Keto Pumpkin Bread

by KetoFocus.com
4.8 Stars (11 Reviews) 14 Comments

Spongy keto pumpkin bread you can mix in blender. This recipe is hard to beat and perfect for the cozy Fall season!

We can’t help but think about tasty pumpkin recipes during Autumn! It goes hand-in-hand with a pumpkin spiced latte or cream cheese pumpkin muffins.

This moist keto pumpkin bread recipe is easy to make — add ingredients to a blender, mix, pour into loaf pans, and you’ll have a house smelling of sweet autumn spices in less than 30 minutes! The best part is the is very little clean up since we mixed everything in a blender.

The key to spongy low carb pumpkin bread made with coconut flour is to use eggs, but instead of an eggy flavored quick bread, cream cheese is used to neutralize the overpowering egg flavor. This homemade favorite fall recipe is packed with cinnamon & pumpkin spice and pumpkin flavor.

 

How to make keto pumpkin bread

  1. Add all ingredients to a blender – cream cheese, pumpkin puree, butter, sweetener, coconut flour, baking powder, fall spices and eggs. Mix until combined.
  2. Pour into prepared loaf pans.
  3. Bake the sugar free pumpkin bread until cooked through and spongy.

A stack of mini pumpkin bread loaves behind a loaf with a bite taken out of it.

Key ingredients & substitutions

  • Cream cheese – Used to neutralize the egg flavor from the 4 eggs that are added to help make this quick bread rise.
  • Pumpkin puree – Wouldn’t be pumpkin bread without pureed pumpkin!
  • Butter – Provides moisture and healthy fats
  • Brown sweetener – Gives a hint of sweet caramelized flavor without adding sugar or carbs. Can substitute with regular white granulated sugar-free sweetener.
  • Coconut flour – The keto flour for this bread. I haven’t experimented yet, but almond flour may be used as a substitute. Try using 1 cup of almond flour, then let me know how it turns out.
  • Cinnamon & pumpkin pie spice – The star spices of the Fall season.
  • Eggs – Used to help this keto bread rise.
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Keto Pumpkin Bread Ingredients

  • 8 oz cream cheese, softened
  • 1/4 cup pumpkin puree
  • 4 tablespoons butter, melted
  • 1/3 cup brown sugar free sweetener
  • 1/3 cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 4 eggs
  • loaf pans

Keto Pumpkin Bread Directions

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Mini pumpkin loaves on a table with leaves imprinted on them.

Canned vs homemade pumpkin puree

For this keto pumpkin bread recipe you can use either canned or homemade pumpkin puree. If you’re buying canned pumpkin puree just make sure that there is no added sugar in it, as it would make the recipe higher in carbs and thus, no longer keto friendly. It should say 100% pumpkin puree on the label and not pumpkin pie filling.

Canned pumpkin puree is obviously the quicker option. However, if you don’t have any at hand, you can always make your own!

To make your own pumpkin puree:

  • Cut a small sugar pumpkin in half and scrape out the seeds and strings from the inside.
  • Bake the pumpkin halves at 350°F. This usually take from 45 minutes to an hour.
  • Once the pumpkin is done, leave to cool and then scoop out the flesh.
  • This can then be used for any recipe which requires pumpkin puree.

 

Variations

Instead of plain pumpkin spice bread, try adding in some of these elements for added flavor or crunch:

  • chocolate chips
  • walnuts
  • pecans
  • coconut
  • cream cheese frosting on top!

Storage information

The best way to store pumpkin bread is in an airtight container so that it doesn’t dry out. If you would like to use it throughout the week, yet would be better to refrigerate it. However, if you’re planning on using it on the day you make it, you can leave it in room temperature and it will remain moist.

Pumpkin bread lasts up to 3 days at room temperature when stored in an airtight container and up to a week in the refrigerator.

Keto Pumpkin Bread: FAQS

Is pumpkin keto?

Yes, pumpkin is keto! Per 1/2 cup of puree, pumpkin only has 6.5 grams of carbs, 3.5 of which are fiber.

Can I make a whole loaf instead of mini loaves?

Yes, you can make a whole pumpkin loaf. It will take longer to cook.

Can you taste the coconut flour in this recipe?

The cream cheese and eggs help to limit the overpowering flavor and smell of coconut flour in this pumpkin bread recipe. I can't tell it is made with coconut flour. If you must, you can try using almond flour according to recommendations above.

Nutritional information & Macros

Nutrition Information

Keto Pumpkin Bread

Servings: 6

Amount Per Serving
Calories 278
Fat 24.7g
Protein 7.8g
Total Carbs 4.8g
Net Carbs 2.1g

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14 Comments

  1. Hi Annie, I love your recipes and your videos! Thank you ?
    For the pumpkin bread recipe, I can’t get the macros to be 2.1g carbs.
    Is there something that you changed for it to be that low? Mine comes out as 5.1.
    Thanks!
    Sue

  2. I decided to try these in my Dash mini Bundt maker so that I didn’t have to heat my oven. Turned out good, but it was a little harder to time them.
    Thanks for the recipe!

  3. Made this recipe & what a delight. Enjoyed next day after flavors got a chance to marry. Made into 12 cupcake forms. Refrigerate & grab 1-2for breakfast.
    My husband loves this treat. I use pumpkin pie spice as well.. ???

  4. I made these in a jumbo muffin pan. I served them with some whipped sweetened cream cheese on top. They were excellent. I’d say the texture was between a muffin and a pie for those curious. Thank you for sharing.

    I plan on making them again and top them with a touch of whipped cream.

  5. I was confused on the recipe. You did not have syrup listed under ingredients. However, you state in your recipe to add syrup. Looking forward to your response. 😀

    1. You don’t need the syrup. You can use it as instructed in the video or use cinnamon and sweetener for flavor instead.

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