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!
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!
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.
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:
- 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.
- 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.
- Whisk the wet ingredients together. Make sure the melted butter isn’t hot so it doesn’t curdle the eggs when you add them.
- 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.
- 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.
- 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.
- 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.
Frequently Asked Questions
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.
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.
Yes, any sweetener should work here but I recommend a bulk sweetener to give the bread more structure.
You bet! Just replace the butter with some melted coconut oil and it will be absolutely delicious!
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
Keto Pumpkin Bread Recipe
- 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)
- 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.