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.
Mix the dry ingredients in a bowl.
Mix the wet ingredients in a separate bowl.
Fold in the dry ingredients into the wet ingredient bowl until smooth.
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.
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!
Do not substitute honey for the date syrup. Cooking or baking with honey is not an advisable traditional cooking practice.