.

FAQ

Why is my pumpkin bread gummy?

When we add a wet fruit puree to bread or dessert recipes, enough flour is needed to help balance the wetness. Almond flour is fatty by design, so the coconut flour helps dry up some of the liquid from the puree. But not too much as to take away from the moistness of the bread. Baking really can be a delicate scientific experiment!

How do I know when the keto pumpkin bread is done?

Even though most recipes will tell you to test with a toothpick. Technically if it comes out clean, the cake or bread is done. However, I much prefer using a wooden skewer since that will go all the way down to the bottom of the bread. If you test just the ½ inch of the loaf, you may not realize it is not finished baking in the middle.

Baking Tips

King Arthur Flour states room temperature eggs work best in baked desserts. This allows the ingredients to mix together more evenly. They also help the batter rise. If you didn't take the eggs out of fridge early enough and are in a hurry, just put them in a bowl of very warm, not boiling, water for about 10 minutes.
Since all ovens vary in temperature, begin testing at the lowest suggested time. Add a few minutes incrementally until your cake or bread is done.
Also, if your bread is browning too quickly, place a piece of aluminum foil lightly on top of the loaf. No need to crimp it tightly over the top of the pan.