Low carb pumpkin bread is filled with warm autumn spices and loaded with pumpkin flavor. This fabulous fall bread is easy to make and will be filling your home with spicy aromas while baking it in the oven. Make this comforting quick bread in mini loaf pans to share with others or in one large loaf pan for you and your family to enjoy.
Why We Love this Recipe So Much
Not only is Autumn our favorite time of the year to spend outdoors but it is also our favorite time to cook. We can never get enough of the warm spices fall brings such as, cinnamon, nutmeg, ginger, allspice, clove, cardamom, and star anise.
Aside from fall bringing warm spices to the table, it also provides an abundance of squash varieties that really take on these flavors well.
The temperatures start to drop here in the northern hemisphere, and we are ready to start baking and begin nesting for the winter that lies shortly ahead. It is time to begin making comforting foods again.
Low carb pumpkin bread can be eaten for breakfast, snack time, and is a great energy boost on those last nature hikes you will sneak in before the temperatures turn.
Add various types of nuts, whatever you like the best. Almonds, pepitas, pecans, walnuts, hazelnuts, cashews, pistachios, and peanuts…did I leave any out? Go ahead and pair them up, this bread isn’t shy!
Like a bit of chocolate secretly hidden away in your pumpkin bread? We highly recommend it!
What you will need:
- Pumkin puree
- Eggs
- Almond flour
- Shortening, butter flavored
- Baking soda
- Sweetener
- Nuts (optional)
- SF chocolate chips or chocolate nibs (optional)
- Pumpkin pie spice
- Vanilla extract
- Kosher or sea salt
- Sweetener, brown
Low Carb Pumpkin Bread Nutrition
Each slice of bread approximately contains 173 calories, 14.9 grams of fat, 3.6 net carbs, and 5.8 grams of protein. These calculations are based on the products we use, do not include optional ingredients, nor the shortening and extra flour used to dust the pan. These numbers are provided in good faith, are not concrete, and are calculated to the best of our ability.
How to make Low Carb Pumpkin Bread
Preheat the oven to 350° F. Grease an 8 ½” x 4 ½” loaf pan with shortening and then flour the pan with almond flour or coconut flour, tap out excess. Alternatively, line the loaf pan with parchment paper. We prefer the shortening and flour method because of the color, caramelization, and extra flavor it gives to the bread.
In a medium size bowl, combine the almond flour, baking soda, and salt together, mix and set aside.
In a stand mixer with a paddle attachment, or in a large bowl with a hand mixer, cream the shortening until light and fluffy. Add the sweeteners and cream well.
Next, add the pumpkin puree and vanilla to the shortening mixture, and then one egg at a time.
Add the dry ingredients to the pumpkin mixture one-half at a time.
Fold in the nuts and/or the SF chocolate chips if using. Transfer the batter to the prepared loaf pan and bake in the oven for 45-55 minutes or until the center of the bread is solid and springs back when you push on it.
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Looking for more great recipes? Check out Low Carb Oatmeal Scotchies and Low Carb Pumpkin Spice Morning Buns.
Low Carb Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Tasty Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Low carb pumpkin bread is filled with warm autumn spices and loaded with pumpkin flavor. This fabulous bread boasts 3.6 net carbs per slice.
Ingredients
1 cup + 2 TBL or 300 grams pumpkin puree
3 large eggs, or 135 grams
1/4 cup or 42 grams shortening, butter flavor (plus extra for dusting pan)
1/2 cup sweetener
1/4 cup sweetener, brown
1 tsp vanilla extract
2 cups or 200 grams almond flour, plus extra for dusting pan
1 tsp baking soda
1/2 tsp Kosher or sea salt
1 TBL pumpkin pie spice
1/2 cup nuts (optional), we used walnuts and pepitas
1/3 cup SF chocolate chips (optional)
Instructions
Preheat the oven to 350° F. Grease an 8 ½” x 4 ½” loaf pan with shortening and then flour the pan with almond flour or coconut flour, tap out excess.
In a medium size bowl, combine the almond flour, baking soda, and salt together, mix and set aside.
In a stand mixer with a paddle attachment, or in a large bowl with a hand mixer, cream the shortening until light and fluffy. Add the sweeteners and cream well.
Next, add the pumpkin puree and vanilla to the shortening mixture, and then one egg at a time.
Add the dry ingredients to the pumpkin mixture one-half at a time.
Fold in the nuts and/or the SF chocolate chips if using.
Transfer the batter to the prepared loaf pan and bake in the oven for 45-55 minutes or until the center of the bread is solid and springs back when you push on it.
Nutrition
- Serving Size: 1 slice
- Calories: 173
- Fat: 14.9 grams
- Carbohydrates: 3.6 net carbs
- Protein: 5.8 grams
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