This Keto Pumpkin Bread is easy to make in just one bowl! It tastes delicious and is full of warming fall spices.
This recipe is Trim Healthy Mama friendly (THM S), Keto, low carb, sugar free and gluten free.
This Keto Pumpkin Bread is a warming, cozy bread that uses seasonal fall spices, comes together in a single bowl for quick and easy prep, and is perfect for breakfast, a snack, or even dessert.
This low carb pumpkin bread recipe is gluten-free (if using certified gf ingredients), sugar free and Trim Healthy Mama friendly. One of my favorite ways to use pumpkin during fall!
You can skip the cream cheese frosting if you want… But really, why would you?! 😉
This Low Carb Pumpkin Bread Recipe
- is a wonderful autumn treat – this keto pumpkin bread is delicious for breakfast or brunch, but it can also be enjoyed as an afternoon treat or as a healthy dessert.
- the pumpkin gives the bread an amazing texture – almost like a cake!
- comes together in a single bowl – no huge mess to clean up after baking!
Isn’ it the best when healthy recipes taste like a decadent treat?! Well, at least I think it is 😉
How to Make Keto Pumpkin Bread:
Read on for the detailed steps, or scroll down for more tips to make this recipe foolproof and the printable recipe card.
Keto Pumpkin Bread Ingredients & Substitutions:
The ingredients for this low carb pumpkin bread are keto friendly, gluten free, trim healthy mama friendly and can be adapted to be dairy free and paleo.
Like most of my recipes here on Wholesome Recipe Box, this recipe uses ingredients you can get at most larger grocery stores. And if you’re a savvy low carber, these are probably all pantry staples for you!
- Low Carb Baking Blend – though you can also use a mix of almond flour and coconut flour if that’s what you have! I highly recommend making at least 2 tablespoons of the 2 cups “flour” needed for this recipe ground golden flax to improve the texture.
- Pumpkin Pie Spice
- Baking Powder (do not use baking soda as a substitute)
- Pumpkin Puree (not pumpkin pie filling! not 1 can – 1 cup pumpkin puree is 1/2 15-oz can)
- cottage cheese
- melted butter or oil
- vinegar (to help activate the baking powder)
- your favorite low carb sweetener
Use a sweetener blend like Trim Healthy Mama’s Gentle Sweet or Swerve for best results.
You can also use pure Erythritol, though you may need to adjust the amount you add.
For paleo diets, you can use coconut sugar.
No matter which sweetener you use, you can adjust the amount to your taste. I have tried the bread with anything between 1/2 – 1 cup of Erythritol blend, and they turn out with varying degrees of sweetness, but are always delicious.
Here are some of the best-rated low carb sweeteners on Amazon:
I usually bake with my homemade Trim Healthy Mama Friendly Baking Blend!
Here are the ingredients needed for my baking blend recipe:
If you don’t have these ingredients on hand, you can also use other options when making this low carb pumpkin bread.
You can use a combination of almond and coconut flour. Though for best results, I recommend using at least 2 tablespoons ground flax.
If you don’t have psyllium husk you can leave it out, though it does greatly improve the texture of the pumpkin bread!
Do not use all coconut flour, this would be too dry!
Make it Dairy Free
You can use coconut oil in place of the melted butter.
Use 1/2 cup extra pumpkin puree in place of the cottage cheese to swap out all dairy products (this substitution will lower the protein content and slightly increase the NET carb count).
Step by Step Instructions for the BEST Keto Pumpkin Bread:
1 – Prep: Line a 4×8 inch loaf pan with parchment paper and preheat the oven to 360°F.
P.S: did you know you can buy paper liners for loaf pans?? SO much easier than messing with those sheets of parchment in the pan*:
2 – Combine the dry ingredients: I like to combine the dry ingredients first, to make sure the baking powder is evenly distributed throughout.
2 – Make the batter: Add the remaining ingredients to the bowl and stir until a thick batter forms.
3 – Bake: Place the batter in the prepared loaf pan and distribute evenly.
I like using a spatula to make sure the batter is spread evenly, it’s quite thick and won’t spread on its own.
Bake the bread in the preheated oven for 40-50 minutes, or until a toothpick inserted comes out clean.
You may need to cover the bread closely with aluminum foil after 30 minutes, in case it gets too dark.
4 – Cool: Cool the bread in the pan on a cooling rack for 10 minutes, then remove it from the pan to cool completely.
Remember to remove the parchment paper, too, or the bread will get soggy!
Frost once the bread has cooled, if you like.
Tips for the Best Keto Pumpkin Bread
Here are a few quick tips to make your low carb pumpkin bread recipe absolutely foolproof:
- make sure you spread the bater well in the pan – otherwise you’ll have gaps and holes in your bread
- keep an eye on the bread in the oven – if it gets too dark, cover it loosely with aluminum foil for the last 10-15 minutes of baking
- you can leave out the psyllium husk if you don’t have any, but it will result in a less sturdy bread
- do not add the frosting before the bread has cooled to room temperature – it will get runny and make the bread messy and soggy
- the texture of the bread improves if you wait overnight to slice it… but it does taste amazing right away, too, in case you’re like me and can’t wait to dig in!
How do you store low carb pumpkin bread?
I like storing this bread wrapped in parchment paper on the counter for a couple of days (do not frost it if you want to store it for a few days).
To keep it fresh for up to 4-5 days, you can wrap it in parchment and store it in the fridge. Again, I don’t recommend storing it with frosting on.
Can you freeze this low carb pumpkin bread?
Yes, you can.
Either wrap the entire loaf first in plastic wrap and then in aluminum foil, OR freeze it sliced.
To freeze in slices, separate the slices with parchment paper so they don’t stick together – that way you can pull them out one by one!
Place in a container suitable for freezing and label with the name and use-by date (freeze for up to 3 months). Place in the freezer.
To defrost, leave on a rack on the counter for a few hours. You can also reheat the slices in the oven or microwave if you like.
Can you make this into low carb pumpkin muffins?
Yes, you can.
The recipe makes about 12 muffins.
Baking time will reduce to around 20 minutes.
P.S: If you tried this recipe, why not leave me a comment below to let me know how you liked it?
I LOVE interacting with you and hearing about your experience with my recipe. Also, by adding a comment and star rating you’re helping The Wholesome Recipe Box grow and get even better for you!
Keto Pumpkin Bread
- 2 cups baking blend see notes for substitutes
- 2-3 teaspoons pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree 1/2 can
- 4 large eggs
- 1/2 cup cottage cheese mashed with a fork
- 1/3 cup melted butter
- 1/2 -1 cup low carb sweetener blend like Gentle Sweet or Swerve
- 1 teaspoon vinegar I used white wine
- 2 oz cream cheese + powdered low carb sweetener + maple extract fror the frosting
- Prep: Preheat oven to 360°F and line a 4×8 inch loaf pan.
- Combine dry ingredients: Place baking blend, pumpkin spice, baking powder and salt in a medium mixing bowl and stir to combine well.
- Make low carb pumpkin bread batter: Add the remaining ingredients to the bowl and stir until you get a thick, even batter.
- Bake pumpkin bread: Evenly spread the batter in the prepared loaf pan and bake for 40-50 minutes, or until a toothpick inserted comes out clean. Tent with aluminum foil after 30 minutes if the bread is getting too dark.
- Cool pumpkin bread: Cool the bread on a cooling rack in the pan for 10 minutes, then remove from the pan to cool completely. Combine frosting ingredients and frost the bread, if desired.
- easy: 1.5 cups almond flour and 1/2 cup coconut flour
- better texture: 1.25 cups almond flour, 1/2 cup coconut flour, 1/4 cup ground golden flax
- add 1/2 teaspoon psyllium husk or xanthan gum for the best results
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