Low Carb Pumpkin Bread | Paleo & Gluten Free
Low Carb Pumpkin Bread with Almond Flour – Gluten Free & Paleo Dessert!
If you’re looking for a quick breakfast that you can grab on-the-go, try this LOW CARB pumpkin bread! Since this is a blender bread recipe, it’s deliciously easy to make. And, just one loaf can last you all week!
Plus, this low carb pumpkin bread is just as fuel-filled as it is delicious. Instead of refined flour, it’s made with nutritious almond flour—and it’s entirely sugar free!
Blend & Bake!
Honestly, I am obsessed with blender breads. I love food, I like cooking, and I put up with baking because of the end result. But, I HATE dishes! And, baking almost always means an abundance of dishes that I don’t want to deal with.
Luckily, blender breads mean everything goes into the blender—making for easier baking and fewer dishes! I’m much more inclined to bake—especially healthy holiday desserts or paleo desserts—if they’re easy! And, this sweet low carb pumpkin bread is even wholesome enough to eat for BREAKFAST. To me, that’s a win-win-win!
Keto & Clean Paleo Pumpkin Bread
This low carb pumpkin bread is clean AND sugar free. Yes, it does contain bananas, which tend to be high in natural sugars. But, those 2 bananas get blended into the batter, and those carbs are divided throughout the entire loaf. So, you end up with each slice having just 5g net carbs!
And, that’s also thanks to the fact that this recipe is for low carb pumpkin bread with almond flour. Almond flour keeps this higher in fat, lower in carbs, and cleaner ingredients-wise. Plus, totally gluten free and paleo!
To some, a low carb pumpkin bread seems like an impossible dream, but it’s not. Even if you aren’t on a low carb lifestyle, this paleo pumpkin bread is worth trying—especially during the holidays. An awesome option great to keep the carbs down, which are abundant throughout the season!
Dessert for Breakfast!
Typically, I look at these types of “breakfast breads” as “dessert breads.” But, this low carb pumpkin bread can really serve as both! You get healthy fats, 5g protein, and 4g fiber in every slice. And, with very little sugar—all of which is naturally-occurring from the bananas and pumpkin!
Keep in mind, you can totally use any sweetener you prefer to make this low carb pumpkin bread. For low carb desserts, I typically use erythritol to keep it lower in sugar and carbs so it won’t spike blood sugar. But, the recipe will work with regular sugar, or any other no-calorie granulated substitute, too!
NOTE: I’d stay away from subbing liquid sweeteners in this recipe as they will likely alter the texture and possibly the cooking time needed.
Low Carb Pumpkin Bread
- 2 bananas
- 3 Tbsp melted coconut oil
- 4 eggs
- ⅓ cup almond milk, or milk of choice
- 1 cup pumpkin purée
- ¼ tsp maple extract
- ¼ tsp vanilla
- 2½ cups almond flour
- 1 Tbsp baking powder
- ½ cup erythritol, or granulated sweetener of choice
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- Preheat oven to 350°F (180°C).
- Blend wet ingredients.
- Add dry ingredients and blend until smooth.
- Transfer to a 9x5-inch loaf pan.
- Bake for 40 minutes. Remove from oven, cover with a foil tent, then return to oven for another 20 to 30 minutes—until golden on top and a knife comes out clean.
- Cool completely before slicing and enjoying!