Make this creamy Keto Pumpkin Bread recipe filled with cream cheese, nutmeg, cinnamon, and a delicious pumpkin flavor. This low-carb pumpkin bread is sure to become a Fall family favorite.
Table of Contents
Pumpkin is the taste of the autumn and winter seasons, bringing vibrant color and natural sweetness to every recipe including our keto pumpkin bread. Delicious and satisfying, this bread recipe is the answer for delivering maximum flavor and a cream cheese filling that excites the tastebuds. Warm spices of cinnamon and nutmeg make this bread a comforting addition to your day, while melted butter keeps the bread rich and moist.
Why You'll Love It
- The most delicious and moist pumpkin bread you'll ever have
- Only 10 minutes of prep, and it's in the oven!
- Classic pumpkin pie flavors with a rich and creamy center
- It makes a great gift for fall and the Holidays
Our keto pumpkin bread recipe serves 10 and can be on the table in under an hour. Following a keto lifestyle doesn’t mean missing out on scrumptious food, with pumpkin being the ideal fit for a multitude of sweet and savory recipes. The addition of a cream cheese filling inside the bread elevates this into a gorgeous centerpiece at a dinner party, where guests can slice into the loaf and serve themselves a wedge of pumpkin-infused deliciousness.
Several ingredients are required to make both the bread and the filling for this recipe, but don’t be put off! All the ingredients are storecupboard staples with no obscure ones to hunt around for in the store. Treat yourself and your loved ones with a loaf of this mouthwatering keto pumpkin bread and you won’t be disappointed.
If you find yourself wanting more keto pumpkin recipes, try our no-bake pumpkin cheesecake, pumpkin spice chocolate chip cookies, or pumpkin spice latte (just like Starbucks, only low carb!)
Ingredients You'll Need
To make this delicious low-carb pumpkin bread recipe, you'll only need 11 ingredients total.
For the Bread
- Pumpkin Puree: Pumpkin puree is the tasty lead flavor in the bread, and it’s possible to use either homemade or canned puree. Make sure the puree you use doesn’t contain added ingredients such as sugar or syrups as this will affect the keto-suitability of the recipe by raising the overall carbohydrates.
- Almond Flour: Almond flour is the perfect substitute for typical wheat flour that’s often used with bread recipes. Almond flour is dense, with a natural sweetness that infuses the bread, making it satisfying and delicately flavored.
- Eggs: Along with bringing a golden color to the bread dough, eggs also help create a moist texture and natural rise. Together with the almond flour, eggs form the base of the dough which can then be elevated by the addition of the warm spices and oozy, melted butter.
- Low Carb Sugar Substitute: Echoing the sweetness of the almond flour is a low-carb sugar substitute that keeps the bread delicious and sweet without using sugar. Granulated keto sweetener works well in the bread batter, combining with the other ingredients without leaving any lumpy bits in the final bread.
- Butter: Melted butter has the power to make any recipe feel luscious, and it certainly does the job with our keto pumpkin bread. Only a small amount is needed to create a succulent loaf, and melting the butter beforehand makes it far easier to incorporate into the batter.
- Baking Powder: Along with eggs, baking powder also helps the bread rise into a stunning loaf, hiding a velvet, creamy filling within. A couple of teaspoons of baking powder added to the bread batter helps keep the texture light and airy whilst being robust enough to encase the cream cheese filling.
- Cinnamon: Cinnamon is the ultimate spice of the winter season, and it finds a home in our pumpkin bread recipe by enhancing the natural sweetness of the pumpkin puree and bringing a hint of warmth. Ground cinnamon works wonders in the dough, incorporating easily with the other ingredients and creating a delicious warm sweetness.
- Nutmeg: Nutmeg has a bolder flavor than cinnamon, but when a small amount is used, nutmeg adds a nutty, woody flavor to the bread. The cream filling is silky and smooth without any bold flavors, so adding a sprinkling of nutmeg into the bread dough results in every mouthful being fragrant and flavorful.
- Salt: A pinch of salt creates a welcome contrast from the generously sweet ingredients, but it also works to enhance key flavors in the bread. Balancing and delicious, salt enhances all the flavors of the bread, offsetting the sweetness of the sugar substitute and pumpkin puree.
For the Cream Filling
- Cream Cheese: The base of the silky filling is cream cheese, bringing a thick texture and tangy flavor. Avoid using flavored or sweetened cream cheese as these types often contain added ingredients like sugar which need to be limited or avoided in the keto diet.
- Egg: When whisked with the cream cheese, an egg creates a soft yellow filling with a creamy, whipped texture. The thick filling holds its texture enough that you can make a stunning aesthetic by swirling some onto the top of the bread before it bakes in the oven.
- Vanilla Extract: Vanilla extract echoes the sweetness in the dough, whilst helping create a mouthwatering scent as the bread bakes. Sweet and floral in taste, only a small amount of vanilla is needed to elevate the filling into a delicious addition to the bread.
- Low Carb Sugar Substitute: Keeping in theme with the overall sweet nature of our keto pumpkin bread is a low-carb sugar substitute. Once whipped with the other ingredients for the filling, granulated keto sweetener becomes part of the filling, leaving no trace of bitty texture behind.
- Almond Flour: Almond flour is our choice for thickening the filling, and it also echoes the subtle nuttiness of the almond flour within the bread batter itself. A simple tablespoon of flour is enough to thicken the mixture, so the cream can be dolloped into the bread and encased in delicious, cinnamon-flecked bread dough.
- Lemon Zest: Bringing vibrancy and pops of bright yellow within the cream, lemon zest is a key flavor not to be forgotten! The zest of one lemon enhances the cream with a citrus zing that cuts through the rich cream cheese and dense pumpkin bread.
Is Pumpkin Keto?
But is pumpkin low-carb? Yes! Although pumpkin does contain carbs, it's still easily incorporated into a low-carb diet. Pumpkin is used in a wide variety of keto recipes, but as with most foods, it's important to watch portion sizes.
A 1-cup serving of pumpkin contains 30 calories with 8 grams of carbohydrates and 1 gram of fiber. The total net carbs in the 1 cup serving are just 7 grams, lower than other varieties of squash and other vegetables like potatoes and corn.
Cooking Tips
Softened Cream Cheese: Make sure the cream cheese is softened at room temperature to make it easier to mix. You can also microwave it at 10-second intervals to speed this up.
Adding the Cream Cheese Filling: When adding the cream cheese filling mixture, make sure you keep it in the middle of the batter so that it doesn't seep out the sides.
How To Make Pumpkin Bread
Our keto pumpkin bread is a breeze to make, with no kneading in sight! An electric mixer helps incorporate the ingredients together, so you can relax and watch the magic unfold. Making both a bread dough and a filling may initially sound like a lot to take on, but our recipe is fuss-free and will reward you with a steaming hot loaf of keto pumpkin bread with a tangy inner filling for just 6g of net carbs per serving.
- Preheat oven: Preheat your oven to 350ºF (180°C) and line an 8x4-inch loaf pan with parchment paper.
- Prep the dry ingredients: Mix the almond flour, baking powder, cinnamon, nutmeg, low-carb sugar substitute, and salt together in a large mixing bowl.
- Add the wet ingredients: Gradually add the eggs, melted butter, and pumpkin puree while whisking the ingredients with an electric mixer or hand whisk for 3-4 minutes, until well combined.
- Prep the filling: Whisk together the cream cheese with the vanilla extract, egg, almond flour, granulated sugar substitute, and lemon zest until the mixture becomes soft and creamy.
- Transfer to loaf pan: Pour half of the bread batter into the prepared loaf pan, adding a layer of the cream cheese mixture but reserving a few tablespoons.
- Add the final layer: Top the creamy filling with the remaining bread batter and add a few dollops of the remaining cream filling on top. Optionally swirl the cream cheese with a fork to make stunning designs that will appear in the final bake.
- Bake the pumpkin bread: Bake the loaf in the preheated oven for 40 minutes or until it feels firm to touch on the top.
- Cool, slice, and serve: Remove the loaf from the oven and allow it to reach room temperature before slicing and serving.
Recipe Variations
Keto Pumpkin Bread with Coconut: Almond flour works perfectly in this recipe, but coconut flour can also be used to help form the bread batter. Using a combination of almond and coconut flour enhances the sweetness of the bread, and the coconut flavor can be elevated further by adding a generous sprinkle of shredded coconut to the cream cheese filling.
Keto Pumpkin Bread with Seeds: Seeded bread has a welcoming aesthetic and texture while also helping to boost the nutrition of our keto pumpkin bread with healthy fats. A handful of seeds sprinkled on top of the bread will create a beautiful garnish and contrasting texture to the soft, velvety bread and filling.
Keto Pumpkin Bread with Chocolate: For a tasty treat, add some sugar-free dark chocolate chips to the bread batter. The chocolate will melt from the heat of the oven, becoming molten and delicious against the sweet pumpkin puree.
Frequently Asked Questions
How Many Carbs Are in a Slice of Keto Pumpkin Bread?
Our keto pumpkin bread contains 6g of net carbs per slice, and this is the result of using low-carb, keto-friendly ingredients. By avoiding the use of regular wheat flour and sugar, our keto pumpkin bread contains minimal carbs and is packed full of inviting flavors.
Why Does My Keto Pumpkin Bread Fall Apart?
Keeping liquid ingredients to a minimum is one of the best ways to avoid a keto pumpkin bread that falls apart. It’s also wise to allow the bread some time to cool in the pan when removed from the oven, so it can firm up further.
Why Is My Pumpkin Bread Soggy?
Once the pumpkin bread has cooled for 5-10 minutes, it’s wise to carefully remove it from the pan and allow it to fully cool on a wire rack. This helps prevent any moisture from making the bread soggy and instead allows it to remain firm.
Storage Instructions
You can store any leftover pumpkin bread in a resealable bag at room temperature, where it will stay good for a couple of days. For any longer than that, keep the bread in an airtight container or bag in the refrigerator, where it will keep for up to 5 days.
You can also freeze the bread, and I recommend slicing it before freezing. Store the slices in freezer-proof bags or containers, and they'll keep for up to two months.
More Keto Bread Recipes
You might be surprised to know that you don't have to give up bread while following a low-carb diet! We have a range of low-carb, keto-friendly breads you can make today.
📖 Recipe
Keto Pumpkin Bread Recipe
Ingredients
For the Pumpkin Bread
- 1 cup Pumpkin Purée homemade or canned
- 2 cups Almond Flour
- 3 Eggs
- ⅓ cup Low Carb Sugar Substitute (Granulated)
- ¼ cup Butter melted
- 2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
For the Cream Filling
- 8 oz Cream Cheese (1 block/1 cup)
- 1 Egg
- 1 teaspoon Vanilla Extract
- ⅓ cup Low Carb Sugar Substitute (Granulated)
- 1 tablespoon Almond Flour
- 1 Lemon zest
Instructions
- Preheat your oven to 350ºF (180ºC) and line an 8×4 inch loaf pan with baking paper.
Start with the Pumpkin Bread
- Start with the bread: In a large mixing bowl, mix the almond flour, baking powder, cinnamon, nutmeg, Erythritol, and salt. Gradually add the eggs, melted butter, and pumpkin puree while you are whisking with an electric mixer or with a whisk vigorously for 3-4 minutes until well combined.
Make the Cream Filling
- Make the cream filling: Whisk together the cream cheese with the vanilla extract, egg, almond flour, Erythritol, and lemon zest until soft and creamy.
Bake the Creamy Pumpkin Bread
- Pour half the batter into your prepared loaf pan. Add a layer of the cream cheese mixture, reserving a few tablespoons.
- Top with the remaining batter and add a few dollops of the remaining cream filling on top. Swirl with a fork to make designs (optional).
- Bake in the preheated oven for 40 minutes or until firm at the top.
- Remove from the oven and allow to reach room temperature before slicing and serving.
Notes
Nutrition
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
Copyright
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I cooked the bread for 60 min until firm in top and a knife came out clean, but my bread is a pumpkin pie consistency not loaf bread. Has this happened before?
Hi Amanda! I'm sorry you had an issue with the recipe. I haven't had anyone else have that problem, but it could have to do with your oven. It sounds like it may have cooked too quickly. You could try reducing the temperature and baking for a bit longer.
Wanted to keep this recipe. It looks so good! But, your "Print" option does not work. Please do something about this problem. Thank you.
Should be fixed now!
Just made this tonight and scanned all the ingredients into carb manager….what this totals to is actually 320 calories a slice for 10 slices and 13g net carb.
Hi Jen! The nutritional information will vary depending on brands and ingredients. However, the bread should be closer to 6g net carbs per slice. Make sure carb manager isn't counting the Erythritol carbs.
Is there anything I could substitute the butter for..? Trying to avoid dairy at the moment. Could I switch it for coconut oil or ghee?
Yes, you can replace the butter at a 1:1 ratio with coconut oil but it will have a slightly different flavor.
Olive oil would probably work better substituted at a 3:4 ratio, so for this recipe, you would use around 1.4oz of olive oil. Olive oils flavor works very well with pumpkin bread so it will be delicious 🙂
Hope that helps!
I am making it now, but it says pour the batter…mine does not resemble a batter in any way! There is not nearly enough moisture in it to pour it at all. It is at best a crumbly dough. What did I do wrong_
Hi Jill! If your batter is too dry, add some unsweetened almond milk or coconut milk until it reaches the right consistency.
Does a whole 8 oz block of cream cheese equal 1 cup?
Hi Lina! Yes, 1 cup of cream cheese is one whole 8 oz block. Enjoy!
Can I use regular sugar in this recipe?
Hi Pam! If you're following a keto or low-carb diet you can't use regular sugar. However, if you're not it will work just fine 🙂
Jennifer, I appreciate your recipes so much! You have saved my diet by making it easy to live on low carbs! I love to cook, and I try many of your recipes weekly. Most are big hits with my husband who is not on KETO but is type 2 diabetic. Thank you! Thank you! For making low carb interesting and delicious! I’m making this one this morning!
Hi Dixie!
I'm so glad you and your husband love the recipes!
Wishing you the best of luck with your diet and thank you so much for the kind words, I really appreciate them 🙂
Hello, can this bread be frozen? I’d like to make it for a dinner coming up this weekend. Thank you!
Hi Tara!
Yes, you can freeze this pumpkin bread. I recommend slicing it before freezing and it will keep for up to 2 months.
Enjoy!
Can you sub coconut flour for the almond flour?
Hi Jackie! Yes, you can use 1/2 cup of coconut flour instead of 2 cups of almond flour.
Great!
I noticed in the pictures that you used butternut squash not pumpkin. Are the two interchangeable in this recipe?
Hi Catherine! Yes, you can use either 🙂
Hi, Lena. I am just starting the Keto diet, and I love your recipes! I am not a great baker, so I have a question or two. Eggs are used in the pumpkin batter, and in the filling, and the recipe just shows all the eggs together. So how many are used in each? Also the same with the erethritol. How much in each batter?
This recipe looks so good, I don’t want to mess it up.
Thanks so much for sharing your recipes. Sheryl.
Hi Sheryl! The recipe card contains the ingredients for each part of the recipe. The batter uses 3 eggs and 1/3 cup of Erythritol. The cream cheese filling uses 1 egg and 1/3 cup of Erythritol. I hope that helps!
What can I substitute for Erythritol?
Any sugar-free sweetener should work. Monk fruit, allulose, etc.
Delicious! Even my teen sons wanted a slice for themselves.
These are excellent! I think I swirled the cream cheese in too much so I sort of lost the marbled look but that was my fault. My cream cheese mix was still a little stiff so I added a tablespoon of the pumpkin purée and a little vanilla…and some more cinnamon and nutmeg just for good measure. ? I also sprinkled a little Truvia brown sugar on the top for texture. So yum!
Excellent, surprenant! Mais doubler le temps de cuisson et les épices!
I love all of these recipes
Made this in muffin tins. I put some batter then the topping then more batter and a bit of topping then swirled. In the oven for 23 minutes and made 11 muffins. They are so good. Thank you for the recipe.
Sound's delicious Cee! I'm glad you enjoyed them 🙂
I made this recipe for my husband and I who are new to keto. It was sooo good. A cross between a pumpkin bread and a pumpkin pie. Will definitely make again!!!