Okay, confession time: I first developed this recipe purely out of desperation. I was deep into a low-carb kick but seriously craving that cozy, spiced goodness of pumpkin bread, especially when the leaves started turning. I honestly didn’t think I could replicate that classic taste without the usual sugar and flour, but let me tell you – one bite of this version, and I was absolutely hooked! It became my little secret weapon for surviving fall cravings, and now it’s a staple in my kitchen.
This isn’t just another low-carb recipe; it’s the one that makes you forget you’re even eating low-carb. It’s moist, perfectly spiced, and hits all those comforting notes you want from a slice of pumpkin bread, making it perfect for a guilt-free breakfast, a lovely afternoon snack with coffee, or even a simple dessert.
Why This Recipe is a Keeper
So, what makes this low-carb pumpkin bread stand out?
- Surprisingly Simple: Seriously, this is mostly a one-bowl wonder. You just mix the dry, add the wet, stir, and bake. No complicated steps here!
- Big Autumn Flavor: We’re not skimping on the pumpkin spice! Combined with the richness of almond flour and pumpkin puree, you get a deep, satisfying flavor that tastes like the real deal.
- Dietary Flexibility: It fits right into a keto or low-carb lifestyle without feeling like you’re missing out. It’s naturally gluten-free too!
Gather Your Ingredients
Here’s what you’ll need to whip up this cozy loaf:
- 1 ½ cups Almond Flour (approx. 150g): Use finely ground blanched almond flour for the best texture.
- 3 tbsp Granulated Low-Carb Sweetener: Pick your favorite granulated blend, like erythritol/monk fruit (Lakanto is a popular one).
- 2 ¼ tsp Baking Powder: Gives our bread its lovely lift.
- ¼ tsp Salt (plus a tiny pinch extra): Balances the sweetness and enhances flavor.
- ¾ tsp Pumpkin Pie Spice: The heart of our autumn flavor! Feel free to add a little extra if you love spice.
- ¾ cup Unsweetened Pumpkin Puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling!
- 2 Large Eggs: Binds everything together.
- 1 tsp Vanilla Extract: Adds that extra layer of warmth.
Let’s Get Baking! Step-by-Step
Ready to fill your kitchen with the scent of fall? Let’s do this:
- Prep Pan & Oven: Get started by lightly greasing an 8×4 inch or 9×5 inch loaf pan. Lining it with parchment paper makes removal super easy later! Go ahead and preheat your oven to 320°F (160°C).
- Combine Dry Ingredients: Grab a medium-to-large mixing bowl and toss in the almond flour, sweetener, baking powder, salt, and pumpkin pie spice. Give it a quick whisk just to mix things up evenly.
- Add Wet Ingredients: Now, add the pumpkin puree, eggs, and vanilla extract right into the bowl with the dry ingredients.
- Mix Batter: Using a spatula or wooden spoon, stir everything together until it’s just combined and the batter looks smooth. Be careful not to overmix – just stir until you don’t see any more dry streaks.
- Transfer to Pan: Gently pour your lovely pumpkin batter into the prepared loaf pan and spread it out evenly.
- Bake: Pop that pan onto the center rack of your preheated oven. Let it bake for about 50-60 minutes. You’ll know it’s done when a toothpick or cake tester inserted into the center comes out clean. Because oven temps can vary, start checking around the 50-minute mark just to be safe.
- Cooling is Key!: Once it’s baked beautifully, take the loaf out of the oven. Let it cool in the pan on a wire rack for at least 20-30 minutes. This helps it set. Then, if needed, run a knife around the edges and carefully lift the loaf out to cool completely on the wire rack before slicing. Trust me, patience here prevents a crumbly mess!
Expert Tips for Success
- Spice It Up (or Down): Love cinnamon? Add an extra pinch! Not a huge nutmeg fan? Adjust the pumpkin pie spice blend to your liking. You could even add a small handful of sugar-free chocolate chips or chopped pecans/walnuts if you like!
- Avoid the Wrong Pumpkin: Double-check you’re using 100% pure pumpkin puree, not sweetened pumpkin pie filling. The latter has added sugar and spices that will throw off the recipe.
- Storage Savvy: This bread stays nice and moist! Store leftovers loosely covered at room temperature for about 2 days. For longer storage, keep it in an airtight container in the fridge for up to 5 days, or slice it and freeze for up to 2 months (perfect for pulling out a slice whenever the craving hits!).
Serving & Pairing Ideas
This Homestyle Low-Carb Pumpkin Bread is fantastic just as it is, maybe slightly warmed up. But here are a few ideas:
- Slather a slice with softened butter or cream cheese (yum!).
- Enjoy it alongside your morning coffee or afternoon tea.
- Serve it as a simple, satisfying dessert after dinner.
- It’s the perfect contribution to a fall brunch or gathering!
Homestyle Low-Carb Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
Description
Enjoy this moist and flavorful low-carb pumpkin bread, spiced perfectly for autumn. It’s a fantastic keto-friendly treat for breakfast or dessert.
Ingredients
- 1 ½ cups Almond Flour (approx. 150g)
- 3 tbsp Granulated Low-Carb Sweetener (e.g., erythritol/monk fruit blend)
- 2 ¼ tsp Baking Powder
- ¼ tsp Salt (plus a tiny pinch extra)
- ¾ tsp Pumpkin Pie Spice
- ¾ cup Unsweetened Pumpkin Puree
- 2 Large Eggs
- 1 tsp Vanilla Extract
Instructions
- Prepare Pan & Oven: Lightly grease an 8×4 inch or 9×5 inch loaf pan, or line it with parchment paper for easy removal. Set your oven to preheat at 320°F (160°C).
- Combine Dry Ingredients: In a medium-to-large mixing bowl, combine the almond flour, sweetener, baking powder, salt, and pumpkin pie spice. Whisk briefly to ensure dry ingredients are evenly distributed.
- Add Wet Ingredients: Add the pumpkin puree, large eggs, and vanilla extract to the dry ingredients.
- Mix Batter: Stir the mixture thoroughly with a spatula or wooden spoon until all ingredients are fully incorporated and the batter is smooth. Be careful not to overmix.
- Transfer to Pan: Pour the finished batter evenly into your prepared loaf pan.
- Bake: Place the loaf pan on the center rack of the preheated oven. Bake for approximately 50-60 minutes. The loaf is done when a toothpick or cake tester inserted into the center comes out clean. Start checking around the 50-minute mark.
- Cooling: Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for at least 20-30 minutes. Afterwards, carefully run a knife around the edges if needed and gently remove the loaf from the pan to cool completely on the wire rack before slicing. This helps prevent breaking.
Notes
Storage: Store the cooled loaf loosely covered at room temperature for up to 2 days, or refrigerated for up to 5 days. Slices can also be frozen for longer storage (1–2 months).
Nutrition Facts (per slice): Calories: 140 kcal | Total Fat: 10.7 g (Saturated Fat: 1.1 g) | Total Carbs: 11.2 g (Fiber: 2.6 g, Sugars: 1.1 g, Sugar Alcohols: 4.5 g, Net Carbs: 4.1 g) | Protein: 5.8 g | Sodium: 245 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 140
Give It a Try!
Seriously, if you’re looking for a genuinely delicious low-carb treat that screams autumn comfort, you have to try this pumpkin bread. It’s become such a favorite in my house, and I hope it will in yours too!
Happy Baking! Let me know if you make it – I love seeing your creations!
