Desserts Gluten-Free (GF) Keto Recipes
Pumpkin Bread (Keto, GF)
September 23, 2019

While perusing the recipe blogs this weekend, I came across a really great looking recipe for gluten-free pumpkin bread over at Serious Eats and I had to have a slice! So I set out to make a low-carb version of this recipe and it came out alright. Here’s my tweaked recipe for your enjoyment!

I decided to use the banana bread recipe I revised with inspiration from Healthy Indulgences banana nut muffin recipe. It was super easy, just swapped out the banana for pumpkin and added the pumpkin pie spice. I had to use a ton of pumpkin pie spice to get the level of spiciness I prefer. You can spice your bread to your liking of course.

This came out so good, it’s definitely reminiscent of a pumpkin pie. The texture is similar but more bread-like.

If you want an even more decadent treat or a complete meal you can top a slice of pumpkin bread with cream cheese frosting or whipped coconut cream if you’re dairy-free. You can even top a slice with some vanilla ice cream if you’re in the mood for something chilly. Then pair it with a bullet-proof coffee, tea, or hot chocolate.

It’s also really great toasted with coconut oil or butter slathered all over it if you prefer your pumpkin on the savory side. Hell, I’d even throw some sunflower seed butter on a slice and munch it down!

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Pumpkin Bread Loaf on Plate

Pumpkin Bread

  • Author: Heather Cooan
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 12 1x


This pumpkin bread recipe is keto-friendly and delicious. It’s sure to satisfy even the most basic pumpkin spice cravings!


  • 1/2 cup sifted coconut flour
  • 4 tablespoons butter, softened
  • 6 eggs
  • 1 cup canned pumpkin
  • 1/2 cup erythritol
  • 1/4 teaspoon stevia extract
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 5 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking powder


  • Preheat oven to 350 degrees Fahrenheit.
  • Beat eggs with erythritol and vanilla until fluffy.
  • Combine coconut flour with baking powder, cinnamon, stevia, and salt, and beat into batter until there are no lumps.
  • Beat in pumpkin and pour batter into greased loaf pan. Bake 45 minutes, let cool in pan for 5-10 minutes, then remove and let bread finish cooling on a wire rack.
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin bread


About author

Heather Cooan

Heather is a marketing executive turned nutrition consultant and educator. Heather advocates for informed consent, bodily autonomy, and healthcare authorship. She speaks and writes on nutrition and lifestyle design interventions for health recovery. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner and Nutrition Therapy Practitioner.

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There are 2 comments

  • Brooke says:

    Could you sub the coconut flour for almond flour, or would it turn out too crumbly?

  • You can definitely try. I think it will change the texture, but I think it’ll hold together. I like the texture of the coconut flour.

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