Grain free pumpkin bread

Low Carb Gluten Free Pumpkin Bread

Course: Bread, Snack
Cuisine: American
Keyword: pumpkin
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12 people
Calories: 118kcal
Author: Lisa | Low Carb Yum
This gluten free low carb pumpkin bread bakes up nicely using only coconut flour. It's sweetened with a sugar free blend of stevia and erythritol.
Print Recipe



  • 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 per slice: about 3g


Serving: 1slice | Calories: 118kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 82g | Polyunsaturated Fat: 2g | Cholesterol: 93mg | Sodium: 122mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 750IU | Calcium: 20mg | Iron: 1.3mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.