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I’ve got sugar-free pumpkin bread on my mind. As the end of the month approaches, all the local stores are brimming with carving pumpkins and Halloween costumes. A cool breeze rustles the huge maple tree in my front yard, its leaves ablaze in deep reds and rich yellows. A chill expands through the crisp air left in the wake of the wind as it passes. We’ve had a long, drawn-out autumn with an abundance of warm, almost summer-like days, but now it’s starting to feel truly like fall.
Autumn weather is finally here, and I’m loving every minute of it. Nothing beats the cozy scarves and knee high boots that characterize the changing of the seasons. In the kitchen, it means heart warming soups, juicy apples brought home from the orchard, and of course, everything pumpkin!
Is there ever a more perfect time to make sugar-free pumpkin bread than the end of October?!
I don’t know about you, but I pretty much always have a half-started can of pumpkin puree in my fridge during this month. A recipe rarely requires an entire can, and after the first or second one, you need to open another can in order to complete the next recipe. What a delicious dilemma to have, right?
This sugar-free pumpkin bread recipe was the result of this little problem I keep having. Fortunately, it’s one of my favorite uses for pumpkin I’ve come up with so far.
If you’re looking for another amazing pumpkin recipe, try Pumpkin Spice Paleo Magic Cookie Bars from Food Faith Fitness. You can make them low carb by using this sugar-free maple syrup. Otherwise, why not give low carb Pumpkin Pie Cupcakes a try?
There are a zillion pumpkin bread recipes on the Internet already, and that’s barely an exaggeration. A google search for “pumpkin bread” brings up over 26 million results! When I first set out to create my own, I wondered what I could possibly have to add to that vast sea of recipes. While I certainly did not peruse each and every one, I quickly discovered that my criteria wasn’t so easy to find.
I was on a mission to create the most utterly rich and moist, low carb and sugar-free pumpkin bread yet. Moreover, I decided to make it paleo, gluten-free, and THM-friendly, too. Oh, and it had to have no more than ten ingredients, of course. Challenge accepted.
After several tweaks and trials, this version of sugar-free pumpkin bread ticks all the boxes. The best part? It tastes so sinfully melt-in-your-mouth good that no one will guess how healthy it is.
Like this recipe? Pin it to make it later!
| Servings | Prep Time | Cook Time |
| 3/4" slices | 10 minutes |
| Sugar-free Pumpkin Bread (Low Carb, Paleo) This moist, easy sugar-free pumpkin bread is made with almond flour & coconut flour. It's low carb, gluten-free, keto and paleo. Only 10 common ingredients!
|
- 2 cup Almond flour
- 1/2 cup Coconut flour
- 3/4 cup Erythritol *
- 2 tsp Pumpkin pie spice
- 2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 3/4 cup Pumpkin puree
- 4 large Eggs (lightly beaten)
- 1/3 cup Butter (measured solid, then melted - can sub ghee)
- 1/4 cup Pumpkin seeds
- Preheat the oven to 350 degrees F. Line a 9"x5" loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
- In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and sea salt.
- Add the pumpkin puree, eggs, and melted butter. Mix until well combined.
- Transfer the batter into the lined loaf pan and press evenly to make a smooth top. Sprinkle the top with pumpkin seeds and press them lightly into the surface.
- Bake for 50-60 minutes, until an inserted toothpick comes out clean. Cool completely before removing from the pan and slicing.
Net carbs per slice: 4g
You'll love my low carb cookbook & meal plans!
- LOW CARB MEAL PLANNING STARTER KIT: 7-day low carb meal plan, printable templates, shopping list, recipes, and more!
- 30 DINNERS IN 30 MINUTES COOKBOOK: 30 easy low carb recipes, all under 30 minutes to make and 10 ingredients or less!
Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!
Want more low carb, gluten-free pumpkin recipes? Try these:
Kim | Low Carb Maven says
Living in Southern California, I miss all of the cold weather fashions like cozy sweaters and knee length boots. Luckily I can still enjoy the season with great seasonal recipes like this amazing looking pumpkin bread. It looks so moist. Thanks for the recipe.
STACEY CRAWFORD says
That is gorgeous looking pumpkin bread! You’re correct, I have about half a can of pumpkin puree in my fridge right now. I will use it soon, but half the time I forget it is in a container shoved in the back of the fridge.
Sarah says
I know exactly what you mean about having pumpkin in your fridge all month long! 🙂 This bread looks delicious!
Katrin says
This bread was just what I needed – thank you for the recipe! I have never tried making bread with pumpkin puree. It looks so good…
Georgina says
This looks so good! I love the idea of the pumpkin seeds on top.
Laura says
What is erythritol? And what can I substitute for it?
Maya | Wholesome Yum says
Erythritol is a natural sugar-free sweetener that measures almost cup-for-cup instead of sugar (it’s 70% as sweet as sugar). You can substitute any sweetener you like, but erythritol is my favorite since it doesn’t upset the stomach or have an aftertaste. You can buy it on Amazon here.
Lilyana says
Do you have a recipe that is nut-free for those of us who have nut allergies?
Maya | Wholesome Yum says
I don’t have one yet for pumpkin bread, but you can try my pumpkin pie crumble cupcakes for a nut-free pumpkin recipe.
Kristen says
Hi Maya!
I’m excited to try your pumpkin bread recipe. It looks nutritious and delicious! Do you know how I could substitute some of the almond flour for more coconut flour? My almond flour is in high demand and I get it from the states (I live in Europe) so it’s not always in my cupboards. Thank you!!
Maya | Wholesome Yum says
Hi Kristen, Thank you! If you wanted to swap out some of the almond flour with more coconut flour, you’d need more moisture to compensate. I don’t have exact amounts, but I’d probably add a combination of more egg, a little more butter, and also add some unsweetened almond milk or coconut milk. Another option may be to increase the amount of pumpkin puree, since that would also add moisture. How much you need would depend on how much you’re replacing, and unfortunately I can’t say an exact amount without experimenting. I can say that the batter should be easy to stir, but not too liquid or dry. If you try something different, I’d love to hear how it goes!
Suzanne Gennings says
Could this be made in a bread machine? If so what settings would you recommend?
Maya | Wholesome Yum says
Hi Suzanne, I don’t have a bread machine, so haven’t tried that. Let me know how it goes if you do!
Eileen Hribàl says
Can you use only almond flour instead of coconut flour, maybe adding extra almond flour?
Maya | Wholesome Yum says
Hi Eileen, I haven’t tried it, but it might work if you add a lot more almond flour, to make up for how much moisture coconut flour absorbs. Try replacing the 1/2 cup coconut flour with 1 1/2 to 2 cups additional almond flour. You might also need more sweetener. Let me know how it goes if you try it.