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!
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.
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
- 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
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.
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.
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
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.
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.
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
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.
katerina @ diethood.com says
I can’t wait to try this Keto Pumpkin Bread! It sounds incredible! I bet it tastes amaaazing!
Beth says
My daughter made this recipe a few days ago. It was delicious. I enjoyed several slices in the morning with my coffee. We will definitely be making this bread again.
Michelle says
Made this tonight after scouring through tons of low carb/keto pumpkin recipes (I plan to make them all!) and chose this one because I had the ingredients and it seemed so simple.
It was indeed easy to make and tastes amazing! A smear of butter on a slice and it can be breakfast, snack or dessert! Thank you so much for making my T2 journey so easy – I don’t have to give up anything that I love because of you. I will be making this a few more times before fall is over!
Sherry says
Just put a loaf in the oven. I used chopped hazelnuts because I had them handy. Can’t wait for.tje next 55 minutes to go by!
Stephanie says
This pumpkin bread is delicious! Whole family enjoyed it!
Wendy S Feggestad says
And another winning recipe! I have the most difficult time getting something in my system with the early start to my day, and I really need to to keep my BG under control. Your amazing breakfast bars and breads are the ticket. Fabulous recipes with very helpful tips and tricks to get it right. Thank you thank you thank you for sharing your expertise!!
Sharon a Webb says
I made two loaves of this this morning. Followed the recipe VERY carefully and it turned out like a blue ribbon recipe at the county fair! My non-keto son claimed one loaf and my husband could hardly wait for it to cool enough to come out of the pan! Very tasty and moist. Thanks, Carolyn. I was missing a good go-with-coffee slice of sweet bread!
Carolyn says
That’s so great to hear and yay me, I am a blue ribbon pumpkin bread baker! Thank you.
Sarah G says
Carolyn, for several years now, I have lurked on this site, looking at and occasionally trying recipes, but never expressing my gratitude for your work. I, too, find sweets and baked goods very hard to give up, so it’s nice that I can come here and find healthier options. It seems that you love what you do, but I can only imagine the effort that goes into each recipe, and then there’s taking pictures, responding to questions, and I’m sure other things that we consumers don’t even know about. So thank you! I made this recipe last week and will probably be trying the apple scones next!
Carolyn says
Thanks so much for taking the time to leave a comment! <3
Jennifer says
Glass or metal pan make any difference?
Carolyn says
Please don’t use glass… it will take far too long to bake through. It makes a BIG difference.
Mark says
I made this yesterday and had it for breakfast today. It’s superb! I made this to try it this weekend to see if it’s Thanksgiving morning worthy and it really is. Another excellent recipe! Thank you!
Pam B says
This is a techincal question about recipes Why are they scoopable not pourable ? I have made many of your great recipes and I always wonder about the scoopab;e part.
Carolyn says
Because keto batters are often thicker than conventional ones and if you add too much liquid and make them pourable, you get a gloppy mess that won’t bake through. These are visual cues so you can determine when you’ve added the right amount of liquid.
Alexis says
How many servings total for the loaf? I want to make sure I’m counting the carbs correctly. Thank you!
Carolyn says
The recipe card always states the number of servings, both at the top and in the nutritional info.
Heather K says
I used to make pumpkin bread and cookies prior to going keto. Since then I haven’t been able to get anything to be as good as the regular stuff until now. Your pumpkin bread is fantastic! I made two of them within 3 days to use the rest of the pumpkin that I opened and because I felt I could share it with non-keto people who I know love pumpkin. Thank you so much.
Nancy says
I really want to make this, but coconut flour makes me sneeze and get a stuffy nose, so I avoid it… please, is there a possibility you can suggest almond flour or sunflower flour amounts, to substitute in place of the coconut flour? ????❤️????
Carolyn says
Sorry but this recipe is tested and tried with coconut flour and almond flour is not a good sub. I have plenty of other keto breads made with coconut flour so you’re welcome to adapt those to pumpkin spice flavors.
Lidia says
Can I use monk fruit sweetener instead?
Carolyn says
Read the blog post, please!
Anna says
I have a question
The recipe of the pumpkin bread
Can I use regular flour I’m allergic to nuts ver badly
Thank you so much
Carolyn says
No, you can’t because regular flour and coconut flour don’t work at all the same. Are you allergic to coconut?
Kathy says
I made this today and the taste is wonderful. The only tip I would give is to test the internal temperature of your bread to make sure it’s cooked throughout. The internal temperature should be between 206-210 degrees F. I had to tent my bread with foil to prevent burning and it cooked an additional 15 minutes! If I had taken it out at 65 minutes, it would have been raw in the middle. Testing the internal temperature is a much better way to test for doneness than the toothpick test, especially for a dense bread like this. Great recipe!
Carolyn says
What kind of pan did you use? Also what brand of coconut flour?
Kim says
Can you use vanilla protein powder?
Carolyn says
YOu can but depending on the brand, they may have a bit too much vanilla flavor. I wouldn’t add any additional vanilla.
Joylene Culver says
I love ALL your recipes
Any substitutes for protein powder?
I hate buying g a large container..
Carolyn says
I specified in the FAQ.
Sherrie says
This turned out great and the taste was right on!! If I was to leave out the protein powder, and Baking powder, it wouldn’t rise, would it work for a jelly roll do you think?
Carolyn says
Actually, I don’t think it would, the cake roll would be too fragile and would crack. They’re very tricky to get right. I do have a pumpkin roll here: https://alldayidreamaboutfood.com/low-carb-pumpkin-roll-with-coffee-cream/
Pat Kaufman says
Costco has a Monkfruit/Erythritol sweetner. Would this substitute for the Bocha Sweet? and, any reason I couldn’t use this batter in a muffin pan? I have a Nordicware autumn muffin pan that would be perfect.
Carolyn says
There is no BochaSweet in this recipe. Muffin pans are fine but the bake time will change.