Best Keto Pumpkin Bread Recipe (Quick & Easy)

· · · ·

This Low Carb Keto Pumpkin Bread recipe is super easy to make, beyond delicious, and full of pumpkin spice flavor. Pumpkin desserts are one of my all-time favorites, but it can get difficult to find keto alternatives. I created this low-carb pumpkin bread recipe to satisfy that craving and allow you to enjoy a delicious treat with no guilt!

 

KETO PUMPKIN BREAD

My oldest daughter asked me to make pumpkin bread yesterday. She loves pumpkin bread so I thought I might be able to create a keto/low carb friendly one.

Although my kids are not 100% keto, I think she wanted me to bake something that I could enjoy as well. After a little trial and error, I came up with the perfect low-carb pumpkin bread that is totally yummy and hits the spot! 

I love this homemade keto pumpkin bread served warm with a big pat of butter and a piping hot cup of coffee. If it’s cold enough, eating it by a crackling fireplace on a crisp fall day is perfection.

HOW TO MAKE PUMPKIN BREAD KETO

Most baking recipes can quickly become keto, thanks to all the low-carb flour and sugar alternatives that are on the market these days. If you already have your kitchen stocked with these, you’ll be well on your way to a delicious loaf of low-carb pumpkin bread. Using coconut flour and a keto-friendly sweetener, I was able to get as close as possible to the real deal while keeping things low carb and low sugar!

Let me add in a little disclaimer… This does not taste like the kind of sugary pumpkin bread that we were all used to before we started following a keto/low carb way of life. There is not one low-carb ingredient that I can substitute that tastes the same as white fluffy flour gluten-filled flour. With that being said, this is a very, very good alternative. It’s both moist and full of pumpkin flavor while being low carb, which is most important.

Ingredients for this recipe:

  • Coconut flour – This tasty keto pumpkin bread with coconut flour is delicious as is, but if you prefer almond flour, the ratio to convert is 1/4 cup coconut flour equals 1 cup almond flour.
  • Pumpkin puree or 100% pumpkin – You want the pure pumpkin puree for this low-carb pumpkin bread recipe. Do not use pumpkin pie filling, as it is loaded with sugar and definitely not keto!
  • Pumpkin pie spice – This blend of spices packs all the pumpkin flavor you know and love in one little bottle. I love this stuff!
  • Coconut oil – I love using coconut oil in baking as a healthier, more wholesome fat. Make sure to use refined coconut oil; otherwise, your keto pumpkin bread will have a hint of coconut flavor.
  • Butter – adds flavor and helps to make it moist
  • Eggs – This bread uses a lot of eggs to soak up the coconut flour and keep everything nicely bound together!
  • Vanilla flavoring – adds a hint of delicious vanilla flavor
  • salt/baking powder – helps it bake to perfection

Steps for making Keto Pumpkin Bread:

ingredients for low carb pumpkin bread

Step 1: Melt coconut oil and butter together. Beat the eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined. Slowly add melted coconut oil and butter to the mixture.

clear bowl with pumpkin puree, sweetener, eggs, etc

Step 2: In a separate bowl, combine coconut flour, salt, and baking powder. Add flour mixture to other ingredients and mix well.

loaf of easy pumpkin bread recipe plated with glaze on top

Step 3: Pour into a greased standard loaf pan or cover the loaf pan with parchment paper. Keto flours tend to stick easily, so I would recommend lining the loaf pan with parchment paper.

loaf of pumpkin bread in the background and low carb bread sliced in the front plated

Step 4: Bake in a 350-degree oven for approx 1 hour and 15 minutes to 1 hour and 25 minutes. Once a knife inserted in the middle of the loaf comes out clean, I bake about 5 minutes longer. At the 40 minute mark, I suggest covering the bread with aluminum foil to prevent the top from browning. 

The baking time will vary from oven to oven as all ovens bake differently and different types of baking pans can alter baking time. If it seems “wet,” it needs to bake a little longer. I have made this bread many times and the cooking time has varied. I’m not sure why there is a variation; the weather may affect the baking time. Allow the bread to cool in the pan for 5-10 minutes then place on a cooling rack to cool before slicing.

easy quick sugar-free pumpkin bread plated

Step 5: To make the icing, melt butter then add Lakanto Monkfruit Powdered. Pour the heavy whipping cream over the mixture and mix until it thins out. You can add more or less if needed to reach your desired consistency. Drizzle the icing all over the warm bread.

IS PUMPKIN KETO-FRIENDLY?

Yes, it is! Pumpkin has around 8g of carbs per cup, so it’s completely safe to eat on keto. Compared to other vegetables, it is on the higher side in terms of sugar content. However, it still has a relatively low amount and one or two servings won’t blow your diet. Just be sure to use 100% pure pumpkin in this recipe as opposed to pumpkin pie filling. For this recipe, I used organic store-bought pumpkin puree.

IS THIS KETO PUMPKIN BREAD RECIPE GLUTEN-FREE?

Coconut flour is gluten-free, which makes this recipe gluten-free, but you should always check all the ingredients you use in your kitchen to make any recipe. Some ingredients may not be gluten-free certified, which could be important if you are particularly sensitive. I am not a gluten-free expert, and sometimes gluten can sneak in an ingredient. Make sure that you check the labels on the exact ingredients you use.

WHERE CAN I FIND PUMPKIN PIE SPICE?

Most grocery stores stock pumpkin pie spice along with the other spices on the same aisle in the store. Some grocery stores like ALDI only stock it seasonally. If you can’t find it, there are tons of recipes for homemade pumpkin pie spice on Pinterest. It’s made up of a blend of spices, which you could purchase separately and mix up yourself.

CAN THE GLAZE BE OMITTED?

Of course, the delicious glaze is optional, but it gives this keto pumpkin sweet bread an added dimension of flavor. You could also add a little sugar-free maple syrup instead if you’d like to change this recipe up from time to time.

HOW MANY NET CARBS IN KETO PUMPKIN BREAD?

The nutritional information at the bottom of the recipe card below is based on ten servings. With 3 grams of fiber, it is only three net carbs per slice of low-carb pumpkin bread.

More Keto Pumpkin Recipes You’ll Love

Keto Pumpkin Pancakes

Low Carb Pumpkin Muffins with Cream Cheese Swirl

Keto Pumpkin Crisp

Pumpkin Fluff Fat Bombs

Keto Pumpkin Bars

How to Roast Pumpkin Seeds in the Oven

Keto Pumpkin Chocolate Chip Cookies

Gracious! This low-carb Pumpkin Bread is sooooo good! Don’t forget to pin it for later by clicking the box below.

Pin it to save for later!

Follow Pinterest

****This recipe has been revised since this video was published. It used to make two small loaves, but since most people only have a standard-sized loaf pan, I have since altered the ingredients.

keto pumpkin bread sliced on a white plate
Print Recipe Pin Recipe Rate this Recipe
4.47 from 130 votes

The Very Best Keto Pumpkin Bread (Quick & Easy)

This Keto Pumpkin Bread is moist, full of pumpkin spice flavor, and mouth-watering delicious. 
Prep Time15 mins
Cook Time55 mins
Total Time1 hr
Course: bread, Breakfast, Dessert
Cuisine: American, casual
Keyword: keto pumpkin bread, low carb pumpkin bread
Servings: 10 servings
Calories: 195kcal
Author: Kasey Trenum

Ingredients

For the Bread:

For the Icing:

Instructions

For the Bread:

  • Melt coconut oil and butter.
  • Beat eggs, Lakanto Monkfruit Powdered, pumpkin puree, vanilla, and pumpkin pie spice until combined.
  • Slowly add melted coconut oil and butter to the mixture.
  • In a separate bowl, combine coconut flour, salt, and baking powder.
  • Add flour mixture to other ingredients and mix well.
  • Pour into a greased standard loaf pan or cover the loaf pan with parchment paper. Keto flours tend to stick easily. I would recommend lining the loaf pan with parchment paper
  • Bake in a 350-degree oven for approx 1 hour and 15 minutes to 1 hour and 25 minutes. Once a knife inserted in the middle of the loaf comes out clean, I bake about 5 minutes longer. At the 40 minute mark, I suggest covering the bread with aluminum foil to prevent the top from browning. The baking time will vary from oven to oven as all ovens bake differently. If it seems "wet," it needs to bake a little longer. I have made this bread many times, and the cooking time has varied. I'm not sure why there is a variation; perhaps the weather might affect baking time. Different kinds of baking pans can change baking time as well. Allow the bread to cool in the pan for 5-10 minutes, then place on a cooling rack to cool before slicing.

For the Icing:

  • Melt butter then add Lakanto Monkfruit Powdered.
  • Pour heavy whipping cream over the mixture until it thins out. Can add more or less if needed.
  • Drizzle over warm bread.

Video

Notes

The sugar alcohols in Lakanto Monkfruit Powdered are not included in the nutritional information since most subtract to calculate net carbs. 
The nutritional information is for a single slice of keto pumpkin bread based on cutting the bread into 10 slices 

Nutrition

Serving: 1slice | Calories: 195kcal | Carbohydrates: 6g | Protein: 4g | Fat: 17g | Fiber: 3g | Sugar: 1g
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

collage

 

Make our delicious Keto Pumpkin Bread as a treat that helps satisfy your cravings for all things pumpkin spice during the holiday season. You can make multiple batches of this and easily freeze them to pop out and use as a breakfast or dessert treat throughout the fall season.

 

Similar Posts

244 Comments

  1. How many slices, one slice is a serving but was wondering how many slices the loaf was divided into for the nutritional information

    1. The number of slices is listed at the top of the recipe card and the nutritional info is based on that number of slices.

    1. The nutritional info is located at the bottom of the recipe card. Simply subtract fiber from carbs to get the net carbs per serving.

  2. Since I can’t stand the taste of coconut, I have never tried coconut flour, Does it taste like coconut in recipes?

    1. If you can’t stand coconut then I would not use coconut flour as it does have a slight coconut taste.

  3. I’ll be making this! I need to be on a low FODMAP diet, but I may be able to tolerate a small slice here and there. I went back to keto-vore recently and reversed some issues I was having, within four weeks!

    Anyway, you’re description of a cold Fall day… I’m dying for one. I’m from Pennsylvania and miss the Fall so bad. Texas is so hot. It’s September and still 100 degrees some days. Hahaha. I could smell your description of a cool fall day and sitting by a fire.

  4. 5 stars
    Absolutely delicious! My husband and I are on a low carb diet. I really wanted to try baking something with pumpkin, but have never used these ingredients. Wow! So yummy! This is a keeper!

  5. 5 stars
    I made this, used only 1 1/4 cup powdered sweetener, added a 1/2 to 1 tsp more pp spice, and used all butter instead of coconut oil (I was out of coconut oil😰).. I made 6 Texas sized muffins out of the batter. They turned out superb! This has to be one of the most versatile pumpkin recipes I’ve ever found!

Leave a Reply

Your email address will not be published.

Recipe Rating