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Gluten-free, Low-Carb Pumpkin Bread


Gluten-free and low-carb version of the pumpkin spice bread you know and love!



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


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.

  • Prep Time: 5
  • Cook Time: 45
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 128
  • Fat: 10.7 g
  • Saturated Fat: 1.2 g
  • Unsaturated Fat: 8.3
  • Trans Fat: 0
  • Carbohydrates: 4.4 g
  • Fiber: 2.2 g
  • Protein: 6.2 g
  • Cholesterol: 74 mg
  • Net Carbs: 2.2 g

Keywords: gluten free pumpkin bread, low carb pumpkin bread, sugar-free pumpkin bread, low glycemic index pumpkin bread