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 recipes, whether or not it’s fall! It’s great for dessert, breakfast or low carb Thanksgiving snacks.
Healthy recipes can become a challenge this time of the year, but subsidizing with almond flour recipes can open all the right doors…
Read on to find out just how addictingly delicious (and EASY TO MAKE!) this sweet and spicy low carb pumpkin bread recipe is!!
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.
This low carb pumpkin bread recipe only has 4 net carbs per slice…..I’ve found my cold-weather soul mate!!
- Rich sweet pumpkin flavor with hints of nutmeg
- Only 4 net carbs per slice
- Optional cream cheese and cinnamon frosting
- No crazy kitchen gadgets required
- Really easy to make
Making this paleo pumpkin bread is so SUPER simple, and you won’t believe how awesome it tastes! This low carb pumpkin bread is one of those low and slow bakers, which helps it stay moist, but it does take a little longer in the oven.
It’s important that you mix the wet ingredients and the dry ingredients separately before combining them. This helps to evenly disperse the leavening agents and spices so that the recipe rises well and has a cohesive flavor profile.
Low carb pumpkin recipes are the pinnacle of the holiday baking season for me. I just love that soft warm spiced flavor profile and sweet melt in your mouth taste. Here’s what you need:
Pumpkin – Pumpkin isn’t technically in the lowest carb food group, but it’s possible to make healthy pumpkin recipes that taste phenomenal. To keep our bread low carb, we’ll use a bit less pumpkin than traditional recipes and increase the pumpkin spice.
Sweetener – My preferred low carb sweetener is erythritol. It’s a zero-calorie sweetener that’s gentle on the stomach and diabetes-friendly.
Flour – Using a fine grain almond flour will yield better results for this recipe (I like Bob’s Red Mill and Trader Joe’s Brand!), as it’s most similar to traditional wheat flour and will add to the light and fluffy texture of the bread.
Topping – The pumpkin seeds are optional, but I love them because they add a little crunch into the mix. With the dietary fiber in a quarter cup of pumpkin seeds, there’s only 1 net carb so omitting them won’t really bring down the carb count.
Frosting – There’s also an optional cream cheese icing 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
Although you’d never know it by the flavor, making this low carb pumpkin bread is an easy task that doesn’t require any crazy kitchen gadgets. Here’s what you’ll need.
- 3 bowls for mixing ingredients (2 medium, 1 small)
- Hand mixer to make icing
- Prepared 8-inch bread pan
- Parchment paper or cooking spray
- Covered plate or cooling rack
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.
If I have time, I’ll make it easy on myself. Since I know this recipe makes 12 servings, I’ll let my low carb pumpkin bread recipe cool and then go ahead and slice it into 12 even pieces. That way it’s ready to go and is easier to control my portions.
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.
Throw a piece in the toaster oven and douse a warm toasty piece in cream cheese. It’s Ah-ma-zing!
This low carb pumpkin bread recipe is so rich and satisfying as is, but you can make some subtle changes to suit your personal taste or nutritional goals. Here are some ideas to get you started:
Can I Add Other Fruit/Veggies To This Bread?
Warm low carb pumpkin bread is something I look forward to all year round. It’s as rich and decadent as low carb banana bread in all its glory… That said, adding more veggies into this specific recipe will increase the liquids, and throw off the balance, so we can’t squeeze them.
But, if it’s greens you’re craving, you may consider checking out my low carb zucchini bread or cauliflower bread! Before you crinkle your nose up, let me just say that they’re both moist and delicious, and don’t taste like veggies!
Can I Make This Without Low Carb Flour?
Believe it or not, you can make some nearly no carb bread recipes without low carb flour!
Cloud bread and oopsie bread are incredibly tasty and creative, but unfortunately, both of these recipes are too delicate for pumpkin puree. you can use either of those recipes as a base, along with some pumpkin spice to keep it nice and festive.
Can I Turn This Loaf Into Muffins?
Yes, you can! (Yay!) Low carb pumpkin muffins make awesome little low carb snacks. Use the same recipe and pour it in a muffin tin! The frosting is a MUST if muffins are the plan…
If pumpkin isn’t your flavor, try making low carb blueberry muffins or low carb banana muffins. They make nice treats too.
What Toppings Can I Add to This Bread?
If you want a break from those incredible little low carb cinnamon rolls, you can make some seed bread by covering your pumpkin bread in a combination of your favorite nuts and seeds. It’ll add some crunch and nutrition into the mix!
How, And When Should I Serve This Bread?
Low carb pumpkin bread is more of a treat or a snack than a low carb sandwich bread, but you can always cut down the erythritol and spice to make something sandwich worthy.
Sometimes I like to pour this batter into a donut pan for a sweet and spicy low carb bagel!
Low Carb Pumpkin Bread
- 3 Ounces Cream Cheese softened
- 2 Teaspoons Erythritol
- Dash of Cinnamon
- Prepare an 8” bread pan with parchment paper or cooking spray.
- Preheat oven to 350 F.
- In a medium bowl, beat eggs.
- Add pumpkin puree, butter, vanilla and stir to combine.
- In a separate bowl, add almond flour, coconut flour, erythritol, baking powder, salt, cinnamon, and nutmeg. Stir to combine.
- Add dry ingredients to wet ingredients and mix until fully combined.
- Pour batter into prepared bread pan.
- Cook for 1hr - 1hr 10 minutes, or until a toothpick in the center of the loaf comes out dry.
- Meanwhile, using an electric mixer, combine the frosting ingredients in a small bowl.
- Allow the bread to cool before adding the frosting. Enjoy!
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…
With the right recipes, you’ll never miss traditional wheat flour. Here are some of my favorite low carb bread recipes for you to try. See which ones you like best!
- Low Carb Wraps. The BEST way to make your meal prep a little easier!
- Low Carb Hamburger Buns. These hamburger buns are a lifesaver! All summer long…
- Low Carb Naan. The best way to soak up all the tasty curry!
- Low Carb English Muffins. Another great breakfast treat.
- Soul Bread. A flourless low carb bread, with one of the BEST consistencies and flavor!
Making low carb pumpkin bread marks the start of my favorite season, partly because of all the great flavors that come along with it! That soft fluffy bread and the warm sweet flavor is really hard to resist.
A good cup of coffee or even low carb hot chocolate and a slice of this low carb pumpkin bread just makes the rest of the afternoon better. It’s great when family comes to visit, or I just want to make a seasonal treat. Once you try it, you’ll be hooked, and you’ll never miss that other stuff again!