This delicious low-carb pumpkin bread is made with hazelnut flour, coconut flour and sugar-free chocolate chips. And, it’s also gluten-free and tastes just like traditional pumpkin bread.
As you can see at the PK dessert section, I don’t bake a lot, but when fall arrives and the weather gets colder, I feel tempted to bake and make my whole home smells like fall. Also, I consider baking a great activity to do with kids, especially when it’s chilli outside and you don’t have much to do with them.
My son Thomas loves cooking and baking with me, and we always have a great time together in the kitchen. This time, daddy joined us and we made this delicious Low-carb Pumpkin Bread together as a family. Thomas made a mess 😉 But we cleaned the kitchen together and this Low-carb Pumpkin Bread turned out amazing and I am super excited for you guys to try this one!
What kind of flours to use to make this Low-carb Pumpkin Bread:
When I bake low-carb dessert recipes I always use almond flour and coconut flour. But this type I didn’t have almond flour in my pantry. So, I decided to go for hazelnut flour and I loved the result. And since it is a nut flour just like almond flour, it is also loaded with good fats for your.
Nut flours are great for low-carb baking because it tastes pretty similar to regular flour. That’s why this low-carb pumpkin bread tastes almost as traditional pumpkin bread. I actually prefer pumpkin bread made with nut flour because the bread is moister and softer, for example, this Paleo Chocolate Pumpkin Cake that uses almond flour is so soft! And this Healthy Pumpkin Chocolate Chip Bread uses coconut flour, making it SO moist.
Why do I use coconut flour to make this low-carb pumpkin bread recipe?
As you may know coconut flour is a dry flour, which means it is highly absorbent and for this reason it requires significantly more liquid. So, because we are using pumpkin puree (high-moisture food), coconut flour works really well here to balance all out.
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Is pumpkin low-carb friendly?
Yes it is. Pumpkin is one of the lower carbs when compared to most winter squashes. For example, half a cup of mashed pumpkin is equivalent to 4.7 grams of carbohydrates, which is great for low-carb diet.
Can I use homemade pumpkin puree in this recipe?
Absolutely! In fact, I have an easy homemade pumpkin pure recipe here on my site that you can check it out. But if you don’t think you have time to make your own, you can always use a good store-bought one. You can find it in the baking or can aisle at your local supermarket or online too. I love making my own because I can make a ton! I can use the extra for other recipes like these 8 pumpkin sauces.
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Sugar-free syrup or pure maple syrup?
It’s all depends on what you are looking for. If you want to make this low-carb pumpkin bread as lower in carbs as possible, you should go with a sugar-free syrup. But if you don’t mind few grams of sugar in your bread, just go for a pure maple syrup. Since, I don’t follow a strict low-carb diet, I often bake with pure maple syrup. So, feel free to use whatever sweetener you prefer.
Topping this low-carb pumpkin bread
To add even more flavour to this pumpkin bread I finished it off with melted dark chocolate on top. I used 70% chocolate bar, but if you want to reduce even more the amount of sugar in this recipe, you can use sugar-free chocolate chips. You can order yours easily here at Amazon.
How to make low-carb pumpkin bread?
This is a super simple recipe to make. I explained step-by-step on the recipe card. But in short, you just need to add all the ingredients in a bowl, mix everything together, pour the dough into a loaf pan, bake for 40-55 minutes and let it rest for about 20 minutes or so. Done and ready to enjoy!
Want another pumpkin recipe? Try my Pumpkin Chocolate Chip Bread! It’s another easy recipe that Thomas loves to make with me.
Easy Low-carb Pumpkin Bread
- ¾ cup pumpkin puree
- 1/4 cup low-carb syrup if you are not in a low-carb diet, you can use pure maple syrup
- 1/4 cup coconut oil melted
- 4 whole eggs
- 1/2 tsp. pure vanilla extract
- 1 cup hazelnut flour
- 1/4 cup coconut flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- ¼ teaspoon salt
- 1 teaspoon all spices
- 2/3 cup sugar-free chocolate chips reserve some for topping
- 1/2 cup walnut chopped
- 1/3 cup dark chocolate chopped
- Preheat oven to 350ºF. Line a 9x5 baking loaf pan with parchment paper, leaving an overhang on the sides for easy removal when it’s done. Set aside.
- In a medium bowl, add all of the wet ingredients and mix well until combined.
- Add all the dry ingredients into the wet ingredients mixture and stir well.
- Transfer dough to the prepared baking pan. Using a silicone spatula spread the batter evenly.
- Sprinkle with some chocolate chips on top and cover the baking loaf pan with foil.
- Bake in oven for 45 minutes. Remove the foil and bake for more 5-10 minutes or until center is firm.
- Remove it from the oven and let it cool for about 15-20 minutes before removing from the pan.
- Lift the pumpkin bread up from the pan and place onto a wire rack to cook even more for 10-15 minutes. The cooling time is important. So don’t skip it.
- Before serving top with melted dark chocolate. Then, slice it and enjoy!
- If you enjoy baking healthy treats during fall, you'll love all the recipes that we have on our Dessert Section. Take a look and try other recipes too 😉
- You can top the bread batter with some seeds or nuts for an extra crunch.
- Use a toothpick to check if the bread is done. Poke the bread in the center and see if the toothpick comes out clean or with batter.
- To store: Store the bread in the fridge for up to a week or on the counter for 3 days. Make sure they're in an airtight container.
- To freeze: You can freeze the bread for up to 3 months. You can freeze the bread in an individual slice or as a full loaf.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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