Go Back
+ servings
Print
slice of low carb pumpkin bread with butter

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.

Course Breakfast
Cuisine American
Keyword grain free, low carb, starch free
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 212 kcal
Author Sarah Pope MGA

Ingredients

Instructions

  1. Mix the dry ingredients in a bowl.

  2. Mix the wet ingredients in a separate bowl.

  3. Fold in the dry ingredients into the wet ingredient bowl until smooth.

    smooth pumpkin bread batter in a glass bowl
  4. 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.

    pumpkin batter in a bread pan in the oven
  5. 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!

    loaf of baked sprouted pumpkin bread

Recipe Notes

Do not substitute honey for the date syrup. Cooking or baking with honey is not an advisable traditional cooking practice.

Nutrition Facts
Grain-Free Pumpkin Bread
Amount Per Serving (1 slice)
Calories 212 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 10g50%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 47mg16%
Sodium 30mg1%
Potassium 229mg7%
Carbohydrates 13g4%
Fiber 2.6g10%
Protein 6.5g13%
Vitamin A 4732IU95%
Vitamin C 1.1mg1%
Calcium 75mg8%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.