Keto Pumpkin Bread

Name: Keto Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 3/4 cup pumpkin puree; 2/3 cup Swerve Brown; 4 large eggs room temp; 2 egg whites room temp; 1/3 cup butter (melted and cooled); 1 tsp vanilla extract; 3/4 cup coconut flour; 1/3 cup egg white protein powder ((or whey protein powder)); 2 tsp baking powder; 1 1/2 tsp pumpkin pie spice; 1/2 tsp salt; Water as needed ((depends on brand of coconut flour and pumpkin puree)); 1/3 cup chopped pecans ((optional))

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This Keto Pumpkin Bread is a healthy twist on a fall classic. With a moist, tender texture and a warm spicy flavor, it will satisfy those pumpkin spice cravings!

A loaf of Keto Pumpkin Bread with several slices in front, on a rustic wooden cutting board.

There is nothing in the world that smells quite as good as a freshly baked loaf of pumpkin bread. It’s even better when it’s low carb and keto-friendly, so that you can enjoy it without spiking your blood sugar.

Of course, my keto pumpkin muffins smell pretty great when they’re baking too. As do my delectable pumpkin donuts. Let’s face it, anything with pumpkin, cinnamon, and a dash of nutmeg smells heavenly and evokes a sense of coziness and comfort.

But this Keto Pumpkin Bread recipe has become a family favorite. I started making it years ago as a fall treat for my kids, and I find myself making it at least once a year.

Keto pumpkin bread in the pan in front of two small pumpkins

Why you will love this recipe

This recipe differs from some of my other pumpkin baked goods, as it is made with coconut flour. Which means that it can be made entirely nut free, if you so choose. It also helps offset the moisture in the pumpkin puree.

I have plenty of advice for baking with coconut flour. But perhaps the best tip I can offer is to adjust your liquids as needed. In this recipe, I don’t specify the amount of water at all, but simply say “water as needed”.

Always start with a very small amount, like 1 to 2 tablespoons and adjust from there. Depending on how thick the pumpkin puree is and what brand of coconut flour, you may not need any.

Other than that little trick, this keto pumpkin bread is incredibly easy to make. It takes one bowl, ten minutes of prep time, and about an hour to bake. And it has only 3.2g net carbs per slice. It really is a delightful fall treat!

Reader Reviews

“I love this loaf so much I made it 5 times this fall! I even portion and freeze slices, warm up on defrost in the microwave, and put a little plant butter on before enjoying – so good!” — Kate

“The recipe was easy to follow. I was so impressed that the pumpkin bread was fluffy and moist. I haven’t had much luck with Keto cake recipes, but let me be clear, they were not your recipes.” — Elizabeth

“I just made this for our snack for the day and my 3 and my 7 year old devoured it!! Great taste and the kids loved it. Will be making again soon…maybe with some mini chocolate chips 🙂 Thanks for the great recipe.” — Laura

Ingredients you need

Coconut flour in a blue ramekin on a gray wooden table.

Pumpkin puree: Chose a thicker pumpkin puree. Canned pumpkin is usually quite thick and needs to scooped, which is perfect.
Sweetener: I really like a brown sugar substitute for this recipe, for more flavor.
Eggs: You will need four large whole eggs, and two egg whites. And yes, you do need all these eggs when baking with coconut flour.
Coconut flour: I prefer Bob’s Red Mill because it’s very consistent and produces good results.
Protein powder: You can use egg white or whey protein powder. It helps give the bread a lighter, airier texture.
Pumpkin pie spice: You can use a pre-made spice mix, or you can make your own with cinnamon, ginger, and nutmeg.
Kitchen staples: Butter, vanilla, baking powder, salt.

Step by Step Directions

A collage of 6 photos showing the steps for making keto pumpkin bread.

1. Combine the wet ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar subsitute, eggs, egg whites, butter, and vanilla extract.

2. Stir in the dry ingredients: Whisk in the coconut flour, protein powder, baking powder, pumpkin pie spice, and salt.

3. Add water: Whisk in just enough water to make the batter scoopable but not pourable.

4. Spread in the pan: Spread the batter evenly in a 8×4 inch loaf pan pan and sprinkle the top with chopped pecans.

5. Bake: Bake at 350ºF for 55 to 65 minutes, until golden brown and firm to the touch. Remove and let cool completely in the pan.

Slices of coconut flour pumpkin bread piled up on a white plate.

Tips for Success

Grease the pan well and work the oil into the corners of the pan so the bread doesn’t stick. If your pan is not a good non-stick pan, consider lining it with parchment paper. I also highly recommend a metal pan for this bread, as glass and silicone simply don’t conduct heat very well.

Homemade pumpkin puree is often much thinner and more watery than the canned kind. So you may not even need to add any additional liquid at all.

Let it cool in the pan but not too long! You want the sides of the pan to be cool to the touch before removing the bread. Keep in mind, however, that leaving it too long may cause it to stick more to the pan. About 40 to 60 minutes of cooling time is sufficient.

A slice of keto pumpkin bread with butter on it, on a white plate over a plaid napkin.

Sweetener Options

A brown sugar substitute provides the best flavor, to help mimic conventional pumpkin bread. I like to use my own homemade version, which is mostly erythritol. You can cut back on that to some extend and add more sweetness with stevia or monk fruit extract.

Allulose based sweeteners tend to brown much more quickly and can cause the keto pumpkin bread to look and taste almost burnt on the outside. This is especially true of the parts that are against the metal pan. If you choose to use it, I recommend two things: turn the heat down to 325ºF and line the bottom and sides of the pan with parchment paper. You will need to keep your eye on it in the oven as I don’t know the bake time with these changes.

Frequently Asked Questions

Is pumpkin ok on a keto diet?

Pumpkin is an acceptable ingredient for keto diets as long as you don’t eat too much in one sitting. In a keto muffin or bread recipe, it usually only adds about 1g of carbs per serving.

How many carbs are in keto pumpkin bread?

Keto pumpkin bread with coconut flour has 6.5g carbs and 3.3g fiber. Which means it has only 3.2g net carbs per slice.

How do you store this keto bread recipe?

Pumpkin bread is quite moist and should be kept in the refrigerator at all times. Wrap it tightly in foil or plastic wrap, and it will keep nicely for up to a week.
This bread can also be frozen for 2 months.

A loaf of keto pumpkin bread on a white plate with several slices of it in front and a pumpkin in the background.

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