Sugar Free Pumpkin Bread with Chopped Walnuts

Sugar Free Pumpkin Bread with chopped walnuts! This quick bread has all the flavor of a traditional recipes but this version is made without gluten or refined sugar!

Shhhh, no one needs to know that it’s lower in carbs too (5 per slice)!

Sugar Free Pumpkin Bread

Hey, so it’s officially October and perfectly acceptable to dive into all things pumpkin, right?!  I was ahead of the game posting recipes in September, but I couldn’t help myself.  This is my absolute favorite time of year!

When the weather cools down a bit, I look forward to cozy hearty fall meals like beef stout stew, quick French onion soup, and homemade breads.  It’s the calm before the holiday frenzy that I cherish as well.

My days are fairly under control, but gosh I can feel when I start to pick up the stress of everyone around me anticipating holiday shopping, and general hustle in our grocery stores, parking lots, and throughout the neighborhood and work.

Many years back I consciously made an effort to give myself a break from my own expectations, and have brought back the fun of the holiday season.  If I only bake 4 dozen cookies instead of 12, then so be it!  If a gift didn’t arrive on time.  It’s OK!

Healthy pumpkin bread

But it does feel great when I get organized and prep food in advance, so I have started to freeze the pressure cooker pumpkin puree.  I hope to have a stash build up to use for months!

I have been freezing 1/4 cup portions of  fresh pureed pumpkin and have already blended up a pumpkin pie spice smoothie, except I varied the recipe, again!  See, the three versions that I usually make are not low carb.  I’ll share a low carb beverage soon!

Usually healthy and bread don’t jive in the same sentence, so I’m pretty proud to share a holiday favorite with nutritious ingredients!   No white flour or sugar included in this recipe, but you sure wouldn’t know!

Gluten free pumpkin bread

This recipe incorporates superfine almond flour and coconut flour together with the delicious pumpkin spices and a smidgen of maple extract giving this bread a delicious earthy flavor.

You will love how your house smells while baking a loaf of sugar free pumpkin bread!  Yes, gluten free breads smell amazing while baking too!

For this recipe I added walnuts.  I love the texture it adds to the bread and I only added 1/3 cup, including the sprinkle on top.  Add more or less to suit your preference.

Other low carb bread recipes

Enjoy a slice of this sugar free pumpkin bread right out of the oven or toast a slice and lather some nut butter or sugar free pumpkin spice butter over it.

For additional low carb breads, give these a try!

• Low Carb Cheddar Biscuits from The Foodie Affair
• Low Carb Kalamata Olive Bread from Lowcarb-ology
• Keto Low Carb Coconut Flour Bread from Sugar-Free Mom

4.0 rating

3 reviews

Low Carb Pumpkin Bread

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Prep Time 15 mins Cook Time 35 mins Serves 12 each

Gluten Free Pumpkin Bread with chopped walnuts! This quick bread has all the flavor of a traditional recipes but this version is made without gluten or refined sugar!

Ingredients

• 1 1/4 cup almond flour, superfine
• 1/4 cup coconut flour
• 1/2 cup Swerve sweetener, granulated
• 2 tablespoons Monk Fruit, golden
• 1 1/2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 cup pumpkin puree
• 5 eggs, jumbo (Trader Joe's), separate yolks and whites
• 2 tablespoons butter, melted and cooled
• 1 tablespoon vanilla extract
• 1/4 teaspoon maple extract
• 1/3 cup walnuts, chopped

Directions

1. Preheat oven to 400 degrees. Line loaf pan with parchment paper and set aside.
2. Whisk together almond flour, coconut flour, sugar alternatives, baking powder, pumpkin pie spice, and cinnamon.
3. In a separate bowl mix together pumpkin puree, butter, vanilla extract, and maple extract. Add yolks only. Fold into dry ingredients until well combined. Add walnuts (optional 0reserve 1-2 tablespoons for the top).
4. In a large separate bowl whip egg whites until soft peaks form. Gently fold into batter and place in prepared loaf pan. Sprinkle remaining walnut on top of the batter (optional).
5. Bake for 35-40 minutes or until a toothpick placed in the center of the loaf comes clean. Cool for 10 minutes. Gently remove bread from pan can cool on a baking rack. Slice and enjoy.

by Sandra Shaffer

Recipe Notes

The loaf pan I use is not the standard 8 1/2" x 4 1/2" shape.  I used a 9" x4" pan, which allowed for about 12 servings once cut.

macronutrients are an estimate based on the brands I used through My Fitness Pal. Your calculations may vary.