The magic ingredient in this extra soft Keto Pumpkin Bread? Orange! The added taste of citrus really brightens up the flavor, while all the warm spices of fall remind me of fresh pumpkin pie.
I’m excited to share this Keto Pumpkin Bread recipe with you today from my new Keto Breads cookbook! It’s one of 30 Keto Bread recipes that are keto, gluten free, dairy free, soy free, yeast free, and nut free!
Let’s get started:
Start by whisking all of the dry ingredients together… the coconut flour, arrowroot flour, baking soda, baking powder, salt, erythritol (or palm sugar) cinnamon, nutmeg, and cloves.
In a separate bowl, combine the wet ingredients.. pure pumpkin, orange essential or orange zest, eggs, and vanilla.
Pour the wet ingredients into the dry and mix well. The batter will be thick, that’s how it’s suppose to be!
Pour the batter into a prepared loaf pan. I use a 7.5×4.5 inch Pyrex glass loaf pan that I found in a set a Target, but they also sell it on Amazon!
Then, bake at 350 degrees for 50-60 minutes. Mine usually takes the full 60 minutes but I have a sneaky suspicion that my oven takes longer than other people’s so your’s might only need 50 minutes.
Even though I don’t usually have this problem, if the top starts to brown before the bread is done, just lightly cover it with foil 🙂
Why is there starch in a keto bread recipe?
The starch is in there to lighten up the loaf so it’s not so dense and heavy.
I swear, I think I made this bread recipe 15-20 times before I finally got it right. No matter what I did I couldn’t achieve a light texture until I added the starch. The typical keto flours that I use are almond, coconut, and flax. I didn’t use almond because I was trying to keep the loaf nut free, but when I used only coconut and/or flax it turned out heavy and dense.
By replacing some of the coconut and flax with arrowroot flour it lightened up the loaf and only added less than 1 carb per slice. While I could have added more arrowroot, I thought one Tbsp. did the trick and was a nice balance of carbs and texture.
Can This Bread Be Made Paleo?
Yes, it can! All you have to do to make this Keto Pumpkin Bread Paleo compliant is swap out the erythritol for coconut palm sugar. The coconut palm sugar has more of a caramel/brown sugar type taste than the erythritol so the flavor will be slightly different, but will still make for a tasty loaf!
can I use any brand of coconut flour?
Not all coconut flours are the same, some brands are much more absorbent than others. Because of this, I only recommend using Bob’s Red Mill Coconut Flour or Arrowhead Mills Coconut Flour because I know for sure that these 2 brands will work in this recipe. If you do need to buy a different brand make sure the texture is soft and fluffy, not grainy.
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Looking for more Keto recipes? Check out my Keto Breads Cookbook, Keto No-Bake Brownie Bites, Keto Cornbread & Stuffing, and These Dairy Free Fat Bomb Recipes From Healthful Pursuit!
Gluten Free And Keto Pumpkin Bread
The magic ingredient in this super soft Keto Pumpkin Bread? Orange! The added taste of citrus really brightens up the flavor, while all the warm spices of fall remind me of fresh pumpkin pie,
*For grain free baking powder combine 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot, tapioca, or potato flour.
- 1/2 Cup + 1 Tbsp. Coconut Flour Bob's Red Mill or Arrowrhead Mills are preferrable
- 1 Tbsp. Arrowroot or Tapioca Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/4 tsp. Sea Salt
- 1/2 Cup Erythritol (I prefer the Swerve brand of erythritol) or coconut palm sugar for Paleo
- 1 1/2 tsp. Ground Cinnamon
- 1 tsp. Ground Nutmeg
- 1/2 tsp. Ground Cloves
- 3/4 Cup Pure Pumpkin I use canned
- 1 Drop Therapeutic Grade Orange Essential Oil, preferred OR zest from 1 large orange
- 5 Large Eggs room temperature
- 1 tsp. Pure Vanilla
Preheat oven to 350 degrees and lightly grease an 8x4 inch or 7.5x4.5 inch loaf pan with avocado or olive oil then line the bottom and sides of the pan with parchment paper so the ends hang over the sides.
In a large bowl, whisk together the dry ingredients - breaking up any clumps with your fingers.
In a separate bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry and mix well.
Pour batter into prepared pan and bake 50-60 minutes or until toothpick inserted comes out clean and center is set, covering with foil if top is browning too quickly.
Allow to cool in pan 10 minutes, then transfer to a cooling rack to completely cool (remove parchment paper).
Best when eaten the same day but can be stored in an air-tight baggie in the refrigerator for 1-2 days or frozen.
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