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Hi Bold Bakers!
When it comes to fall baking there is nothing quite like pumpkin! From muffins to lattes, this is one of the seasons most beloved flavors.
No matter what diet or lifestyle you subscribe to, there is no reason you shouldn’t be able to have your pumpkin and eat it too. While other recipes for fall treats depend on wheat-based flours and added sugar, my recipe for the Greatest Healthy Pumpkin Bread is packed with not just flavor but delicious and nutritious ingredients.
[ Have a sweet tooth? Try Olivia’s Best Keto Brownies Recipe! ]
Can You Used Canned Pumpkin For Healthy Pumpkin Bread? What About Other Types Of Squash?
So, I don’t think I need to tell you this but… you can’t make pumpkin bread without the pumpkin. Crazy, right?
That said, I always encourage you guys to take my recipes and make them your own and this is a great one for adaptation. If you want to make this bread with sweet potato or butternut squash, it will come out just as moist and delicious. If you want to make this healthy pumpkin bread from canned pumpkin puree or freshly roasted pumpkin go ahead! I used canned pumpkin puree as it’s a time saver, but feel free to use what you can get your hands on.
For those that want to make your own pumpkin puree from scratch Gemma has a great recipe for it!
Do I have to use coconut flour, or can I use other gluten-free flours?
So the main ingredients in this low carb low sugar pumpkin bread are pumpkin, eggs, coconut flour, spices, Lakanto maple syrup and coconut oil. The bread is made in one bowl by combing the wet ingredients, then the dry, then putting the two together.
I get a lot of questions asking about flour substitutes and often times there are alternatives. For this recipe, there is no alternative to coconut flour. I chose this flour specifically as it’s super low in carbs, has added fiber, and is not nut based for those that have nut allergies. I did choose to make this pumpkin bread with eggs, but it can be made vegan by substituting the eggs in the recipe with flax eggs.
How To Make A Keto Cream Cheese Glaze
One of the reasons people have so much success on a ketogenic diet is because there is such a wide range of rich, high-fat foods that are both nourishing and satiating. I don’t know about you, but I love tangy creamy cream cheese — especially when added into baked goods and frostings. This keto cream cheese glaze is only 3 ingredients, super rich, and still 100% sugar-free. I love this on all kinds of sweets, and of course, slathered on top of my healthy pumpkin bread.
Get More Healthy Recipes!
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The Greatest Healthy Pumpkin Bread (Low Carb, Low Sugar) Recipe
Ingredients
- 1/2 cup (2oz/57g) coconut flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 3 eggs
- 1 1/2 cups (15oz/425g) pumpkin puree
- 1/3 cup (4oz/115g) Lakanto Maple Syrup, can substitute maple syrup or honey
- 2 tablespoons coconut oil or butter, melted
Cream Cheese Glaze:
- 1/4 cup (2oz/57g) cream cheese
- 3 tablespoons Lakanto Maple Syrup
- 1 teaspoon vanilla extract
Instructions
- Pre-heat your oven to 350°F (180°C) then line an 8x4 inch loaf tin, set aside.
- In a large bowl whisk together the pumpkin puree, eggs, coconut oil and Lakanto maple syrup.
- In a separate bowl combine the coconut flour, baking powder, baking soda, salt, nutmeg and cinnamon.
- Add the dry ingredients into the wet and mix until a thick, even batter is formed.
- Allow the batter to rest for 10 minutes. This will help the coconut flour to absorb the liquid batter adding nice texture to the finished bread.
- Transfer the batter to the prepared loaf tin and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Remove from the oven and allow to cool to room temperature before glazing. While the bread is cooling make the glaze.
Cream Cheese Glaze:
- In a microwave safe bowl combine the cream cheese, Lakanto syrup and vanilla. Microwave for 30-40 seconds until all ingredients have melted together.
- Whisk until smooth and set aside to cool slightly.
- Once the bread has come to room temperature remove from the tin and place on a wire rack.
- Pour the glaze over the bread and allow to set for 10-20 minutes before slicing.
- Cover and store the bread in the refrigerator for up to 4 days.
Recipe Notes
- To make this bread vegan replace the eggs with flax or chia eggs
- If you do not want to use a sugar free maple syrup in the bread or the glaze you can use traditional maple syrup
I made this bread to test for Thanksgiving dish, it turned out very moist/wet. The slaver is delicious, but the Texture does not resemble the photo at all..
Gemma,
Thank you soooo much for this recipe! I need a Pumpkin Bread to take to a party on Saturday and this is PERFECT as it low carb! I am so going to make it!
By any chance do you have the nutritional info per serving?
I just tried this recipe and, even with 15 minutes additional baking (it started to look quite browned on the outside so I called it), it came out with an almost custard-like texture. It is delicious, but closer in texture and flavor to pumpkin pie than pumpkin bread. I would make it again, but will plan on cooking it longer and might try reducing the sweetener by half because I feel like it could be less sweet.
Dear Mrs Gemma, i did try this recipe which is not only healthy but the coconut favour n texture is so fabulous. However my bread was too moist that even with another baking time the bottom was still moist. I did follow the ingredients n method of pureeing the pumpkin. It was only the honey that i hv lessen by 1 tablespoon. May i hear from u what could possibly go wrong. Thank u for your comment by return email
I’m in diet and really lucky that I can find many healthy recipes here that help to satisfy my sweet tooth. Thank you for sharing them. I tried the gluten free banana yesterday and it turned out just so good. I find that freezing the cake is the best way to have a slice of it on hand throughout the week so can I free this bread and how long does it stay fresh in the freezer?
Hi Gemma , I come from Ireland too but now live in Canada so I’m very aware of all the great baking treats and goodies
Mom used to make . love all your recipes but because I’m diabetic can you sometimes adjust some recipes for us .
Regards Frankie .
It would be nice to see the Nutritional values for these recipes
I hate coconut flour .. = ( can I use plain ol’ flour?
I simply loved your regular pumpkin bread so I am very anxious to try this recipe. But, unless I’m missing something, I don’t see an nutritional information. Could you give us a calorie/carb count please? Thanks…and please keep sharing more diabetic friendly recipes along with all you other scrumptious ones!
Love your recipes..and shows..