Gluten Free Pumpkin Bread Recipe (low carb)

A sliced piece of gluten free pumpkin bread with butter on a plate.

Gluten Free Pumpkin Bread Recipe (low carb)

A gluten free pumpkin bread recipe made with coconut flour with a taste and texture like the real thing, except it’s low carb and completely sugar-free!

Course Dessert, Snack

Cuisine American

Keyword breads

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 169kcal

Ingredients

¾ cup coconut flour
½ cup Low carb brown sugar packed (or my brown sugar substitute)*
3 tablespoon whey protein powder
2 ½ teaspoon baking powder
2 teaspoon cinnamon
½ teaspoon salt
6 large eggs
4 oz butter, melted
2 teaspoon vanilla extract
1 teaspoon Stevia Glycerite (use ½ t. if using my Brown Sugar Sub Recipe)*
1 ½ cup fresh, grated pumpkin* (6 oz) (see post to see why grated)

Topping (optional)

2 tablespoon chopped pecans
2 tablespoon Low carb brown sugar *

Instructions

Preheat the oven to 350 degrees F and place rack into the middle of the oven. Spray an 8x4 inch loaf pan with baking spray and cut a piece of parchment to fit inside and hand over the sides of the pan (see picture). Peel pumpkin, weigh 6 ounces, then grate. (I grate and freeze the rest in 6 oz portions.)
Thoroughly mix the dry ingredients in a medium bowl.
Add the wet ingredients and grated pumpkin.
Blend with a hand mixer until fully incorporated and spoon into the prepared baking pan. Lift the pan a few inches above the counter and let it fall, knocking out any big air bubbles. Do this 2-3 times.
Sprinkle chopped pecans over the top of the bread and gently press into the batter. Sprinkle with the brown sugar substitute.
Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean, but the bread still sounds moist. Let cool in the pan for 5 minutes. Loosen the bread from the ends of the pan and lift the loaf to a cooling rack. Let cool completely.
Store in the refrigerator in a plastic bag for up to a week or freeze. Serves 12.

Notes

*To use canned pumpkin: Weigh the same amount of canned pumpkin as grated. Drain well on paper towels to remove as much moisture as you can. Proceed with the recipe. This was a tip given by a reader and I have not tried it. I do not know what the texture is like, only that the texture with grated pumpkin is spot on.

Nutrition