Keto Pumpkin Bread with Coconut Flour

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).

I hope you enjoy this new recipe. If so, share a picture of your keto pumpkin bread creation with me on Instagram.