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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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October 06 2018

Low-Carb Pumpkin Bread

By Editorial Team
32 Comments

October means pumpkin…everything. Those who eating low-carb, however, may believe that most of those treats are off the menu. Not so. It’s possible to enjoy a variety of traditional pumpkin recipes (including pumpkin pie and this pumpkin bread) while you keep your low-carb commitment. Made with the goodness of almond flour, eggs, and all the traditional spices, this pumpkin bread bakes up moist and flavorful. Pumpkin puree rather than pumpkin pie filling means you can sweeten to your own taste. And don’t worry about sugar—this recipe doesn’t have any. It uses a popular low-carb standby—Swerve—to add sweetness without the sugar content.

Servings: 10

Time: 60 minutes

Ingredients:

  • 1 ½ cups blanched almond flour
  • ½ teaspoon fine sea salt
  • ¾ teaspoon aluminum-free baking soda
  • 2 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 4 large eggs
  • ¾ cup organic pumpkin puree (not pumpkin pie filling)
  • ¼ cup Swerve
  • 1 teaspoon vanilla extract
  • *½ cup of optional mix-ins: chopped pecans or walnuts

Instructions:

Preheat oven to 350ºF. Place rack in center of the oven.

Grease an 8×4-inch loaf pan with butter or coconut oil and line with parchment paper so the paper overlaps the sides like handles. Grease the parchment paper lightly.

Sift almond flour to break up lumps.

In a large bowl, stir together almond flour, salt, baking soda, and spices. In a separate bowl, whisk together the eggs, pumpkin, Swerve, and vanilla extract. Make a well in the center of the dry ingredients, and pour in the wet. Gently stir until batter is just combined. Fold in any mix-ins.

Scrape into prepared loaf pan, and smooth the top of the batter. Bake for 43–46 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and set aside to cool (for about 30 minutes). Lift the bread out using the parchment handles, peel off the paper, and slice.

Store leftovers in an airtight container for 5 days in the refrigerator. To freeze, wrap bread tightly (aluminum foil works) and store in freezer for 3 months.

Nutritional Information (per serving):

  • Calories: 137
  • Fat: 10.7 grams
  • Protein: 6.2 grams
  • Net Carbs: 2.2 grams (plus sugar alcohol from Swerve)

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32 thoughts on “Low-Carb Pumpkin Bread”

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  1. Looks great! Has anyone yet figured out the nutritional information based on the ingredient list?

  2. Allergic to erythritol but going to try recipe subbing in some maple syrup. Pumpkin tastes sweet to me all by itself so it won’t take much.

  3. Yum! Looks so delicious! Could I make this as muffins? If so, bake time about 20 minutes?

  4. Pumpkin soup was always my favorite. Now I have another pumpkin recipe, which I’m sure will hit my tops list.

  5. This just came out of my oven!

    I was taken aback by the 1/2 tsp cloves and 1/4 tsp nutmeg (thinking it might have been a typo and the amounts reversed), but it turned out great! I used canned pumpkin (containing only pumpkin), and it took just half of a small can. That means I can make a second loaf!

    Next time I’ll leave it in the oven longer. The toothpick came out clean after 40 minutes, but the loaf would have had a better texture if it were baked a bit longer, maybe 50 minutes. Ovens vary.

    Also, next time I want to try using maple extract rather than vanilla extract. You’d think with all those spices in there, it would be aromatic and flavorful, but I felt the flavor could still be enhanced a bit.

    All in all, a winner!

    1. What can I use is place of Swerve? Can I use coconut palm sugar?

      1. I didn’t use the erythritol but subbed in a tbsp of molasses and a tsp maple syrup. It was very nice and upped the potassium considerably. I figured out the macros and found it only upped the net carbs per slice by 2g.

      2. I used powdered Stevia. Most would work.

        I solved my problem with it being a bit too moist. I cut the slices I want, put them in the toaster oven for a cycle, and then leave them for about a half hour in the toaster oven. They come out much better this way. I’ll be making another loaf this weekend.

  6. Per serving

    Calories 174
    Fat 14.5
    Saturated 1.6
    PolyUnsat 1.6
    MonoUnsat 3
    Trans 0
    Cholesterol 74.4
    Sodium 227.9
    Potassium 55.7
    Carbs 11.6
    Fiber 2.9
    Sugar 1.6
    Protein 6.8
    Vitamin A 12.9
    Vitamin C 1
    Calcium 6.5
    Iron 7.1

    1. Note: The above nutritional info includes 1/2 cup pecans

    2. Thanks, for the nutritional info Aaron! I wish Mark’s Editorial Team would regularly include this content considering MDA is a health blog focused on macros instead of making us do the work before deciding whether to make it or not.

      1. Gary, the team is transitioning into providing that info this fall. You should begin seeing macro and calorie counts for all recipes now. Thanks – M

  7. Sounds delicious! I grew a couple 25 pound pumpkins this summer that this would be perfect for! But I think I’ll just use a touch of honey or maple syrup. As much as I respect Mark, I just can’t bring myself to agreed with him on artificial sweeteners. Can’t stand the taste of them anyway.

    Also, I had no idea that aluminum was even a thing in baking soda!

  8. It sounds delish, Mark!! How many carbs are in a serving of this bread?

  9. Thanks Aaron for the macros, etc. I’m keto, so half a slice. But that will be a treat!

    1. Don’t forget to slather that slice with good Irish butter!

  10. So, “organic pumpkin puree” means flesh for a real pumpkin that has been mashed? Or is it one of those ready-made products that only exist in the US?

    Thanks to any one who can help!
    Cheers,
    Lucía
    (in Spain)

    1. It’s both… Yes, it’s flesh from a pumpkin that you’ve cooked, or buy it already prepared in a can, but it’s still plain pumpkin.

  11. How many servings per loaf or how many grams/ounces per serving for the posted nutrient/calorie calculation?

  12. Hi there! Am currently in the process of making this recipe and am excited to try it! However, when I inputted the recipe into my tracking app, it came up with 2.2g of net carbs (per serving with 10 servings) so im just wondering how there could be such a disparity between what I found and what your recipe says… thanks!

    1. CB, my team looked into your note, and your calculation is correct. Chron-O-Meter (what the team here uses) includes Swerve carbs in the net carb count, despite it being a sugar alcohol. Good catch.

  13. This looks really good.

    I would probably sub in sweet potato for the pumpkin and drop the artificial sweetener altogether.

  14. Thanks, for sharing this another low carb nutritional pumpkin recipe. Can I use pumpkin soup? It is beneficial for weight loss?

  15. Turned out great. I think I will try doubling the pumpkin, I think it could use more!

  16. I made 2 loaves of this, but used separate bowls for each loaf. At first glance, when I saw “aluminum free”, I grabbed my baking powder. As I added it to the bowl, o realized my error. So, I made one loaf with baking powder and one loaf with baking soda. The loaf with the baking powder seemed to bake a few minutes faster than the one with baking soda. Also, since I had both to sample at the same time, I noticed the loaf made with baking soda tasted slightly more salty, and the one made with baking powder tasted slightly sweeter. I’m have little chemistry knowledge, so I don’t understand the slight flavor difference. However, what I will do on my next loaf is try 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda. It had a mild flavor, so I’m going to add half again as much of the spices. I toasted the bread in a small frying pan, since I think it is a bit fatty for my toaster. Is there such a thing as aluminum free baking soda, or should the recipe use aluminum free baking powder? Thanks.

  17. For getting healthy fiber this bread is a great choice. As a Nutritionist i can say this food is 100% healthy and nutritious.