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Recipe from Simpler Savory

The recipe

Sugar Free Low Carb Pumpkin Bread

Prep
15 min
Cook
60 min
Total
75 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
210

2× the original author values. Recipe yield: 12 servings.

calories
420

3× the original author values. Recipe yield: 12 servings.

calories
630
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 large eggs — room temperature, lightly beaten
  • 1 cup pumpkin puree — not pie filling; blot if watery
  • 1/3 cup melted coconut oil or unsalted butter — slightly cooled
  • 2 teaspoons vanilla extract
  • 2/3 cup granulated allulose or erythritol blend — or to taste
  • 2 1/2 cups blanched super-fine almond flour — fluff, spoon, and level
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder — fresh/active
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup sugar free chocolate chips, chopped pecans, or pepitas — total add-ins up to 1/2 cup
  • 2 tablespoons pepitas — for topping, optional

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×5-inch loaf pan with parchment, leaving overhang, and lightly grease the sides.
  2. In a large bowl whisk eggs until frothy. Whisk in pumpkin puree, melted coconut oil or butter, vanilla, and sweetener until smooth and glossy.
  3. In a second bowl stir together almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, breaking up any clumps.
  4. Fold the dry mixture into the wet with a spatula just until no dry pockets remain. The batter will be thick and softly mounding.
  5. If using chocolate chips or nuts, gently fold in up to 1/2 cup total. Scoop batter into the pan, smooth the top, and run a knife in one long line down the center. Sprinkle pepitas on top if desired.
  6. Bake on the center rack for 55 to 70 minutes, until deep golden and a tester comes out mostly clean with a few moist crumbs. Tent with foil if browning too quickly.
  7. Cool in the pan for 15 minutes to set the crumb.
  8. Lift out using parchment and cool fully on a wire rack before slicing for clean cuts.
  9. Slice with a serrated knife using gentle sawing strokes. Serve plain, toasted, or with cream cheese.
  10. Store wrapped at room temperature up to 24 hours, refrigerate 5 to 6 days, or freeze up to 3 months. Reheat slices in a toaster or a 300°F oven for 6 to 8 minutes.
  11. For muffins, fill lined cups 3/4 full and bake at 325°F for 20 to 25 minutes, until tops spring back and a tester is clean.

Notes

Cool completely before storing. Keep wrapped at room temperature up to 24 hours, refrigerate 5–6 days, or freeze up to 3 months (slice and freeze on a sheet pan, then bag). Reheat in a toaster or 300°F oven for 6–8 minutes to refresh the crumb and crisp the edges; microwave briefly if needed, then toast to restore texture.

Source: https://simplersavory.com/sugar-free-low-carb-pumpkin-bread/