Pumpkin Bread is the kind of cozy bake that fills your kitchen with the warm scent of autumn spices. This keto-friendly version lets you enjoy all the classic flavors—soft, moist crumb and that subtle sweetness—without the heavy carbs. It’s perfect for breakfast with a hot cup of coffee, as a light afternoon snack, or even dressed up with cream cheese for dessert. With just a few simple pantry ingredients and straightforward steps, this bread delivers flavor and comfort while still fitting your low-carb lifestyle. Whether you’re new to keto baking or a seasoned pro, this pumpkin bread will quickly become a go-to favorite for the fall season.
Table of Contents
Why You’ll Love This Recipe
There are plenty of reasons this pumpkin bread will win you over:
- Keto-friendly: Crafted with low-carb ingredients so you can enjoy it guilt-free.
- Moist and tender: The balance of pumpkin puree and eggs keeps every slice soft without being heavy.
- Classic fall flavor: Cinnamon, nutmeg, and pumpkin pie spice bring that seasonal warmth everyone craves.
- Simple pantry staples: No complicated flours or rare sweeteners—just ingredients you likely have on hand.
- Versatile treat: Enjoy it plain, toasted with butter, or topped with cream cheese for a dessert-like twist.
This bread proves that staying low-carb doesn’t mean sacrificing the comforting flavors of autumn baking.
Ingredients
Here’s everything you’ll need to make this pumpkin bread:
- ¾ cup pumpkin puree (unsweetened)
- ⅔ cup keto-friendly brown sweetener (such as Swerve or Lakanto)
- 4 large eggs, room temperature
- 2 additional egg whites, room temperature
- ⅓ cup melted butter, cooled (or coconut oil as a dairy-free option)
- 1 teaspoon vanilla extract
- ¾ cup coconut flour
- ⅓ cup protein powder (egg white or whey works best)
- 2 teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- Water, as needed for consistency
- ⅓ cup chopped pecans (optional topping)
These ingredients create a loaf that’s flavorful, tender, and perfectly spiced while keeping carbs to a minimum.
Instructions
Follow these simple steps to bake your perfect pumpkin bread:
- Prepare the oven and pan
- Preheat oven to 350°F (175°C).
- Grease an 8×4-inch loaf pan well, or line with parchment paper.
- Mix wet ingredients
- In a large bowl, whisk together pumpkin puree, sweetener, eggs, egg whites, melted butter, and vanilla until smooth.
- Combine dry ingredients
- In another bowl, sift coconut flour, protein powder, baking powder, pumpkin pie spice, and salt.
- Slowly fold into wet mixture until no lumps remain. Add water a tablespoon at a time if batter is too thick.
- Assemble loaf
- Spread batter evenly into the pan.
- Sprinkle chopped pecans on top if using.
- Bake and cool
- Bake for 55–65 minutes, or until a toothpick comes out clean.
- Cool completely in the pan before slicing to help the loaf set.
Recipe Details & Nutrition
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Total Time: About 1 hour 20 minutes
- Servings: 8 slices
- Difficulty Level: Easy to Medium
Estimated Nutrition (per slice)
- Calories: ~160–180
- Protein: 5–6 g
- Fat: 10–12 g
- Carbohydrates: 3–4 g (net, depending on sweetener used)
This breakdown makes it easy to see how well the bread fits into a keto or low-carb lifestyle while still delivering satisfying flavor and texture.
Tips & Variations
- Sweetener swaps: If you don’t have a brown-style keto sweetener, use a granular version and add a pinch of molasses for depth.
- Nut-free option: Skip the pecans, or replace them with sugar-free chocolate chips for a dessert-like loaf.
- Flour substitution: Almond flour can work, but you’ll need more (about 1 ½ cups) and the texture will be softer.
- Moisture control: Start with less water—coconut flour absorbs a lot. Add gradually until batter is scoopable.
- Serving ideas: Enjoy a slice warm with butter, spread with cream cheese, or toasted with cinnamon whipped cream.
- Storage: Wrap tightly and refrigerate for up to 5 days, or freeze individual slices for up to 3 months.
Pumpkin Bread (Keto-Friendly)
Equipment
- Mixing bowls
- – Whisk and spatula
- – Loaf pan (8×4-inch recommended)
- Oven
Ingredients
- – ¾ cup pumpkin puree unsweetened
- – ⅔ cup keto-friendly brown sweetener e.g., Swerve, Lakanto
- – 4 large eggs room temperature
- – 2 additional egg whites room temperature
- – ⅓ cup melted butter cooled (or coconut oil)
- – 1 tsp vanilla extract
- – ¾ cup coconut flour
- – ⅓ cup protein powder egg white or whey
- – 2 tsp baking powder
- – 1 ½ tsp pumpkin pie spice
- – ½ tsp salt
- – Water as needed
- – ⅓ cup chopped pecans optional topping
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×4-inch loaf pan.
- In a bowl, whisk pumpkin puree, sweetener, eggs, egg whites, butter, and vanilla until smooth.
- In another bowl, sift together coconut flour, protein powder, baking powder, pumpkin pie spice, and salt.
- Fold dry mixture into wet until just combined. Add water gradually if too thick.
- Spread batter into loaf pan. Top with pecans if using.
- Bake 55–65 minutes, until a toothpick inserted comes out clean.
- Cool completely in the pan before slicing.
Notes
– Store in the fridge for up to 5 days or freeze individual slices for 3 months.
– Almond flour may be substituted for coconut flour (1 ½ cups), but the texture will differ.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but make sure it’s well-drained. Fresh pumpkin tends to hold more water, which can make the bread too soft.
Why is my pumpkin bread dense?
Overmixing the batter or using too much liquid can make the loaf heavy. Mix just until combined and add water slowly.
Can I make this dairy-free?
Absolutely. Swap the butter for coconut oil or avocado oil, and it will still bake up moist and delicious.
How do I know when it’s done baking?
Insert a toothpick into the center—if it comes out mostly clean, your bread is ready. Check about 10 minutes before the recommended bake time.
Conclusion
Pumpkin Bread doesn’t have to be off-limits when you’re following a keto lifestyle. This recipe keeps the warm spices, tender crumb, and cozy flavor you love while staying low-carb and satisfying. Perfect for breakfast, a snack, or even dessert, it’s a loaf you’ll want to bake all season long. Keep it simple with butter, dress it up with cream cheese, or freeze slices for later—you’ll always have a comforting treat ready.