Indulge in the taste of autumn with our yummy Low-Carb Keto Pumpkin Bread! Prepared with pumpkin puree and pumpkin pie spice, it features a sweet and flavorful glaze that adds the perfect touch. This pumpkin keto bread recipe is easy to make and can be enjoyed for breakfast, dessert, or a snack. Plus, it’s a fantastic choice for those following a keto or low-carb diet. Embrace the fall flavors guilt-free!
Looking for a delicious and healthy option for breakfast or dessert? Look no further than this low-carb Keto Pumpkin Bread recipe! Packed with pumpkin spice flavor, this recipe is perfect for anyone looking for a low-carb alternative to traditional pumpkin desserts. It is also a gluten-free pumpkin bread!
If you’re following a low-carb lifestyle or trying to eat healthier, you might wonder if you can still enjoy pumpkin on the keto diet. The good news is that pumpkin is actually an excellent option for keto dieters!
Whether you’re looking for a brunch dish or a healthy snack, you’ll find everything you need to know to make the perfect keto pumpkin bread. Personally, I love it 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.
Why You’ll Love This Recipe
This pumpkin keto bread recipe is perfect for those following a low-carb or keto diet who still want to indulge in pumpkin-spiced treats.
✔ Rich spiced pumpkin flavor – Thanks to the pumpkin puree, pumpkin pie spice, and vanilla extract, it’s packed with flavor.
✔ Moist, tender texture – This pumpkin bread is so moist and delicious that it’ll melt in your mouth! It’s the perfect breakfast, lunch, or snack for any occasion.
✔ Easy to make – You’ll be able to whip it up in no time; it’s easy to make with basic, easy-to-find ingredients and only takes 10 minutes to prep.
Is Pumpkin Keto Friendly?
Yes, pumpkin is keto-friendly! It contains around 8g of carbs per cup, which is relatively low and won’t blow your diet if consumed in moderation. However, it is slightly higher in sugar content compared to other vegetables. To ensure that your pumpkin recipe is keto-friendly, use 100% pure pumpkin instead of pumpkin pie filling.
Ingredients for this recipe:
Coconut flour – In keto pumpkin bread, coconut flour helps to bind the ingredients together and create a moist and flavorful bread.
Lakanto Monkfruit Powdered – Lakanto Monkfruit Powdered is used to sweeten the bread without adding too many carbs.
Pumpkin puree or 100% pumpkin – is the main ingredient that gives the bread its characteristic flavor and moist texture.
Pumpkin pie spice – is a blend of spices such as cinnamon, nutmeg, cloves, and ginger. It adds a warm and flavorful spice to the bread.
Coconut oil – is a healthy fat often used in keto baking. It gives the bread a moist and tender texture.
Butter – adds flavor and helps to make it moist while giving the bread a rich flavor and texture.
Eggs – are a binder that helps give the bread a fluffy texture.
Vanilla flavoring – adds a subtle sweetness and flavor to the bread.
Salt/baking powder are both leavening agents that help the bread rise. Salt also enhances the flavor of the bread.
How to Make Homemade Keto Pumpkin Bread
Below, you’ll find a step-by-step pictorial for visual learners. For the full, detailed recipe and instructions, scroll to the bottom of the post, where you’ll find the printable recipe card.
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.
Step 2: In a separate bowl, combine coconut flour, salt, and baking powder. Add flour mixture to other ingredients and mix well.
Step 3: Pour into a greased standard loaf pan or cover the loaf pan with parchment paper. Coconut flour sticks easily, so I recommend lining the loaf pan with parchment paper.
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 unsure 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.
Step 5: To make the icing, melt your butter, then add Lakanto Monkfruit Powdered. Pour the heavy whipping cream over the mixture and stir 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 instead of 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; sometimes gluten can sneak into an ingredient. Make sure that you check the labels on the exact ingredients you use.
Canned vs Fresh Pumpkin Puree
You can use canned or fresh pumpkin puree when making keto pumpkin bread. Canned pumpkin puree is more convenient and has a consistent texture, but fresh pumpkin puree can be made at home and has a fresher taste. Whichever type of puree you choose, make sure it is 100% pure pumpkin with no added sugars or spices. If you want to use fresh, check out this post for how to make pumpkin puree.
How to Make Your Own Pumpkin Puree
To make your pumpkin puree, start by selecting a small sugar pumpkin. Cut off the stem and slice the pumpkin in half. Scoop out the seeds and stringy pulp. Place the pumpkin halves cut-side down on a baking sheet and bake at 350°F for 45-60 minutes, or until the flesh is soft and easily pierced with a fork. Let the pumpkin cool, then scoop out the flesh and puree it in a food processor or blender until smooth.
Where Can I Find Pumpkin Pie Spice?
You can usually find pumpkin pie spice in the spice aisle of your local grocery store. If you can’t find it, you can make your own by mixing cinnamon, ginger, nutmeg, and allspice.
What Size Bread Pan Do I Use?
For this keto pumpkin bread recipe, you should use a standard 9×5 inch loaf pan.
Is This Keto Pumpkin Bread Recipe Gluten-Free?
Yes, this keto pumpkin bread recipe is gluten-free. It is made with a combination of coconut flour and almond flour, which are both gluten-free.
Can I Make This Recipe Dairy Free?
Yes, you can make this recipe dairy-free by substituting the butter with coconut oil or another dairy-free fat and by using a dairy-free cream cheese alternative.
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 from time to time.
How Many Net Carbs in Pumpkin Bread
The nutritional information at the bottom of the recipe card below is based on ten servings. There are 6g of carbs and 3 grams of fiber, making it 3g of net carbs per slice of low-carb pumpkin bread.
Once your keto pumpkin bread is baked and cooled, it’s ready to be served. Here are some serving suggestions to try:
- Toast a slice and spread it with cream cheese or butter for a delicious breakfast or snack.
- Top with whipped cream and a sprinkle of cinnamon for a dessert-like treat.
- Serve with a warm coffee or tea cup for a cozy fall vibe.
Storage & Reheating
- Room Temperature: For short-term freshness (1-2 days), tightly wrap your pumpkin bread in plastic wrap or foil and store it in a cool, dry place at room temperature.
- Refrigerator: For longer freshness (up to a week), tightly wrap your pumpkin bread in plastic or foil, then place it in an airtight container in the refrigerator.
- Freezer: Pumpkin bread freezes well. Wrap it tightly in plastic wrap or foil, then store it in an airtight container or freezer bag. It stays fresh for up to three months in the freezer.
- To Enjoy: When you’re ready to indulge, thaw your pumpkin bread at room temperature or in the refrigerator and warm it in the oven, air fryer, or microwave.
Variations to the recipe
– Add a teaspoon of cinnamon.
– Mix in a handful of chopped walnuts or pecans for added crunch.
– Sprinkle some pumpkin seeds on top.
– Incorporate a tablespoon of unsweetened cocoa powder.
– Mix in a handful of sugar-free dark chocolate chips.
– Sprinkle some unsweetened shredded coconut on top.
– Make pumpkin bread muffins. Instead of baking the bread in a loaf pan, pour the batter into muffin tins
More Keto Pumpkin Recipes You’ll Love
- Keto Pumpkin Pancakes
- Low Carb Keto 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
****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 recipe.
Deliciously Healthy Keto Pumpkin Bread
For the Bread:
- 5 eggs
- 1/2 cup coconut oil, melted
- 2 tbsp butter
- 1 cup pumpkin puree or 100% pumpkin
- 4 tsp pumpkin pie spice
- 1 1/2 cup Wholesome Yum Monkfruit Blend with Allulose Powdered Sweetener
- 10 tbsp coconut flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
For the Icing:
- 4 tbsp Wholesome Yum Monkfruit Blend with Allulose Powdered Sweetener
- 1 tsp butter, melted
- 2 tsp heavy whipping cream (add more if needed)
For the Bread:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, crack the eggs and add the Wholesome Yum Monkfruit Blend with Allulose powdered sweetener, pumpkin puree, vanilla extract, and pumpkin pie spice. Use a whisk or electric mixer to beat the ingredients together until well combined.
- In a microwave-safe bowl, place the coconut oil and butter. Heat the bowl in the microwave until the coconut oil and butter are completely melted. Stir to combine.
- Slowly pour the melted coconut oil and butter into the bowl with the wet ingredients while continuously mixing to ensure even distribution.
- In a separate bowl, combine the coconut flour, salt, and baking powder. Stir the dry ingredients together until mixed well.
- Gradually add the dry flour mixture to the bowl containing the wet ingredients. Stir the batter until all the ingredients are fully combined, and no lumps remain.
- Grease a loaf pan with butter or cooking spray. You can also line the pan with parchment paper. Pour the batter into the prepared loaf pan. Place the pan in the preheated oven and bake for approximately 1 hour and 15 minutes to 1 hour and 25 minutes. To check for doneness, insert a knife into the middle of the loaf; if it comes out clean, the bread is ready. If needed, bake for an additional 5 minutes. Around the 40-minute mark, cover the bread with aluminum foil to prevent the top from browning too quickly. Note that baking times may vary based on individual ovens and environmental factors.
- Once baked, allow the bread to cool in the pan for 5-10 minutes. Then, transfer the loaf to a cooling rack.
For the Icing:
- In a microwave-safe bowl, melt the butter until it becomes liquid.
- Once the butter is melted, add the Wholesome Yum Monkfruit Blend with Allulose powdered sugar to the bowl. Stir the mixture until the powdered sweetener is fully incorporated with the melted butter.
- Gradually pour the heavy whipping cream over the butter and powdered sweetener mixture. Continue pouring and stirring until the icing reaches a thin, drizzling consistency. Adjust the amount of cream as needed to achieve the desired thickness.
- Once the bread is baked and still warm, drizzle the prepared icing over the top of the loaf. Ensure that the bread has cooled completely before slicing and serving.