Easy Healthy Low Carb Pumpkin Bread Recipe

There’s just something about the smell of pumpkin bread baking in the oven that feels like pure comfort.

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And it’s even better when it’s a delicious low carb pumpkin bread. It’s indulgence without the guilt.

This pumpkin bread brings in all the cozy fall vibes. You know that feeling when the irresistible blend of cinnamon, nutmeg, and pumpkin spice fills the whole house with its signature aroma? It’s just heavenly!

The moist and fluffy interior, infused with hints of pumpkin and warm spices, makes it a perfect addition to your autumn menu.

You know, the kind that makes you want to wrap up in a blanket and sip tea while it bakes. Honestly, it’s one of my favorite simple joys of the season.

And when it finally comes out of the oven? Everyone in my house practically races to the kitchen.

This bread disappears in record time, warm, soft, and perfectly spiced. The best part? It’s a healthy, low-carb version that you can enjoy guilt-free.

Made with almond flour, pure pumpkin, and naturally sweetened, it’s wholesome enough for breakfast yet delicious enough to feel like a treat.

Why You’ll Love This Recipe

• Low-carb & gluten-free: Made with almond and coconut flour for a wholesome, grain-free loaf.
• Perfectly spiced: Infused with pumpkin pie spice for that classic fall flavor in every bite.
• Moist and tender: Pumpkin purée keeps the crumb soft and never dry.
• Naturally sweetened: Uses maple syrup, honey, or your favorite low-carb sweetener.
• Simple & quick: Just one bowl and about 10 minutes of prep time.
• Freezer-friendly: Perfect for make-ahead breakfasts or cozy snacks all week long.

Wholesome Ingredients for a Nutritious Bread

The foundation of this low carb pumpkin bread lies in its wholesome ingredients.

Almond flour serves as a nutritious base, providing healthy fats and protein while keeping the carbohydrate count low.

Combined with pumpkin puree, this bread not only tastes delicious but also packs a nutritional punch.

Spices like cinnamon and nutmeg add warmth and depth to the flavor profile, making each slice a cozy experience.

For those who enjoy a bit of crunch, optional chopped walnuts or pecans can be folded into the batter, enhancing both texture and taste.

Simple Steps to Bake Your Bread

Baking this low carb pumpkin bread is straightforward and can be accomplished in about 60 minutes.

Start by preheating your oven and preparing a loaf pan.

Mixing the wet ingredients first allows for a smooth batter, while combining the dry ingredients separately ensures even distribution of flavors.

Once the mixtures are combined, pour the batter into the prepared pan and bake until golden.

The anticipation builds as the bread rises and fills your kitchen with its inviting scent. Allow it to cool before slicing to maintain its moist texture.

Perfect Pairings for Your Pumpkin Bread

This low carb pumpkin bread is versatile and pairs well with various toppings. A smear of cream cheese or a dollop of Greek yogurt can elevate the flavor, adding creaminess to each bite.

For a touch of sweetness, consider a drizzle of sugar-free maple syrup.

Enjoy it alongside a warm cup of coffee or tea, making it an ideal companion for those chilly autumn mornings.

The combination of flavors and textures creates a comforting experience that is both satisfying and guilt-free.

Storing and Enjoying Your Bread

Once baked, this low carb pumpkin bread can be stored in an airtight container at room temperature for a few days or in the refrigerator for longer freshness. It also freezes well, allowing you to enjoy a slice whenever the craving strikes.

Delicious Low Carb Pumpkin Bread

This low carb pumpkin bread is made with wholesome ingredients, including almond flour, pumpkin puree, and spices, providing a deliciously moist loaf that is both satisfying and nutritious.

The recipe takes about 60 minutes from start to finish and serves 8 slices.

Ingredients

• 1 ½ cups almond flour
• 1 cup pumpkin puree
• 3 large eggs
• ½ cup erythritol or preferred low-carb sweetener
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• Optional: ½ cup chopped walnuts or pecans

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, erythritol, and vanilla extract until smooth.
3. Combine Dry Ingredients: In another bowl, mix the almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
5. Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes

Nutrition Information

• Servings: 8 slices
• Calories: 150kcal
• Fat: 12g
• Protein: 6g
• Carbohydrates: 5g

I hope you make this low-carb pumpkin bread. Because if there’s one recipe that captures the essence of fall, this healthy low-carb pumpkin bread is it.

Every bite is tender, comforting, and full of cozy pumpkin spice flavor—but without the sugar overload. It’s proof that you can enjoy the flavors you love while still nourishing your body.

You can enjoy it warm out of the oven with a pat of butter, pair it with your morning coffee, or as an afternoon pick-me-up.

This bread always hits the spot. I love making an extra loaf to freeze because it’s just that good, and it never lasts long around here anyway!

So go ahead, preheat that oven and fill your kitchen with the aroma of pumpkin spice.

You’ll have a loaf that tastes like fall comfort and wellness baked into one perfect slice.

Looking for more fall recipes?

Try these other cozy recipes:

Healthy Pumpkin Muffins With Greek Yogurt