This Sugar-Free Pumpkin Spice Bread is a quick and easy recipe that is the perfect breakfast or fall dessert. Toss aside the Starbucks pumpkin loaf for this healthy option. Top the bread with cream cheese frosting or butter.
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The carbs in Starbucks pumpkin loaf are really HIGH. One slice has 61 net carbs, 39 grams of sugar, and 410 calories. This is definitely not keto-friendly and will totally blow the macros for any healthy lifestyle.
This recipe is prepared using natural ingredients and organic sweetener with no carbs.
How Many Carbs
This bread has 5 net carbs per slice.
How to Make Sugar Free Pumpkin Bread
- Mix your dry ingredients in a mixing bowl, almond flour, coconut flour, pumpkin spice, salt, and sweetener.
- Combine the wet ingredients in a separate bowl, pumpkin, eggs, and melted butter.
- Combine the wet and dry ingredients. Pour the batter into a 9x5 loaf pan.
- Bake for 60-70 minutes.
How Many Calories
A slice of pumpkin bread has 216 calories, half of the amount of the Starbucks pumpkin bread.
How to Cool and Firm the Bread
The best way to keep a bread loaf firm and from falling apart is to use parchment paper and line the loaf pan. Removing the bread is sometimes the hardest part, but with parchment paper it comes out easily. Cool for 10-15 minutes before slicing.
Almond Flour vs Coconut Flour
Almond flour and all-purpose have 1:2 ratio, ¾ cup all-purpose flour = 1 ½ cups almond flour. Always cook almond flour at a lower temperature.
This is an approximation. You can read more about How to Convert All Purpose Flour to Almond Flour here.
Coconut and almond flour are not interchangeable. It absorbs moisture much differently than almond flour. Most of my recipes use almond flour, only because coconut flour is so much denser.
However, in bread recipes, a small amount of coconut flour works really well.
How to Store it/Freezer Tips
The pumpkin bread can be left out, covered at room temperature for a day or two.
It will last up to a week in the fridge. I like to wrap it in foil.
Slice the bread prior to freezing. Wrap it in foil and freeze up to 3 months. Defrost at room temperature.
More Dessert Recipes
Sugar Free Cheesecake
Sugar Free Cream Cheese Sugar Cookies
Sugar Free Pound Cake
More Pumpkin Recipes
Pumpkin Crisp
Healthy Pumpkin Mug Cake
No Bake Pumpkin Cheesecake Bars
Sugar Free Pumpkin Cookies
Creamy Pumpkin Soup with Canned Pumpkin
Pumpkin Baked Oatmeal
Sugar Free Pumpkin Spice Bread
Ingredients
- 2 cups blanched almond flour
- ½ cup coconut flour
- ½ cup granulated zero calorie sweetener Use DISCOUNT CODE STAYSNATCHED for savings
- ¼ cup brown sweetener Use DISCOUNT CODE STAYSNATCHED for savings
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup 100% pureed pumpkin
- ¼ cup unsalted butter, melted
- 4 eggs, beaten
- 2 teaspoons pumpkin pie spice
- 3 tablespoons pumpkin seeds
Instructions
- Preheat oven to 350 degrees.
- Combine the almond flour, coconut flour, baking powder, salt, and sweeteners in a large mixing bowl.
- In a smaller, separate bowl combine the remaining wet ingredients and stir.
- Add the wet ingredients to the flour mixture. Stir to combine.
- Line a 9x5 loaf pan with parchment paper. Pour the pumpkin bread mixture into the loaf pan. Spread it with a silicon spatula.
- Sprinkle the pumpkin seeds throughout.
- Bake for 60-75 minutes. Test if the bread is done by inserting a toothpick and ensuring it comes out clean. Mine was ready at 65 minutes.
- Cool for 10-15 minutes before removing the bread from the pan and slicing.
Karen Norton says
OMG! My husband straight up gave this 10/10. Moist and delicious - not like most breads made with almond flour. I used shelled pumpkin seeds instead and brushed the top with olive oil before baking. Spread slices with plain softened cream cheese. This was a trial run - and a home run! - will absolutely be making it again for the holiday to share 🙂 Thank you!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Libby says
Delicious keto pumpkin bread! Mine was a tad dry, but I'm sure it was my measuring and not a recipe flaw. Great flavor, and nice to enjoy sweets that aren't loaded with sugar and going to give me a crash later in the day. I sprinkled sprouted pumpkin seeds on top and pressed them in to the batter just a little bit to make them stick. Mine was done at 60 min exactly.
Thanks Brandi for another awesome recipe!
staysnatched says
You're welcome! I'm glad you enjoyed it!
Libby says
Okay, on day 2, this is almost better! Upon further examination, it's only dry around the edges, so I likely cooked it too long - next time I'll start checking around 55 min. This morning, I'm eating it topped with vanilla greek yogurt, drizzly peanut butter, granola, and blueberries. What an amazing breakfast!
staysnatched says
That sounds so good!
Suzanne says
This turned out wonderfully. The texture is awesome and not dry or gritty like cooking with almond flour and coconut flour has been previously when I’ve tried it. It’s not too sweet either which I love. I did use chopped pecans on top in place of pumpkin seeds because that’s all I had, and it was so tasty! Definitely a much better version of the Starbucks pumpkin loaf!!!
staysnatched says
So glad to hear it's better than Starbucks.
Jaylene says
This hit the spot! When I buy pumpkin anything I usually can’t eat it all because it’s too sweet. This bread is perfectly balanced and I had to stop myself from eating the entire loaf in one sitting. Goes great with a hot cup of coffee.
staysnatched says
I agree with you! Perfect morning pairing.
Laura Garrison says
This recipe is so moist and delicious. I didn't have pumpkin pie spice so I subbed cinnamon and it was delicious. This makes a perfect holiday breakfast with a pat of butter and a warm cup of coffee.
staysnatched says
I love your substitutes!
Ashley says
I CANNOT wait to make this (with the addition of chocolate chips)! Looks so good! Thank you!
staysnatched says
I hope you make it and enjoy.
Holli says
Hi, do you think this recipe will work for muffins? Thank you!
staysnatched says
I haven't tried it, but probably! Muffins usually bake for 16-25 minutes.