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!
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
Keto Pumpkin Bread Recipe
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)
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.
Melissa McFrederick says
Can I use Genpro protein powder
Carolyn says
I would assume so. I don’t know since I’ve never used it.
Kate says
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 🙂
Carolyn says
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.
Stella Carrasquillo says
Can I use almond flour (ran out of coconut flour)?
Carolyn says
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/
Elizabeth Borras says
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.
Sue K says
I live over 6,000 feet. Will your recipes work at high altitude, or do you have any recommendations?
Carolyn says
You need to make the same adjustments that you do for any kind of high altitude baking.
Jan Lewis says
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.
Carolyn says
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.
Robin says
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.
Carolyn says
Convection always makes a difference! Did you lower the temp at all? You need to lower it 25 to 50 degrees with convection.
Adrianna says
Hi can i make this bread without sware I just don’t want sweet bread
Adrianna
Carolyn says
Sure!
Ceci Abbate says
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
Carolyn says
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.
Fabienne says
Merci !
Ce pain est délicieux !
Laura says
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.
Donna Voets says
Made this week and its a Hit…..is delicious !!
Diane says
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?
Carolyn says
You probably need to bake it less.
Deanna says
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 🙂
Carolyn says
I am so thrilled! You don’t have to be keto to enjoy keto food! 🙂
Tanya says
Fantastic. Very moist and delicious. Entire family loved it. Topped mine with pumpkin seeds as my kids are allergic to tree nuts.
KathyJND says
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.
Carolyn says
Thanks so much!
Lisalia says
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!