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Keto Pumpkin Bread Recipe

This keto pumpkin bread recipe is full of warm fall spices and delicious pumpkin flavors. You won’t be able to hold yourself back with just one piece!

It’s pumpkin bread time! It’s pumpkin bread time! Forget whatever else other people call the time of year between October through January…none of that matters now. From here till the end of the year, it’s pumpkin bread time!

And have I got the most fabulously delicious and healthy recipe for you to add to your menu this year! Nothing says “fall” like the smell of fresh pumpkin bread wafting from the oven. This keto pumpkin quick bread is lusciously moist, grain-free, dairy-free and high in protein.

With the holidays are here and this is the time of year I crave everything pumpkin spice!  When I started thinking about my favorite seasonal treats, I knew I would be giving keto baking a whirl. I played with the recipe a couple of times before I was happy with it and on the third time, I was very impressed with how it turned out. Even my husband and kids gave it the thumbs up! This Keto Pumpkin Bread Recipe is the perfect way to enjoy a holiday treat without the guilt.

Today’s recipe uses coconut flour, which should be a pantry staple for everyone nowadays, due to it’s growing popularity and all the versatility it provides to our recipes (and our diet!)! However, you can sub almond flour. I

This recipe comes together so quickly, and makes the entire house smell like pumpkin heaven!  It will definitely become a staple recipe in our house…and I bet once you try it out, it will be one in yours too!

Keto Pumpkin Bread Recipe Ingredients

• 1/2 cup coconut flour
• 6 eggs
• 1/4 cup coconut oil
• 1/2 cup ChocZero Vanilla Syrup
• 1/2 cup pure pumpkin puree
• 1/2 tsp kosher salt
• 1/4 tsp baking powder
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin spice blend

Pumpkin Bread Topping Ingredients

• 4 tbsp cream cheese
• 2 tbsp sweetener
• 1 tsp vanilla extract

Keto Pumpkin Bread Recipe Instructions

1. Preheat oven to 350.
2. In a large mixing bowl, combine dry ingredients.
3. In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.
4. Pour wet ingredients into dry and blend with a hand mixer until evenly combined.
5. Lightly grease loaf pan with coconut oil.
6. Pour batter into loaf pan.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. To make the topping, mix all ingredients together in a bowl and smooth it out over the top once it is well combined.

Here is a video we made to show you how to make this keto pumpkin bread recipe.

Keto Pumpkin Bread Recipe Nutrition

Serves 10

Calories 143, Total C 6.7g, Fiber 3.1g, Net C 3.6g, Sugars 2.1g, Fat 10.3g, Protein 5.4g

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Keto Pumpkin Bread Recipe

5 from 3 votes

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Servings 10 servings

Calories 143

Ingredients

  

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Pumpkin Bread Ingredients

• 1/2 cup coconut flour
• 6 eggs
• 1/4 cup coconut oil
• 1/2 cup Choczero Vanilla Syrup
• 1/2 cup pure pumpkin puree
• 1/2 tsp kosher salt
• 1/4 tsp baking powder
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin spice blend

Pumpkin Bread Topping Ingredients

• 4 tbsp cream cheese
• 2 tbsp sweetener
• 1 tsp vanilla extract

Instructions

 

• Preheat oven to 350.
• In a large mixing bowl, combine dry ingredients.
• In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.
• Pour wet ingredients into dry and blend with a hand mixer until evenly combined.
• Lightly grease loaf pan with coconut oil.
• Pour batter into loaf pan.
• Bake for 30-35 minutes or until a toothpick comes out clean.
• To make the topping, mix all ingredients together in a bowl and smooth it out over the top once it is well combined.

Nutrition

Serving: 1slice | Calories: 143 | Carbohydrates: 6.7g | Protein: 5.4g | Fat: 10.3g | Fiber: 3.1g | Sugar: 2.1g | Net Carbs: 3.6g

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!