Go Back
–+ servings
Low Carb Pumpkin Bread

Low Carb Pumpkin Bread

Print Recipe
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!
Course Breakfast, Breakfast & Snack, Side Dish
Cuisine American
Keyword low carb, pumpkin bread, pumpkin bread recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 slices
Calories 139
Author Alyssia Sheikh

Ingredients

Wet Ingredients:

  • 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

Dry Ingredients:

  • 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

Instructions

  • 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!

Notes

*Per slice low carb pumpkin bread: 5g net carbs

Nutrition

Serving: 1slice | Calories: 139kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Fiber: 4g | Sugar: 4g