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Easy Moist Gluten Free Sugar Free Pumpkin Bread

5 from 4 votes

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Perfectly simple, delicious, and moist Pumpkin Loaf that’s great alone as a breakfast bread or warm with butter. Packed with sweet pumpkin spice flavor, it’s hearty yet tender and moist and is dairy free, gluten free, sugar free, and keto friendly.

pumpkin loaf topped with candy pecans on a small cooling rack with one slice cut
Easy Moist Gluten Free Sugar Free Pumpkin Bread

You will also LOVE this amazing keto pumpkin pie and this pairs perfectly with homemade pumpkin spice! Perfectly simple, delicious, and moist Pumpkin Loaf that’s great alone as a breakfast bread or warm with butter. Packed with sweet pumpkin spice flavor, it’s hearty yet tender and moist and is dairy free, gluten free, sugar free, and keto friendly. This Pumpkin Loaf recipe is incredibly easy to make and I love to have it on hand during these cold autumn days, this recipe is absolutely amazing when it is nuked in the microwave for about 30 seconds, topped with butter and a sprinkle of cinnamon – I highly recommend you try it like that and let me know what you think!

INGREDIENTS YOU NEED TO MAKE PUMPKIN BREAD

  • 3 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup full fat coconut milk (just the thick part in the can) OR heavy cream
  • 1/2 cup monk fruit
  • 1 tsp vanilla extract
  • 1 3/4 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tbs coconut flour
  • 1 tsp baking soda
  • 1 tbs pumpkin spice
  • 1/4 tsp salt

two slices of pumpkin loaf on a white plate
Easy Moist Gluten Free Sugar Free Pumpkin Bread

Instructions To Make Gluten Free Pumpkin Bread

  1. Preheat your oven to 350 degrees F and spray a 8×4 loaf pan with non stick spray
  2. In a large bowl, whisk together the eggs, pumpkin puree, thick part of coconut milk, monk fruit, and vanilla extract.
  3. In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin spice, cinnamon and salt
  4. Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts (or leave it plain)
  5. Transfer all the batter into your prepared loaf pan, scraping the bowl with a spatula to use every drop. Top with anything you choose or keep it plain. My loaf is topped with candied pecans! Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out almost clean, and the top is deep golden brown.
  6. Remove from oven and allow to sit in the loaf pan until cool, and enjoy!

direct photo of a pumpkin loaf with slice taken out of it
Easy Moist Gluten Free Sugar Free Pumpkin Bread

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Easy Moist Gluten Free Sugar Free Pumpkin Bread

Perfectly simple, delicious, and moist Pumpkin Loaf that's great alone as a breakfast bread or warm with butter. Packed with sweet pumpkin spice flavor, it's hearty yet tender and moist and is dairy free, gluten free, sugar free, and keto friendly.
5 from 4 votes
Prep Time 8 mins
Cook Time 1 hr
Total Time 1 hr 8 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 130 kcal

Ingredients
  

  • 3 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup full fat coconut milk (just the thick part in the can) OR heavy cream
  • 1/2 cup monk fruit or granulated sweetener of choice
  • 1 tsp vanilla extract
  • 1 3/4 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tbs coconut flour
  • 1 tsp baking soda
  • 1 tbsp pumpkin spice

Instructions
 

  • Preheat your oven to 350 degrees F and spray a 8×4 loaf pan with non stick spray
  • In a large bowl, whisk together the eggs, pumpkin puree, thick part of coconut milk, monk fruit, and vanilla extract.
  • In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin spice, cinnamon and salt
  • Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts (or leave it plain)
  • Transfer all the batter into your prepared loaf pan, scraping the bowl with a spatula to use every drop. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out almost clean, and the top is deep golden brown.
  • Remove from oven and allow to sit in the loaf pan until cool, and enjoy!

Notes

*NET carbs 4g

Nutrition

Serving: 1sliceCalories: 130kcalCarbohydrates: 7gProtein: 6gFat: 9gFiber: 3gSugar: 2g
Keyword almond flour, diabetic, easy, gluten free, low carb, quick, simple, sugar free
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Pumpkin Bread

Is canned pumpkin the same as pumpkin puree?

Typically yes, but make sure to check the ingredients on the can! The only ingredient should be pumpkin – make sure you are NOT buying pumpkin pie filling.

What are good ad ins for pumpkin loaf?

I love adding chocolate chips, topping with candied pecans, or walnuts!

Can you freeze pumpkin bread?

Yes! Slice and freeze in a shallow airtight container for up to 6 months.

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By on August 27th, 2022

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