I looooove pumpkin bread. My family can down a loaf for dessert in 5 minutes flat. I’ve been making the same family recipe for pumpkin bread for many years, and we’ve missed it SO MUCH since we went gluten-free and sugar-free. After some experimentation I finally came up with a delicious loaf of gluten-free, sugar-free, low carb pumpkin bread. I want to describe it as moist. I really do. But so many people hate the word ‘moist’ that I feel bad even using it here at all. So I’m sorry. Let’s just say it’s not dry, and you’ll know what I mean when I say that, ok?
This is delicious with butter or cream cheese, but it’s a rockstar by itself, too. You can eat this cold, but I really recommend it fresh and warm from the oven. If you want to have a fall extravaganza, try adding my Low-Carb Pumpkin Spice Latte. You can also add 1/4 – 1/2 cup of Lily’s stevia-sweetened chocolate chips or chopped up skinny chocolate.
This is my family’s favorite fall dessert, and it will definitely have a place on our Thanksgiving table! This is an “S” recipe if you follow Trim Healthy Mama. This recipe calls for Trim Healthy Mama’s Gentle Sweet and Trim Healthy Mama’s Baking Blend, which you can buy from Amazon or from the Trim Healthy Mama store.
This recipe was linked up at OrgJunkie’s Menu Plan Monday.
- 3 eggs
- 1 cup canned pumpkin
- ½ cup liquid coconut oil (I melted mine in the oven)
- ⅓ cup + 2 tablespoons water
- ½ cup + 1 tablespoon Trim Healthy Mama Gentle Sweet*
- 1⅔ cups Trim Healthy Mama Baking Blend
- 1 tsp baking soda
- ¼ teaspoon baking powder
- ¾ teaspoons salt
- ½ tsp ground cloves**
- ½ tsp nutmeg**
- ½ tsp ginger**
- ½ tsp allspice**
- ½ tsp cinnamon**
- ½ cup chopped nuts (optional, I usually don't put nuts in)
- ¼ - ½ cup Lily's stevia sweetened chocolate chips (optional, not pictured)
- Preheat oven to 325
- Spray or lightly coat a loaf pan with coconut oil
- Mix all wet ingredients plus Gentle Sweet or low-carb sweetener in one bowl
- Mix all dry ingredients in a second bowl
- Add dry mixture to wet mixture one cup at a time, mixing well after each addition
- Pour into loaf pan
- Bake for 1 hour, then check to see if it's done. You want a toothpick to come out clean, but watch that the edges of the loaf don't start to burn.
**You can try a combination of ½ almond flour and ½ coconut flour to replace THM's Baking Blend, but again, I haven't tried it so I can't guarantee good results.
***This is the same as my pumpkin spice mix I've used in other recipes here at WorkingatHomeschool.com, so if you already have some made up, you can use 2½ teaspoons of it here instead of measuring out the individual spices listed above. You can also use pumpkin pie spice, but I would start at 2 tsp and taste before you start baking (I feel obligated to mention here that apparently you can get sick from eating raw eggs sometimes. I ate about three pounds of raw cookie dough a week when I was a teenager and I never got sick, but you might want to read about it first.)