This Paleo Collagen Pumpkin Bread is unsweetened, flour-less, 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 nearly anything.
Everyone needs a good unsweetened 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 almond butter or dairy free cream cheese.
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
Ingredients in Low Carb Collagen Pumpkin Bread
This Paleo pumpkin bread recipe requires only 5 ingredients. It is unsweetened, flour-less, 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)
(unsalted, unsweetened)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.
How to Make Pumpkin Bread with Collagen
This pumpkin bread 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. Then, combine all ingredients in a medium-sized mixing bowl. Mix well, until the batter is smooth and even in texture.
Then, pour the batter into a lined loaf pan.
Next, 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 pumpkin bread is unsweetened, 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.
Print
Collagen Pumpkin Bread
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: one 8" x 4" loaf 1x
Description
Healthy, low carb Paleo bread made with almond butter, pumpkin, collagen and eggs. This unsweetened loaf is perfect with any sweet or savory toppings.
Ingredients
- ½ cup almond butter (unsalted, unsweetened)
- 3 large eggs
- ½ cup pumpkin puree
- 1 tsp vanilla extract (optional)
- ⅓ cup collagen peptides
- 1 tsp baking soda
- 1 tsp cinnamon (optional)
- ½ tsp pumpkin pie spice (optional)
- ¼ tsp pink salt (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all ingredients. Mix well.
- Pour batter into a lined 8" x 4" 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, bread, loaf, no added sugar, low carb, sugar free, snack, breakfast, pumpkin
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 🙂