This keto coconut flour pumpkin bread recipe is moist and delicious. At just 2g net carbs per slice, it makes a perfect fall low-carb treat!
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The fall season is here so I’ve been doing some baking with pumpkin. Although I have a really popular pumpkin cream cheese bread, I thought I should share a more traditional one.
So I played around with an old family recipe that I used to make before I went low-carb. After a few tries, the keto version came out pretty close to the original.
The only difference is that this coconut flour pumpkin bread comes out a bit shorter. If that bothers you, a smaller 8×4-inch pan can be used instead of a standard 9×5-inch loaf pan. The baking time would just need to be adjusted.
Coconut Flour Pumpkin Bread Ingredients
I like to use a spice blend of cinnamon, nutmeg, and cloves. But you can also use a pumpkin spice blend if you have it.
You’ll find the full ingredient list with amounts in the recipe card at the bottom of the post.
Preparing Keto Pumpkin Bread with Coconut Flour
After you gather the ingredients, you just need to make a quick batter then bake it in a loaf pan. An overview of the process is provided here. Full instructions are available in the recipe card.
- In a large bowl, dump in sweetener, pumpkin, coconut oil, vanilla extract, and eggs. In a separate smaller bowl, add coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Blend large bowl ingredients until smooth. Then combine the small bowl ingredients.
- Sift the small bowl coconut flour mixture into the large bowl with the wet pumpkin mixture.
- Stir the dry mix into wet mix until well blended.
- Pour batter into greased or lined loaf pan.
- 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 pumpkin bread from pan and slicing.
Easy Bread Removal
One 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 recommend lining the pan with parchment paper which guarantees success every time. I just cut the paper to fit the length of the pan and fold the ends over the rim on the pan.
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.
Tips for Baking with Coconut Flour
Coconut flour can vary in absorbency. So you may want to add half the amount to the spice mixture. Then, if the batter seems too thin, add in the reserved amount a little at a time. You can also add in a little more if the batter seems to thin.
If you add too much coconut flour, you’ll have to add in more liquid or eggs to thin out the batter. That’s why it’s best to only add in a little at a time to get the right amount.
After taking them out of the oven, you’ll want to let the pumpkin bread sit in the pan for about 10-15 minutes on a rack. It can crack and if you try to remove it when it’s too warm.
Simple Variations
If you’d like to dress up the bread, you can drizzle on a sweet glaze. I’d recommend using something similar to what’s drizzled on my apple zucchini bread. It’s just a mix of cream and powdered sweetener.
Chopped nuts are a great addition too. You can toss them into the batter or sprinkled them on top. Pecans and walnuts are my favorites.
You can also replace some of the sweetener with a keto maple flavored syrup for an added fall flavor.
Storing the Low-Carb Pumpkin Bread
The bread should be fine stored at room temperature for a few days. But I like to store mine in the refrigerator or freezer.
Keto sweet breads are good for at least 2 weeks in the refrigerator. Freezing keeps them fresh for up to 3 months. Just thaw the frozen loaf before serving. You can even freeze it in individual serving sizes.
Other Recipes to Try
Want some more low-carb recipes for fall? Check out a few of these favorites:
- Keto Pumpkin Spice Latte can be made quick and easy at home in less time than it takes to wait in the coffee shop drive-through!
- Keto Apple Crisp is another easy recipe that uses zucchini and apple extract to trick your taste buds into thinking it’s the real thing!
- Turkey Pumpkin Chili in the slow cooker is super filling and perfect for warming up on a chilly day.
- Keto Apple Pie is a different option for mimicking apples with chayote squash in a classic low carb dessert.
- Keto Pumpkin Bars with chocolate chips are low-carb, gluten-free, and easy to make for a wonderful fall treat!
Full Recipe
This keto pumpkin bread with coconut flour is sure to become a regular fall treat! And with only 2 net carbs per serving, you won’t have to worry about going off track..
The recipe is quick and easy to prepare. It should take no longer than 10-15 minutes to make the batter. Then just let it bake while you relax!
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Keto Pumpkin Bread (Gluten-Free)
Recipe Video (Click on Image to Play)
Ingredients
- ½ cup low carb sugar substitute
- 1 cup canned pumpkin puree
- ½ cup coconut oil
- 1 teaspoon vanilla extract
- 6 large eggs
- ½ cup coconut flour
- 1 teaspoons baking powder
- ¾ teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoons salt
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper. For a taller loaf, a smaller pan can be used, but baking time will need to be adjusted accordingly.
- In large bowl, blend together sweetener, pumpkin, coconut oil, 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 the prepared bread pan. Bake 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.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: Oct 3, 2014… Last Updated August 23, 2020 with new photos, improved recipe, and additional information including baking tips.
Tracy
Too oily and sweet. I used erythitol. I will make again but use half of each. And double spices. But texture was perfect. Walnuts were a great add.
Diane
Thanks a bunch Lisa‼
Rosaria
Very good I used olive oil instead I just don’t love the coconut flavor from using coconut out oil which perhaps with the pumpkin purée it might not come through but I don’t chance it. I added some chopped walnuts in and on top also sprinkle extra monk fruit on top with pumpkin spice and extra cinnamon. Only problem it broke a little getting it out however I wanted to wait even longer then I did to let it fully cool but my husband wanted a piece. Just wanted to say it was easy and delicious.
Erin
Just starting out in low carb baking. Reading the recipe it calls for 1/2 c low carb sugar substitute (I see you link to Lakanto). I have Swerve – I see in the comments you suggest up to 2 cups and another comments mentioned 2 sweeteners in the recipe. Just wanted to clarify so I don’t waste and wreck it. Thanks for sharing!
Lisa MarcAurele
Swerve and Lakanto are both sweetener blends so they use two types of sweeteners already. This is an old recipe and before the blends came out I used to blend stevia with erythritol myself as it tastes much better than using just one. The other thing is that after going low-carb people will lose their taste for sweetness so how much sweetener you use can vary by individual. Hope that helps!
Cathy Warren
Oh my. It’s never to early for pumpkin anything so I made this today and gets a 10 from myself and my non keto husband. It was extra easy to assemble also. I did add extra pumpkin per your suggestion and also extra cinnamon cause I am a cinnamon lover. I will making this again many times. Thank you.
Lisa MarcAurele
So glad it was a hit!
Susan Koosmann
My bread turned out terrible. All I taste is oil. I used canola oil instead of coconut oil. Also, I mistakenly used the whole can of pumpkin instead of 1 cup. Is that why it didn’t turn out?
Lisa MarcAurele
I don’t recommend using canola as it oxidizes easily. But your issue was likely because you used about double the pumpkin needed.
Patty
Should you measure then melt the coconut oil or measure and leave solid?
Lisa MarcAurele
I melt then measure.
Kjerstyn
Can I add regular sugar and either vegetable oil or avocado oil instead?
Lisa MarcAurele
Regular sugar is fine if you aren’t low carb and any oil should work.
Marlene
Thank you so much for sharing this delicious pumpkin bread recipe! The bread came out so moist – my family and I enjoyed every last bite.
TMarie
Thanks so much. I loved this. It reminded me the pumpkin bread I used to make pre Keto. I halved the recipe and it fit a mini loaf pan perfectly.
Will be making again soon. ( The full recipe😉)
Holly
Delicious! I didn’t have nutmeg, but it still turned out amazing. I drizzled on a low-carb icing/glaze and it was perfect! I am happy to have found a bread recipe that wasn’t dry. Thank you!
Heather Sullivan
Excellent recipe. I substituted apple sauce for the coconut oil (I was out)and it was delicious. I topped with pecans that we had around. I was recently diagnosed with Celiac and I am lactose intolerant so baking yummy things is tough. this recipe is spot on
Anita
Oh My Goodness…I just made this and it is delicious! Being diabetic, I really miss this kind of baking. My daughter-in-law literally just found out she has celiac disease so I’ve sent her this recipe too! Thank you so much for this recipe!!!
Cory
This looks fantastic, but one question…what size can of pumpkin puree?
Lisa MarcAurele
I use the 15 ounce can.
Julie
I love to bake and am a great full fat baker but I’ve tried several keto recipes using coconut flour and they are a huge fail including this one. I following ingredients and steps to the letter and this break came out very dense with a strange consistency, almost like pudding. Definitely not bread like and not a “good” moist. Very disappointed because I do like to bake healthy items.
Lisa MarcAurele
If the bread was like pudding, it couldn’t have been fully cooked. Coconut flour can vary in absorbency so maybe the amount needed to be adjusted a bit.
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!!!