Low Carb Pumpkin Bread

Low carb pumpkin bread recipe

Now here’s a truly guilt-free pumpkin indulgence. Zero added sugars and a helping of protein powder make a slice of this bread the perfect power snack!

Ahhhhhh pumpkin season…

The air is nippy, boots are back and a cup of hot coffee has made its way back into my morning routine. To fully immerse oneself in the season requires a variety of delicious foods made with pumpkins. That’s just how fall works.

You could start with this classic recipe for Low Carb Pumpkin Muffins, or this exciting recipe for Pumpkin Quinoa Cookies, or you could go straight to this awesome recipe for Low Carb Pumpkin Bread. (And I’m just getting warmed up! Many more pumpkin recipes to come…)

Notice there’s zero added sugar. Not even coconut sugar. Not even pure maple syrup. And not even raw honey.

The subtle sweetness in this pumpkin loaf comes from naturally zero-calorie stevia. This means that we get to enjoy a slice of baked, pumpkin-y goodness without compromising our lean, real healthy figures 😉

So pull on your boots, pour a cup of hot coffee and enjoy a little slice of pumpkin heaven.

Low Carb Pumpkin Bread
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
Serves 12


  1. Preheat the oven to 350 degrees F. Generously grease a loaf pan with coconut oil.
  2. In a medium bowl combine the protein powder, flax meal, coconut flour, baking soda, salt, stevia and spices. In another medium bowl combine the water, oil, vinegar, pumpkin and eggs.
  3. Add the wet ingredients to the dry ones, mix until fully combined. Transfer the dough to prepared load pan, smooth out the top.
  4. Bake for 40-45 minutes, until golden on the top and cooked through. Slice and enjoy warm!

Calories: 160     Fat: 12     Carbohydrates: 4     Sugar: 3     Sodium: 211     Fiber: 3     Protein: 7    
Low carb pumpkin bread recipe

Enjoy a slice warm from the oven with a cup of coffee or tea.


  • greg March 10, 2014 at 10:01 pm

    great recipe

    • Diana March 10, 2014 at 11:37 pm

      Thanks Greg!

  • Lisa Spears May 3, 2014 at 10:38 pm

    made this tonight and is a great bread/cake.

    • Diana May 5, 2014 at 4:22 am

      Thanks for sharing Lisa!

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