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    Home » Bread » Keto Pumpkin Bread

    Published: Aug 19, 2021 · Modified: Sep 10, 2021 by Carolyn

    Keto Pumpkin Bread

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.2K shares
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    This keto pumpkin bread is a healthy twist on a fall classic. It’s tender and full of warm pumpkin spice. And it’s made with coconut flour so it can be totally nut-free!

    Titled image of keto pumpkin bread on a wooden cutting board with several slices front.

    There is nothing in the world that smells quite as good as a fresh loaf of pumpkin bread baking in the oven. It’s even better when said pumpkin bread is keto friendly so you can enjoy it guilt free.

    Of course, my keto pumpkin cream cheese muffins smell pretty great when they’re baking too!

    I have had quite a lot of requests for keto pumpkin bread lately, and I decided it was high time to fulfill them. The truth is that I already had a pumpkin bread recipe but it lived over on the Bob’s Red Mill Blog.

    And since it was from 2012, and my keto baking skills have improved immensely since then, I wanted to start afresh. Trust me, my friends, you will be glad I did!

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

    Pumpkin bread with coconut flour

    Coconut flour is a great way to make keto pumpkin bread, because the dryness of the flour helps offset the moisture in the pumpkin puree.

    But it can also be a tricky ingredient for those who aren’t used to it. And that is compounded by the fact that coconut flour differs brand by brand. Some are more absorbent than others, some are more fine, and this can affect the outcome of your recipe.

    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.

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

    How to make keto pumpkin bread

    This is an easy low carb pumpkin bread recipe. It takes one bowl, ten minutes of prep time, and about an hour to bake. And then you can enjoy the sweet pumpkin spice deliciousness! Here are my best tips for getting it right:

    1. Grease the pan well. 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.
    2. Use thick pumpkin puree. Canned pumpkin is usually quite thick and needs to scooped, which is perfect. Homemade pumpkin puree is often much thinner so you likely won’t want to add any additional water.
    3. Whisk the wet ingredients together. Make sure the melted butter isn’t hot so it doesn’t curdle the eggs when you add them.
    4. Whisk in the dry ingredients. Coconut flour has a tendency to clump so work out the clumps with a rubber spatula. You can also sift the coconut flour before adding it in.
    5. Add water as needed. Be sure to take note of the visual clues in the recipe. In this case, I indicate that the batter should be scoopable but not pourable.
    6. Spread the batter in the pan. Since keto batters are thick, you need to use a knife or an offset spatula to spread it to the edges.
    7. Let cool in the pan. You want the sides of the pan to be completely 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 one hour of cooling time is sufficient.
    A slice of keto pumpkin bread with butter on it, on a white plate over a plaid napkin.

    Frequently Asked Questions

    What is the protein powder for? Can I sub it with anything?

    Gluten is a protein and in its absence another dry protein powder helps keto baked goods rise and hold their shape. I don’t recommend skipping it. Whey protein powder and egg white protein powder work best. Collagen protein can make baked goods gummy and hard to cook through.

    I want to make this recipe nut-free, can I skip the pecans?

    Absolutely. The pecans are just decorative (and delicious). But you can skip them altogether or replace them with something else like chocolate chips or pumpkin seeds.

    Can I use a different sweetener?

    Yes, any sweetener should work here but I recommend a bulk sweetener to give the bread more structure.

    Can I make this dairy free?

    You bet! Just replace the butter with some melted coconut oil and it will be absolutely delicious!

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

    Storage information

    Keto 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.

    More delicious keto quick bread recipes

    • Easy Keto Banana Bread
    • Keto Zucchini Bread
    • Sweet Keto Blueberry Bread
    • Gingerbread Loaf Cake
    • Cheesy Skillet Bread
    • Keto Focaccia Bread
    Titled image of keto pumpkin bread on a wooden cutting board with several slices front.

    Keto Pumpkin Bread Recipe

    This keto pumpkin bread is a healthy twist on a fall classic. It's tender and full of warm pumpkin spice. And it's made with coconut flour so it can be totally nut-free!
    4.96 from 22 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Bread
    Keyword: coconut flour pumpkin bread, keto pumpkin bread
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 12 slices
    Calories: 142kcal

    Ingredients

    • ¾ cup pumpkin puree
    • ⅔ cup Swerve Brown
    • 4 large eggs room temp
    • 2 egg whites room temp
    • ⅓ cup butter melted and cooled
    • 1 teaspoon vanilla extract
    • ¾ cup coconut flour
    • ⅓ cup egg white protein powder (or whey protein powder)
    • 2 teaspoon baking powder
    • 1 ½ teaspoon pumpkin pie spice
    • ½ teaspoon salt
    • Water as needed (depends on brand of coconut flour and pumpkin puree)
    • ⅓ cup chopped pecans (optional)
    US Customary – Metric

    Instructions

    • Preheat the oven to 350F and grease an 8×4 inch loaf pan well. You can use a 9×5 inch pan but the bread will be less high and will cook through faster.
    • In a large bowl, whisk together the pumpkin puree, brown sugar subsitute, eggs, egg whites, butter, and vanilla extract.
    • Whisk in the coconut flour, protein powder, baking powder, pumpkin pie spice, and salt. Whisk in just enough water to make the batter scoopable but not pourable.
    • Spread the batter evenly in the prepared baking pan and sprinkle the top with chopped pecans.
    • Bake 55 to 65 minutes, until golden brown and firm to the touch. Remove and let cool completely in the pan.
    Nutrition Facts
    Keto Pumpkin Bread Recipe
    Amount Per Serving (1 slice)
    Calories 142 Calories from Fat 85
    % Daily Value*
    Fat 9.4g14%
    Carbohydrates 6.5g2%
    Fiber 3.3g13%
    Protein 6.1g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    5.2K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Andreja says

      August 03, 2022 at 2:43 pm

      Hey, what can I use instead egg protein powder? Thanks for all your delicious recipes. I love them 🙂

      Reply
      • Carolyn says

        August 04, 2022 at 8:21 am

        Whey protein powder works too.

        Reply
    2. Mayra says

      March 22, 2022 at 12:48 pm

      5 stars
      Hubby and kids said this is the best keto dessert they’ve tried (they are extremely reluctant In trying ANY keto desserts). I didn’t have walnuts so I topped it with some white chocolate chips and took a risk and used 6 eggs versus what’s in the recipe. I can’t imagine how much better it would be if I followed it how you did it. Thank you for sharing all of your delicious recipes, your recipes make sticking to keto and low carb so easy.

      Reply
    3. Melissa McFrederick says

      December 17, 2021 at 11:38 am

      Can I use Genpro protein powder

      Reply
      • Carolyn says

        December 17, 2021 at 1:06 pm

        I would assume so. I don’t know since I’ve never used it.

        Reply
    4. Kate says

      December 05, 2021 at 8:11 pm

      5 stars
      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!

      Caroline, I did want to ask a question if I could have a moment of your time- I know you’re busy! I would love to know if there’s a way I could possibly modify this to be a base recipe for other flavored loafs. I love all the great loaf recipes you put out, but I can’t have nut flours anymore. This one seems versatile besides the pumpkin. But feels unwise to just leave it out without some kind of adjustment. Is there something I can substitute for it, or maybe otherwise adjust the ratios of other ingredients? Or would you suggest just using your Keto Banana Chocolate Chip Muffins batter instead as a base? It seems very similar to this one. I tried doing a blend of the 2 recipes as a base for some maple apple cinnamon muffins, but they came out super dry when usually this is so moist, so clearly I can’t be trusted to be messing with this stuff! Haha.

      Thank you so much for your time, and for all the delicious recipes that enrich my life and the lives of others 🙂

      Reply
      • Carolyn says

        December 29, 2021 at 1:09 pm

        Hi Kate. Sorry I never responded to this question, I am just seeing it now. My Blueberry Bread is a great coconut flour based bread that can be adapted for other recipes.

        Reply
    5. Stella Carrasquillo says

      December 02, 2021 at 11:15 am

      Can I use almond flour (ran out of coconut flour)?

      Reply
      • Carolyn says

        December 03, 2021 at 9:49 am

        This whole recipe is based on coconut flour and everything would have to be adjusted to accommodate. Try using this as a base instead and replace the zucchini with pumpkin and spices. I’d do about 3/4 cup pumpkin https://alldayidreamaboutfood.com/best-low-carb-chocolate-chip-zucchini-bread/

        Reply
    6. Elizabeth Borras says

      November 21, 2021 at 7:55 pm

      5 stars
      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.

      Reply
    7. Sue K says

      November 14, 2021 at 11:36 am

      I live over 6,000 feet. Will your recipes work at high altitude, or do you have any recommendations?

      Reply
      • Carolyn says

        November 14, 2021 at 12:26 pm

        You need to make the same adjustments that you do for any kind of high altitude baking.

        Reply
    8. Jan Lewis says

      November 12, 2021 at 2:54 pm

      I haven’t tried this yet, but have a question. The Julian Bakery egg white protein powder you listed is prohibitively expensive for me. Would any white protein powder work okay? I have Jay Robb vanilla whey protein, but since it’s not plain I’m not sure it would work.

      Reply
      • Carolyn says

        November 12, 2021 at 5:01 pm

        Ugh, yes, theirs is expensive. There’s another brand called “it’s just…”which is good too. But yes you can use the vanilla, just don’t add any extra vanilla.

        Reply
    9. Robin says

      November 10, 2021 at 5:51 pm

      5 stars
      I actually had to add a little more flour and it baked quickly. Outside almost burned after 1 hour and still a little gooey inside. I did have it on Convection, so would that make a difference? I will absolutely make this again! I’m just going to watch it more carefully.

      Reply
      • Carolyn says

        November 10, 2021 at 6:58 pm

        Convection always makes a difference! Did you lower the temp at all? You need to lower it 25 to 50 degrees with convection.

        Reply
    10. Adrianna says

      November 10, 2021 at 9:25 am

      Hi can i make this bread without sware I just don’t want sweet bread
      Adrianna

      Reply
      • Carolyn says

        November 10, 2021 at 9:44 am

        Sure!

        Reply
    11. Ceci Abbate says

      November 06, 2021 at 5:51 pm

      5 stars
      Delicious ! Only one question. I made the classic pumpkin bread a few weeks ago and it came out beautifully yummy. Todays cake came out dense (still good flavor). Why would this happen? I followed the instructions the d same both times. Used glass baking dish.. not sure if I used the same amount of water thoug.

      Thank you
      Ceci

      Reply
      • Carolyn says

        November 06, 2021 at 10:00 pm

        Okay, I am confused a bit… you made this recipe twice? This is my only pumpkin bread recipe so that was a bit unclear. For which one did you use glass? Because glass bakes VERY differently than metal. It doesn’t conduct heat efficiently and things take a lot longer to cook through.. I am guessing that’s the issue here.

        Reply
    12. Fabienne says

      November 03, 2021 at 9:47 pm

      5 stars
      Merci !
      Ce pain est délicieux !

      Reply
    13. Laura says

      October 08, 2021 at 1:01 pm

      5 stars
      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.

      Reply
    14. Donna Voets says

      October 08, 2021 at 7:58 am

      5 stars
      Made this week and its a Hit…..is delicious !!

      Reply
    15. Diane says

      October 06, 2021 at 6:27 pm

      4 stars
      I made this today using high altitude adjustments since I live about 6,000 feet.. The Pumpkin Bread turned out dry. I added extra pumpkin for more moisture. I baked it at 365 for 50 minutes. What do you think I should do to make it more moist?

      Reply
      • Carolyn says

        October 06, 2021 at 7:16 pm

        You probably need to bake it less.

        Reply
    16. Deanna says

      October 05, 2021 at 9:55 am

      Hi! I’m no longer following a ketogenic diet but I still make your recipes because they are healthy and I love them. Made this last night and had it for breakfast this morning. Couldn’t be happier with this pumpkin bread! It tastes wonderful and really was simple to make. No need for extra carbs and sugar in a pumpkin bread when you’ve got a recipe like this. Thanks so much 🙂

      Reply
      • Carolyn says

        October 05, 2021 at 3:05 pm

        I am so thrilled! You don’t have to be keto to enjoy keto food! 🙂

        Reply
    17. Tanya says

      October 04, 2021 at 12:53 pm

      5 stars
      Fantastic. Very moist and delicious. Entire family loved it. Topped mine with pumpkin seeds as my kids are allergic to tree nuts.

      Reply
    18. KathyJND says

      October 02, 2021 at 3:22 pm

      Delicious! Once I tasted the final product, I made another one. I followed the recipe exactly, as always, and it was terrific. Delicate crumb, moist but not chewy, with the right amount of vanilla and spices. Stood up to a little cream cheese spread, too. Second time around I got a little bold and added some Lily’s White Chocolate Chips and pecans right into the batter– also yummy! Thanks for another inspiring recipe. This will be a fall favorite.

      Reply
      • Carolyn says

        October 02, 2021 at 6:01 pm

        Thanks so much!

        Reply
    19. Lisalia says

      October 01, 2021 at 9:55 am

      5 stars
      YAY! Another awesome pumpkin recipe. And bonus because it’s keto – perfect for me. Although my kiddos ate it too. A great fall and family friendly recipe!

      Reply
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