Gluten-Free Pumpkin Bread (Low-Carb)

Embrace the flavors of fall with our gluten-free pumpkin bread recipe. Crafted with a combination of low-carb flours, and with no added sugar, this bread offers a healthier twist without compromising on taste or texture.

Its fluffy and moist crumb, coupled with the aromatic warmth of pumpkin pie spice, captures the essence of autumn in every bite.

A Healthy Treat

Whether you’re looking for a cozy breakfast, a midday treat, or a comforting dessert, this recipe promises a perfect blend of flavor, texture, and nutrition.

We are using only wholesome, nutrient-dense ingredients, no sugar or grains, to create a pumpkin bread that is not only gluten-free but can fit into many lifestyles:

• gluten-free
• lectin-light
• sugar-free (no added sugar)
• grain-free
• dairy-free
• paleo
• sweetener-free
• low-carb (12 grams of net carbs per slice)

Lectins in pumpkin

If you are worried about lectins in pumpkin, know that lectins can mostly be found in the seeds and skin, which we remove for this recipe.

Depending on your sensitivity to lectins, you can have pumpkin during its season, in moderation.

Find out more information about how to reduce lectins in your favorite foods.

Ingredients to Make Gluten-Free Pumpkin Bread

The Dry Mix

• tigernut flour
• almond flour
• tapioca flour
• baking powder
• baking soda
• pumpkin pie spice

Tigernut and almond flour create an ideal combination for desserts, given their low-carb content and rich flavor profile. Tigernut flour’s inherent sweetness often eliminates the need for additional sweeteners.

For optimal results, use fresh baking powder and soda for the best rise in your bread.

While I opt for homemade pumpkin pie spice, feel free to use your preferred brand. Ensure your spices are fresh for the best flavor and nutrient retention.

Blender Ingredients

• extra virgin olive oil
• baked pumpkin
• pastured eggs
• dates
• inulin powder
• vanilla
• salt

I recommend the Hokkaido pumpkin variety for its texture and taste. Though canned pumpkin purée can be used, fresh baked pumpkin ensures a distinct flavor and lower moisture content.

Always prioritize high-quality extra virgin olive oil and eggs from pasture-raised chickens.

The minimal dates added provide both texture and sweetness. Lastly, a pinch of salt will enhance and meld the flavors.

Optional Ingredients (for topping)

• raw honey
• toasted and ground walnuts

While optional, the pairing of raw honey and toasted walnuts offers an additional layer of sweetness and texture. With just a teaspoon for the entire loaf, the carb content remains relatively unaffected.

Pumpkin Preparation

In this recipe, I’ve used a Hokkaido pumpkin, sourced directly from my neighbor’s local farm. However, feel free to substitute with any available dessert pumpkin.

While I wouldn’t typically advocate for it, canned pumpkin is an option. Should you choose canned, be mindful to adjust the dry ingredients as it might have a higher moisture content. Additionally, measurement discrepancies can arise, particularly if you’re using cup measurements. For reference, 260 grams of roasted pumpkin tightly packs into one cup.

• Preheat the oven to 400°F (200°C).
• Clean a Hokkaido or dessert pumpkin, halve, and remove seeds and fibrous sections.
• Slice and place on a baking tray. Bake for around 20 minutes or until fork-tender.
• Once done, peel off the skins. Measure out 260 grams for this recipe. Reserve any leftovers for other culinary uses.

Making the Pumpkin Bread

• Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper or lightly grease it.
• In a large mixing bowl, whisk together all the dry ingredients.
• In a high-powered blender, combine all the wet ingredients. Blend until the mixture is creamy.
• Pour the blender mixture into the dry ingredients. Using a spatula, gently fold until well combined, achieving a fluffy and light batter.

• Pour the batter into the prepared pan, smoothing the top.

• Bake in the preheated oven for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
• Remove the bread from the oven. Allow it to cool in the pan for about 20 minutes. Afterwards, transfer it to a cooling rack and let it cool completely before slicing.
• If desired, while the bread is still warm, drizzle with raw honey and sprinkle with toasted, ground walnuts or your choice of nuts.

How to Store this Gluten-Free Pumpkin Bread

After baking, you can let the bread sit on the counter for the initial hours. Once it has fully cooled, either wrap it in plastic or place it in an airtight container.

Conveniently, I find that storing it in the loaf pan, on baking paper, and wrapped in plastic, fits perfectly. When refrigerated, the bread retains its soft and fluffy texture for up to three days.

If you’re preparing larger batches, consider slicing the bread, placing culinary paper between each slice, and storing it in a suitable container or freezer bag. Before serving, allow about 30-40 minutes for it to thaw from the freezer.

How to Serve this Pumpkin Bread

With its natural sweetness and rich flavors, this bread is perfect as a coffee cake, as a dessert, or even as a nutritious snack. Serve it with our pumpkin spice latte (dairy-free, sugar-free).

Enjoy! We hope you love it as much as we do.

For more sugar-free and gluten-free desserts, check out our 30+ Healthy Sugar-Free Dessert Recipes.

For an alternative to Pumpkin Pie Spice Blend, try our Holiday Warming Spice Blend.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Gluten-Free Pumpkin Bread (Low-Carb)

(3 votes, average: 4.67 out of 5)

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By Claudia Curici, Health Coach – Serves: 10

Prep Time: 30 minutes – Cooking Time: 50 minutes

Embrace the flavors of fall with our gluten-free pumpkin bread recipe. Crafted with a combination of low-carb flours, and with no added sugar, this bread offers a healthier twist without compromising on taste or texture. Its fluffy and light crumb, coupled with the aromatic warmth of pumpkin pie spice, captures the essence of autumn in every bite.

Ingredients

• DRY INGREDIENTS:
• 1/2 cup tigernut flour, packed
• 1/2 cup almond flour, packed
• 4 tablespoons tapioca flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• WET INGREDIENTS:
• 1/3 cup extra virgin olive oil
• 260 grams baked pumpkin (1 tightly packed cup)
• 3 pastured eggs
• 65 grams chopped dates (approx. 3 Medjool dates)
• 2 tablespoons inulin powder
• 1 teaspoon vanilla extract
• Pinch of salt
• OPTIONAL TOPPING:
• Raw honey to drizzle
• Toasted and ground walnuts or your preferred nuts

Instructions

1

PUMPKIN PREPARATION (This can be done in advance, not included in the recipe timings):

2

Preheat the oven to 400°F (200°C).

3

Clean a Hokkaido or dessert pumpkin, halve, and remove seeds and fibrous sections.

4

Slice and place on a baking tray. Bake for around 20 minutes or until fork-tender.

5

Once done, peel off the skins. Measure out 260 grams for this recipe. Reserve any leftovers for other culinary uses.

6

Note: Canned pumpkin can be substituted. If opting for canned, you might need to adjust dry ingredients due to potentially higher moisture content.

7

MAKING THE PUMPKIN BREAD:

8

Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper or lightly grease it.

9

In a large mixing bowl, whisk together all the dry ingredients.

10

In a high-powered blender, combine all the wet ingredients. Blend until the mixture is creamy.

11

Pour the blender mixture into the dry ingredients. Using a spatula, gently fold until well combined, achieving a fluffy and light batter.

12

Pour the batter into the prepared pan, smoothing the top.

13

Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.

14

Remove the bread from the oven. Allow it to cool in the pan for about 20 minutes. Afterwards, transfer it to a cooling rack and let it cool completely before slicing.

15

If desired, while the bread is still warm, drizzle with raw honey and sprinkle with toasted, ground walnuts or your choice of nuts.

16

Store the cooled bread in an airtight container in the refrigerator for up to 3 days.