There’s nothing like the smell of this low carb pumpkin bread recipe permeating the kitchen!!
Moist, delicious, AND healthy, it’s one of my FAVORITE low carb bread recipes, whether or not it’s fall! It’s great for dessert, breakfast, or low carb Thanksgiving snacks.
This low carb pumpkin recipes addictingly delicious AND EASY TO MAKE! Let’s bake!
What I Love About This Low Carb Pumpkin Bread Recipe
I love the sweet holiday spice of this warm low carb pumpkin bread recipe. Nothing is more irresistible! It’s moist and comforting and it satisfies that sweet tooth like nobody’s business.
- Rich sweet pumpkin flavor with hints of nutmeg
- Only 4 net carbs per slice
- No crazy kitchen gadgets required
- Really easy to make
Paleo Pumpkin Bread Recipe Notes
Not much to it! Here are the details:
Ingredient Notes
Pumpkin – Pumpkin isn’t technically one of the low carb fruits, but we’ll use a bit less pumpkin than traditional recipes, increase the pumpkin spice, and cut carbs elsewhere.
Sweetener – For baked goods, my preferred keto sweeteners erythritol. It’s a zero-calorie sweetener that’s gentle on the stomach and diabetes-friendly.
Flours – Unlike most of my recipes, we’ll use a combo of low carb flour here — the moisture from the pumpkin needs to be absorbed by a drying flour (coconut flour). This helps to keep the bread together, yet moist. The perfect balance.
The Frosting – There’s also an optional low carb cream cheese frosting that really puts the finishing touches on your low carb pumpkin bread recipe.
The bread is DELISH without it, so skip it if you want to save time.
Tools To Make
Low carb pumpkin bread doesn’t require any crazy kitchen gadgets! Here’s what you’ll need.
- A couple of mixing bowls to combine out ingredients
- Hand mixer to make the icing
- Prepared 8-inch bread pan
Storing Tips
Storing your low carb pumpkin bread recipe is as easy as putting it in a gallon Ziploc and tossing it in the fridge — I prefer to wrap mine in saran wrap to avoid condensation in the Ziploc bag.
Can You Freeze This?
Yess!! This low carb pumpkin bread recipe freezes really well, and it only takes a few minutes to thaw on the counter.
You can easily freeze it all in one shot or wrap individual pieces and freeze them that way. It only takes a few minutes on the counter at room temperature to thaw out and you can just pull out a slice at a time.
If you plan to freeze this bread, do so without the icing! As it’ll become a melted mess when you defrost it.
Serving Recommendations
Enjoy a slice of pumpkin bread alongside your morning coffee, sugar free pumpkin spice latte, or pumpkin smoothie!
Recipe Variations
Although switching around baked good ingredients can be difficult, there are a few small, subtle changes you can make. Including:
- Turn this loaf into muffins. Low carb pumpkin muffins make awesome little low carb snacks. Use the same recipe and simply pour it into a muffin tin. The frosting is a MUST if muffins are the plan.
- Add some toppings. Cover your pumpkin bread in a combination of your favorite low carb nuts and seeds. It’ll add some crunch and nutrition into the mix.
- Turn this into a crazy moist low carb sandwich bread by cutting down on the erythritol and spice. Or sometimes I like to pour this batter into a donut pan for a sweet and spicy low carb bagel.
More Low Carb Bread Recipes
Making low carb bread opens up a whole new world! It gives you so many different meal and snack options and it really isn’t difficult…
- Low Carb Zucchini Bread
- Low Carb Banana Bread
- Low Carb Hamburger Buns
- Low Carb Biscuits
- Almond Flour Bread
Low Carb Keto Pumpkin Bread
Print Recipe Pin RecipeIngredients
Bread:
- 4 Eggs
- 3/4 Cup Pumpkin Puree
- 1/4 Cup Unsalted Butter softened
- 2 Teaspoons Vanilla
- 2 Cups Almond Flour (note 1)
- 1/4 Cup Coconut Flour
- 3/4 Cup Granular Swerve or Lakanto (note 2 + 3)
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1 Tablespoon Cinnamon
- 1 Teaspoon Nutmeg
- 1/4 Cup Pepitas unsalted. Optional
Frosting:
- 3 Ounces Cream Cheese softened
- 2 Teaspoons Granular Swerve or Lakanto (note 2)
- Dash of Cinnamon
Instructions
- Prep. Preheat oven to 350 F, and prepare an 8” bread pan with parchment paper.
- Dry ingredients. In a medium bowl, combine the almond flour (2 cups), coconut flour (1/4 cup), erythritol (3/4 cup), baking powder (1 1/2 teaspoon), salt (1/2 teaspoon), cinnamon (1 tablespoon), and nutmeg (1 teaspoon).
- Wet ingredients + combine. In a large bowl, use an electric mixer to combine the eggs (4), pumpkin puree (3/4 cup), unsalted butter (1/4 cup), vanilla (2 teaspoons), and stir to combine. Add dry ingredients to wet ingredients and mix until well incorporated.
- Bake. Pour batter into the prepared bread pan. Sprinkle the top with pepitas (1/4 cup), and press lightly to adhere. Cook for 50 minutes, tenting with foil if the top starts to brown (I usually place foil over the top around 40 minutes). You'll know the loaf is done once the top is golden, and a toothpick inserted in the center comes out dry.
- Frosting. Use an electric mixer, combine the frosting ingredients in a medium bowl. Allow the bread to cool completely before drizzling the frosting over the top. Enjoy!
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Lindsey's Tips
- Almond Flour - opt for a fine grain almond flour, this will give you the most "flour-like" texture! My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto or Swerve, vs. Erythritol. This recipe was tested using Lakanto or Swerve, if using a different brand of erythritol (or, better yet, allulose), know that they're 70% as sweet and you may want to adjust.
- Best sweetener for this bread: Allulose! As it'll give your frosting a smooth texture (erythritol products recrystallize when cool, forming a gritty texture). I measure my recipes with Swerve/Lakanto as they're the most widely available. However, Trader Joe's is currently selling an Allulose product that can be used as a 1:1 swap with either of these brands!
- Nutritional information is based on 1 slice, if you cut this bread into 12 slices, and includes both the pepitas and frosted topping:
