This delicious 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 smell like fall. Also, I consider baking a great activity to do with kids, especially when it’s chilly 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 Pumpkin Bread with Hazelnut Flour turned out amazing and I am super excited for you guys to try this one!
Can I use homemade pumpkin puree in this recipe?
Absolutely! In fact, I have an easy homemade pumpkin puree recipe here on my site that you can check 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 canned food 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.
Want another pumpkin recipe? Try my Pumpkin Chocolate Chip Bread! It’s another easy recipe that Thomas loves to make with me.
Pumpkin Bread With Hazelnut Flour
Ingredients
Wet Ingredients:
- 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
Dry Ingredients:
- 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
TOPPING:
- 1/3 cup dark chocolate chopped
Instructions
- 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!
Notes
- If you enjoy baking 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Me deu água na boca
É uma delícia mesmo 😉
You say it’s low carb but you don’t see how many carbs are in this recipe. For those of us that are counting carbs we need that information . K
This info is on the recipe box.