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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:

1. 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).
2. 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.
3. Add Wet Ingredients: Now, add the pumpkin puree, eggs, and vanilla extract right into the bowl with the dry ingredients.
4. 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.
5. Transfer to Pan: Gently pour your lovely pumpkin batter into the prepared loaf pan and spread it out evenly.
6. 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.
7. 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

Enjoy this moist and flavorful low-carb pumpkin bread, spiced perfectly for autumn. It's a fantastic keto-friendly treat for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Calories 140 kcal

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 8x4 inch or 9x5 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

Yield: 8 slices

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 Information (Per Slice - Approximate):

Calories: 140 kcal
Total Fat: 10.7 g
Saturated Fat: 1.1 g
Total Carbohydrates: 11.2 g
Dietary Fiber:** 2.6 g
Total Sugars:** 1.1 g
Sugar Alcohols: 4.5 g (varies based on sweetener used)
Net Carbohydrates: 4.1 g (Total Carbs - Fiber - Sugar Alcohols)
Protein: 5.8 g
Sodium: 245 mg
(Disclaimer: Nutritional information is estimated based on ingredients used and may vary depending on specific product choices and measurement accuracy.)

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!