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!
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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 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.
Simple Variations
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!
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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Recipe
Keto Pumpkin Bread (Gluten-Free)
Video
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 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
Nydia
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. 😀
Lora
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.
Lisa MarcAurele
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.
Nicole
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.
Maggie
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!
Vikki
Made this tonight! I used butter since I didn’t have any coconut oil. I also add a cream cheese drizzle. Yummy!
Catherine
You have done it again! My 8 year old twins licked their plates! I’d call that a rave review.
Lisa MarcAurele
Yay! I love it when the kiddos enjoy keto foods!
Jennifer F.
I’m making this tonight. Thanks kindly for posting. Thanks EVEN MORE for all the comments ladies. Will let you know how it goes!!!
Lisa MarcAurele
Hope the pumpkin bread works out for you!
Jess
Is it possible to make this recipe with egg whites or must it be the whole egg?
Lisa MarcAurele
Egg whites should work but texture will be a little different.
Sherry
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
Cc
Is it one can of pumpkin puree or one half cup?
Lisa MarcAurele
It's 1 cup of puree.
Blair
This looks delicious! Can I substitute avocado oil?
Lisa MarcAurele
Yes. Any oil or fat suitable for baking should be fine.
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!!!
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.