This easy low carb Keto Pumpkin Bread mixes up in no time. A wooden spoon and 5 minutes of your time are all it takes to get this delectable fall treat into the oven. This delicious pumpkin bread recipe is also gluten-free, grain-free, sugar-free, has dairy-free and nut-free options, and is Trim Healthy Mama friendly.
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Ahhh, pumpkin season. I will admit to you that pumpkin is not one of my first loves. I've never tried a pumpkin spice latte because the thought of pumpkin in my coffee is less than appealing and on Thanksgiving, I never choose pumpkin pie when there are other options.
But I do enjoy a hint of pumpkin, and lots of cinnamon, in muffins, cakes, and loaves of bread. And my readers seem to be a pumpkin-loving crowd so I have one pumpkin recipe day each fall so I can add a few new keto pumpkin recipes to my repertoire.
This year I decided to kick up my Low Carb Pumpkin Muffins into a sweet easy keto pumpkin bread dotted with pecans and drizzled with a sweet glaze. It was a good decision. This low carb pumpkin bread is perfect for breakfast, brunch, as an afternoon snack, or even for dessert, just like my Keto Zucchini Bread. It keeps well in the fridge for up to a week and can be frozen for longer periods of time. Making a pumpkin bread with glaze on it gives a nice presentation but you can certainly skip the glaze to simplify this recipe further.
Ingredients
Pumpkin puree - You can use either fresh or canned pumpkin puree. Make sure you do not get a can that says 'pumpkin pie filling' because that will have added sugar.
Eggs - Eggs are necessary for this recipe.
Butter - I use salted butter when baking. If you have unsalted butter make sure to add a pinch of salt.
Cottage cheese - I promise you can't taste it at all. It adds protein to this easy keto pumpkin bread recipe and helps it stay moist.
Vanilla - Vanilla extract brings out the flavors in the other ingredients.
Molasses - I use molasses as a flavoring the way you use extracts. When used in this way the amount of carbs per serving is very minimal.
Almond flour - I find that almond flour has a mild flavor in baked goods that lets the other flavors shine through without overpowering them.
Coconut flour - I use coconut flour in conjunction with almond flour to help balance the natural oils in the almonds.
Sweetener - My sweetener blend of xylitol, erythritol, and stevia works well in many dessert recipes. I highly recommend trying it but if you would like to substitute I offer suggestions in the recipe card.
Cinnamon - Cinnamon is my favorite sweet spice. Choice one that is vibrant and flavorful. You do not want to just get the cheapest cinnamon at the store. Look for Saigon or Korintje cinnamon.
Pumpkin pie spice - Pumpkin spice normally is a combination of cinnamon, nutmeg, ginger, and cloves. You may add it if you like but I personally prefer just using cinnamon.
Baking powder - Check the date to make sure it is fresh or your bread will not rise.
Pecans - These are my favorite nut in pumpkin recipes but you can sub in walnuts if you prefer.
How to make Keto Pumpkin Bread
I keep my gluten free pumpkin bread recipe easy because all you need to do is mix up the ingredients in a large bowl with a wooden spoon. The sugar free glaze is easy too. All it is is a melted sweetener. When you drizzle it on top of the toasted pecans on top of the bread it gives them a little crunch and makes them taste like a traditional glazed pecan.
First Step: Add all the ingredients to a large mixing bowl. Combine well.
Second Step: Add the batter to a parchment paper lined loaf pan. Top with more pecans. Bake until no longer jiggly in the center.
Expert Tip: Baking times for anything in a loaf pan seems to vary a lot. Just make sure the bread no longer jiggles when lightly shaken. If the top starts to get too brown cover it with foil for the last 20-30 minutes.
Variations & Substitutions
Cottage Cheese - I promise you that you cannot taste the cottage cheese in this. It keeps the bread moist and is a great source of protein. However, sour cream, cream cheese, or yogurt can work in place of the cottage cheese if you prefer.
Nuts - You can sub in any but you prefer for the pecans. Walnuts, almonds, or pumpkin seeds (aka pepitas) can all work.
Nut-Free - I have not tested this without almond flour but sunflower seed flour is a great sub in most recipes. Just use sunflower seed flour in place of the almond flour and pumpkin seeds in place of the pecans to make this nut free.
Dairy-Free - To make this keto bread dairy free just sub in coconut oil for the butter and coconut cream for the cottage cheese.
Chocolate Chips - Feel free to swap out the pecans for sugar free chocolate chips or use both!
Cream Cheese Frosting - Swap out the glaze for a thick and creamy keto cream cheese frosting.
Muffins - Easily make this into muffins by dividing the batter between greased paper-lined muffin tins.
Common Questions
Is Pumpkin Keto Friendly?
Absolutely. Pumpkin is a great choice when on a keto diet. There are 10 grams of carbs in pumpkin puree and 3 grams of fiber. That may seem like a lot if you sit down with a can of puree and a spoon but it isn't when you are using a cup of pumpkin in a baked good divided by multiple servings.
Is Pumpkin Bread Healthy?
Sometimes. The flour in traditional pumpkin bread recipes is unhealthy. But this keto pumpkin bread uses almond flour to give pumpkin bread a nutritional boost! By cutting out sugar and using healthy flours you are making a typical pumpkin bread low carb and much healthier! By using that combination of flours it helps keep this keto pumpkin bread recipe moist as well.
The members of my family love a good sweet bread or cake for a snack or breakfast. It doesn't matter if it's lemon poppy seed, almond crumb, keto chocolate chip bread, keto cinnamon bread, or keto pumpkin bread, just slice up the sweet bread and slather it with butter to see it disappear. When we are eating one of my low carb recipes I don't have to worry about how much sugar my kids are eating.
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📖 Recipe
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- ⅓ cup butter melted
- ⅓ cup cottage cheese
- 1 teaspoon vanilla
- 1 teaspoon molasses ***
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin spice optional
- 1 tablespoon baking powder
- ⅔ cup pecans divided
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) optional (to use for a glaze)
Instructions
- Preheat the oven to 350. Line a standard 9-inch loaf pan with parchment paper and spray with cooking spray.
- Add all the ingredients, besides the pecans, into a large bowl. Stir until smooth. Stir in ⅓ cup pecans. Pour into the prepared loaf pan. Spread evenly. Top with the remaining pecans.
- Bake for 50-55 minutes until golden and no longer jiggly. The center should feel firm to the touch. Cover with foil for the last 20 minutes if necessary so the pecans do not burn.
Optional Glaze:
- Melt the sweetener in a small saucepan over low. Drizzle on top of the pecan pumpkin bread.
Notes
Nutrition
Originally Published September 24, 2018. Revised and Republished November 4, 2021.
Sara says
This recipe is absolutely delicious! I used coco butter instead of butter and 1/2 cottage cheese to make it more moist. Will definitely do it again and again! Thank you!
Marlene says
I love this! It is more dense than a typical pumpkin bread but I think that makes it better. The addition of molasses is a winner. This will be my new go to pumpkin recipe! Thank you!
VICKIE BUETTNER says
Delicious!! So moist and so good! I doubled the recipe and put it in my angel food loaf pan to bake. (I didn't have a regular sized bread pan.) I baked it at 325 degrees F. for 40 minutes then turned the oven up to 350 degrees F. for another 30 minutes and then checked it....it seemed finished, but every altitude and every oven is different. I also did not use the nuts. (personal preference with pumpkin bread...I just wanted to taste the pumpkin as it was fresh out of the garden and the first one of the season! Thank you for ALL your delicious recipes. This one is a keeper for sure!!!
B. Menius says
Wonderful recipe! I tweaked it a bit by using all pumpkin spice, using vanilla bean paste in lieu of molasses and used coconut oil instead of butter. That’s what I love about this recipe! You can play with the “supporting ingredients “ a bit. I used the cottage cheese and you’re right, you can’t tell it’s there! This will be my breakfast treat this autumn! Thanks so much! Wish I could post a picture!
Wendy says
This is absolutely amazing! I couldn't love it more.
Sue says
I substituted coconut oil for the butter only difference to recipe, can't say my batter could "pour" into pan because it was dense. The flavor was good but not as cake like as pictured. I'll try again using the butter. Any thoughts?
Taryn says
The batter is dense with butter too. For a fluffier bread, you could separate the eggs and whip the whites and then fold them in.
Debbie says
Would it work ok to substitute cream cheese for the cottage cheese?
Taryn says
Yes, that should be fine.
Maria says
Hi! How can I make this cake dairy free?
Taryn says
My pumpkin muffins are dairy free already. I'd suggest just doubling that and baking in a loaf pan. Joyfilledeats.com/easy-pumpkin-muffins
Cari says
I have been making this recipe weekly! We love it!! It’s easy and the flavor is amazing! I didn’t have any cottage cheese so subbed in sour cream and was still amazing!! I’d give it 10 stars if I could!
Louise Pirrotta says
This was delicious. Very moist. I used raisins instead of nuts and I didn't use any sweetener. Just my own personal preference. The raisins provided enough sweet for me. I also used yogurt instead of cottage cheese and the bread did not hold together. Next time I will either add another egg or use cottage cheese. Highly recommend this recipe.