This paleo collagen pumpkin bread is unsweetened, flourless, low carb and high in protein. It has a light and airy texture, but is moist and holds up well in the fridge. Better yet, this Keto friendly bread requires only 5 ingredients (but I added more to enhance the taste). The pumpkin flavor is subtle, so this bread pairs well with anything sweet or savory.
Everyone needs a delicious unsweetened paleo bread recipe! And this collagen pumpkin bread is a great staple.
This low carb collagen bread has a subtle pumpkin flavor - perfect with any sweet or savory toppings. The texture is soft, tender and moist.
I love toasting a slice and spreading it with dairy free cream cheese or mashed avocado. Or, slathering on some sunflower seed butter and honey.
This is truly a simple, versatile bread. Better yet, it's packed with nutrients, super easy to make and stores well in the fridge.
- Paleo & Keto
- Flourless - grain free and gluten free
- Unsweetened - no sugar added
- Easy to make - one bowl recipe
- Moist - not dry
- Customizable - great with various mix-ins and flavorings/spices
This healthy, no sugar pumpkin bread is an excellent bread to have stocked in the fridge. There's no doubt you'll love it as much as my family does.
This pumpkin collagen bread recipe requires only 5 ingredients. It is unsweetened, flourless, grain free, gluten free and dairy free. The ingredients include:
- almond butter (unsalted, unsweetened)
- pumpkin puree
- vanilla extract (optional)
- collagen peptides
- baking soda
- cinnamon (optional)
- pumpkin pie spice (optional)
- pink salt (optional)
The vanilla extract, cinnamon, pumpkin spice and salt are optional ingredients but highly recommended for optimal taste. Other add-ins that would work well with this recipe include: sweetener (maple syrup, monk fruit, coconut sugar...), chocolate chips, chopped nuts, etc. If your almond butter is salted, then do not add extra salt to the batter.
If you don't have almond butter on hand or have an allergy/intolerance, then substituting the almond butter with any nut or seed butter should work.
I recommend using collagen in this recipe (after all, this is COLLAGEN Pumpkin Bread) but most protein powders should work as a substitute. Just note, most protein powders will change the thickness of the batter and overall bread texture.
How to Make Collagen Bread
This flourless pumpkin bread recipe takes 5 minutes to throw together and 35 minutes to bake. A super easy, one bowl kind of recipe!
First, gather all necessary ingredients and preheat the oven to 350 degrees F. Line an 8" x 4" baking pan with parchment paper and set aside.
Next, combine all wet ingredients in a medium-sized mixing bowl. Whisk until smooth. Then, add in the remaining ingredients and whisk until the batter is well combined.
Pour the batter into the lined loaf pan, then place the pan in the middle rack of your oven and bake at 350 degrees for 35 minutes. The loaf should rise when baking and then sink slightly in the middle when cooling.
Let the loaf cool in the pan for a few minutes, then transfer it to a wire cooling rack and cool to room temperature. Slice and serve after it has cooled!
Best Pumpkin Bread Toppings
Since this is a no sugar pumpkin bread recipe, it works well with either sweet or savory toppings. Try slathering it with some nut butter and a drizzle of honey. Or, perhaps a dollop of dairy free yogurt and dark chocolate chips. In addition, this loaf would be great made into French toast.
For some savory topping ideas: toast a slice and top it with mashed avocado and a fried egg. Or, slather some dairy free cream cheese on top.
This bread is best kept in the fridge, but may be sliced and placed in the freezer for longer storage.
Keep the loaf in a sealed, air-tight container or baggie for up to one week in the fridge or up to one month in the freezer.
More Collagen Recipes
Looking for more easy collagen recipes to try? Here are a few reader favorites:
Collagen Pumpkin Bread (Low Carb, Paleo)
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: one 8" x 4" loaf 1x
This healthy collagen pumpkin bread is the ultimate unsweetened pumpkin bread recipe! It's soft, tender, low carb and paleo friendly.
- ½ cup almond butter (unsalted, unsweetened)
- 3 large eggs
- ½ cup pumpkin puree
- 1 tsp vanilla extract (optional)
- ⅓ cup collagen peptides (35g)
- 1 tsp baking soda
- 1 tsp cinnamon (optional)
- ½ tsp pumpkin pie spice (optional)
- ¼ tsp pink salt (optional)
- Preheat oven to 350 degrees F. Line an 8" x 4" baking pan with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk together almond butter, eggs, pumpkin and vanilla.
- Add in collagen, baking soda, cinnamon, pumpkin spice and salt. Whisk until batter is well combined.
- Pour batter into lined baking pan and bake in preheated oven for 35 minutes.
- Cool for a few minutes in pan, then transfer to wire cooling rack and cool to room temperature.
- Store in fridge up to one week.
Keywords: collagen peptides, no sugar pumpkin bread, unsweetened pumpkin bread, no added sugar, low carb paleo bread, low carb pumpkin bread, healthy breakfast bread, pumpkin bread, collagen bread
Meagan Lasecke says
Hi 🙂 Is it possible to replace the eggs in this recipe with either flax or chia eggs? Thank you!
Hi! I wouldn't recommend it. The texture would be quite different and I think the bread would be doughy and fall apart. But if you happen to try it, please let me know the results! 🙂
What about using exclusively egg whites instead of the whole egg?
The yolks are necessary to achieve proper consistency and structure for this collagen bread.
This was awesome and it came out extremely moist with a great texture! I made a second batch with some coconut sugar for some of my sweet tooth family members 🙂 Might be my favorite healthy pumpkin bread recipe yet--love the addition of collagen.
Do you happen to know the nutrition facts for it?
Thank you Cassie! What a great comment to wake up to 🙂 I don't have the nutrition facts, but they can be calculated by putting the list of ingredients into a program such as MyFitnessPal.
Super good! Was surprised how delicate the bread was and how yummy it gets When toasted with crispy edges. Used sunflower butter instead of almond and forgot it would turn green with baking soda reaction - so that was a fun surprise. (Flavor not impacted.) Used spice add ins and homemade pumpkin purée for more flavor, served with avocado and eggs as well as pears and almond butter plus cinnamon and coconut. Definitely did not need any sweetener - tasted sweet on its own!
Thank you! The sunflower butter changing the color would be quite the surprise! Haha! I'm so glad you enjoyed this recipe 🙂
This is one of my all time favorite bread recipes! Hope you all enjoy it 🙂