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
- 3/4 cup (183.75 g) pumpkin puree
- 2/3 cup (121.33 g) Swerve Brown
- 4 large eggs room temp
- 2 egg whites room temp
- 1/3 cup (75.67 g) butter, melted and cooled
- 1 tsp vanilla extract
- 3/4 cup (90 g) coconut flour
- 1/3 cup (36 g) egg white protein powder, (or whey protein powder)
- 2 tsp baking powder
- 1 1/2 tsp (1.5 tsp) pumpkin pie spice
- 1/2 tsp (0.5 tsp) salt
- Water as needed, (depends on brand of coconut flour and pumpkin puree)
- 1/3 cup (36.33 g) 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.
Nutrition
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Hits all the right notes – pumpkiny, spicy, nicely dense, and not too sweet.
Sounds inviting for a yummy fall flavor. How much monk fruit would you use with Swerve to substitute? Can’t wait to make it!
This is amazing-better than ‘real’. I made it with the new brown swerve and didn’t have any browning issues. Though it’s hard not to eat it still warm from the the oven, I find it is even better the second day. I added choc zero dark chocolate chips and will do definitely add them again. My only issue is making it last-it’s that darn good!
Hi Carolyn,
Anytime I’m in a baking/cooking mood, I search for your recipes first!!!
I love pumpkin anything and in the past haven’t liked some of the keto one’s I’ve tried. 🙁
Can’t wait to try this one though! Thanks for posting.
I do have a question, do you happen to have a recipe that is like a coffee cake but in pumpkin flavor? Particularly, I’m looking for a pumpkin bread topped with a crumb type streusel?
Thanks!!!
I would just find a good Streusel recipe and add that topping to this bread 😊
Hello, this was a wonderful recipe. Only thing is I don’t know why you added the extra step of egg whites. I skipped this and just combined it all together and it turned out fluffy. I also only had whey protein powder and it turned out. I am confused on using different protein powders. However, thank-you luv your recipes.
Because whole eggs make things denser. Glad it worked out for you, though.
made last night, cut into it this morning fully expecting not to like it as I haven’t found a dessert yet made with coconut flour that I really enjoyed. only made it to use up coconut flour from my pantry. was surprised to find it to be actually not bad at all! I’d even make again to get that coconut flour used up!
Glad you enjoyed it!
Do you really need the egg white or whey protein powder in some of these recipes?
Yes, you really do. Gluten is a protein and in its absence, another dry protein powder helps baked goods rise and hold their shape.
I’m looking forward to trying this recipe.
For net carbs, I think you subtract the 3.3 g of fiber, so it’s just 3.2 carbs?
Can the recipe be doubled?
As long as you bake it in two loaf pans, yes.
It was so good with organic butter slathered on! Turned out just like the photo.
this bread 🍞 turned out delicious
can you use a silicone bread pan?
Yes but you will need to keep your eye on it. I can’t tell how long it will take to bake through properly since silicone does not conduct heat very well.
Yum! The only changes I made were to bake this as 12 muffins in a silicone muffin pan and to top them with Lily’s dark chocolate chips instead of pecans (which I was out of). The muffins took a little under 30 minutes to bake.
Thanks for sharing so many wonderful recipes, Carolyn!
Could this be made in the Instant Pot like your Cinnamon Bread recipe?
It’s too much, too big. YOu’d need to cut it down by 30%. Also… not sure how a coconut flour bread will fare in the IP.
I made the Pumpkin Bread today, I did T have a 8×4 loaf pan, so used the 9×5 loaf pan I have. I started off checking it at 30 mins, not done, added 15m more, still not done added 10, done. So, it took 55 minutes on conventional bake. It was moist and tasty, great crumb! I had my first slice w butter, good, had my second slice w butter and a drizzle of WF Maple syrup…..BETTER! YUMMO. Looking forward to other recipes.
I’m trying the pumpkin spice bread. It’s in the oven. I only had a 9×5 loaf pan, I’m checking at 30 mins.
Great recipe – love that it uses coconut flour
I made this and have to say it’s pretty good!! Coconut flour is so much better than almond flour!! I added more spices – nutmeg, cinnamon, allspice and a little more vanilla and used sliced almonds on top. It’s moist and with butter is delicious. I will make this again!
Nice, easy-looking recipe. I don’t often use coconut flour but I might make an exception for this one! A couple of comments:
1) I have successfully drained home-cooked pumpkin (yes, it’s very watery when cooked) to make it the consistency of canned. Just a couple of hours in a lined colander should do it.
2) Many people use carton egg whites these days, and I was going to ask what the measurement of two large egg whites would be, and then I realized I could look it up myself! Two egg whites measures approximately 4 tablespoons.
3) For a person who is dairy-allergic to either casein or lactose, neither of these is contained in ghee. The process of making ghee removes all proteins and sugars. (But check with your doctor before using, if your allergy is severe.)
Thanks for all the time you spend giving us good, reliable recipes to use.
I thought the texture of this bread was good, and I normally love your recipes. I think the coconut flour and protein powder absorbs some of the flavor. I found it not nearly sweet enough, and lacking in spice flavor.
I made the following changes:
I changed the 3/4 c of pumpkin puree to a ‘heaping 3/4 cup. This took care of needing to add any extra water.
I used 2 c of Swerve brown sugar. I know that sounds like a lot, but I tasted the batter as I went, and I thought the coconut flour absorbed the sweetness.
I changed the spices as follows:
1 heaping t. cinnamon
1 heaping t. nutmeg
1/2 heaping t. of clove
1/4 heaping t of ginger
1/2 t. pumpkin pie spice
I also added a cup of pecan pieces into the recipe, mixed into the bread.