Low Carb Pumpkin Bread Recipe – The Best Quick & Easy 6 Ingredient Sugar Free Keto Pumpkin Recipes with coconut flour & pumpkin puree. With the video tutorial.

Low Carb Pumpkin Bread

Pumpkin Season is upon us and the other week I shared a mouth watering Keto Pumpkin Pie and today I’m back with more Low Carb Pumpkin Goodness for you – Low Carb Pumpkin Bread which is as good as the real thing and full of natural pumpkin flavor.

I’m absolutely loving my first Northern Hemisphere Autumn/Fall here in Ireland.

The air is crisper, which is welcome after a hotter than expected Summer. The mornings and evenings are darker, all the leaves are changing to glorious shades of reds, yellows and oranges.

And, of course, pumpkins are starting to pop up everywhere. So, I just couldn’t resist getting straight to work to create another easy keto fall treat for you.

I always make it my mission to try and sample as many pumpkin delights as I can from pumpkin spice lattes to low carb dessert treats like keto pumpkin bars and all the deliciousness in between. (More good options and recipes coming soon!)

How To Make Keto Pumpkin Bread

As you’ll see, this moist Keto Pumpkin Bread is really easy to prepare and low in net carbs.

Start by gathering together your 6 simple ingredients, preheating your oven and lining a baking tray with well greased parchment paper, for best results.

This is really important, to be sure of easy removal of your baked low carb pumpkin bread when it’s done.

Melt the butter and the pour it into a large mixing bowl. You could use 1/4 cup of melted coconut oil if you’d prefer a dairy free pumpkin bread.

Then, whisk in the pumpkin puree and room temperature eggs until smooth.

You can use canned pumpkin puree or pumpkin pie filling that you can find at grocery stores or make homemade pumpkin puree by roasting or boiling pumpkin and then mashing or blending it to a puree.

Just be sure to double check that, if using canned pumpkin puree, there are no sugars or carbs added that could alter the carb content of the finished easy keto dessert.

Once smooth, add in the dry ingredients, starting with the cinnamon. You can include a half a teaspoon or a full teaspoon, depending on how much of a cinnamon flavour you want.

If you’d like you could also add in a half to a teaspoon of vanilla extract to boost the flavor of the healthy pumpkin treat.

You could also swap the cinnamon for your own homemade pumpkin pie spice that you could make up and enjoy all through the fall season. (Here’s an easy recipe.)

Then, add the stevia or your keto sweeteners of choice. I find a quarter of a cup to be sweet enough, but feel free to add more for a sweeter low carb pumpkin bread.

Finally, fold through the coconut flour, a quarter of a cup at a time. You’ll find that baking with coconut flour is completely different to baking with regular flour.

It’s incredibly absorbent, so you’ll find that in no time the coconut flour has absorbed the other ingredients, creating the perfect pumpkin bread mixture.

If you’d prefer to use another low carb flour, like almond flour, then go for one and a half to 2 cups, adding in a half a cup at a time until you achieve the perfect bread batter consistency and the right texture.

You could add in and fold through ketogenic diet friendly sugar free chocolate chips (like these) for a chocolate studded loaf or a handful of chopped nuts or seeds such as walnuts. pecans or pumpkin seeds for a nutty loaf packed full of healthy fats.

Move the mixture into the prepared loaf pan or tin and bake for 35 to 45 minutes or until golden and cooked through.

If you’d prefer to make keto pumpkin muffins instead, then just divide the batter into a lined muffin tin and bake for 25 to 30 minutes instead.

Remove the Pumpkin Bread from the oven, allow to cool completely then remove from the baking tin.

Enjoy as is or served with keto diet friendly butter, whipped heavy cream or cream cheese frosting.

My entire family adores this pumpkin keto treat as a snack or treat, although probably the best way to enjoy a slice is warmed into a portion of French Toast for an indulgent breakfast.

I usually slice my bread into 8 slices and each portion size has a total of 9.4 grams of carbs, which is made up of 5.4 grams of fiber and just 1.7 sugars, making the net carbs 4 grams per slice, making it perfect to enjoy as part of a low carb diet.

Low Carb Pumpkin Bread Recipe

• 50g/1.7 ounces Unsalted Butter
• 1/2 Cup Pumpkin Puree
• 4 Large Eggs
• 1/2 to 1 teaspoon Ground Cinnamon
• 1/4 Cup Stevia or your sweetener of choice
• 1/2 Cup Coconut Flour

1. Preheat the oven to 180C/350F and line a loaf tin with well greased baking paper.
2. Melt the butter and then pour it into a large bowl.
3. Whisk in the pumpkin puree and eggs.
4. Add the cinnamon and stevia and whisk until smooth.
5. Fold through the coconut flour, a quarter of a cup at a time.
6. Move the mixture into the prepared loaf tin.
7. Place into the oven for 35 to 45 minutes or until golden and cooked through, allow to cool then store the sweet bread in an airtight container and enjoy within a couple of days.

Quick Bread Recipe Video Tutorial

Here’s the video where you can watch the easy keto pumpkin bread recipe being prepared, step by step. Hit play below or click here to watch on YouTube.

More Easy Keto Desserts:

Chocolate Cheesecake Brownies

Chocolate Fat Bombs

Chocolate Truffles

Lemon Ricotta Cake

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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.

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