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    Home ยป Paleo

    Collagen Pumpkin Bread (Low Carb, Paleo)

    Published: Oct 9, 2018 ยท by Katie

    Jump to Recipe·Print Recipe

    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.

    close up of bread

    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.

    Recipe Highlights

    • 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.

    sliced paleo collagen bread

    Ingredients

    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)
    • eggs
    • 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.

    stack of flourless pumpkin bread

    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.

    how to make collagen bread

    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!

    slices of collagen pumpkin bread on cooling rack

    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.

    collagen bread topped with almond butter, dark chocolate chips, pumpkin seeds and cinnamon

    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:

    paleo mug cake topped with raspberries, pumpkin seeds and chocolate chips
    Pumpkin Protein Mug Cake
    stacked bars with a bite out of one
    Collagen Cookie Dough Bars
    chewy-collagen-cookies
    Collagen Chocolate Chip Cookies
    Print
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    close up of bread

    Collagen Pumpkin Bread (Low Carb, Paleo)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Katie
    • Prep Time: 5 minutes
    • Cook Time: 35 minutes
    • Total Time: 40 minutes
    • Yield: one 8" x 4" loaf 1x
    Print Recipe
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    Description

    This healthy collagen pumpkin bread is the ultimate unsweetened pumpkin bread recipe!ย  It's soft, tender, low carb and paleo friendly.


    Ingredients

    Scale
    • ยฝ cup almond butter (unsalted, unsweetened)
    • 3 large eggs
    • ยฝ cup pumpkin puree
    • 1 tsp vanilla extract (optional)
    • โ…“ cup collagen peptides (35g)
    • 1 tsp baking soda
    • 1 tsp cinnamon (optional)
    • ยฝ tsp pumpkin pie spice (optional)
    • ยผ tsp pink salt (optional)

    Instructions

    1. Preheat oven to 350 degrees F.ย  Line an 8" x 4" baking pan with parchment paper and set aside.
    2. In a medium-sized mixing bowl, whisk together almond butter, eggs, pumpkin and vanilla.
    3. Add in collagen, baking soda, cinnamon, pumpkin spice and salt.ย  Whisk until batter is well combined.
    4. Pour batter into lined baking pan and bake in preheated oven for 35 minutes.
    5. Cool for a few minutes in pan, then transfer to wire cooling rack and cool to room temperature.
    6. Store in fridge up to one week.

    Did you make this recipe?

    Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

    collagen pumpkin bread pinterest image
    « Pumpkin Peanut Butter Cups (Paleo, Vegan, Keto)
    Paleo Red Velvet Pancakes »

    Reader Interactions

    Comments

    1. Meagan Lasecke

      May 30, 2019 at 10:57 am

      Hi ๐Ÿ™‚ Is it possible to replace the eggs in this recipe with either flax or chia eggs? Thank you!

      Reply
      • Katie

        May 30, 2019 at 1:20 pm

        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! ๐Ÿ™‚

        Reply
        • Kayla

          October 07, 2019 at 9:15 am

          What about using exclusively egg whites instead of the whole egg?

        • Katie

          October 07, 2019 at 1:28 pm

          The yolks are necessary to achieve proper consistency and structure for this collagen bread.

    2. Cassie

      October 13, 2019 at 7:57 pm

      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 ๐Ÿ™‚ Might be my favorite healthy pumpkin bread recipe yet--love the addition of collagen.

      Do you happen to know the nutrition facts for it?

      Reply
      • Katie

        October 14, 2019 at 6:12 am

        Thank you Cassie! What a great comment to wake up to ๐Ÿ™‚ I don't have the nutrition facts, but they can be calculated by putting the list of ingredients into a program such as MyFitnessPal.

        Reply
    3. Bakernberner

      November 13, 2020 at 8:44 pm

      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 purรฉe 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!

      Reply
      • Katie

        November 14, 2020 at 5:50 am

        Thank you! The sunflower butter changing the color would be quite the surprise! Haha! I'm so glad you enjoyed this recipe ๐Ÿ™‚

        Reply
    4. Katie

      October 29, 2021 at 4:52 pm

      This is one of my all time favorite bread recipes! Hope you all enjoy it ๐Ÿ™‚

      Reply

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    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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