Keto Pumpkin Bread with Coconut Flour
By Carine Claudepierre
Published on 09/19/2019 - Last updated on 05/31/2023
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This Keto Pumpkin Bread is the best moist keto pumpkin bread with coconut flour and almond flour. Plus, it’s gluten-free and dairy-free.
What’s Keto Pumpkin Bread?
A keto pumpkin bread is a sweet bread loaf recipe made with a combination of low-carb flour and delicious pumpkin spice flavors.
It has a delicious, soft, and moist texture, perfect to serve for breakfast or afternoon tea.
How To Make Keto Pumpkin Bread
This is an easy 1-bowl pumpkin bread recipe that everyone can make!
Ingredients
Let’s see all the ingredients you need to make this delicious moist keto pumpkin bread.
- Almond flour – I recommend fine almond flour for the best result. Almond meal is coarser. It would dry the bread. Read how to choose your keto flours.
- Coconut flour – don’t skip or replace. It’s the combo of coconut flour and almond flour that makes this bread so moist. Try my Almond Flour Pumpkin Bread recipe instead if you don’t have coconut flour at home
- Canned pumpkin puree. If you are wondering whether or not pumpkin is keto-friendly, it definitely is, with an average of 4g/100g of net carbs. Learn how to make your own pumpkin puree.
- Sugar-free crystal sweetener – erythritol, xylitol, or Monk fruit stevia blend. Learn how to convert sweeteners!
- Coconut oil or butter
- Eggs – make sure you are using large eggs at room temperature, not cold!
- Pumpkin spices – or see the recipe card notes for the blend of spices you can use to replace store-bought pumpkin pie spice.
- Baking powder
- Powdered sugar-free crystal sweetener – optional, only if you want to add the ginger glazing on top of the bread.
- Walnuts – or pecans to put on top of the bread.
Instructions
Making this keto pumpkin bread is very easy, it only takes 15 minutes of preparation!
1. Make the batter
Combine all the dry ingredients in a bowl. Whisk vigorously to remove any lump of flour.
In another bowl, beat the eggs and erythritol for 30 to 60 seconds.
When fully incorporated, pour the canned pumpkin puree and pumpkin spices (cinnamon, nutmeg, ginger, cloves, and allspice).
Pour the beaten egg mixture into the flours. Add coconut oil.
Combine well with a wooden spoon or silicone spatula until it forms a consistent and sticky batter.
2. Bake the pumpkin bread
Preheat the oven to 350°F (180°C) and line a 9-inch x 5-inch loaf pan with parchment paper.
Pour the pumpkin bread batter into the prepared pan and spread it with a wooden spoon.
Sprinkle some chopped walnuts on top of the batter and press them lightly with your hands to make them stick while cooking.
Bake the keto pumpkin bread for 70 to 80 minutes.
After 20 minutes of cooking, open the oven and add a piece of foil on top of the pan to prevent the top layer from burning.
When the bread has been cooking for 70 minutes, check its moisture by inserting a skewer or a toothpick into its center.
If the skewer is dry, the bread is ready. If there are many crumbs, keep cooking for a few more minutes and check again.
Take the bread out of the oven and let it cool down in the pan for 20 minutes. If you take it out of the pan too late, the bottom of the bread will be very moist.
Lift the bread out of the pan and let it fully cool down on a cooling rack for at least 4 hours before eating.
3. Prepare the glazing
Combine erythritol, water, and ground ginger in a bowl. Whisk the glazing with a whisk for a few minutes until it becomes sticky and shiny.
If it’s too thick, add more water. If it’s too runny, add more sweetener.
Drizzle the glazing on top of the bread.
Storage Instructions
You can store this bread for 3 to 4 days in the pantry. The best way to keep it moist is to store it in a clean cloth.
You can also free individual slices in zip-lock bags or in an airtight container.
Take them out of the freezer and let them thaw in the fridge overnight before rewarming them in the toaster.
Tips for baking a low-carb bread loaf
Keto bread loaves are thick and dense. Therefore, they require precision and patience to achieve the best texture.
Check out my tips below to succeed any time:
- Measure the ingredients with precision – you can make the recipe using cups or grams/oz. If you are using cups, make sure you slightly pack flours in the cup and level the top to remove excess. In fact, keto bread uses high fiber flours that are 4 times more liquid absorbent than regular flour. As a result, if you miss some of the flour, the bread will remain too wet. Or, if you add too much flour, the bread can be very dry. That’s why precision is key.
- Egg size – this recipe calls for large eggs. Smaller eggs result in dry keto pumpkin bread.
- The temperature of the ingredients – it’s crucial to use ingredients at room temperature. For example, cold eggs solidify melted coconut oil, creating oil lumps.
- Baking time – be patient. This keto pumpkin bread is thick and requires at least 70 minutes of baking.
- Add a piece of foil on top of the pan – As for any large bread loaf, it’s recommended that you add a layer of foil on top of the bread after 20 minutes. This will prevent the top of the bread from burning, and the bread will cook perfectly in the center.
Frequently Asked Questions
Can I use homemade pumpkin puree?
I recommend canned pumpkin puree for the best results and for a perfect pumpkin flavor.
However, you can use your homemade pumpkin puree in this keto pumpkin bread recipe.
If so, make sure that your pumpkin puree is not watery. This happens if you boil the pumpkin instead of steaming it.
Why is my low-carb pumpkin bread soggy at the bottom?
If you leave the bread loaf in the pan for more than 20 minutes, the bottom doesn’t dry enough and remains moist and soggy.
Can I substitute erythritol for another sweetener?
Yes, you can use other sweeteners as long as they are in crystal form.
Make sure to use my sweetener converter to figure out how much of your sweetener you should use.
- Table sugar (but it won’t be keto-friendly)
- Coconut sugar (again, not low-carb)
Can I use coconut flour only?
No, coconut flour is much more moisture-absorbent than many other flours. Using only coconut flour would turn the bread very dry.
Can I substitute the almond flour?
Yes, you can replace the almond flour with sunflower seed flour, and sesame flour and keep it keto-friendly.
If you don’t follow your carbs, you can use regular flour.
Can I make it without eggs?
No, this bread can’t be made with egg replacers. They don’t work in this recipe.
Can I add chocolate chips to the batter?
By all means. If you are on a keto diet, make sure that they are sugar-free!
Can I use another pan?
Yes, this bread can be made in other pan sizes, but the cooking will be different.
Keep in mind that for the macros to be valid in another pan, you just have to cut the pumpkin bread in the same number of servings (16 slices).
More Low-Carb Bread Loaf Recipes
I have got a large range of delicious sweet keto bread loaves to try on the blog. My favorites are:
More Keto Pumpkin Recipes
If you like keto recipes with pumpkin, you’ll love these:
I hope you enjoy this new recipe. If so, share a picture of your keto pumpkin bread creation with me on Instagram.
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Keto Pumpkin Bread
Ingredients
- 4 large Eggs at room temperature, not cold
- ¾ cup Pumpkin Puree at room temperature, not cold
- ¾ cup Granulated Sweetener erythritol, xylitol or monk fruit stevia blend
- 3 teaspoons Pumpkin Spices see note to make your own
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- ½ cup Coconut Oil melted or melted butter, lukewarm, not hot
- 1 tablespoon Baking Powder
- ½ cup Chopped Walnuts
Ginger glazing – optional
- ¼ teaspoon Ground Ginger
- 1 tablespoon Water
- ⅓ cup Powdered Erythritol or erythritol or xylitol
Instructions
- Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the pumpkin bread doesn't stick to the pan. Set aside.
- In a large mixing bowl, beat eggs with sugar-free crystal sweetener for 30 seconds or until well combined. Set aside.
- Whisk in canned pumpkin puree and spices until evenly combined. Set aside.
- In another large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Make sure the coconut flour doesn't create lumps. If it does, whisk faster or break them with your fingers.
- Pour the beaten egg mixture and melted coconut oil onto the flour bowl. Make sure the eggs are at room temperature and the melted coconut oil is lukewarm, not hot. Hot coconut oil (or butter) will cook the eggs. On the other side, cold eggs will solidify coconut oil, creating oil lumps.
- Combine the ingredients until it forms a consistent loaf batter. It will be heavy, thick with no lumps.
- Transfer the batter into the prepared loaf pan and spread evenly.
- Sprinkle the chopped walnuts on top of the bread and slightly press them to stick to the top.
- Bake for at least 70 minutes up to 80 minutes. After 20 minutes of baking, add a piece of foil on top of the loaf pan to prevent the top of the loaf from burning.
- After 70 minutes, insert a skewer in the center of the loaf, if it comes out clean or with few crumbs, it is cooked.
- Remove the loaf from the oven and cool for 20 minutes in the pan.
- Lift the loaf out of the pan by pulling the pieces of parchment paper and cool the pumpkin bread for at least 4 hours or overnight on a cooling rack.
- When the bread is at room temperature, you can prepare the ginger glazing.
Ginger glazing
- Combine powdered sugar-free sweetener, water, and ground ginger until it forms a runny white glaze. Add more powdered sugar-free sweetener if you like yours thicker.
- Drizzle on top of the pumpkin bread loaf.
- Slice into 16 slices.
Storage and freezing
- Store the bread in an airtight box to keep the bread moist. Place the container in the pantry and store for 3-4 days.
- Freeze the bread slices in ziplock bags or a silicone airtight container of your choice. Defrost the slices the day before at room temperature. Rewarm in a toaster, oven, or eat as is.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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How many toral carbs per slice, please? I can’t seem to find that information.
5.4g of total carbs or 3.6g of net carbs per slice
I made this bread yesterday and it was easy and delicious! I didn’t put the glaze on as we like “less sweet”, but I did put the nuts. I used melted unsalted butter. I wondered why there’s no salt in the recipe? I will make it again but I’ll try a bit smaller pan to see if it turns out a bit taller and rounder. Many keto breads use smaller pans than 9×5. Carine, wondering why you recommend that size?)
I like to bake in standard loaf pan which is 9 x 5. Also, for moist bread like this keto pumpkin bread, the larger and wider the pan, the less longer it takes to bake so it save time.
Thanks so much for this recipe. I have it printed and hope to make it tonight or tomorrow.
I haven’t made this yet because I need to know how many ounces each slice should be as I am diabetic and I cannot just guess It looks delicious and I’m so pleased to find your site. If I receive a reply then I can make it. Thank you
I didn’t weight each slice but instead divided the bread in 16 even slices based on a 9 inches loaf pan. I hope it helps.
This pumpkin bread is perfect! I did not add the nuts or glaze, but still delicious. Thank you for the recipe.
Can I use homemade pumpkin purée instead of canned? It’s less dense/more liquidy so I’m not sure how to adjust the recipe
Yes sure, if your homemade puree is not too wet, made from steamed pumpkin it should be fine
Can I used almond meal instead of almond flour? I have only about a 1/4 cup of almond flour left but have almond meal as well.
Sure, but almond meal is coarse and make cakes/bread grainy and darker in color
Hi there .. I made this loaf today but it did not rise as high as yours did?? Still delicious though
it’s a gluten free bread so it doesn’t raise much. The less you stir the batter, the more air stays in and the more chance it raise slightly.
I am making this today. Looking forward to a taste of Fall!
I am intrigued by the chat about seed flour. Looking that up as well and hope to try soon.
Thank you for your blog and recipes.
I made this recipe, and I am so glad I did. was easy and quick. The house smelled wonderful!!!! The taste is of this pumpkin loaf is SO GOOD. I will be making this many times over. thank yo so much for the recipe.
I can’t wait to try this keto pumpkin bread. Can it be left in the pan and sold at a bake sale? I have noticed a couple of other recipes say, if left in the pan, it gets soggy. Any help would be greatly appreciated.
Thank you!!
That’s true, you should always cool down bread out of the pan or the moisture get trapped in the pan and the bread is too wet or soggy at the end. But you can could it down on a rack, lifting the hanging piece of parchment paper and then put it back in the pan to bring to your bake sale.
Thank you so much!! I’ll let you know how it turns out.
Hi Carine I was going through the keto pumpkin bread which I will be making shortly and will send you photos.i like the recipes thanks
Awesome ! I can’t wait to hear back from you
Could I use regular sugar
Insrtead
Sure, it will work but the recipe won’t be keto approved
How long to bake if I make 12 muffins please
I would say 30-35 minutes, insert a pick in the center of the muffins and if it comes out wet keep baking by extra 5 minutes burst until ready
Love your recipes!
This bread is soooooooo yummy.. rich satisfying texture is perfect. Taste soooooo right on thanks
Is there a substitute for the eggs
No, I am sorry it won’t work
I just took this bread out of the oven. It is beautiful. Added the foil after 20 minutes of baking, used Texas pecans in place of Walnuts and this bread is a picture.
I also sifted the flours with the spices and Baking powder, which is a throwback to my years of baking. It raised incredibly high and the toasted pecans along with the pumpkin smells heavenly. It is almost 9pm at night, so I will use will power and simply enjoy this with my early morning coffee.
Thank you Carin for your amazing recipes and specific instructions for perfectly baked Paleo/Keto bread.
Can I just use 2 teaspoon of ground cinnamon and 2 teaspoon of ground ginger as I just have this two spices on hand?
Sure
This was great…. even the hubby and brother in law loved this! I never cook with almond flour, I always use a whole made ground seed flour that I make myself. Usually a mixture of sesame seeds, pumpkin, sunflower, flax, ect. Seed flour is a fine substitute for nut flour in most recipes, although I never hold it against a recipe if it doesn’t work. This was fluffy, light, and flavorful. I’ll be making this often.
Haven’t made the loaf yet, but with all these good comments, can’t wait to.
My questions is, you say to cut the loaf in 16 pieces, what would the grams be per piece. I’m using a longer loaf pan, and if I cut the loaf into 12 pieces, they are 1 inch pieces. How many inches per slice or grams per slice. I want to keep the macro correct within your recipe.
I only provide a number of slice per size of pan. If yours is different, enter the whole recipe in a macro tracker then divide the recipe by amount of slices you make in your bread. Enjoy