This collagen pumpkin bread is made with almond butter, eggs and pumpkin. It has a light, airy texture and subtle pumpkin flavor; making it pair well with sweet or savory toppings. This collagen bread recipe is low carb, paleo, flourless and has no sugar added.
I'm all for a sweet pumpkin bread, like my olive oil pumpkin bread or chocolate chip version. However, this collagen pumpkin bread has quickly become my go-to.
This flourless pumpkin bread has a subtle pumpkin flavor - perfect for pairing with sweet or savory toppings. The texture is soft, tender and moist, but without any added sugar or oil.
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 pumpkin bread that's healthy and actually satisfying.
Why You'll Love this Collagen Pumpkin Bread
- paleo & keto - made with simple ingredients that are all low in sugar and carbs
- flourless - this pumpkin bread is made without any flour, which gives it a light, airy texture.
- unsweetened - no sugar added
- easy to make - a simple, one-bowl bread recipe
- moist - although the texture is light and airy, the loaf is still moist and tender
- customizable - great with various mix-ins and flavorings/spices
Ingredients
This pumpkin collagen bread recipe requires only 5 ingredients, but I like to add a few more (like vanilla extract) for added flavor. You can find the full recipe in the recipe card below, but let's dive into the ingredients:
- almond butter - I recommend a unsalted, unsweetened almond butter with a drippy/runny texture
- eggs - needed to bind the ingredients. An egg substitute is not recommended.
- pumpkin puree - since this is pumpkin bread! You can make your own pumpkin puree or use canned.
- vanilla extract - optional for flavor
- collagen peptides - since this is a collagen bread recipe. I used unflavored collagen peptides, but vanilla would work well too.
- baking soda - for the rise and bread texture.
- cinnamon - optional for flavor
- pumpkin pie spice - optional for flavor
- pink salt - optional ingredient that enhances the flavors.
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.
How to Make Collagen Bread
This paleo pumpkin bread takes 5 minutes to throw together and 35 minutes to bake. A super easy, one bowl kind of recipe! Here are the steps:
- 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, spread some dairy free cream cheese on top.
Storage
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
Description
This healthy collagen pumpkin bread is the ultimate unsweetened pumpkin bread recipe! It's soft, tender, low carb and paleo friendly.
Ingredients
- 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)
(unsalted, unsweetened)Instructions
- 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.
Meagan Lasecke
Hi 🙂 Is it possible to replace the eggs in this recipe with either flax or chia eggs? Thank you!
Katie
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! 🙂
Kayla
What about using exclusively egg whites instead of the whole egg?
Katie
The yolks are necessary to achieve proper consistency and structure for this collagen bread.
Cassie
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?
Katie
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.
Bakernberner
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!
Katie
Thank you! The sunflower butter changing the color would be quite the surprise! Haha! I'm so glad you enjoyed this recipe 🙂
Katie
This is one of my all time favorite bread recipes! Hope you all enjoy it 🙂
Jennifer DeVall
Hi Katie,
Thank you for this recipe! I also made it with SF Butter and it turned out green, but delicious! I am always in need of creative recipes to suit the needs of a child with food allergies and a husband with histamine intolerance, gluten intolerance, among other things. This is fantastic! Keep it up!
JJ
Katie
I'm so happy you had success with this recipe! Yes, isn't the sunbutter reaction interesting?! Thank you for leaving a review 🙂
JJ
Can I make these in a muffin tin instead of a pan?
Katie
That should work. They probably won't need to bake as long.