This coconut flour keto pumpkin bread recipe is moist and delicious. At just 2g net carbs per slice, it makes a perfect fall low-carb treat!
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 low-carb version came out pretty close to the original.
The only difference is that this coconut flour keto pumpkin bread comes out a bit shorter. If that bothers you, a smaller 8x4-inch pan can be used instead of a standard 9x5-inch loaf pan. The baking time would just need to be adjusted.
Keto Pumpkin Bread Ingredients
I like to use a spice blend of cinnamon, nutmeg, and cloves. But you can also use a pumpkin pie spice blend if you have it.
To make the delicious recipe, you will need canned pumpkin puree (or a homemade pumpkin puree), eggs, sweetener, coconut flour, baking powder, vanilla extract, and coconut oil
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 for this keto pumpkin bread recipe, 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 puree, coconut oil, vanilla extract, and eggs. In a separate smaller bowl, add coconut flour, baking powder, pumpkin pie spice mix, 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 until toothpick comes out clean. Allow to cool on rack for 10 minutes before removing the keto 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 pumpkin bread will lift right out of the pan when lined with 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 pumpkin pie spice mixture. Then, if the pumpkin bread 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 too 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 the keto pumpkin bread out of the oven, you'll want to let it 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.
If you'd like to dress up this easy pumpkin bread recipe, you can add a sweet glaze to drizze on top. I'd recommend using something similar to what is used 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. Or, stir some chocolate chips into the batter before baking.
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.
This keto pumpkin bread will stay fresh for at least 2 weeks in the refrigerator. Freezing will keep it 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 keto recipes:
- 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!
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)
- 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
- Preheat oven to 350°F. Grease a 9x5-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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 108 [carbohydrates] => 4 [protein] => 3 [fat] => 9 [saturated_fat] => 7 [cholesterol] => 70 [sodium] => 145 [potassium] => 83 [fiber] => 2 [sugar] => 1 [vitamin_a] => 2484 [vitamin_c] => 1 [calcium] => 26 [iron] => 1 )
Notes 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.
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First Published: Oct 3, 2014... Last Updated August 23, 2020 with new photos, improved recipe, and additional information including baking tips.
I made it today and love it! I combined butter/coconut oil and xanthum gum. It is very moist. (even with high altitud in Mexico City) it baked very well. It could even be used for cake recipe. 😀
I made this tonight for the first time. It came out kind of mushy/wet? I thought about cooking longer when I took it out but the toothpick came out clean. Do you think I needed more flour or just cook longer? I’m hoping the fridge might dry it out. First time baking a low carb dessert. Would love any help.
I've found that coconut flour can vary in absorbency so you may have needed a little more. But you may have also needed to bake a little longer as well.
Thank you for this wonderful recipe. I made a couple additions of 1/8 tsp of Xanthan Gum just to hold it together without the crumble and 1/4 cup chopped pecans just because I love pecans with pumpkin (obviously violating the nut-freeness of it). I may try poppy seeds with it next. It was very fluffy, moist and absolutely delicious. It was done at 40 mins.
I’ve made this so many times. It’s delicious and easy. It’s great to have a nut free and dairy free recipe. Thank you!
Made this tonight! I used butter since I didn’t have any coconut oil. I also add a cream cheese drizzle. Yummy!
You have done it again! My 8 year old twins licked their plates! I’d call that a rave review.
Yay! I love it when the kiddos enjoy keto foods!
I’m making this tonight. Thanks kindly for posting. Thanks EVEN MORE for all the comments ladies. Will let you know how it goes!!!
Hope the pumpkin bread works out for you!
Is it possible to make this recipe with egg whites or must it be the whole egg?
Egg whites should work but texture will be a little different.
I am allergic to nuts of any kind, peanuts are the worst, very low sugar, and no diary. But I enjoy baking, I don’t eat chocolate of any kind. Now you see my problem