This keto pumpkin bread is fancy enough for parties and delicious enough for a low-carb snack. Plus, only 3g net carbs per serving!
Pumpkin Cinnamon Bread
Anytime is the perfect time to enjoy this sweet bread. The fact that it is ket0-friendly makes it even better!
Pumpkin and cinnamon just go really well together. It reminds me of pumpkin pie and pumpkin spice lattes.I love to bake a loaf of pumpkin bread and then eat a slice for breakfast first thing in the morning. It’s high in protein so sets my body in fat-burning mode from the start.
If you have kids, I suggest baking two loaves. Kids love this bread and will ask for it for breakfast, after school, and before bed.
Cinnamon Swirl Pumpkin Bread
This bread is a beauty! You can see the swirls of cinnamon as they loop around. It’s like a vein of tasty delight. In fact, as you eat it, you’ll swear you are indulging in a piece of pound cake.
I promise this is low in carbs. Anyone with a sweet tooth is going to love this bread!
In fact, it is such a beautiful bread that you can wrap it up in parchment paper, put it in a decorative tin, and give it away as a foodie gift. It’s also the perfect addition to foodie gift baskets or makes a thoughtful hostess gift.
Keto Pumpkin Bread
This keto pumpkin bread tastes perfect hot out of the oven or even at room temperature after sitting on the countertop.
For a little extra taste, spread some butter on top. The spread I used on these pumpkin bagels will also taste amazing on this pumpkin bread!
Keto Pumpkin Bread With Coconut Flour
This bread will last about a week or two if you store it correctly. Just wrap it up in either plastic wrap or aluminum foil.
If you keep it at room temperature, it will stay fresh for about a week. If you keep it in the refrigerator, it will stay fresh for about 2 weeks.
You can also freeze this bread too. Just wrap it up tightly in aluminum foil and then place it in a freezer-safe resealable food storage bag. It will stay good in the freezer for up to 6 months.
Keto Pumpkin Bread Nut-Free
This recipe is made with coconut flour. This means it is technically nut-free. Please do not take my word for it. Ask your doctor if your nut allergy includes coconut flour since everyone’s health is different.
You can also pour the batter into a muffin tin and make pumpkin cinnamon muffins. They are delightful and the perfect thing to share at brunch or a party.
Please remember one important thing – use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices and the end result won’t be keto-friendly.
Keto Pumpkin Bread Recipe
Here’s a list of the ingredients that you’ll need to make this pumpkin bread. Exact measurements and instructions for this keto pumpkin bread with cinnamon swirl is in the printable recipe card, just a little further below. First, I have some photos showing you how I made it. Don’t forget to pin this to your keto baking ideas board on Pinterest so you can find it later.
Prep Time: 15 minutes
Cook Time: 1 hour – 1 hour 15 minutes
Servings: 10
Net Carbs: 3 net carbs per serving
Ingredients:
Coconut flour
Baking powder
Eggs
Butter
Pumpkin puree
Swerve confectioners sugar substitute
Vanilla extract
Pumpkin pie spice
For the cinnamon sugar topping:
Butter
Swerve brown sugar substitute
Cinnamon
Instructions:
1. Preheat the oven to 350 degrees.
2. Combine the coconut flour, baking powder, eggs, ½ cup melted butter, pumpkin puree, confectioners sugar substitute, vanilla extract and pumpkin pie spice in a mixing bowl. Blend until smooth and fluffy.
3. Spread the mixture in a well greased loaf pan.
4. In a bowl, mix together the 2 tbsp melted butter, ½ cup brown sugar substitute and cinnamon.
5. Sprinkle the mixture over the top of the batter in the loaf pan, and swirl to combine.
6. Bake for 1 hour to 1 hour and 15 minutes, or until cooked through.
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Keto Pumpkin Bread With Cinnamon Swirl
This keto pumpkin bread is fancy enough for parties and delicious enough for a low-carb snack. Plus, only 3g net carbs per serving!
Ingredients
Bread
- 2/3 cup Coconut Flour
- 2 tsp Baking Powder
- 5 Eggs
- 1/2 cup Butter melted
- 1 cup Pumpkin Puree
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 1 tsp Vanilla Extract
- 1 tsp Pumpkin Pie Spice
Cinnamon Sugar Topping
- 2 tbsp Butter melted
- 1/2 cup Swerve Brown Sugar Substitute
- 1 tsp Cinnamon
Instructions
-
Preheat the oven to 350 degrees.
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Combine the coconut flour, baking powder, eggs, ½ cup melted butter, pumpkin puree, confectioners sugar substitute, vanilla extract and pumpkin pie spice in a mixing bowl. Blend until smooth and fluffy.
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Spread the mixture in a well greased loaf pan.
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In a bowl, mix together the 2 tbsp melted butter, ½ cup brown sugar substitute and cinnamon.
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Sprinkle the mixture over the top of the batter in the loaf pan, and swirl to combine.
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Bake for 1 hour to 1 hour and 15 minutes, or until cooked through.
Recipe Notes
Calories: 175 1 Slice
Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Quick Keto Bread Recipes
If you enjoyed this keto pumpkin bread, here are some more quick bread recipes you should try next. They are all low in carbs and super delicious!