Low Sugar Gluten Free Pumpkin Bread
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
A moist low sugar, low carb, and gluten free coconut flour pumpkin bread with no added sugars, and a delicious blend of spices to bring out the pumpkin flavor.
  • 1 cup coconut flour
  • ½ cup Swerve Sweetener, granulated
  • 8 eggs (I used large)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp Sweetleaf Stevia
  • 2 tsp cinnamon
  • ½ tsp ginger
  • 1 tsp ground cloves
  • 2 tbsp vanilla extract
  • 1 stick butter
  • 1, 15-oz can of pureed Pumpkin
  1. Preheat oven to 350 degrees F, and grease a 9x5 bread pan with butter. (Using oil or butter vs spray helps the bread not to stick to the pan.)
  2. In a large bowl, mix together the dry ingredients of coconut flour, Swerve Sweetener, baking soda, baking powder, salt, Sweetleaf Stevia, cinnamon, ginger and ground cloves.
  3. In another bowl, mix together the wet ingredients. When well mixed, add the wet ingredients into the large ingredients and whisk well. (If using a blender, a low-medium blend is fine.)
  4. Fill the 9x5 bread pan with the pumpkin bread, and bake in the oven until a tooth pick comes out clear. For me, the 50-1 hr mark was perfect.
Recipe by Drop The Sugar at https://www.dropthesugar.com/low-sugar-gluten-free-pumpkin-bread/