A low carb gluten free pumpkin bread that bakes up nicely using only coconut flour. It’s sweetened with a sugar free blend of stevia.
As I was browsing through Bruce Fife’s coconut flour cookbook, I found a few quick bread recipes to try. This is a modified version of his low carb pumpkin bread recipe.
I’ve had really good results in the past making low carb pumpkin pie and bread sweetening only with stevia. However, since erythritol gives sugar-free desserts a better taste I blended it in with the stevia.
When using coconut flour for baked goods, the amount of eggs needed is typically 4 times the amount used for regular wheat flour.
Surprisingly, though, breads and cakes made with coconut flour do not come out with any egg taste. I used a whopping 8 eggs in this gluten free pumpkin bread recipe.
Coconut flour really is a great substitute for wheat flour, especially for those on a gluten free diet.
I highly recommend the cookbook Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat written by Bruce Fife, N.D. for those wanting a lower carb alternative to wheat flour.
Although the recipes aren’t written to be low carb, they can easily be converted using alternative ingredients.
I thought this low carb gluten free pumpkin bread turned out very moist. I used coconut oil because I think it is healthier than butter.
Although I added in some walnuts into the batter, you can leave them out if you don’t care for nuts. The bread wasn’t overly sweet so a bit more erythritol and/or stevia could be added for those who want it sweeter.
UPDATE: I’ve made an improved low carb pumpkin bread recipe. You can find that recipe here.
Low Carb Gluten Free Pumpkin Bread Recipe
Low Carb Gluten Free Pumpkin Bread
- 1/4 cup low carb sugar substitute or erythritol
- 1/4 teaspoon stevia concentrated powder
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil or butter melted
- 1 teaspoon sugar-free vanilla extract
- 8 eggs
- 3/4 cup coconut flour
- 1/2 cup coarsely chopped walnuts or pecans
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- Heat oven to 350F. Grease bottom only of loaf pan or use non-stick spray.
- Mix erythritol, stevia, pumpkin, oil, vanilla and eggs in large bowl.
- Mix remaining ingredients in separate bowl then stir into wet ingredients. Pour into prepared pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
- Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack before slicing.
- Net Carbs 3g
- % Carbs: 8.1%
- % Protein: 13.4%
- % Fat: 78.5%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.