Easy Low-carb Pumpkin Bread

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.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword bread, chocolate, dessert, gluten-free, low-carb, pumpkin, pumpkin bread

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 220kcal

Author Olivia Ribas

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

US Customary - Metric

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 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