Gluten-free Pumpkin Bread (Low-carb and Low-FODMAP)

Sliced gluten-free pumpkin bread topped with pumplin seeds on a rack with a decorative knife.

5 from 2 votes

Gluten-free Pumpkin Bread (Low-carb and Low-FODMAP)

This easy Gluten-free Pumpkin Bread with almond flour is sweetly spiced, moist and only 3g net carbs per slice. It’s an easy, low-carb pumpkin bread recipe that will fill your house with the amazing aroma of pumpkin and spice. And, I've included variations for paleo and low-FODMAP diets.

Prep Time10

Cook Time1

Total Time1 10

Course: Baked goods

Cuisine: American

Diet: Gluten Free, Vegetarian

Method: Oven

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo

Servings: servings

Calories: 168kcal

Author: Tracey Hatch-Rizzi

Ingredients

1.5 cups almond flour Fine grind is best
⅓ cup coconut flour or see post for FODMAP-friendly flour substitutions
⅛ cup golden flax meal
1 cup powdered stevia or sweetener of choice
¾ cup pumpkin puree
4 eggs large eggs are best
⅓ cup butter melted
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon sea salt
½ teaspoon xanthan gum optional, but recommended
½ cup chopped nuts optional

US Customary - Metric

Instructions

Pre-heat oven to 350 °F
Grease a loaf pan and line with parchment paper. I like to use a medium-sized loaf pan, 8.5 x 4.5 inches.
In a large bowl, melt the butter in the microwave.
Whisk in the pumpkin puree, eggs, sweetener and spices.
Mix in the remaining ingredients (except nuts, if using) until well combined.
Fold in the nuts or other add-ins.
Bake for about 60 minutes or until a wooden pick comes out clean when inserted and removed from the middle of the loaf.
Let cool completely before slicing.

Notes

Expert tips

If using coconut flour replacements, the baking time may change just a bit. Check for doneness starting at 40 minutes.
Make sure your eggs are room temperature. It’s not 100% necessary, but recommended. Cold eggs will cause the melted butter to solidify, which can lead to a less uniform bread.
I bake this in a medium sized loaf pan that’s 8.5 x 4.5 inches. If you use a standard sized loaf pan, the bread won’t be as tall and the baking time may be a little less.
It’s best to let the bread cool completely before slicing into it. I know, it’s SOOO hard to wait! Breads tend to crumble more if sliced into while hot.
I like to line the loaf pan with parchment paper and grease the ends of the pan that aren't covered with the paper. However, using parchment is a personal choice. You can simply grease the entire pan with butter or oil to make sure the loaf comes out easily.

Variations and add-ins

Add orange zest – citrus adds a clever brightness that's really, really tasty
Try different extracts – replace the vanilla extract with maple extract. Or, add some banana extract for gluten-free pumpkin banana bread.
Make muffins – simply pour the batter in muffin cups and alter the baking time accordingly
Top with a glaze or icing – drizzle some Sugar-free Icing and Glaze over the top or adorn with some cream cheese frosting or chocolate ganache
Make pumpkin bread French toast – this is just bliss. Dip slices in an egg-wash with a pinch of cinnamon and nutmeg and fry until golden. Then drench in butter and your favorite sugar-free maple syrup. It’s drool-worthy, sticky sweet goodness.
Paleo pumpkin bread – replace the butter with coconut oil or avocado oil and use your favorite paleo sweetener
Add chocolate chips, nuts, seeds or unsweetened dried cranberries – gluten-free pumpkin bread with chocolate chips is my absolute favorite! I like to use my favorite sugar-free milk chocolate chips with additional walnuts, pecans or sprouted pumpkin seeds.

Nutrition