How long is pumpkin bread safe to eat?

Fresh Keto Pumpkin Bread stays good for about 3 days at room temperature in an airtight container. If refrigerated, it can last up to a week, and frozen slices will stay fresh for up to 3 months. Always check for changes in smell or texture before eating.

Is pumpkin keto diet friendly?

Yes — in moderation. Pumpkin is relatively low in net carbs, especially when combined with high-fiber flours in keto recipes. Half a cup of pumpkin puree fits easily into most keto daily carb limits.

How often should you eat keto bread?

Keto bread, even low in carbs, is best enjoyed in moderation to keep your macros balanced. Many people enjoy a slice daily as part of their meal plan.

What are the cons of keto bread?

While keto bread is lower in carbs, it can be higher in calories and fats. Overeating it may slow weight loss if you’re not mindful of portion sizes.

Are you supposed to refrigerate pumpkin bread?

Refrigeration isn’t necessary for the first 2–3 days if stored airtight, but it does extend freshness. For longer storage, refrigeration or freezing is recommended.

How can you tell if pumpkin bread is done?

Insert a toothpick into the center — it should come out clean or with a few moist crumbs. If the top browns too quickly, tent the bread with foil during the last 10 minutes of baking.

Keto Pumpkin Bread – Moist, Flavorful & Low-Carb

Name: Keto Pumpkin Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12 slices
Cuisine: American
Ingredients: 1 1/2 cups almond flour; 1/4 cup coconut flour; 1 cup unsweetened pumpkin puree; 1/2 cup erythritol or monk fruit sweetener; 4 large eggs, room temperature; 1/3 cup melted coconut oil or unsalted butter; 1 tbsp pumpkin spice; 1 tsp baking powder; 1 tsp vanilla extract; Pinch of salt

Description

A moist and flavorful low-carb loaf made with almond flour, coconut flour, and pumpkin puree — perfect for a keto-friendly fall treat.

Ingredients

Scale

1 1/2 cups almond flour

1/4 cup coconut flour

1 cup unsweetened pumpkin puree

1/2 cup erythritol or monk fruit sweetener

4 large eggs, room temperature

1/3 cup melted coconut oil or unsalted butter

1 tbsp pumpkin spice

1 tsp baking powder

1 tsp vanilla extract

Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment.

2. In a bowl, whisk together almond flour, coconut flour, baking powder, pumpkin spice, and salt.

3. In another bowl, beat eggs and sweetener until slightly frothy.

4. Add pumpkin puree, melted fat, and vanilla to egg mixture, whisk until combined.

5. Fold dry ingredients into wet mixture until just combined — do not overmix.

6. Pour batter into prepared pan and smooth the top.

7. Bake for 45–55 minutes, checking for doneness at 45 minutes with a toothpick.

8. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Notes

Store at room temperature in airtight container for 3 days, refrigerate up to 1 week, or freeze for up to 3 months.

Add nuts, chocolate chips, or a cream cheese swirl for variation.

Prep Time: 10 mins
Cook Time: 50 mins
Category: Bread, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 1g
Sodium: 120mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 5g
Cholesterol: 60mg