This keto pumpkin bread is light, moist and delicious. Warm spices with the pumpkin make this a great low carb treat. A gluten free and dairy free pumpkin bread baked with coconut flour.
Although a moist slice of this pumpkin bread is always enjoyable, try a slice lightly toasted and slavered with cream cheese.
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.
How to make keto pumpkin bread
This is an easy recipe to make as everything is whisked in one bowl. 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 and walnuts but they can be omitted if you want a nut free 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 Bread
Ingredients
- ¾ cup pumpkin puree
- 5 medium eggs
- ¼ cup coconut milk tinned
- ½ cup erythritol
- ¼ cup coconut oil
- ½ cup coconut flour
- 1 teaspoon vanilla extract
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup pecans chopped
Instructions
- Preheat your oven to 180C/350F degrees
- In a bowl, mix the pumpkin, eggs, coconut milk, erythritol, vanilla, spices and salt.
- Add the coconut flour and baking powder and whisk until lump-free.
- Fold in the pecans.
- Line a 9" x 5" loaf pan with parchment paper and pour the batter into the pan. Smooth out with a spatula until even.
- Bake the loaf for 60 minutes.
- Remove from the pan and cool on a rack for 1 hour.
Notes
Nutrition
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Katie
Hi! This recipe was absolutely delicious, but it's very "wet". Do you think I should try adding a couple more tablespoons of coconut flour? Thanks so much!
Angela Coleby
You could do that or reduce the eggs by 1. Happy baking!
Della
Is the coconut milk like almond or cow milk or is it in a can with the solid portion floating on clear liquid?
Angela Coleby
I use the one in the can, but shake it up before opening it so there is no solid portion. You could happily use the coconut milk in the carton, like almond milk.
Bharat
Does this have eggy taste?
Charlene
Hello there--I know this post is old but I just stumbled on it. In the fall I make biscotti to have every night with my chai tea. I took this recipe and changed a few things (but the essence is the same). I divided the batter between 2 loaf pans (I lined with a silpat) and baked it 35 minutes. Let it cool a tad and sliced it thin (16 slices per loaf). I used a bread knife and sawing motion). Placed them on a cookie sheet and put in the oven (heat reduced to 325) for 15 minutes. Then flip them and another 15 min. I turned the oven off and left them in there until the oven cooled. They were superb! I left out the sweetener; eat slice is point 6 net carbs! I will be making other flavors soon!
Thank you so much for posting this recipe!
Cheers!
Angela Coleby
That sounds amazing! What a great idea! Photos please!
Charlene
I am not sure where to send pictures. My next flavor of biscotii Apple-walnut--I'll use applesauce instead of pumpkin, toss in some shredded Granny Smith, walnuts & walnut extract and apple pie spices. Currently I am on Day 45 no sugar or sweeteners of any kind--I am holding out until Thanksgiving Day. I am planning on making a black & white biscotti and adding some honey--then I will go back to no sweeteners until Christmas Day.
Angela Coleby
You can upload them to this thread, email them to me or post them on my Facebook page. Your recipes sound delicious. Well done on day 45! You should be very proud of yourself!
Sean
You mention honey, can you please add how much you use in the ingredients?
Divalicious
Ah, that was an old recipe, I've since changed it.
Dee
I need the nutrition factors of your super recipes.
I am a diabetic and have a fatty liver (NAL) Please help and continue to improve your cooking.
Thank you Dee
Angela Coleby
Hi Dee, all my new posts will have the nutritional content. I'm still working my way through my older posts. If there are any in particular you want, let me know.
Sean
Hi, with the erythritol, is this a sweet *tasting* bread? Just curious...
Divalicious
Yes it is, rather like banana bread.
Cap56tain
I made this last night- delish, you are a genius!
Thanks a million.
Jeanie
Divalicious
Awh, shucks Jeanie! Glad you enjoyed and thanks for taking the time to post a comment!
Julie
I'm going to assume that should say "1/4 cup erythritol?"
Divalicious
Yes! Doh!
iamquiltpixie
we don't use honey or agave nectar, can you suggest a substitutions? Maybe chia gel with stevia for sweetness?
thanks
sue in CA
Divalicious
Thanks for stopping by Sue. That sounds like a genius replacement! Hope it works...keep me posted!