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!
Keto Pumpkin Bread Recipe
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. 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 for Keto Pumpkin Bread
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.
- 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 Keto Pumpkin Bread
Steps: Whisk Wet → Mix Dry → Whisk Together Wet & Dry → Transfer → Smooth → Bake → Slice
Whisk Wet Ingredients
Whisk pumpkin puree, sugar-free maple syrup, and eggs in a medium bowl until smooth with zero streaks of egg.
Mix Dry Ingredients
Mix coconut flour, baking powder, and spices together in a small bowl.
Whisk Wet and Dry Ingredients Together
Whisk wet and dry ingredients together until a smooth batter forms. There should be zero bumps or lumps.
Transfer and Smooth
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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.
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!
Frequently Asked Questions About Keto Pumpkin Bread
1. Can I use almond flour instead of coconut flour in this recipe?
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.
2. How should I store this low carb pumpkin bread? 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.
3. Can I freeze this bread? 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!
4. Can I make keto pumpkin muffins with this batter? 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!
5. Is it possible to use homemade pumpkin puree instead of canned? 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.
6. What makes this bread different from traditional pumpkin 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!
7. Do I need to add xanthan gum to this recipe? 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.
8. What’s the best way to enhance the pumpkin flavor? 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!
9. Can I add cream cheese frosting to this pumpkin bread? Yes! A sweet cream cheese frosting 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.
10. How many grams of carbs are in a slice of this bread? 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!
If you enjoyed this recipe, check out these:
- 3 Ingredient Pumpkin Cookies With No Eggs
- Keto Pumpkin Cheesecake Cookies
- Keto Pumpkin Pie
- 25 Quick & Easy Keto Pumpkin Recipes
PIN FOR LATER!
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.
Liv
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
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.