One of my favorite things about the autumn season is the fact that pumpkin is so easy to find at the grocery store. I love making just about every kind of pumpkin treat that you could imagine — everything from muffins to cakes to lattes to delicious breads. Even when pumpkin isn’t in season, I still usually pick up a few cans of pumpkin puree from the grocery store in order to satisfy my pumpkin sweet tooth. The recipe I’m sharing today makes a perfectly moist paleo pumpkin bread that you can enjoy for a sweet low carb treat. Featuring a delightful blend of tasty spices that go perfectly with the taste of pumpkin, you’re going to end up hooked on this bread after the very first bite.
My Favorite Low Carb Pumpkin Treat
The main reason I love baking with pumpkin so much is because it’s such a tasty option that also provides some pretty great health benefits. Many studies have been done that have found that pumpkins contain several different biological compounds with medicinal properties, including anticancer, antidiabetic, anti-inflammatory, and antioxidant properties. (1) All of those great benefits apply to both fresh pumpkin as well as pumpkin puree — just be sure to use your own homemade or organic pumpkin puree that has no sugar added.
You’re also going to be using a trio of herbal spices to add to this recipes delightful pumpkin spice flavor. Each of these ingredients provides a ton of flavor along with some unique health benefits of their own. It starts with one teaspoon of ground cinnamon, which is definitely one of my top five herbal spices to use in the kitchen. Cinnamon is full of an incredible amount of medicinal properties, providing benefits such as the ability to lower inflammation, relieve aches and pains, and it even helps to prevent metabolic disorders. (2)
Nutmeg is also added in along with some ground ginger. Both of these ingredients compliment the taste of the cinnamon and pumpkin puree perfectly. I’m especially fond of using ground ginger in this recipe, as it’s another one of my favorite culinary spices to use for a variety of reasons. Ginger is well known to provide several important health benefits, including relieving nausea, strengthening your immune system, and lowering total cholesterol levels. It’s also packed full of potent anti-inflammatory, antioxidant, and anti-cancer properties. (3)
The rest of the ingredients added are all low carb baking staples that I usually use in all of my paleo style bread recipes. You’ll be using blanched almond flour, Stevia in place of sugar, melted coconut oil, eggs, baking soda, and a pinch of salt. All of these ingredients help to keep your pumpkin bread low in carbs while also adding in plenty of protein, healthy fats, and other essential nutrients.
More Low Carb Paleo Bread Recipes:
Moist Paleo Pumpkin Bread for a Low Carb Treat
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 15 minutes
- Yield: 14 1x
1 ½ cup blanched almond flour
pinch of salt
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
3 large eggs
½ cup granulated Stevia or other low carb granulated sweetener to taste
2 tbsp melted coconut oil
1 cup homemade or organic, no sugar added, canned pumpkin puree
- Preheat oven to 350ºF.
- Line an 8×4 inch loaf pan with parchment paper.
- Combine the almond flour, pinch of salt, cinnamon, nutmeg, ginger and baking soda in a bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
- Reduce speed to low and add the melted coconut oil.
- Beat until smooth.
- Switch to paddle attachment.
- Slowly add the almond flour mixture and mix until well combined.
- Add the pumpkin puree and mix to combine.
- Pour the batter in the prepared pan.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely before serving.