Keto Coconut Flour Pumpkin Bread


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Additional Info

Net Carbs: 2 g | % Carbs: 7.9 % | % Protein: 11.9 % | % Fat: 80.2 % | SmartPoints: 5

Values

Array
(
    [calories] => 108
    [carbohydrates] => 4
    [protein] => 3
    [fat] => 9
    [saturated_fat] => 7
    [cholesterol] => 70
    [sodium] => 145
    [potassium] => 83
    [fiber] => 2
    [sugar] => 1
    [vitamin_a] => 2484
    [vitamin_c] => 1
    [calcium] => 26
    [iron] => 1
)

Jump to Recipe

This keto coconut flour pumpkin bread recipe is moist and delicious. At just 2g net carbs per slice, it makes a perfect fall low-carb treat!

keto pumpkin bread coconut flour recipe

Jump to:

The fall season is here so I’ve been doing some baking with pumpkin. Although I have a really popular pumpkin cream cheese bread, I thought I should share a more traditional one.

So I played around with an old family recipe that I used to make before I went low-carb. After a few tries, the keto version came out pretty close to the original.

The only difference is that this coconut flour pumpkin bread comes out a bit shorter. If that bothers you, a smaller 8×4-inch pan can be used instead of a standard 9×5-inch loaf pan. The baking time would just need to be adjusted.

Coconut Flour Pumpkin Bread Ingredients

ingredients used

I like to use a spice blend of cinnamon, nutmeg, and cloves. But you can also use a pumpkin spice blend if you have it.

You’ll find the full ingredient list with amounts in the recipe card at the bottom of the post.

Preparing Keto Pumpkin Bread with Coconut Flour

After you gather the ingredients, you just need to make a quick batter then bake it in a loaf pan. An overview of the process is provided here. Full instructions are available in the recipe card.

prepping batter
  1. In a large bowl, dump in sweetener, pumpkin, coconut oil, vanilla extract, and eggs. In a separate smaller bowl, add coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  2. Blend large bowl ingredients until smooth. Then combine the small bowl ingredients.
  3. Sift the small bowl coconut flour mixture into the large bowl with the wet pumpkin mixture.
  4. Stir the dry mix into wet mix until well blended.
  5. Pour batter into greased or lined loaf pan.
  6. Bake at 350 degrees F for 50 to 60 minutes or until toothpick comes out clean. Allow to cool on rack for 10 minutes before removing pumpkin bread from pan and slicing.
baking natter in loaf pan

Easy Bread Removal

One thing I’ve learned is that a well greased bread pan does not always ensure the bread will release nicely out of the pan. So, I recommend lining the pan with parchment paper which guarantees success every time. I just cut the paper to fit the length of the pan and fold the ends over the rim on the pan.

The breads will lift right out of the pans in the parchment paper. The paper can be removed right away or you can let it sit for a few more minutes on the rack while still in the parchment paper. I like to remove the paper and let the breads cool directly on the rack.

Tips for Baking with Coconut Flour

Coconut flour can vary in absorbency. So you may want to add half the amount to the spice mixture. Then, if the batter seems too thin, add in the reserved amount a little at a time. You can also add in a little more if the batter seems to thin.

If you add too much coconut flour, you’ll have to add in more liquid or eggs to thin out the batter. That’s why it’s best to only add in a little at a time to get the right amount.

After taking them out of the oven, you’ll want to let the pumpkin bread sit in the pan for about 10-15 minutes on a rack. It can crack and if you try to remove it when it’s too warm.

slicing coconut flour pumpkin bread

Simple Variations

If you’d like to dress up the bread, you can drizzle on a sweet glaze. I’d recommend using something similar to what’s drizzled on my apple zucchini bread. It’s just a mix of cream and powdered sweetener.

Chopped nuts are a great addition too. You can toss them into the batter or sprinkled them on top. Pecans and walnuts are my favorites.

You can also replace some of the sweetener with a keto maple flavored syrup for an added fall flavor.

Storing the Low-Carb Pumpkin Bread

The bread should be fine stored at room temperature for a few days. But I like to store mine in the refrigerator or freezer.

Keto sweet breads are good for at least 2 weeks in the refrigerator. Freezing keeps them fresh for up to 3 months. Just thaw the frozen loaf before serving. You can even freeze it in individual serving sizes.

low carb pumpkin bread coconut flour

Other Recipes to Try

Want some more low-carb recipes for fall? Check out a few of these favorites:

  • Keto Pumpkin Spice Latte can be made quick and easy at home in less time than it takes to wait in the coffee shop drive-through!
  • Keto Apple Crisp is another easy recipe that uses zucchini and apple extract to trick your taste buds into thinking it’s the real thing!
  • Turkey Pumpkin Chili in the slow cooker is super filling and perfect for warming up on a chilly day.
  • Keto Apple Pie is a different option for mimicking apples with chayote squash in a classic low carb dessert.
  • Keto Pumpkin Bars with chocolate chips are low-carb, gluten-free, and easy to make for a wonderful fall treat!

Full Recipe

This keto pumpkin bread with coconut flour is sure to become a regular fall treat! And with only 2 net carbs per serving, you won’t have to worry about going off track..

The recipe is quick and easy to prepare. It should take no longer than 10-15 minutes to make the batter. Then just let it bake while you relax!

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keto pumpkin bread coconut flour recipe

Keto Pumpkin Bread (Gluten-Free)

This low-carb pumpkin bread recipe made with coconut flour is moist and delicious. It’s keto-friendly and gluten-free too.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Bread, Snack

Cuisine: American

Print Pin Review Recipe

Instructions

  • Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper. For a taller loaf, a smaller pan can be used, but baking time will need to be adjusted accordingly.

  • In large bowl, blend together sweetener, pumpkin, coconut oil, vanilla extract, and eggs until smooth.

  • In a separate bowl, mix coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.

  • Sift the coconut flour mixture into the large bowl with the wet pumpkin mixture. Stir dry mix into wet mix.

  • Pour batter into the prepared bread pan. Bake for 50 to 60 minutes or until toothpick comes out clean. Allow to cool on rack for 10 minutes before removing from pans.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

low carb yum 5-ingredient keto

Nutrition

Calories: 108kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 145mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2484IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Additional Info

Net Carbs: 2 g | % Carbs: 7.9 % | % Protein: 11.9 % | % Fat: 80.2 % | SmartPoints: 5

Values

Array
(
    [calories] => 108
    [carbohydrates] => 4
    [protein] => 3
    [fat] => 9
    [saturated_fat] => 7
    [cholesterol] => 70
    [sodium] => 145
    [potassium] => 83
    [fiber] => 2
    [sugar] => 1
    [vitamin_a] => 2484
    [vitamin_c] => 1
    [calcium] => 26
    [iron] => 1
)

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: Oct 3, 2014… Last Updated August 23, 2020 with new photos, improved recipe, and additional information including baking tips.





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