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 the 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
Better Coconut Flour Pumpkin Bread (Gluten-Free)
Ingredients
- 1 cup low carb sweetener 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
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In large bowl, blend together erythritol, stevia, pumpkin, coconut oil, butter, vanilla extract, and eggs until smooth.
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In a separate bowl, mix coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
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Sift the coconut flour mixture into the large bowl with the wet pumpkin mixture. Stir dry mix into wet mix.
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Pour batter into greased or lined 9×5 bread pans.
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Bake at 350 degrees F for 50 to 60 minutes or until toothpick comes out clean.
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Allow to cool on rack for 10 minutes before removing from pans.
Recipe Notes
Makes 2 loaves about 16 slices each
Net carbs per slice is about 2 g
Janice Watson says
Can I use 2 cups Xylitol?
Lisa says
You should be able to sub in 2 cups xylitol for both sweeteners.
Rita Bayless says
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 says
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 says
Ok ,just put it in the oven. Can’t wait to try it 🙂
Lisa says
Yes! 😀
Lorri S says
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 says
Thanks so much Lorri! Glad your daughter liked it. I have to agree with her. Cream cheese frosting would make it much better.
Tracey says
I’m just going to use regular stevia, are the measurements still the same?
Lisa says
What do you mean by regular stevia? There are 3 main types: liquid, concentrated powder, and erythritol blend.
Tracey says
I’m using the powdered stevia, are the measurements still the same?
Lisa says
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 says
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 says
I’d say about a week in the refrigerator or 3-6 months in the freezer.
valeria woelfel says
I was wondering does the coconut oil need to be melted?
Lisa says
If it isn’t softened, you may want to heat it up a bit.
Tawnee Ridner says
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 says
You need about 2 cups total sweetener so if using Pyure, use 1 cup in place of both the erythritol and stevia.
Edith says
Could you use all butter instead of coconut oil & butter?
Lisa says
You can use all butter if you prefer!
Tanya says
I can’t do dairy – can I use coconut oil instead of butter ? Thank you
Lisa says
Coconut oil should be fine in place of butter in the recipe.
Theresa says
This sounds and looks great. I’m not a fan of artificial sweeteners. Any suggestions if I leave out erythrytol and stevia ??
Lisa says
Erythritol and stevia are natural sweeteners. You can sub about 1 3/4 to 2 cup sugar alternative instead.
Donna says
Could honey be used as the sweetener?
Lisa says
Honey is fine if you don’t mind the extra sugar carbs.
Gayle says
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 says
From what I’ve read, this recipe should work in a machine with a quick bread setting.
Jayne Lein says
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 says
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 says
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 says
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 at https://lowcarbyum.com/low-carb-gluten-free-pumpkin-cheese-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 says
Do you know the calorie count on th pumpkin bread ?
Lisa says
I get about 3050 calories for the whole recipe. If you divide that by 32 servings it’s about 95 calories per serving.
Linda says
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 says
Thanks so much Linda. It’s great to have dedicated readers like you. I’m exciting to be back!
Lynn Freedman says
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 says
Sounds really good Lynn. Thanks for sharing!
Kathy says
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 says
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.