A deliciously moist low carb and sugar free pumpkin bread just in time for the Fall season. Surprise your friends and family with this low carb version.
Low Carb and Sugar Free Pumpkin Bread
This time of year has to be my favorite time of year. It’s the end of Summer and the slow beginning of Fall. The weather isn’t too hot or too cold.
And, who doesn’t like the thought of all the pumpkin holiday recipes to overdose on? I’m a big fan of pumpkin, and it’s not unusual to see me this time of year starting my day sipping a delicious “sugary” tasting pumpkin latte.
I knew one of the recipes I wanted to rework was my original Gluten Free Pumpkin Bread I posted last Fall. Although I do love the original recipe I made with coconut flour, it just didn’t seem like a convincing enough recipe for anyone not following a low carb / sugar free eating plan. I wanted to create a new recipe that could fool the taste buds of the non-low carber.
Instead of playing around with coconut flour this time, I opted to use up the last of my Honeyville Almond Flour. I had been testing a muffin recipe using almond flour earlier in the day, which is a flour I don’t play around with often enough. I liked how the muffin recipe looked and tasted just like bread, even when introducing pumpkin into the recipe.
This low carb pumpkin bread recipe has quickly become my new favorite low carb pumpkin bread. It’s super moist, bread like and I didn’t need to add a whole can of pumpkin to get it to my liking. Which means a lot less carbs overall. For this load, I used a 9×5 inch bread loaf pan, and you can still use a slightly smaller too.
This pumpkin bread recipe tastes a lot Swerve sweeter than my usual baked goods. So if you like it more on the lightly sweetened side, then I recommend cutting the sweetener down in half. From there, you can add more sweetener to your desired to or even add some stevia drops.
And, I haven’t experimented yet making this bread with more pumpkin. It has a great taste already, so I didn’t feel the need to add any more of it. But if you’re looking to use up a lot of the pumpkin, you could double the recipe. And, you can also try some coconut flour pumpkin muffins for something different.
The recipe calls for pumpkin pie spice extract, and can easily be replaced with vanilla extract. With all the other spices in the recipe, it’s not going to effect the pumpkin taste. It was just a new addition to my kitchen cupboard I wanted to put to good use.
I really liked this bread warm out of the oven. Or, I’d sometimes I toast a piece or two in the toaster oven. Top it off with some butter and you have a nice quick breakfast.
And because of the moisture in this recipe, you’ll want to keep this bread in the fridge and not sitting out. I had less than half a loaf sitting in the fridge for a week and a half and it did not spoil. And, I have not tried to freeze pieces of the bread.
- 2 cups almond flour
- 1½ cups Swerve sweetener
- 1 stick unsalted butter
- 8 eggs, large
- ½ cup canned pumpkin
- 1 tsp Pumpkin Pie Spice extract
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- ¼ tsp nutmeg
- ½ tsp cloves
- Preheat the oven to 350 deg F.
- In a large mixing bowl, mix together the dry ingredients of almond flour, sweetener, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
- In a medium sized bowl, mix together the wet ingredients eggs, pumpkin, Pumpkin Pie Spice extract and unsalted butter.
- Combine the dry and wet ingredients until well blended.
- Butter a 9x5 inch bread loaf pan, and add in the mixture.
- Bake in the oven until the top of the bread is fully cooked. For me, it was as few as 30-35 minutes.