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low carb pumpkin bread

Low Carb Pumpkin Bread

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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices

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

For added flavor, consider mixing in a handful of chopped nuts or sugar-free chocolate chips into the batter before baking. Store the bread in an airtight container in the refrigerator for up to a week, or freeze individual slices for longer storage. Adjust the sweetness to your preference by experimenting with different low-carb sweeteners like stevia or monk fruit.
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