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This low carb coconut flour pumpkin bread recipe makes two loaves and uses a full can of pumpkin so you won’t have to let leftovers go to waste.
It’s been a while since I’ve posted as the new addition to our family has made it difficult to find time for developing new recipes and getting on the computer. Instead of trying new recipes, most of the time I just use the ones from this site that have already been tested.
The fall season is here so I’ve been doing some baking with pumpkin. Looking back at a pumpkin bread recipe that I made a while back, I decided it needed some improving.
The original recipe wasn’t sweet enough and it definitely did not have enough pumpkin flavor. The amount of eggs was also a bit much which gave it a somewhat “eggy” taste.
I also hate using only part of a can of pumpkin so the new coconut flour pumpkin bread recipe uses a whole can and makes two loaves instead of one. If this is too much for you, simply freeze one loaf to enjoy later. I like to wrap the extra loaf in plastic wrap and then place it in a freezer bag.
Another thing I’ve learned is that a well greased bread pan does not always ensure the bread will release nicely out of the pan. So, I’ve started lining my bread pans with parchment paper which guarantees success every time. I just press the paper into the pans and fold as needed to get the paper to lay along the sides.
The batter is thick and when using coconut flour, I find it necessary to spread the batter and smooth the top with a spatula or butter knife.
My breads were done baking in about an hour. After taking them out of the oven, I let each low carb pumpkin bread sit in the pan for about ten minutes on a rack.
The breads will lift right out of the pans in the parchment paper. The paper can be removed right away or you can let it sit for a few more minutes on the rack while still in the parchment paper. I like to remove the paper and let the breads cool directly on the rack.
Low Carb Coconut Flour Pumpkin Bread Recipe
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Better Coconut Flour Pumpkin Bread (Gluten-Free)
Ingredients
- 1 cup low carb sugar substitute or erythritol
- 1 teaspoon stevia concentrated powder
- 15 ounces canned pumpkin puree
- 1/2 cup coconut oil
- 1/2 cup butter melted
- 2 teaspoons vanilla extract
- 12 large eggs
- 1 1/2 cups coconut flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons salt
Instructions
- In large bowl, blend together erythritol, stevia, pumpkin, coconut oil, butter, vanilla extract, and eggs until smooth.
- In a separate bowl, mix coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Sift the coconut flour mixture into the large bowl with the wet pumpkin mixture. Stir dry mix into wet mix.
- Pour batter into greased or lined 9×5 bread pans.
- Bake at 350 degrees F for 50 to 60 minutes or until toothpick comes out clean.
- Allow to cool on rack for 10 minutes before removing from pans.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Nancy Andrews
Really want to make this but two important questions! Don’t have stevia so could two cups of erythritol suffice? AND don’t love coconut oil usually, if need be could EVOO be substituted, or avocado or canola? Thanks so much!
Lisa MarcAurele
Butter is a great sub for the coconut oil. The other types of oils may work too. I’d only use about a cup or slightly less of erythritol to replace the stevia.
Kim
can I leave out the sweetener completely?
Lisa MarcAurele
I don’t see why not. However, you may need a little more liquid to replace the volume.
Kim
wait, liquid? the sweetener is a powder… maybe I should decrease the liquid?
Lisa MarcAurele
Sweeteners actually dissolve when heated and are considered a liquid in baking.
Gabby
Wow! Extremely moist bread and it tastes simply wonderful! I only made half but I’m going to use the rest of the pumpkin to make another batch ASAP!!!
Shelley
I love this recipe! I’ve made it twice now and even my non-keto friends and family love it. I do not use stevia (my body reacts badly), so I used Lakanto Monk Fruit liquid for that part. For the erythritol, I used Lakanto Monk Fruit classic and golden (so 1/2 cup of each). It tastes amazing and works great for my church events that have nut allergies and need gluten free options. Thank you for sharing!!
Lisa MarcAurele
So glad this one works out for you, your family, and friends. I love monk fruit sweetener and prefer it over stevia too.
kendra
they are so so good
Andrea
Can I substitute liquid egg whites for the 12 eggs.
Lisa
I haven’t tried that. It might work, but would need to be tested to be sure.
Rachelle
Can I use swerve? If so how much should I use to satisfy both sweeteners in the recipe?
Lisa
Try about 2 cups or a little less.
Janice Watson
Can I use 2 cups Xylitol?
Lisa
You should be able to sub in 2 cups xylitol for both sweeteners.
Rita Bayless
I really like the sound of this recipe. I have Stevia blend for baking and wonder how much to use for all the sweetener. Also, I seem to remember reading somewhere that you should pack coconut flour when you measure it. Is this correct? For every recipe?
Lisa
I don’t pack coconut flour. I just level it off in the measuring cup. For this recipe, you’ll need about 2 cups of sugar equivalent.
Estelle
Ok ,just put it in the oven. Can’t wait to try it ?
Lisa
Yes! 😀
Lorri S
Just made this recipe yesterday. Verrrryyy good. My 17 or old daughter tried a slice and said…not bad but would be better with cream cheese frosting! The last pumpkin recipe I made was your pumpkin spice bars with…of course, cream cheese frosting!! Thanks for all the time you put in creating recipes but most of all, thanks for sharing!!
Lisa
Thanks so much Lorri! Glad your daughter liked it. I have to agree with her. Cream cheese frosting would make it much better.
Tracey
I’m just going to use regular stevia, are the measurements still the same?
Lisa
What do you mean by regular stevia? There are 3 main types: liquid, concentrated powder, and erythritol blend.
Tracey
I’m using the powdered stevia, are the measurements still the same?
Lisa
A teaspoon of powdered stevia is equal to about one cup of erythritol. So, for the whole recipe, you’d need about 2 teaspoons stevia powder or a bit less.
Lori
Not sure if you address this, but how long does the bread stay fresh? Should I refrigerate it? Can I freeze it?
Thank you just made it with walnuts and it is great!
Lisa
I’d say about a week in the refrigerator or 3-6 months in the freezer.
valeria woelfel
I was wondering does the coconut oil need to be melted?
Lisa
If it isn’t softened, you may want to heat it up a bit.
Tawnee Ridner
Hi Lisa! I can’t wait to try out this pumpkin bread recipe! Just had a quick question as I’m relatively new to low carb. I have Pyure sweetener, which is a blend of both erythritol and stevia. Would I still only use 1 cup? Thanks for any advice you can give me!
Lisa
You need about 2 cups total sweetener so if using Pyure, use 1 cup in place of both the erythritol and stevia.
Edith
Could you use all butter instead of coconut oil & butter?
Lisa
You can use all butter if you prefer!
Nichole
thanks Edith…that was my question too!!
Tanya
I can’t do dairy – can I use coconut oil instead of butter ? Thank you
Lisa
Coconut oil should be fine in place of butter in the recipe.
Theresa
This sounds and looks great. I’m not a fan of artificial sweeteners. Any suggestions if I leave out erythrytol and stevia ??
Lisa
Erythritol and stevia are natural sweeteners. You can sub about 1 3/4 to 2 cup sugar alternative instead.
Donna
Could honey be used as the sweetener?
Lisa
Honey is fine if you don’t mind the extra sugar carbs.
Gayle
I don’t do bread in the oven but I just got a new bread machine with a setting for quick bread. Do you think this would work in that. I would love to be able to have some pumpkin bread once in a while. I make it with regular flour for the rest of my family but don’t eat that myself.
Lisa
From what I’ve read, this recipe should work in a machine with a quick bread setting.
Jayne Lein
I have some real frozen pumpkin in the freezer and I am wondering if I can use that instead of canned? Its just plain pureed pumpkin.
Lisa
Yes! Any puréed pumpkin can be used in the recipe, including fresh, canned, or frozen. I wish I had more time to use fresh and freeze my own. Thanks for visiting!
zahra
I am fond of this recipe and want to try but not a fan of coconut flour.. what can i substitute it with and how will it affect the liquid count?
Lisa
Hi Zahra! You would need about 3 cups of almond flour instead of coconut flour and only about 5 eggs. I have a cream cheese filled pumpkin bread that uses primarily almond flour, so you may try adjusting similar to that bread. You would need more almond flour as it would not have the cream cheese filling.
Maryellen
Do you know the calorie count on th pumpkin bread ?
Lisa
I get about 3050 calories for the whole recipe. If you divide that by 32 servings it’s about 95 calories per serving.
Linda
Lisa! We missed you, I”ve been checking this site every month to see if you had come back.
Great recipes!
Looking forward to more in the future.
Lisa
Thanks so much Linda. It’s great to have dedicated readers like you. I’m exciting to be back!
Lynn Freedman
Lisa! Omg I just made these for mu whole family AND my daughter and myself who ate keto.
A few changes, but feel free to try it out and use it as pumpkin apple pie muffins.
1). Before I began I chunked 2 apples in a fry pan with 2 TBSP butter, lots of cinnamon and 1/2 teasp SF Syrup. I like Jordans Skinny Syrup: cinnamon vanilla. I covered and simmered. As soon as there was juice, I added 1 TBSP chia to absorb the liquid AND the flavors. Stir until the chia absorbs without clumping.
I let it cook, covered, until al dente and added this as a last ingredient.
I used a muffin top pan, pushed 4 dark choc chips in each one, then topped some with chopped almonds and some with unsweetened coconut.
Bake at 350 for 30 mins, turn, another 15 or 20 mins until they look nicely browned.
Lisa
Sounds really good Lynn. Thanks for sharing!
Kathy
Lisa! I am so glad you are back!!!! I just LOVE,LOVE,LOVE your recipes!! Everything is so tasty! Thank you for your hard work! Please keep posting! 😀
Lisa
Thanks Kathy! My daughter is almost 22 months old and things are getting a little easier with her. I really miss blogging and should finally have time to work on new recipes. I am planning to post more frequently now. The next month may be tough as I’m scheduled to do 72 hour weeks at work, but I should have plenty of time for updates starting mid November.