Gluten Free Pumpkin Bread Recipe (low carb)

A gluten free pumpkin bread recipe made with coconut flour with a taste and texture like the real thing, except it’s low carb and completely sugar-free!

📝 Ingredients

• 3/4 cup coconut flour
• 1/2 cup Low carb brown sugar (packed (or my brown sugar substitute)*)
• 3 tbsp whey protein powder
• 2 1/2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 6 large eggs
• 4 oz butter, melted
• 2 tsp vanilla extract
• 1 tsp Stevia Glycerite ((use 1/2 t. if using my Brown Sugar Sub Recipe)*)
• 1 1/2 cup fresh, grated pumpkin* ((6 oz) (see post to see why grated))
• 2 tbsp chopped pecans
• 2 tbsp Low carb brown sugar (*)

👨‍🍳 Instructions

1. 1Preheat the oven to 350 degrees F and place rack into the middle of the oven. Spray an 8x4 inch loaf pan with baking spray and cut a piece of parchment to fit inside and hand over the sides of the pan (see picture). Peel pumpkin, weigh 6 ounces, then grate. (I grate and freeze the rest in 6 oz portions.)
2. 2Thoroughly mix the dry ingredients in a medium bowl.
3. 3Add the wet ingredients and grated pumpkin.
4. 4Blend with a hand mixer until fully incorporated and spoon into the prepared baking pan. Lift the pan a few inches above the counter and let it fall, knocking out any big air bubbles. Do this 2-3 times.
5. 5Sprinkle chopped pecans over the top of the bread and gently press into the batter. Sprinkle with the brown sugar substitute.
6. 6Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean, but the bread still sounds moist. Let cool in the pan for 5 minutes. Loosen the bread from the ends of the pan and lift the loaf to a cooling rack. Let cool completely.
7. 7Store in the refrigerator in a plastic bag for up to a week or freeze. Serves 12.