Pumpkin just makes everything better, doesn't it? This easy keto pumpkin bread is so moist, super soft and full of warm spices-plus, it has that perfect golden-orange color. With coconut flour and real pumpkin puree, it's a healthy way to bring all those cozy fall vibes to your kitchen. The only way to make it better? Add maple syrup. So I added a sugar-free version that is sure to please everyone who tries this. Feel free to get creative to adapt it to your healthy lifestyle. Your home will be filled with a delightful sweet smell when all is said and done. Make it for your next holiday party or just to keep around the house for a little treat!
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How This Came To Be
Someone recently asked for an easy pumpkin bread recipe in my Tiktok comment section, and I couldn't resist! I absolutely love the changing of the seasons-there's something so magical about the air getting cooler and pumpkin season arriving. It just makes me want to spend more time in the kitchen, baking up cozy treats that bring people together. Holiday baking is my favorite for that exact reason, and this pumpkin bread is the perfect recipe to kick off the season.
I really wanted this bread to be soft and moist, and let me tell you, it turned out even better than I expected. The pumpkin puree gives it that signature texture we all love, but I also used coconut flour for its light, fluffy feel and to keep it allergy-friendly. Coconut flour absorbs a lot of moisture, which is why this bread stays so tender like in my pumpkin chaffles recipe. It took a couple of tries to get the right balance, but when I nailed it, I knew it was something special.
Now, about that sugar-free maple syrup-it was a bit of an experiment! I thought the flavors would complement each other, and wow, was I pleasantly surprised. The maple syrup adds just the right amount of sweetness and pairs so beautifully with the pumpkin and spices. It's a melt-in-your-mouth flavor that really make this bread so perfect for fall and holiday gatherings. I hope you all love it as much as I do!
Just look at that color!
Ingredients
Most of these recipes are easy to find at your local grocery store. If you can't find sugar-free maple syrup made with allulose, feel free to use your favorite sweetener of choice to adapt to your lifestyle.
Find the complete ingredient amounts and step-by-step instructions in the printable recipe card at the bottom of this post (or use the 'jump to recipe' button at the top of this post).
- Coconut Flour - Coconut flour is super absorbent, so a little goes a long way. Plus it is way cheaper than almond flour and nut allergen friendly. It gives the bread a light, fluffy texture while keeping it low in carbs. Plus, its mild flavor pairs perfectly with the pumpkin and spices. You don't taste any coconut so don't worry! You could substitute for about 2 cups of almond flour.
- Liquid Sweetener (Sugar-Free Maple Syrup, Allulose) - Sugar-free maple syrup made with allulose provides a lovely sweetness that blends with the warm pumpkin flavors. I went with it because I thought the maple would complement the pumpkin beautifully-and it truly does! The sweetness is subtle yet perfectly balanced. I use allulose in a lot of my baking recipes because it's plant-based and doesn't affect blood sugar, so it's safe as a keto-friendly, low carb, and low sugar option. If you don't care about carbs, you could use honey or regular maple syrup.
- Baking Powder - This helps the bread rise and become nice and airy. Since coconut flour is dense, the baking powder ensures that the bread doesn't turn out too heavy or flat, giving it a lovely lightness. And yes, I used a whole tablespoon of it!
- Sea Salt - Just a little bit of salt goes a long way in balancing out the sweetness and enhancing the overall flavors of the pumpkin and spices.
- Cinnamon or Pumpkin Pie Spice - You can't have a Fall recipe without the warming spices! I love using pumpkin pie spice for that perfect blend of cinnamon, nutmeg, and cloves, but if you only have cinnamon on hand, it still does the trick. It adds a cozy, warm note that's essential for any pumpkin recipe.
- Pumpkin Puree - This is where all that beautiful moisture and color come from. Pumpkin puree not only makes the bread super moist and tender but also adds a natural sweetness and rich, vibrant orange hue. I used the store brand's organic version, and Libby's 100% pure pumpkin works well too. Remember, we are not using pumpkin pie filling here!
- Eggs - Eggs act as the binding agent in this recipe, which is especially important when working with coconut flour since it's so absorbent. They help hold everything together and give the bread structure while also contributing to that moist, soft texture. Make sure they are room temperature!
How to Make
Steps: Whisk Wet → Mix Dry → Whisk Together Wet & Dry → Transfer → Smooth → Bake → Slice
Step 1 - Whisk Wet Ingredients
Whisk pumpkin puree, sugar-free maple syrup, and eggs in a medium bowl until smooth with zero streaks of egg.
Step 2 - Mix Dry Ingredients
Mix coconut flour, baking powder, and spices together in a small bowl.
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Step 3 - Whisk Wet and Dry Ingredients Together
Whisk wet and dry ingredients together until a smooth batter forms. There should be zero bumps or lumps.
Step 4 - Transfer and Smooth
Transfer to a parchment-lined 9.25 x 5.25 x 2.75 in (23.5 x 13.3 x 7cm) loaf pan. Smooth it out with a spatula so it bakes evenly.
Step 5 - Bake and Slice
Bake in the prepared loaf pan at 325℉ (163℃) for 1 hour until golden brown and a toothpick inserted comes out clean.
Slice and enjoy!
Watch How To Make
Frequently Asked Questions
While almond flour is another popular keto-friendly option, this particular recipe was designed with coconut flour because of its absorbency and the texture it creates. You can try substituting about 2 cups of almond flour, but I have not tested it.
Once the bread has cooled, wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. It will stay moist and delicious at room temperature for up to 3 days or in the fridge for about a week.
Yes, pumpkin is keto-friendly in moderation. A ½ cup serving of plain canned or cooked pumpkin has about 4 to 5 grams of net carbs, making it easy to fit into a low carb diet if you watch your portion sizes.
Yes! You can wrap individual slices in aluminum foil or place them in a freezer-safe airtight container. It will keep in the freezer for up to 3 months. Just thaw it at room temperature before enjoying!
Absolutely! Just divide the batter into a lined muffin tin and bake for about 20-25 minutes, or until a toothpick comes out clean. This is a fun way to enjoy portion-sized treats!
Yes, homemade pumpkin puree works great in this recipe! Just make sure it's smooth and not too watery. You might want to strain it slightly if it has too much moisture to maintain the texture of the bread.
This is a low carb, gluten-free pumpkin bread that's made with coconut flour and sugar-free maple syrup, perfect for those following a keto or low carb diet. The texture is slightly different from traditional pumpkin bread, but it's still soft, super moist, and full of pumpkin flavor!
No, xanthan gum isn't necessary for this keto pumpkin bread recipe. The eggs and coconut flour work together to create a great texture without needing an additional binder.
Using high-quality pumpkin puree and pumpkin pie spice (or cinnamon) will really enhance that fall flavor. If you're a true pumpkin lover, you could even toss in a handful of pumpkin seeds on top for some added crunch!
Yes! A sweet cream cheese frosting or toasted nuts would be a delicious topping for this keto pumpkin bread, especially for holiday gatherings. Just make sure to keep it sugar-free if you're sticking to a keto-friendly recipe. You might also like my cream cheese pumpkin cookies.
The exact nutritional information will depend on the brands of ingredients you use, but typically, this recipe contains about 6 grams of net carbs per slice, making it ideal for a keto meal plan. Be sure to check the recipe card for detailed nutritional info!
Find the printable recipe card below with all ingredient measurements, instructions, and my notes. Watch the video below as a visual guide.
More Pumpkin Recipes
- 3 Ingredient Pumpkin Cookies With No Eggs
- Keto Pumpkin Protein Chaffles (Made With Cream Cheese)
- Keto No-Bake Pumpkin Pie Cheesecake Bites (5 Ingredients)
- Pumpkin Energy Bites (that look like pumpkins!)
- Keto Pumpkin Cheesecake Cookies
- Protein Pumpkin Brownie Batter Log
- Keto Pumpkin Pie
- 25 Quick & Easy Keto Pumpkin Recipes
Recipe
Moist Keto Pumpkin Bread
Ingredients
- 1 cup pumpkin puree (Note 1)
- ½ cup liquid sweetener (sugar-free maple syrup, allulose)
- 4 eggs , room temperature
- ½ cup coconut flour (Note 2)
- 1 tablespoon baking powder , gluten-free
- 1 teaspoon pumpkin pie spice or cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat oven to 325°F (163°C).
- Whisk wet ingredients: pumpkin puree, liquid sweetener, and eggs in a medium bowl. (Note 3)
- Mix dry ingredients: coconut flour, baking powder, and spices in a separate small bowl.
- Whisk dry ingredients and wet ingredients together until smooth. (Note 4)
- Transfer to parchment-lined 9.25 x 5.25 x 2.75 in (23.5 x 13.3 x 7cm) loaf pan. Smooth out with a spatula.
- Bake for 55 minutes to 1 hour until golden brown and toothpick inserted comes out clean.
Bobette Bryan says
Thank you for this recipe. I'm going through a difficult time with my diabetes right now, and this recipe hit the spot. As I didn't have sugar free maple syrup, I used a half cup of oat milk for the liquid and some Splenda to sweeten it. It came out perfect!
Olivia Wyles says
Hi Bobette, I'm sorry to hear that you are having a difficult time with your diabetes. Happy that my pumpkin bread could help hit the spot. I love your variations, thank you for trying my recipe!
Kelley Koch says
This bread is so wonderful! Thank you for figuring it all out for us! I added unsweetened organic coconut which was amazing, too.
Virginia says
My son is allergic to eggs can i use flax eggs instead?
Erica says
It's really good and the recipe works
Olivia Wyles says
Yay, thank you for trying and rating the recipe! I appreciate you 🙂
Jennifer says
This pumpkin bread is so easy and amazing and delicious
Olivia Wyles says
Yess!! I’m so glad it turned out amazing and delicious for you. Thank you for trying!
amy says
Do you think you can add some erythritol or allulose in place of some of the maple syrup? Or would that affect the batter too much?
Olivia Wyles says
I used an allulose-based maple syrup. I recommend sticking with some sort of liquid sweetener (not stevia because it would be too bitter).
Denise says
Can I add carrots to this how many cups thank you
Liv says
You might not have a sub, as it is a key ingredient, but is there a dry sweetener I can sub for the liquid sweetener? I have a little bottle of liquid stevia (crazy sweet/not appropriate for this recipe) - but otherwise I don’t keep liquid sweeteners on hand.
Olivia Wyles says
Hi there, you could use a dry sweetener in this instead, like allulose or monk fruit. it will make it a little less moist, but this recipe is SUPER moist. If you want the extra moist factor, add a little extra pumpkin or some avocado oil if the dough seems too dry.
Sam says
This was quite good, thank you!
Olivia Wyles says
Thank you for trying! I'm glad you liked it. 🙂
Jeanne Wagner says
Great taste
Olivia Wyles says
Yay! Thank you for trying!
Liz says
Have not tried this yet but can I substitute almond flour for the coconut flour, and if so, what quantity do you recommend?
My husband is a “ super taster “ and absolutely abhors coconut in any form. He will be able to taste coconut if I use coconut flour.
Olivia Wyles says
Ha, my husband is the same way! I get it. You can use about 2 cups of almond flour, and probably 1 less egg. I have not tested it this way, but this should work.
Leta Porter says
This looks so yummy! I can hardly wait to make it. Can I just grease a pan ( olive oil ) instead of using parchment paper?
Olivia Wyles says
Hi Leta, yes, that should work too! I can’t wait to see how it turns out for you.
Marianne Coulter says
Ahhhh!!! My mouth is watering!! What brand of sugar-free maple syrup did you use?
Olivia Wyles says
Aaah!! Yes! I used Wholesome Yum’s Besti brand made with allulose 🙂 enjoy!
Olivia Wyles says
I love just how moist this pumpkin bread turned out to be. The maple syrup really makes it!