Sugar Free Pumpkin Bread


Photo by Nicolas J Leclercq on Unsplash


Serves 12

Calories 177

Net Carbs 3 grams

Fat 13 grams

Protein 5 grams


1 cup almond flour

1/4 cup coconut flour

3 Tablespoons golden flaxseed meal, finely ground

3 Tablespoons psyllium husks, finely ground

1 Tablespoon pumpkin pie spice

1 Tablespoon baking powder

1/2 teaspoon salt

5 Tablespoons butter or solid coconut oil

1 cup Swerve  Granulated

2 teaspoons apple cider vinegar

4 eggs

1 cup pumpkin puree


1 Tablespoon freshly grated ginger

1 Tablespoon water as needed

6 Tablespoons Swerve Confectioner’s

Pinch of salt



Preheat oven to 350F and grease and flour a 5×9 loaf pan with coconut flour.

Whisk together flours, husks, spice, baking powder and salt.

Cream butter or coconut oil and Swerve Granulated. Mix in vinegar and the eggs one at a time.

Add in the dry mixture in two parts, alternating with pumpkin puree and mix for about 2-3 minutes til fully incorporated and elastic.

Put in pan and smooth top with wet hands.

Bake for 55-70 minutes til deep golden and a toothpick inserted in the middle comes out clean.  Just as bread is  beginning to brown  cover with foil. (This should be around 35 minutes.)

Cool in pan for 15 minutes before removing from pan and then cool completely before glazing.


Mix ginger and water and allow to rest for 10 minutes

Add Swerve Confectioner’s and salt to small bowl and sieve in the  ginger juice squeezing ginger.

Whisk til incorporated adding a teaspoon of water at a time til desired thickness is achieved.

Drizzle over bread.





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