There’s nothing like the smell of this low carb pumpkin bread recipe permeating the kitchen!!
This low carb pumpkin recipes addictingly delicious AND EASY TO MAKE! Let’s bake!
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
Not much to it! Here are the details:
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.
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 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.
Enjoy a slice of pumpkin bread alongside your morning coffee, sugar free pumpkin spice latte, or pumpkin smoothie!
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.
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 Pumpkin BreadPrint Recipe Pin Recipe
- 3 Ounces Cream Cheese softened
- 2 Teaspoons Swerve or Lakanto (see sweetener notes below)
- 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 (4).
- Add pumpkin puree (3/4 cup), unsalted butter (1/4 cup), vanilla (2 teaspoons) and stir to combine.
- In a separate bowl, add almond flour (2 cups), coconut flour (1/2 cup), erythritol (3/4 cup), baking powder (1 1/2 teaspoon), salt (1/2 teaspoon), cinnamon (1 tablespoon), and nutmeg (1 teaspoon). 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!
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Nutritional information is based on 1 slice, if you cut this bread into 12 slices. Erythritol contributes 1g of carbs per slice, so if you're counting your NET CARBS, there are 4 g of carbs per slice: