Keto Pumpkin Bread

Why You’ll Love This Recipe

I love how this bread combines the rich taste of pumpkin with the aromatic blend of fall spices, creating a comforting and satisfying treat. The use of a low-carb baking blend ensures a tender crumb, while the addition of cottage cheese adds moisture and a subtle tang. It’s a versatile recipe that doesn’t require any special equipment, making it accessible for everyday baking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• low-carb baking blend (or a mix of almond flour and coconut flour with 2 tablespoons of ground golden flaxseed)

• pumpkin pie spice

• baking powder

• salt

• pumpkin puree (not pumpkin pie filling)

• eggs

• cottage cheese

• melted butter or oil

• vinegar (white wine or apple cider vinegar)

• low-carb sweetener (such as Swerve or Gentle Sweet)

directions

1. I preheat the oven to 360°F (182°C) and line a 4×8 inch loaf pan with parchment paper.

2. In a medium mixing bowl, I combine the low-carb baking blend, pumpkin pie spice, baking powder, and salt.

3. I add the pumpkin puree, eggs, cottage cheese, melted butter, vinegar, and sweetener to the dry ingredients, stirring until a thick, even batter forms.

4. I spread the batter evenly into the prepared loaf pan.

5. I bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, I tent it with aluminum foil after 30 minutes.

6. I allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 10 slices. Preparation takes about 10 minutes, baking time is 40–50 minutes, and cooling time is around 1 hour, totaling approximately 1 hour and 55 minutes.

Variations

• Dairy-Free: I substitute the melted butter with coconut oil and replace the cottage cheese with an additional ½ cup of pumpkin puree.

• Sweetness Level: Depending on my preference, I adjust the sweetener between ½ to 1 cup.

• Add-Ins: For added texture and flavor, I sometimes fold in chopped nuts or sugar-free chocolate chips into the batter.

storage/reheating

I store the cooled pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, I warm slices in the microwave for about 20 seconds or toast them lightly.

FAQs

Can I use all coconut flour instead of a baking blend?

I don’t recommend using all coconut flour, as it tends to absorb more moisture and can result in a dry texture. A combination of almond flour and coconut flour with ground flaxseed provides the best results.

Is it necessary to use vinegar in this recipe?

Yes, the vinegar reacts with the baking powder to help the bread rise and achieve a lighter texture.

Can I make this bread ahead of time?

Absolutely. I often bake it a day in advance, allowing the flavors to meld and the texture to set, making it even more delicious the next day.

What type of sweetener works best?

I prefer using low-carb sweeteners like Swerve or Gentle Sweet, but pure erythritol or coconut sugar (for a paleo option) can also be used, adjusting the quantity to taste.

Can I add a frosting to this bread?

Yes, a simple cream cheese frosting made with cream cheese, powdered low-carb sweetener, and a touch of maple extract complements the flavors wonderfully.

Conclusion

This Keto Pumpkin Bread is a delightful addition to my fall baking repertoire. It’s easy to prepare, full of warm spices, and fits perfectly into a low-carb lifestyle. Whether enjoyed plain or with a dollop of cream cheese frosting, it’s a comforting treat that brings the essence of autumn to my table.

Keto Pumpkin Bread

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• Author: Mia
• Total Time: 1 hour 55 minutes
• Yield: 10 slices
• Diet: Gluten Free

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Description

This keto pumpkin bread is moist, fluffy, and packed with warm fall spices. Made with almond flour, cottage cheese, and zero sugar—perfect for low carb living.

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Ingredients

1 ½ cups low-carb baking blend (or a mix of almond flour + coconut flour + 2 tbsp ground golden flaxseed)

1 tbsp pumpkin pie spice

2 tsp baking powder

¼ tsp salt

1 cup pumpkin puree (not pumpkin pie filling)

4 large eggs

½ cup cottage cheese

¼ cup melted butter or coconut oil

1 tsp white wine vinegar or apple cider vinegar

½–1 cup low-carb sweetener (Swerve, Gentle Sweet, or similar)

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Instructions

Preheat oven to 360°F (182°C). Line a 4×8 inch loaf pan with parchment paper.

In a bowl, whisk together the baking blend, pumpkin pie spice, baking powder, and salt.

Add pumpkin puree, eggs, cottage cheese, melted butter or oil, vinegar, and sweetener. Stir until fully combined into a thick batter.

Spread the batter into the prepared loaf pan and smooth the top.

Bake for 40–50 minutes, tenting with foil after 30 minutes if browning too fast.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a dairy-free version, use coconut oil and replace cottage cheese with extra pumpkin puree.

Adjust sweetness to taste depending on the sweetener used.

Optional mix-ins: sugar-free chocolate chips, chopped walnuts, or pecans.

Add a keto cream cheese frosting for a dessert-like finish.

• Prep Time: 10 minutes
• Cook Time: 40–50 minutes
• Category: Bread, Breakfast, Snack
• Method: Baking
• Cuisine: American, Keto