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Gluten Free Dairy Free Low Carb Vegetarian Paleo Keto

Enjoy the warm and comforting flavors of fall with this Pumpkin Bread made with coconut flour. This keto-friendly recipe is moist, spiced to perfection and naturally gluten-free. It's perfect as a snack, breakfast treat or dessert and pairs wonderfully with a cup of coffee or tea. The addition of pecans gives it a satisfying crunch in every bite, making it a delightful seasonal favorite.

Although a moist slice of this pumpkin bread is always enjoyable, try a slice lightly toasted and slavered with cream cheese.

A sliced loaf of keto pumpkin bread topped with pecans rests on a wooden board, surrounded by small decorative pumpkins.

This low carb pumpkin bread had a slight warm spicy taste to it and reminds me of a West Indian Bun bread we used to buy in London. That's mainly due to the all spice seasoning.

Jump to:

Why You’ll Love This Pumpkin Bread Recipe
Ingredients
How to Make Keto Pumpkin Bread
Storage
Freezing
Keto Pumpkin Biscotti
Almond Flour Pumpkin Bread
More Low Carb Pumpkin Recipes
Pumpkin Bread

Why You’ll Love This Pumpkin Bread Recipe

The combination of pumpkin puree, warm spices, and coconut milk creates a rich, moist texture bursting with fall flavors.

Ideal for those with dietary restrictions, this recipe is naturally free of gluten and dairy without compromising on taste.

Enjoy it as a snack, dessert, or breakfast treat. It pairs beautifully with your morning coffee or a dollop of whipped cream for dessert.

The chopped pecans add a delightful crunch and a nutty richness to every bite.

A loaf of keto pumpkin bread with pecans on top sits on a wooden board. Several small pumpkins, a ceramic mug, and a brown cloth create a cozy autumn backdrop.

Ingredients

This keto pumpkin bread recipe is not only delicious but also packed with wholesome, keto-friendly ingredients that you’ll love baking and sharing.

Dry Ingredients

Coconut Flour: A low-carb and gluten-free flour that absorbs moisture well, giving this bread a tender yet sturdy texture.
Monkfruit Sweetener : A zero-calorie, keto-friendly sweetener that provides the perfect touch of sweetness without spiking blood sugar. Your favorite low carb sweetener can be substituted.
Cinnamon, Nutmeg and Allspice: A trio of warm spices that elevate the pumpkin flavor and create a classic autumn profile. You can use your favorite mix of pumpkin spice.
Baking Powder : Helps the bread rise and ensures a fluffy texture.
Salt : Balances the sweetness and enhances the overall flavor.

Wet Ingredients

Pumpkin Puree : Adds moisture and a rich pumpkin flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling.
Eggs : Use at room temperature, the eggs bind the ingredients together and provide structure, helping the bread rise.
Coconut Milk : Adds creaminess and complements the coconut flour for a silky texture. Almond milk can be substituted.
Coconut Oil : Keeps the bread moist and adds a subtle coconut flavor. Melted butter can be substituted but it won't be a dairy free pumpkin bread though.
Vanilla Extract: Enhances the overall flavor and aroma of the bread.

Pecans: These chopped pecans bring a crunchy texture and nutty flavor, perfectly complementing the spiced pumpkin bread. Walnuts or almonds can be substituted.

A loaf of keto pumpkin bread with pecans rests on a wooden board, surrounded by slices of the treat and small pumpkins in the background.

How to Make Keto Pumpkin Bread

If you find the batter too thick, add more coconut milk. Brands of coconut flour can vary and some make suck up the moisture more than others.

Add nuts or seeds to the bread as per your own personal choice. We enjoy the crunch of pecans but they can be omitted if you want a nut free pumpkin bread.

Pecan halves toast in a frying pan over a gas stove, adding the perfect crunch to your keto pumpkin bread creation.

Toast the pecans.

A glass bowl containing sugar, cinnamon, and flour sits on a dark countertop, ready to transform into delicious keto pumpkin bread.

Mix the dry ingredients.

A clear glass bowl containing beaten eggs with bubbles on the surface sits on a dark countertop, ready to be transformed into delicious keto pumpkin bread.

Mix the wet ingredients.

A glass bowl on a dark countertop holds a mix of pumpkin puree and wet ingredients, the perfect start for crafting delicious keto pumpkin bread.

Add the pumpkin puree.

A glass bowl containing orange-colored keto pumpkin bread batter rests on a dark countertop.

Beat until smooth.

A glass bowl sits on the dark countertop, filled with smooth, orange-brown keto pumpkin bread batter.

Combine the wet and dry ingredients.

Bowl of keto pumpkin bread batter with chopped nuts on top, ready to be mixed.

Fold in the pecans.

A rich, keto pumpkin bread batter spread smoothly in a parchment-lined loaf pan on a dark countertop.

Spoon the mixture into a loaf tin.

A loaf of keto pumpkin bread in a parchment-lined loaf pan, resting on a wire cooling rack.

Bake until firm.

Tips for the Perfect Pumpkin Bread with Coconut Flour

Measure Coconut Flour Accurately: Coconut flour is highly absorbent, so use a leveled measuring cup and avoid packing it too tightly. Too much can make the bread dry.
Room Temperature Ingredients: Ensure your eggs, coconut milk, and coconut oil are at room temperature. This helps them mix evenly and prevents the coconut oil from solidifying.
Use Pure Pumpkin Puree: Opt for canned or homemade pumpkin puree with no added sugar or spices. Avoid using pumpkin pie filling.
Don’t Overmix: Mix just until the ingredients are combined. Overmixing can make the bread dense.
Let the Batter Rest: Allow the batter to sit for a few minutes before baking. Coconut flour absorbs liquid over time, which helps the bread hold its shape better.
Line Your Pan: Use parchment paper or grease the pan well to ensure easy removal of the bread.
Add Extra Pecans on Top: Sprinkle chopped pecans on top before baking for added crunch and visual appeal.
Check for Doneness: Coconut flour baked goods can take longer to cook. Insert a toothpick into the center; it should come out clean or with a few crumbs.
Cool Completely: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This helps it firm up and makes slicing easier.

A loaf of keto pumpkin bread topped with pecans rests on a wooden board, surrounded by whole pumpkins in the background.

Storage

Store the coconut flour pumpkin bread in the refrigerator in an airtight container or wrapped in plastic wrap. It will stay fresh for up to 1 week. Let it come to room temperature before serving for the best texture.

Freezing

Slice the bread before freezing for easier portioning.
Wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container.
Freeze for up to 3 months.
To thaw, remove a slice and let it sit at room temperature for about 30 minutes or microwave for a few seconds until warm.

Keto Pumpkin Biscotti

We use this recipe for our pumpkin biscotti recipe. You can bake the loaf, then slice and bake or use leftover pumpkin bread to make a tasty biscotti. I love making 2 recipes out of one or using leftovers for another tasty treat!

Pumpkin biscotti dipped in chocolate with chopped nuts rest on a cooling rack.

Almond Flour Pumpkin Bread

If you don't bake with coconut flour I have an equally delicious pumpkin cake with almond flour you could make.

More Low Carb Pumpkin Recipes

Pumpkin Pecan Chaffle

Flourless Pumpkin Chocolate Chip Muffins

Pumpkin Muffins

Low Carb Pumpkin Coffee Cake

Pumpkin Cookies

Pumpkin Bread

Angela Coleby

A moist low carb pumpkin bread made with coconut flour.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Bread

Cuisine American

Servings Slices

Calories 158 kcal

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