Gluten Free Pumpkin Bread | Low Carb Pumpkin Bread Recipe

Gluten Free Pumpkin Bread is a flavor-packed bite of fall. This pour and cook low carb pumpkin loaf is so delicious you won't even realize it's gluten-free!

Why You're Going To Love It

• Gluten Free. No need to skip some of your favorite fall flavors to maintain your dietary lifestyle. With a few simple modifications, you can indulge in the pumpkin craze like everyone else.
• Easy. Who doesn't love a great pour and cook recipe? Mix your wet ingredients, mix your dry ingredients, incorporate both and bake. This is about as straightforward as you can get.
• Low Carb. Believe it or not, pumpkin is low carb! With the right additions, you can turn it into a tasty Keto pumpkin loaf.
• Delicious. Substituting traditional ingredients with a few specialty ingredients doesn't take away the sweet, rich, and moist flavors and textures in this recipe.

How Many Carbs Are In Keto Pumpkin Bread?

At first glance, it may seem like this Gluten Free Pumpkin Bread has too many carbs to be considered low carb. When you look at overall net carbs, you will see that there are only 8 net carbs per slice.

This is still fairly high in carbs to indulge in daily if you're living a strict keto lifestyle, but if you're craving something sweet or need to cure your pumpkin spice craving, it is a fantastic occasional low carb breakfast or dessert.

Ingredients You'll Need

• Pumpkin Puree- Take care when grabbing this at the grocery store. Ensure you're purchasing the plain pumpkin puree, not the pumpkin pie filling. The cans have very similar packaging.
• Coconut Flour- Has a natural sweetness without added sugar and is naturally gluten free.
• Almond Flour- Also naturally gluten free but has fewer net carbs than coconut flour. Combining both gives you the best of both worlds for this low carb dessert.
• Swerve- A tasty low carb sweetener that works well in this recipe. You can substitute whatever keto sweetener you prefer.
• Egg- Helps bind the pumpkin bread while baking.
• Butter
• Pecans- The flavor of pecans pairs well with pumpkin and they add a welcome addition of texture.
• Baking Powder
• Salt

How To Make Gluten Free Pumpkin Bread

1. Mix together your wet ingredients. Place the Swerve, egg, pumpkin puree, and butter in a large bowl and mix.
2. Mix together your dry ingredients. In a separate bowl, mix together the coconut flour, almond flour, baking powder, salt, and chopped pecans.
3. Combine all ingredients. Slowly stir the dry ingredients into the wet ingredients until thoroughly combined.
4. Bake. Place parchment paper inside of a loaf pan, leaving a small amount of overhang, and pour the pumpkin bread batter inside.
5. Serve and enjoy! Bake the pumpkin loaf for the suggested cook time and allow it to rest in the loaf pan for about 10 minutes. Gently pull up the edges of the parchment paper and remove the pumpkin loaf from the pan. Allow it to finish cooling to room temperature and slice into 1" pieces. Serve and enjoy.

Delicious Variations

• Skip the nuts. If you have a nut allergy, or simply aren't a fan of pecans, just leave them out. It will not impact the overall structure of the pumpkin bread at all.
• Swap the nuts. If pecans aren't your favorite or you don't want to make another trip to the grocery store, you can swap out walnuts for another low carb option to add texture to your pumpkin loaf.
• Add some chocolate. Pumpkin and chocolate are a classic flavor combination and for good reason. They're absolutely delightful when paired together. To keep it low carb, toss in a few sugar-free chocolate chips before baking.
• Make a tasty frosting. Combine cream cheese, Swerve powdered sugar, butter, heavy cream, and vanilla to create a delicious keto cream cheese frosting to spread over the top.

How Long Does It Last?

There are a couple of different ways you can store Pumpkin Bread, depending on how long you want to make it last.

If you're sharing with several other people in your household, or plan on taking some to share with your coworkers, you can keep it in a container at room temperature for around four days.

If you're the only one digging into this low carb dessert, you can extend its life by a few days by placing it in an airtight container in the refrigerator. You can expect it to last about a week if stored this way.

Can You Freeze Gluten Free Pumpkin Bread?

Yes! You can freeze pumpkin bread and enjoy it up to months later. This is great if you're wanting to bake a double batch to use up the whole can of pumpkin puree at once.

To freeze gluten free pumpkin bread, prepare the recipe as written and let it cool. Once it reaches room temperature, tightly wrap the loaf in aluminum foil. Place the foil-wrapped loaf inside of a freezer bag or airtight freezer container and date it.

You can expect your low carb pumpkin bread to last up to 3 months in the freezer before the flavor and texture begin to deteriorate.

More Gluten Free Dessert Recipes

Do you have a sweet tooth, but are trying to skip the gluten? Now you can have your cake and eat it too! Try one of these perfectly sweet gluten-free desserts:

• Keto Pumpkin Cheesecake
• Gluten Free Chocolate Cake
• French Silk Pie

Pin It!

If you love this Gluten Free Pumpkin Bread as much as we do, make sure you share it with your friends on Facebook and Instagram so they can try it too. Don't forget to Pin it so you can make it again soon!

Don't forget to check out my other Keto cookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.