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Keto Pumpkin Bread with Coconut Flour (gluten free)
It is that time of year again….pumpkin season! The fall season begs us to bake up some bread, so how perfect is it that I am giving you a Keto Coconut Flour Pumpkin Bread recipe crowned with crumbly streusel!
Not only is this low-carb pumpkin bread gluten free, and grain free but is also dairy free too!
You can easily find all of the ingredients at most grocery stores as even small towns have gluten free flours these days!
As with all coconut flour recipes, it is a very thirsty flour that is quenched with pure pumpkin puree and large eggs! It ends up with the best texture of any of the keto quick breads that I have tried so far!
Not too much moisture but very delightful with all of the warm spices you would expect in a coconut flour pumpkin bread and all the moist crumbs!
This is one of those keto pumpkin recipes that stays very tender even a few days later!
It will take on a pudding-like texture when you store it in the fridge!
My favorite way to use this bread other than eating with a cup of coffee, is to toast a piece in my toaster oven or air fryer! The crispy layer it gives it is amazing!
I show you how low carb pumpkin bread does not have to be super dense and will be one of those keto desserts that you make for your upcoming holiday season! Regular sugar and regular flour are not needed in this healthy recipe for sugar-free pumpkin bread.
You truly CAN have a whole loaf of pumpkin bread loaded with natural pumpkin spice flavor with healthy ingredients. This fits in perfect with my low carb diet and is loaded with many grams of fiber!
It is easiest to remember that the wet ingredients go in first into the large mixing bowl, then all the dry ingredients. As long as you sift the dry ingredients as you add them, you will be fine not to use a separate bowl to mix them in! Just note that exact measurements are very important with coconut flour as even a few teaspoons more will throw off the balance.
Whisk everything well until you have a very smooth batter. This ensures you won’t have any pockets of dry ingredients in your bread.
Use a hand mixer if your arms are sore, I won’t tell anyone!
Let the batter sit for a bit while you make the streusel. This helps the coconut flour soak up the moisture.
I chose to put half of the streusel in between the layers. You can do this as well but know that it may crumble and not hold together as well. It will still taste amazing though!
The little bit of vanilla extract in the streusel helps give it a nice rounded flavor.
Pour the Keto Pumpkin Bread batter into your prepared loaf pan lined with parchment.
You will want to put a piece of foil over the top of the batter halfway through the baking time. This helps prevent overbrowning with the almond flour streusel and allows the bread to bake all the way through at the same time!
A 9 x 5-inch loaf pan is recommended so that it doesn’t spill over the sides and rises well.
Check doneness with toothpick test in the middle at an angle. This is the perfect way to get more layers in your testing for doneness.
Cool completely on a cooling rack once you have let it sit in the bread pan for 30 minutes. It will still be quite warm in the middle although the pan may be cool.
- Start out with room temperature ingredients so they blend well with just a whisk!
- You can use homemade pumpkin puree if you want, but the best way to drain it is to let it sit overnight in a cheesecloth suspended in a sieve over a large bowl. You wat it to be as drained as possible! Extra moisture from the fresh pumpkin when you make your own pumpkin purée will cause your bread to be a soggy mess! Do not skip the straining part!
- Make sure you pick up canned pumpkin and not pumpkin PIE filling! The filling has sugar and we do not want that!
- Parchment paper is almost required with this recipe as it is such a delicate batter that it helps hold it together, especially as it cools!
- Using the streusel helps to eliminate the need for a cream cheese frosting, so you save a step!
- You can leave out the streusel if you like and it will still be a wonderful keto bread!
- It is also a great base for additions such as sugar free chocolate chips, nuts or dried fruits.
- Monk fruit sweeter can be subbed with coconut sugar with good results but of course this ups the carb count. Do not use maple syrup as a substitute as this would be too much liquid in the recipe if you do.
- You can purchase pumpkin pie spice already mixed at the store but I recommend you make it from fresh spices for bold flavor! See below for a pumpkin pie spice recipe!
- If you want to use sunflower seed flour instead of almond flour you certainly could. It has a similar crumb consistency!
You can make up some pumpkin pie spice very easily with just a few spices! This is one I make up fresh each season to have on hand. Spice blends last up to 8 months out of sunlight in a dark cupboard. After time it loses its potency so I make up a fresh batch times 3 to have it ready to go!
In a small jar mix together:
2 T ground cinnamon
1 T ground ginger
1 1/2 T ground allspice
1 1/2 t. ground cloves
3/4 t. ground nutmeg
This spice mix will go great not only in this pumpkin bread but in pancakes, french toast, drinks and more! When you try making it for the first time you will be amazed at the ease of making your own spice blends you will want to have some on hand from now on!
As with most keto recipes, store in an airtight container to prevent early spoilage. This keto pumpkin bread recipe is very moist! Plastic wrap would be too unsupportive of the tender crumb and weight of the bread. You may consider a recycled bread bag too!
Don’t forget to print this recipe card so you have it on hand for the upcoming holiday season! It will save you time searching for it later!
Keto Pumpkin Bread with Coconut Flour (gluten free)
- 1 1/2 cup pumpkin pureé
- 4 large eggs; room temperature
- 1/2 cup nut butter; creamy I used cashew butter. Almond butter would work.
- 1/4 cup avocado oil
- 1/2 cup monk fruit sweetener
- 1 tsp vanilla extract
- 1/2 cup + 2 tbsp coconut flour
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup almond flour
- 2 tbsp monkfruit sweetener
- 1/4 tsp pumpkin spice
- 1/8 tsp stevia
- 1/4 tsp vanilla extract
- 2 tbsp coconut oil; softened not melted; or softened butter
- Preheat oven to 375F.
- In a large mixing bowl whisk pumpkin pureé, nut butter, oil, monkfruit sweetener and vanilla.
- Once it is smooth add in the rest of the bread ingredients and whisk very well again.
- Pour into your prepared pan.
- Make the streusel.
- In a large bowl mix all ingredients with a fork. This helps to create crumbles.
- If you use a spoon it will turn into a blob of dough.
- Top bread in pan with streusel.
- Bake 60 min until it toothpick tests clean.
- Cover with foil half way through to prevent burning the streusel.
- Cool 30 min in pan then lift out onto a cooling rack to finish cooling before cutting.
- Store in an airtight container or large ziploc bag in fridge. Can be at room temperature for a day or two but no more.
Not by a printer right now? Just hover over the picture and PIN it to your Pinterest board!
Are you looking for more pumpkin inspiration with a load of pumpkin flavor?
Another favorite is my Keto Pumpkin Pie Cupcakes that feature xanthan gum for stability and a lush vanilla frosting!
Don’t forget to check out my Keto Pumpkin Spice Coffeecake where the pumpkin pie spice really shines!
All of my recipes will fit into a keto diet as they are low carb, it just depends on your own personalized macros if the grams of carbs fit into your limit.
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