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 Meal Plans Recipe Ebooks Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, 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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I made 16 muffins, because a loaf is very hard to equally divide into 16 pieces. I also topped them with a keto strudel (butter, brown swerve, almond flour, pecans) instead of icing. They are delicious and do very moist!
wow that topping sounds delcious! Will try that next time….altho I made it with the pecans…no glaze and it was wonderful.
So good! The texture is perfect and so are the spices! Will definitely make again!
I really want to make the recipe but I’m confused about the calories/macros. When I put the information into MyFitnessPal it says one slice (out of 12) will be 204 calories, 6.9g (total) carbs, 19.1g fat, and 4.5g protein. I know it depends on what brand you use but the flours and coconut oil are similar to other brands so I’m not sure how your fats are so low. Are you able to put what brands you use so I can compare my products?
The above information is not including the nuts, erythritol, or glaze.
Your using the wrong serving size, my recipe macro are for 16 slices as mentioned on top of the recipe card. Use this and you will be fine. Enjoy! Xoxo Carine
Thank you! I thought I saw 12 somewhere 🙂
Not sure yet, but I’m a little disappointed. I’m not sure what happened, but my bread burned. Maybe not a total loss but definitely doesn’t look appealing. My oven was set at 350. I set the timer but it is somewhat charred. Hopefully, what I can salvage will be tasty. May have to try it again.
I am sorry to hear that. Usually a cake or a bread who brown too fast is not a problem with the recipe but with the oven temperature or the height where the food is baked. It is recommended to always bake thick bread or cake in center rack. You can also calibrate your oven temp, use an oven thermometer and check that the temp shown on your screen is the one that appears on the thermometer. It’s possible that your thermostat is a bit shifted and keto baking is very sensitive to high temp since it use lots of nut flours. A tip for the future, add a piece of foil paper on top of the bread after 25 minutes baking to prevent the issue, it will diffuse heat and avoid the top to burn. Enjoy the keto recipes on the blog. XOXO Carine
Hi! Was just wondering if I could use just coconut flour, I don’t have any almond flour! Or would that change it too much?
Both flours are never swap able by a 1:! ratio simply because coconut flour has 4 times more fiber than almond and its extremely liquid absorbent. Almond flour can be replaced by other keto flours like sunflower seed flour, sesame flour. Enjoy, XOXO Carine
This recipe was the best I’ve tried yet. Had to alter a bit but the base ratios were spot on point. Thanks
Thank you SO much! I am glad you love the bread, XOXO Carine
This was amazing and I will try to freeze slices for future treats when my macros allow! I used a little more pumpkin puree than the recipe described (I wanted to use all that I had left). The end product was a cross between a pie and pudding which I actually liked. The flavors are amazing in this and was a great way to finish my pumpkin puree. I also used butter instead of coconut oil and it turned out great. I tried to reduce the amount of my non-sugar sweetener because I have suspected I have an intolerance to it but it still caused the same issue. I will definitely repeat this recipe with a different sweetener in the future because it’s simply amazing!
I am glad you love it ! I love Lakanto sugar-free sweetener, which brand are you using ?
I made yesterday and it was perfect! Thank you for your beautiful blog and always tasty recipes<3
Thank you for the lovely feedback! Enjoy the recipes on the blog, XOXO Carine
I think this is the most amazing keto recipe I’ve seen!! It looks SO GOOD!!
Thanks !
I made the twice. Once with granulated sugar for my daughter, who has a GI disorder and can only eat sugar, but is dairy and grain free. I made it a second time as printed. Both times the bread was superlative. Yes, it is April 1st, but no joke this is great pumpkin bread.
Thanks so much for such a beautiful feedback!
I couldn’t decide between this recipe and the zucchini bread recipe so I combined them and it’s delicious! It took some tweaking but turned out perfectly moist and just sweet enough. I had a small amount of homemade pumpkin purée that I used to make a half portion of this recipe as the bottom layer and topped the loaf pan with a half portion of the zucchini bread recipe. (I subbed carrot for zucchini.) This loaf turned out beautiful and tasty!
Thanks for trying the recipe ! Take care, XOXO Carine.
Texture is really good, good flavor, I think is missing a bit of salt. But overall great recipe. Thanks Carine
Thank you for the lovely feedback! I can’t wait to see what you are baking next. XOXO Carine
Just thought you might want to know that the title for the recipe has a typo error…..forgot the k
in pumpkin?
Thank you SO much! XOXO Carine
OMG????????????I just made this Low Carb Pumpkin Bread. I threw in a few mini chocolate chips( keto approved type) It smells amazing and it’s so puffy and soft and moist looking. Can’t wait for it to cool off! I will make the icing glaze tomorrow before the gym, so I can have a piece as soon as I get home from my work out????????Thank You Carine????You are making my Keto Dreams come true. I’m one of the biggest pumpkin everything fanatics????????
It looks amazing, love the chocolate chips addition ! Thanks for trying my recipes, XOXO Carine.
I just got it of the oven????it is way to hot????It sure smells goo
I can`t wait to eat it????I made it with walnuts & chocolate chips????thank you that.even better then you sade????????????????
I just made these and they were excellent! I reduced the sugar to 1/2 cup. Just personal preference. I also made them in a muffin pan which yielded twelve good-sized muffins, baked at 350 for 45 min. Didn’t have any walnuts so I topped them with pumpkin seeds. Super moist and so good.
Thank YOU! I am so happy to read your feedback. We all have different sweet tooth so you did well by adjusting the amount of sweetener. Thanks for sharing. XOXO Carine.
This is so good and easy to make! It will satisfy your pumpkin cravings! Moist and full of flavor!
Thank you for another lovely feedback ! I agree, this is the best to fix those fall spices cravings without the carbs. Enjoy the recipes on the blog. XOXO Carine.
I have made this pumpkin bread and it is so delicious and moist! If you are craving fall and all things pumpkin this will hit the spot. So yummy and easy to make!
This is the BEST Low Carb Pumpkin bread I have ever had in my entire life!! I mean, all the recipes that Carine share are amazing! Can I declare myself the sweet as honey top fan? 🙂
OMG you are so sweet! Deal, I give you that top fan badge 🙂 talk to you soon here or on instagram. XOXO Carine.
Can’t wait to make this bread so exciting to find recipes that are gluten free and tasty ???? I tried the sweet potato crust spinach Quiche and loved it! Second time making it and my daughter agrees it’s a keeper! Thanks for the wonderful recipes
I can’t wait to read your review on this pumpkin bread! Enjoy the recipe. XOXO Carine.