Low Carb Pumpkin Bread
Low carb • Sugar-free loaf, pumpkin spice in the crumb — 35 minutes, ten slices
This is low carb pumpkin bread, not a sugar bakery loaf. Almond flour, pumpkin puree, egg, allulose, and pumpkin spice bake into a gold crust with a tight orange crumb, like the sliced loaf and the pan in the photo. Thirty-five minutes. No wheat flour, no sugar.
Ten slices. Use plain pumpkin puree, not pie filling. Mix just until wet.
Why you’ll love this loaf
- 6g protein per slice — snack that is not empty
- 4g net carbs — almond flour plus allulose, not sugar flour
- About 35 minutes, one loaf pan
- Gold crust, pumpkin crumb, like the photo
- No boxed mix, no sugar
- It slices clean for the week
Health notes
- Protein: Eggs plus almond flour and a little whey.
- Lower carb than bakery pumpkin bread: Almond flour and allulose. Not keto-zero. 4g net is the almond flour and pumpkin.
- Ten slices: Macros are per slice, not the loaf. Frosting is extra.
- Wheat flour, sugar, or pie filling will jump the carbs. Stay with puree and allulose.
Key element — puree not pie filling, mix just until wet, do not overbake
Pie filling is already sweet. Use plain pumpkin puree. Stir eggs, puree, and allulose into the dry mix just until combined. Overmixing makes it dense. Pull when a toothpick is mostly clean and the top is gold — about 25 to 30 minutes — like the loaf in the pan in the photo. Cool before you slice.
Ingredients
Loaf (10 slices)
- 1 3/4 cups blanched almond flour
- 1/2 scoop (about 15g) vanilla or unflavored whey protein
- 3/4 cup unsweetened pumpkin puree
- 3 large eggs
- 1/3 cup powdered allulose
- 1 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 1 Tbsp melted butter or oil, for the pan
Optional spread
- 2 oz cream cheese, softened
- 1 Tbsp powdered allulose
- 1/2 tsp vanilla
Swaps
- No whey: Skip it. Protein drops a little. The loaf still bakes.
- Greek yogurt: Add 2 Tbsp if the batter looks stiff.
- Pie filling: Skip it. That is how carbs jump.
- Wheat flour or sugar: Skip them.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Grease an 8×4 loaf pan. |
| 2 | Dry. Whisk almond flour, whey, baking powder, pumpkin spice, cinnamon, and salt. |
| 3 | Wet. Stir pumpkin puree, eggs, allulose, and vanilla. Fold into the dry mix just until wet. Do not beat it. |
| 4 | Fill. Spoon into the pan and smooth the top. Do not fill past 3/4. |
| 5 | Bake. Bake 25 to 30 minutes until the top is gold and a toothpick is mostly clean. Cool 15 minutes, then turn out. One slice is one serving. |
Pro tips
- Plain puree, not pie filling. Pie filling is sugar.
- Mix just until wet. Overmixing makes a dense loaf.
- Allulose, not sugar. That is how 4g net stays 4g net.
- Do not overbake. Dry edges mean it sat too long.
- Cool before you slice or the crumb tears.
Nutrition
| Nutrient | Per slice (1 of 10) |
|---|---|
| Calories | 170 |
| Protein | 6g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 13g |
| Sodium | 140mg |
Estimates with almond flour, pumpkin puree, and whey. Cream cheese spread is extra. Wheat flour or pie filling will raise carbs. This is a lower-carb loaf, not zero-carb.
Variations
Cream cheese top
Beat the optional spread and smear it on a cooled slice, like the photo.
Pecan
Fold in 2 Tbsp chopped pecans. Carbs rise a little.
Chocolate chip
Fold in 2 Tbsp sugar-free chips. Same bake time.
Muffins
Spoon into 8 liners. Bake 16 to 18 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Slice after the loaf cools |
| Refrigerator | Up to 5 days | Cover. Toast a slice if you want the crust back |
| Freezer | Up to 1 month | Wrap slices. Thaw, then warm in a toaster oven |
FAQ
Test your knowledge
5 quick questions about this loaf
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in a loaf?
4. Why use puree instead of pie filling?
5. Why skip wheat flour?
