This Gluten Free Pumpkin Bread Recipe is a low carb dream come true; it’s moist with great texture and is packed with sweetly spiced pumpkin flavor. You’d never guess it’s gluten free and low carb!
When autumn rolls around I get the itch to bake. Back in Buffalo this made sense because we actually have a fall to enjoy up there; cooler temperatures, crisp air, foliage, and being able to wear a cute scarf and boots are all things I miss, lol. But here in Florida, there is no fall to speak of, and yet I still have the urge to do autumnal baking! I guess it’s in my genes. I’m happy to say this Gluten Free Pumpkin Bread Recipe satisfied all my fall cravings, in terms of pumpkin love and baking compulsions.
#VirtualPumpkinParty
Every year for the past three years I’ve looked forward to Sara’s Virtual Pumpkin Party. It’s a pumpkinpalooza of sorts, where anything pumpkin-related is a go. Here’s what I made in years past:
- Nutty Spiced Pumpkin Crackers (Paleo)
- Low Carb Pumpkin Spice Chia Seed Pudding (Paleo and Vegan-Friendly)
- Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
What is Quick Bread?
Quick bread refers to breads that are leavened without yeast, and therefore don’t require rise time. Instead, this type of bread is usually leavened with a quick-acting leavening agent, such as baking powder or baking soda. Examples of quick breads include the following: Banana Bread, Zucchini Bread, Cornbread, and this Gluten Free Pumpkin Bread Recipe.
Are Quick Breads Always Sweet?
Quick breads are very versatile and can be sweet or savory! A couple of my favorite savory quick bread recipes are Rosemary-Onion Quick Bread and Cheddar-Dill Beer Bread.
Troubleshooting a Few Common Problems with Quick Bread and Banana Bread
I frequently get asked for advice on baking quick bread recipes. Follow the tips I give below and you’ll be baking up gorgeous loaves in no time!
Why Does Bread Fall in the Middle?
There could be a few different reasons why your bread sinks in the middle:
- There wasn’t enough leavener used (such as baking powder, baking soda, yeast, etc.).
- Before baking, the batter sat too long.
- The recipe called for too much liquid.
- It needed to bake longer.
How Long Does it Take Banana Bread to Cook?
Banana Bread and other quick breads usually take around 40 to 60 minutes to bake at 350F in a standard size (9 by 5-inch) loaf pan.
How Do You Know When Banana Bread is Done?
In general, the toothpick test works well. Insert a wooden pick (or a clean toothpick) into the center of the loaf. If it comes out clean, the bread is done. I usually start checking the bread for doneness about 5 to 10 minutes before the suggested bake time is up.
How Long Do You Cool Banana Bread Before Removing From the Pan?
After I remove a loaf of banana bread or other quick bread from the oven, I place it (still in the loaf pan) on a wire rack to cool for 10 minutes. After 10 minutes, I carefully (while wearing potholders) remove the bread from the loaf pan. Subsequently, I place the bread directly onto a wire rack to finish cooling.
More Delicious Quick Bread Recipes:
- Date Loaf Cake from An Edible Mosaic
- Paleo Cranberry Orange Walnut Bread from Healthy Sweet Eats
- Lemon Quick Bread from Crazy for Crust
- Easy Low Carb Zucchini Bread from The Keto Queens
- Pumpkin & Cheese Spice Bread from An Edible Mosaic
Gluten Free Pumpkin Bread Recipe
Ingredients
Bread:
- Coconut oil spray
- 6 tablespoons unsalted butter at room temperature
- 4 tablespoons granulated erythritol
- 2 large eggs
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons blackstrap molasses
- 1/2 teaspoon stevia glycerite
- 1 1/2 cups almond flour
- 2 tablespoons golden flaxseed meal
- 2 tablespoons tapioca flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 + 1/8 teaspoon salt
Icing:
- 2 tablespoons Swerve Confectioners
- 1 tablespoon heavy cream
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon pure vanilla extract
- 3 drops liquid stevia
- 1 pinch ground fenugreek
- 1 pinch salt
Instructions
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Preheat oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (so you can lift the bread out later). Lightly spray the inside with coconut oil.
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Cream together the butter and erythritol, and then beat in the eggs, pumpkin puree, vanilla, molasses, and stevia glycerite.
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Whisk together the almond flour, flaxseed meal, tapioca flour, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt in a medium bowl.
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Whisk the dry ingredients into the wet all at once.
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Pour the batter into the prepared pan and spread it out. Bake until the bread is golden and a wooden pick inserted in the center comes out clean, about 40 to 45 minutes. Cool completely before icing.
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Once the cake is cooled, whisk together all ingredients for the icing, and spread it on top of the cake.
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Let the icing harden before slicing.
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Store any leftovers wrapped in the fridge for up to 5 days.
Recipe Notes
Net Carbs: 4g per serving (1 slice or 1/12 of loaf)
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Pass me a slice of this with a hot cup of coffee!! I hope you are having a wonderful Pumpkin Day :D
Thanks for the tips! And this quick bread is gorg–thanks for the recipe! happy VPP :) xo