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.
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 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.
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 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.
Is Pumpkin Bread Healthy?
Sometimes. By cutting out sugar and using healthy flours like almond flour and coconut flour 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, 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.
Tweaks & Substitutions for Keto Pumpkin Bread
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.
- 1 cup pumpkin puree
- 2 eggs
- ⅓ cup butter melted
- ⅓ cup cottage cheese
- 1 tsp vanilla
- 1 tsp molasses ***
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tsp cinnamon
- 2 tsp pumpkin spice optional
- 1 tbsp baking powder
- ⅔ cup pecans divided
- 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener, optional (to use for a glaze)
- 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.
- Melt the sweetener in a small saucepan over low. Drizzle on top of the pecan pumpkin bread.
Originally Published September 24, 2018. Revised and Republished October 4, 2020.