My husband does not eat grains, so I devised a low carb pumpkin bread recipe so that he can enjoy the taste of Fall too! Amazingly, this grain-free loaf tastes almost exactly like my fruit-sweetened pumpkin bread made with sprouted grain.
In fact, my kids didn’t even know the difference. They thought it was a regular grain-based loaf, when in fact, they were eating the low carb version!
While the number of calories in this no grain pumpkin bread are higher per slice than grain-based versions, the carbs per serving are one-third lower. In addition, each serving has double the protein and 50% more healthy fats. So, the additional calories represent valuable macros that fill you up fast.
If you are refraining from eating grains or starches for a time or just limiting these foods to add more variety to the diet, try this pumpkin loaf. It is friendly for those on gut healing diets like GAPS or SCD too with all-legal ingredients.
This loaf is delicious to enjoy right out of the oven. Just wait until it cools from hot to warm (about 30 minutes), so that the bread holds together well and is easy to slice. I like to add a nice slab of my favorite grassfed butter on top. If you are sensitive to dairy, I recommend one of these healthy butter substitutes to try instead.
Grain-Free Pumpkin Bread
Easy grain-free pumpkin bread recipe sweetened with dates with no added sugar for a delicious loaf that is great for breakfast or snacking.
Ingredients
- 1 1/4 cups almond flour preferably sprouted
- 1/4 cup coconut flour
- 1 cup pumpkin puree
- 1/2 cup expeller-pressed coconut oil
- 3 eggs beaten, preferably pastured or free range
- 1/2 cup date syrup
- 1 tsp baking soda
- 2 Tbl pumpkin spice
- 1/2 tsp sea salt
Instructions
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Mix the dry ingredients in a bowl.
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Mix the wet ingredients in a separate bowl.
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Fold in the dry ingredients into the wet ingredient bowl until smooth.
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Spread the batter in a loaf pan and bake at 350 F/177 C for about 55 minutes or until a knife inserted in the center comes out clean.
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Cool, slice and serve. Keep covered on the counter. Refrigerate what you won't use in two days. This bread freezes very well if you prefer to make multiple loaves at once!
Recipe Notes
Do not substitute honey for the date syrup. Cooking or baking with honey is not an advisable traditional cooking practice.
This looks amazing but I am sensitive to coconut. Do you have any suggested alternatives?
I don’t have any alternatives that I’ve tried to be sure they work.
Zucchini flour can be used as a coconut flour substitute. Dehydrate zucchini slices, then grind into flour in a high powered blender
Great tip! Thank you for sharing!
I just made this with just 3T maple syrup and 6-7 drops stevia and it came out mildly sweet (for 10.6 net carbs for 1/8 of a loaf). 55 minutes left it slightly moist on the inside but brown on the outside. Next time, I would cook little lower and longer.
What about Agave syrup?
I don’t recommend agave because it is essentially processed the same as high fructose corn syrup. https://www.thehealthyhomeeconomist.com/agave-nectar-latest-health-food-scam/
Hi,
Is there a preferred substitute for the date syrup? I see honey is not recommended, but could I sub maple syrup?
Yes, you can sub maple syrup. Note that this sweetener is a disaccharide and not GAPS or SCD legal, so the recipe is no longer gut friendly using maple syrup.
This sounds amazing! Was just looking tonight for a pumpkin type loaf. I don’t have any date syrup and probably won’t be going out to buy it so can I sub with Swerve or Monkfruit? If so would it be the same amount? Thanks so much~
I don’t recommend swerve. https://www.thehealthyhomeeconomist.com/swerve-erythritol/
Yes, you can use monkfruit but I don’t know how much as I haven’t tried it.