Picture the warm aroma of spices enveloping your kitchen as a golden loaf bakes to perfection.
Low Carb Pumpkin Bread is an inviting treat that’s both simple to make and delightfully cozy.
The blend of pumpkin puree and spices transforms humble ingredients into a comforting bread that’s as indulgent as it’s guilt-free.
Let’s bring this delicious fall favorite to life and savor each slice together.
Kitchen Tools Required
- 1 mixing bowl
- 1 whisk
- 1 loaf pan
- 1 measuring cup set
- 1 measuring spoon set
- 1 spatula
- 1 cooling rack
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking Low Carb Pumpkin Bread, follow this timeline:
- Reading & Preparation (5 minutes):
- Spend a few minutes reading through the entire recipe and instructions to guarantee you understand the steps and have all the ingredients and equipment ready.
- Prepping Ingredients & Equipment (10 minutes):
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan.
- Measure out all the dry and wet ingredients.
- Gather all necessary equipment like mixing bowls, whisk, spatula, etc.
- Mixing Ingredients (5 minutes):
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together the pumpkin puree, erythritol, melted butter, eggs, and vanilla extract until smooth.
- Combining Ingredients (5 minutes):
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and spread evenly with a spatula.
- Baking (50 minutes):
- Place the loaf pan in the preheated oven and bake for 50 minutes.
- Use this time to clean up the kitchen or prepare any additional toppings or add-ins if desired.
- Resting & Cooling (10 minutes + additional cooling time):
- After baking, remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack and allow it to cool completely before slicing (this may take an additional 30-60 minutes).
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease a loaf pan and set it aside.
In a mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, whisk together pumpkin puree, erythritol, melted butter, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan, spreading evenly with a spatula.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes.
Transfer the bread to a cooling rack and allow it to cool completely before slicing.
Serving Tips
- Whipped Cream Topping: Add a dollop of sugar-free whipped cream on top for an extra creamy texture.
- Nut Butter Spread: Spread almond or peanut butter on a slice for added protein and flavor.
- Fresh Berries: Serve with a side of fresh berries like strawberries or blueberries for a burst of freshness.
- Cream Cheese Frosting: Smear a thin layer of sugar-free cream cheese frosting for a tangy contrast.
- Warm Spices: Dust with a sprinkle of additional cinnamon or nutmeg to enhance the aromatic flavors.
Storage
To store Low Carb Pumpkin Bread, place it in an airtight container in the refrigerator for up to a week.
For longer storage, freeze individual slices for easy access.
Freezing
To freeze low carb pumpkin bread, first cool it completely.
Slice and wrap each piece in plastic wrap.
Then place in a freezer-safe bag.
Thaw slices individually as needed.
Reheating
To reheat low carb pumpkin bread, wrap slices in a damp paper towel and microwave for 15-20 seconds.
Alternatively, warm in a preheated oven at 300°F for 5-7 minutes.
Final Thoughts
Low Carb Pumpkin Bread is a delicious and healthy alternative to traditional pumpkin bread recipes.
With the use of almond flour and coconut flour, this recipe keeps the carbohydrate content low while still delivering a moist and flavorful loaf.
The combination of spices such as cinnamon, nutmeg, ginger, and cloves enhances the rich pumpkin flavor, making it perfect for fall or any time of the year.
The use of erythritol as a sweetener guarantees that this bread remains sugar-free, making it suitable for those following a low-carb or keto diet.
It’s easy to customize this recipe by adding your favorite mix-ins like chopped nuts or sugar-free chocolate chips.
Additionally, the bread can be stored in the refrigerator or freezer, allowing you to enjoy it over several days or weeks.
Frequently Asked Questions
Can I Use a Different Type of Flour Instead of Almond Flour?
Yes, you can substitute almond flour with a different low-carb option like sunflower seed flour. It’s nutrient-dense and maintains low carbs. Just make certain you adjust liquid ratios, as different flours absorb moisture uniquely.
Is There a Vegan Version of This Pumpkin Bread?
You can make a vegan version by substituting eggs with flax eggs and using coconut oil instead of butter. Confirm your sweetener is vegan-friendly. These swaps maintain the bread’s nutrient profile while aligning with a plant-based diet.
How Does the Texture Compare to Traditional Pumpkin Bread?
You’ll find the texture of low-carb pumpkin bread is denser due to almond and coconut flours. These nutrient-rich, gluten-free flours provide a heartier crumb compared to traditional versions, while still offering a satisfying, moist bite.
Can I Substitute the Erythritol With Regular Sugar?
You can substitute erythritol with regular sugar, but it will increase the carbohydrate content, affecting the bread’s low-carb nature. Erythritol is calorie-free and doesn’t spike blood sugar, making it a healthier choice for low-carb diets.
What Are Some Variations to Make This Bread More Festive?
To make your bread more festive, add cranberries for tartness or pecans for a nutty texture. Consider incorporating orange zest for a citrusy kick. These additions boost flavor while maintaining its health-oriented, low-carb profile. Enjoy!
Low Carb Pumpkin Bread
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 measuring cup set
- 1 measuring spoon set
- 1 Spatula
- 1 Cooling rack
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated erythritol
- 1/4 cup unsalted butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan and set it aside.
- In a mixing bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together pumpkin puree, erythritol, melted butter, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan, spreading evenly with a spatula.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack and allow it to cool completely before slicing.
Notes
