Gluten Free Pumpkin Bread Recipe (low carb)

Ingredients

• 84 g (¾ cup)coconut flour
• 100 g (½ cup), packedlow-carb brown sugar (or the publisher’s brown sugar substitute)
• 3 tbspwhey protein powder
• 12.5 ml (2½ tsp)baking powder
• 10 ml (2 tsp)cinnamon
• 2.5 ml (½ tsp)salt
• 6 largeeggs
• 113 g (4 oz)butter, melted
• 10 ml (2 tsp)vanilla extract
• 5 ml (1 tsp), or 2.5 ml (½ tsp) if using the publisher’s brown sugar substitute recipeStevia Glycerite
• 170 g (1½ cups; 6 oz)fresh pumpkin, peeled and grated
• 2 tbspchopped pecans
• 2 tbsplow-carb brown sugar or the publisher’s substitute

Instructions

1. 1

   Prepare the pan

   Heat the oven to 177°C (350°F), with a rack in the middle. Spray an 20 × 10 cm (8 × 4 inch) loaf pan with baking spray and line it with a piece of parchment that fits the base and hangs over the sides. Peel the pumpkin, weigh out 170 g (6 oz), then grate it.

2. 2

   Mix dry ingredients

   Thoroughly combine the dry ingredients in a medium bowl.

3. 3

   Add wet ingredients

   Add the wet ingredients and grated pumpkin to the bowl.

4. 4

   Blend the batter

   Use a hand mixer to blend until everything is fully incorporated, then spoon the batter into the prepared pan. Raise the pan a few inches above the worktop and let it drop to release larger air bubbles; repeat two or three times.

5. 5

   Add the topping

   Scatter the chopped pecans over the batter and press them in gently. Sprinkle the brown sugar substitute over the top.

6. 6

   Bake and cool

   Bake for 50–60 minutes, until a toothpick inserted in the centre comes out clean, while the loaf still sounds moist. Leave it in the pan for 5 minutes, loosen the ends, then lift it onto a cooling rack and let it cool completely.

7. 7

   Store the loaf

   Keep the bread in a plastic bag in the refrigerator for up to a week, or freeze it.

What is pumpkin bread?

Pumpkin bread is a warmly spiced American-style quick bread, often baked in a loaf pan and associated with autumn cooking. This version uses grated fresh pumpkin rather than relying on pumpkin purée.

Coconut flour, eggs and whey protein give the loaf structure without wheat flour. Low-carb brown sugar and stevia provide sweetness, while pecans add a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 169 calories, 7g protein, 5g carbs, 13g fat.

Most of the carbohydrates come from the coconut flour and pumpkin, while butter and pecans contribute much of the fat. Eggs and whey protein provide most of the protein. For a more balanced plate, serve a slice with plain Greek yoghurt or eggs.

Why grate the pumpkin?

Fresh pumpkin: Peel and grate the measured 170 g portion as directed. The recipe specifies grated pumpkin, so use that form rather than swapping in purée, which can change the batter’s moisture and texture.

Extra pumpkin: The recipe suggests freezing any remaining grated pumpkin in 170 g portions for another bake.

Getting the batter right

Dry mix: Thoroughly combine the coconut flour, protein powder, raising agent, spices and salt before adding the other ingredients. This helps distribute the baking powder and cinnamon through the loaf.

Blending: Mix until the ingredients are incorporated, then use the few gentle pan drops to knock out larger air bubbles. Avoid adding extra ingredients or changing the batter consistency, as the recipe gives no adjustment for that.

Check the loaf for doneness

Toothpick: Insert one into the centre after 50 minutes. If it comes out clean, the loaf is ready; if not, continue baking and check again within the stated 50–60 minute range.

Moisture: The method calls for a loaf that still sounds moist, so don’t wait for it to seem dry. Allow it to cool fully on a rack before slicing.

The pecan topping

Pecans: Sprinkle them evenly over the batter and press them in gently so they stay in place as the loaf bakes.

Sweet finish: Add the brown sugar substitute after the nuts. The topping gives the surface a little extra sweetness and texture.

How to serve it

Serve slices once the loaf has cooled completely, so they are easier to cut neatly. It works as a simple breakfast slice or an afternoon snack.

For a more filling plate, pair a slice with plain Greek yoghurt or eggs. Keep any extras separate until serving so the loaf’s topping stays intact.

Recipe notes & tips

• Measure the pumpkin after peeling, then grate the 170 g portion.
• Line the loaf pan with parchment that extends over the sides to make lifting the loaf easier.
• Mix the dry ingredients thoroughly before adding the wet ingredients.
• Drop the filled pan only two or three times to release large air bubbles.
• Start checking the centre with a toothpick at 50 minutes.
• Cool the loaf completely before slicing.

Variations

• Use the substitute: Replace the low-carb brown sugar with the publisher’s brown sugar substitute and follow its stated stevia adjustment.
• Change the nuts: Swap pecans for chopped walnuts, pressing them gently into the batter.
• Add ginger: Include a little ground ginger with the dry ingredients for a stronger spice note.
• Use pumpkin purée: This changes the ingredient form and may alter the texture, so expect a different result from the grated-pumpkin version.
• Serve with yoghurt: Add a spoonful of plain Greek yoghurt alongside a slice for a simple pairing.

Common mistakes to avoid

• Using pumpkin purée: The recipe calls for grated pumpkin; use the measured fresh pumpkin in that form.
• Skipping the parchment: The loaf can be harder to lift out; line the pan with paper that hangs over the sides.
• Under-mixing the dry ingredients: Unevenly distributed raising agent can affect the loaf; combine the dry mixture thoroughly first.
• Overlooking the centre: The edges can appear done before the middle; check the centre with a toothpick.
• Slicing while warm: The loaf may be harder to cut neatly; let it cool completely on a rack.
• Leaving the pecans loose: They may not stay on the loaf; press them gently into the batter.

How to store

Store the cooled loaf in a plastic bag in the refrigerator for up to a week, as directed. It can also be frozen; thaw before serving. The recipe does not specify a reheating method.

Frequently asked questions