Low Carb Pumpkin Bread

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Low Carb Pumpkin Bread

 

GALL BLADDER FACTS

Are you or someone you know part of the increasing population having gall bladder surgery? It is becoming a very common operation. Is there something changing in our current diets that is causing this? Could it be the gluten over-load in our diets? Gall bladder disease or malfunction is often associated with celiac disease. CCK (cholecystokinin) is the hormone responsible for gall bladder contraction. The bulk of this hormone is produced in the duodenum. People with celiac, or sensitive to gluten, will have a reduction or of duodenal production of CCK; which will cause gall stones.

In the past few recent decades, we have been mis-informed that fat-free diets and healthy “whole grains” are the healthy way to eat. Even the medical profession is telling parents to have their kids drink skim milk! Don’t get me wrong, there are some fat to totally avoid, such as vegetable oils and trans-fats. But going on low fat diets is more harmful than you realize. This is why I always use full fat (and tasty) foods! High protein and grain-free diets alone are not the way to go. High fat is.

Galls are released by dietary fat. If you go on a little-to-no fat diet, the gall bladder starts to atrophy because it doesn’t need to work; just as when you don’t use your muscles, they atrophy and you are no longer as strong as you once were. Once the damage is done, and the gall bladder is removed, patients mistakenly believe that they can no longer eat fats without discomfort. This is not true, the bile to break down fat is made in the liver, then stored in the gall bladder. Even without a gall bladder, you produce bile and can (and should) consume healthy dietary fats.

Low Carb Pumpkin Bread

After surgery (any surgery) you lose most of your beneficial bacteria; such as bifido bacteria, that keeps your intestines strong and healthy. Adding in probiotics and digestive enzymes are the first step to healing. Your body is smart, after years of low-fat dieting, it no longer produces lipase like it once did; lipase is the enzyme to break down fat (just as when a vegetarian adds in more protein after years of low protein, they feel sick… they no longer produce Protase, the enzyme to break down protein).

After a few days of increasing enzymes and good bacteria, adding in quality fats is essential for your body and cellular health; our brain and cells are composed of over 60% fat people! It is important! I suggest starting with coconut oil. Coconut oil is a medium chained triglyceride (MCT) which is an awesome fat because it doesn’t require bile for digestion! I use this in place of butter for all my baked goods. It gives them an AWESOME and naturally sweet flavor.

Foods high in cholesterol are also essential! You NEED cholesterol to produce bile. Start to add in quality eggs (yes, the yolks…whites don’t count, the cholesterol is in the yolks), organic cream and butter, grass-fed meats, lobster and other shellfish. I am not talking about “oxidized cholesterol”… which is damaged cholesterol found in skim milk and many processed foods; which triggers heart disease). If you keep avoiding fats and cholesterol, your body will keep on pace with no lipase excretion or bile production…causing a vicious cycle.

Low Carb Pumpkin Bread

 Low Carb Pumpkin Bread

“HEALTHIFIED” PUMPKIN BREAD:
3 cups blanched almond flour
1/2 tsp Celtic sea salt
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
1/4 cup butter or Coconut Oil
1 cup Swerve (OR 1 cup Erythritol and 1 tsp stevia glycerite)
6 large eggs
2 cups fresh OR canned pumpkin

Preheat oven to 350 degrees F. In a mixing bowl combine almond flour, baking soda, salt, and spices. Mix butter, sweetener, eggs and pumpkin until smooth. Stir wet ingredients into dry. Grease and pour into a bread pan. Bake 60-70 minutes, or until a toothpick inserted in the middle comes out clean (you may want to loosely cover with tinfoil so the outside doesn’t brown too much). Top with glaze or my “healthified” pecan butter (recipe in my Kids cookbook HERE)! Makes 16 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Pumpkin Bread = 230 calories, 14g fat, 2g protein, 40g carbs, 1.9g fiber (38.1 effective carbs)
“Healthified” Pumpkin Bread =  191 calories, 14g fat, 7.3g protein, 7.5g carbs, 3.3g fiber (4.2 effective carbs)

GLAZE:
1 cup coconut oil
1/2 cup confectioner Swerve (or powdered erythritol)

Mix ingredients together and spoon over warm bread.

 

 

160 Comments

  • Anonymous says:

    Hi Maria! You just made my day…I clicked on your site by accident this morning and saw “Pumpkin Bread” and almost squealed out loud! I can’t wait to try this ASAP. I love pumpkin bread, but of course….healthified. Thank you!!!

  • Anonymous says:

    Hi Maria! I just purchased Just Like Sugar yesterday, and I noticed on the nutrition info it says 97g carbs and 96g fiber. . . . Do those just subtract from each other and cancel out or what, because on the front it says gluten free, no carbs,etc. . could you explain what it means?? I plan to use the Just Like Sugar, but just wanted to make sure there are in fact no carbs!:0)

  • ashley mae says:

    hi Maria,

    I was hoping you could answer this questions for me:

    I bought a product from your amazon store called Magenssium Citrate”. it only says to use 1/2tsp per day..Do you agree? I dont know much about it, besides what I read in your blog so it would really help me out here if you could help answer my question.

    Also, could I sub the almond flour for coconut flour? I want to make this right now, like right this morning! 🙂 thank you!

  • ashley mae says:

    I forgot to ask one more question:

    can magnessium citrate be taken everyday? or no?

  • I’ve been having trouble digesting fats, which my (Paleo) doctor believes is because my gallbladder isn’t functioning properly, but instead of the conventional prescription to avoid fat, she wants me to eat 8-12 TBSP of coconut oil per day, plus fatty meats, eggs, etc. How awesome is she? 🙂 hehe

    I’m doing low-carb right now and your pumpkin bread recipe is calling out to me. It looks amazing!!

  • Cara L. says:

    Yum!! I just printed this recipe off today. Its rainy, cold and gloomy outside. I think some warm pumpkin bread will really hit the spot! Thank you!

  • Emily says:

    When it calls for 1/2 tsp stevia glycerite is that in liquid or powder form? Thanks

  • JoAnne says:

    Yum…pumpkin bread..guess what I’ll be baking tomorrow? 🙂 Maria, I’m new to your blog. You mention not using ‘junk table salt’ – you recommend mineralized salt. Where can I get that, and what brand do you recommend? Also, I purchased 5 of your books off your amazon-linked store. I can’t find your healthified BBQ sauce recipe in the books or on the blog. Can you tell me where it is or repost? thanks!

  • La glace me plait terriblement,l’huile de coco est difficile à trouver en France, mais j’en ai déjà vu
    Je te souhaite un bon dimanche
    Valérie.

  • jdeezy says:

    I had some left over pumpkin so I made this last night and it was YUMMY! So moist and tasty and it made me so happy 🙂 Thanks Maria!

  • ashley mae says:

    Hi maria,
    I bought two things from your amazon store and i was hoping youd do me now the favor of answering some questions

    Is it safe and do you reccomend magnessium citrate for everyday? I bought the NOW brand from your Amazon store.
    Can you tell me more about it? Also, it says only 1/2tsp a day? Is that even enough?
    Thank you!

  • If I wanted to make it with coconut flour, how much flour and eggus would I use?
    Thanks! Love your blog!

  • Anonymous says:

    Thanks for this post Maria. I’m one of those people who lost her gall bladder after years of low-fat diets (and almost lost my life after the surgeon screwed up the surgery). After that I decided to take care of my own health and read a lot, including finding out about the discredited research of Ancel Keys from where a lot of nonsense about low-fat diets started. I now enjoy fat and even take a daily dose of pure MCT oil (it’s great for the brain too). It’s a crime that some medical people still spout the “low-fat” mantra, which I put down to ignorance; at least some of us know the truth.

  • Dr. Mark says:

    Great article. It saddens me that the medical profession views the gallbladder as an “unnecessary” organ. It is absolutely necessary! About a million people have their gallbladders needlessly removed every year when surgery is really only needed due to infection or if your life is at stake. The key is eating natural food, healthy fats, and removing processed foods from the diet, the same advice that would help reverse almost every degenerative disease in existence.

  • Gary says:

    I see you always call for Celtic sea salt, why not Himalayan Pink Salt?

    • That’s a good option too. I just like salts with high mineral content. 🙂

    • Anonymous says:

      I didn’t know there was a higher mineral content w/ Celtic sea salt. Good to know!
      I’ve been shying away from sea salt since Fukushima. Have you heard anything regarding this?

      Thanks!
      Michele

  • Anonymous says:

    did you use fresh pumpkin? I’ve got several pumpkins that I’m going to be carving and would like to make use of it, but I’ve never cooked with fresh pumpkin before. I’m a little intimidated! Do you just chop it up and use it raw? For the puree, would you just put it in a blender?

  • Anonymous says:

    Is the pecan butter link below the picture of the slices supposed to go to a recipe?

  • Louise says:

    Maria, I made this bread yesterday and it tastes wonderful! The only problem I had was that it became crumbly when it cooled and eventually fell apart 🙁
    What did I do wrong?! Would replacing 1/4 c of the almond flour with a 1/4 c of coconut flour help?
    Thanks for all your wonderful work…
    Louise

  • Lola says:

    Hi Maria, what would you suggest to a person who already has gallstones and doesn’t like the smell of coconut?

  • Wow! Mouthwatering delight.

  • France says:

    Hiya Maria! I’m going to try the glaze again – I made it for the chai donuts on your facebook page, the donuts were a big hit with DH… but I made it with Xylitol and the oil and the xylitol just didn’t blend, so I’m going to try with Erythritol. In the recipe above you say 1 oil for 1/2 Swerve, it’s 1:1 isn’t it? So it would be 1/2 cup oil for 1/2 cup swerve? thanks!! xx

  • God's Teacup says:

    Hi Maria, my boys can’t stay out of the pumpkin bread(with no glaze). They love it!!:) Every time I turn around its gone. I was wondering if I could freeze it.

  • Anonymous says:

    I’d
    Like to see swerve in temple, Texas.
    Berni Hickman
    bernadettehic@gmail.com

  • jmwhite60 says:

    Hi Maria! I just recently came upon your blog, which was wonderful since I’ve been recently giving some serious consideration to transitioning to a lifestyle of “clean” eating. I’m 52, and fighting the slowed metabolism & belly fat that I thought was just part of post-menopause & aging. Along with that, however, I have arthritis (I’ve already had to have a thumb joint replacement surgery), and chronic eczema and vaginal issues. The more I research ways to fight these things, the more I’m becoming a believer in diet as a way to reverse some of these. I know I’m one of those that is addicted to sugar & carbs, and while the thought of giving up all of those things I love eating, I also love the idea of getting rid of all of these other issues (especially the inflamation-related ones, as I know that can lead to and be linked to heart disease.) Here are a few questions I was hoping you could help with: First, hearing my story in a nutshell, which of your books would you recommend to me to get me started? And do you have suggestions on how to live this lifestyle on a budget? We live in a small town without access to many of the alternatives to wheat flours, but also have 2 kids in college now, so the budget is tight. I’m really anxious to learn more & get started, and would love any advice you can give to get me started. Thank you so much!

  • coco says:

    I’ve made this several times and its awesome!! Love it! Thank you Maria for sharing all your knowledge!!!

  • Anonymous says:

    I have two of your books and love them. I also have LCAF cookbooks – they too are great. I see you suggest pecan butter for your pumpkin bread – is that only available in your cookbook for kids? I don’t have children to cook for. Is it available anywhere else? I think pumpkin bread with pecan butter sounds awesome!

    • It is only in the kids book, sorry. It is really just Nuts, a little coconut oil and some Stevia and salt. 🙂

    • Jennifer O'Riordan says:

      My kids are all grown up now, so I don’t have kids to feed anymore either, but I bought this book as soon as it came out. The recipes are chosen to appeal to kids, but they’re just as delicious and healthy for adults. You really don’t have to be a kid to love these recipes. I wouldn’t hesitate to recommend it for all ages.

    • Thanks Jennifer! I know a lot of Big kids that have purchased this book too. 🙂

  • God's Teacup says:

    Hi Maria, I have just finished your book Secrets to a Healthy Metabolism. Apparently my husband has a damaged metabolism, even good low starch veggies keep him from losing weight. He has about 50 more pounds to loose. He has lost 30 since January. We ordered the swerve, just like sugar, jay robb whey protein (which he loves in a glass of almond milk) and several supplements through your store. We have tried many of your yummy recipes and love them ALL. I can’t keep our 4 boys out of the pumpkin bread:) In your book you recommend a protein day/week. Should he do a protein day or protein week? I feel sorry for him because he eats about the same as I and can’t loose weight. His job is very stressful. Is there any advice you can offer?
    Blessings to you and your precious family and thank you for all you do:)
    Please tell Kai Happy Birthday:)
    Wendy

  • Heather says:

    Hi Maria! First of all, your timing was impeccable with the Swerve discount…THANK YOU! I literally ran out yesterday and saw your post and stocked up last night. 🙂 Second, and if this was answered already I missed it, in the Pumpkin Bread recipe above, I’m confused by “1 cup Swerve (OR 1/3 cup Erythritol and ½ tsp stevia glycerite)”. In other recipes and your books, it always says 1 cup =1 cup + 1 tsp, but that is a big difference in Swerve vs Erythritol + stevia. Could you clarify for me please? I am dying to make this but stopped when I saw that not wanting to mess it up. Thank you!
    Heather

  • Heather says:

    Thank you!! Off to Pumpkin baking land I go!

  • Tonyalaya says:

    Made muffins instead of bread with this recipe because we are impatient! They were done in about 30 minutes. The muffins were gone before I could even think about making the glaze! Kids are already asking me to make more, (We got 18 good sized muffins from the recipe, and they had 2 1/2 each. I had to hide the last 6 so that Daddy would have some to try when he gets home.)

  • Eating this for breakfast right now! I didn’t have blanched almond flour so I used regular. The color is off (grayish brown) but it tastes delicious. I did add about half a teaspoon of Stevia glycerite because the batter didn’t taste quite sweet enough; we are still adjusting to no sugar. Thanks for a great recipe!

  • Megan Case says:

    Just made this in the kitchen while dancing in my kitchen with my twin babies “helping out”. The bread is pumpkinny nutty deliciousness and my house smells amazing!

  • Kapu says:

    This is next for me to make. Wondering if I could half the recipe and if it would turn out the same? Thanks 🙂

  • Amanda N says:

    Hi Maria-
    This is a great recipe, thank you! I cut the recipe in half and used it to make mini-whoopie pies, with a cream cheese/powdered Swerve filling. Holy Smokes, so yummy! I also noticed that in this recipe I didn’t notice the cooling effect (taste-wise) of the Swerve, I’m not sure why. Is it the absence of baking powder?
    I also recently messed up a pan of brownies by only adding half of the Swerve, because I doubled the recipe but didn’t double the sweetener. So I crumbled it, mixed it with cream cheese, and then made cake pops using melted Chocoperfection bars. My kids are so excited to have me baking for them again!
    Thank you for following your passion so the rest of us can pursue ours, while still feeding our families healthy, real food!

  • Anonymous says:

    Hi Maria,
    For someone who is eating clean (sugar free, grain/gluten free, low carb, healthy fats) and still experiencing occasional symptoms of gallbladder issues (likely from past ways of eating low fat, etc.) are there any alternative treatments that you would you recommend? Is it possible for the issue to correct themselves over time with clean eating and healthy fats?
    Thanks so much for all you do! You are really awesome! I can’t wait for your savory cookbook to be avail. in paperback. It will be a little Christmas gift to myself. 🙂 I do really enjoy having your cookbooks on hand in the kitchen.

  • Anonymous says:

    Hi Maria, What size bread pan would you recommend?

  • Hi Maria, your recipe’s seem quite unique and interesting and i am surely going to try the Pumpkin Bread

  • tammy says:

    I made this to take to our Thanksgiving dinner tomorrow. My husband and I sampled. Pumpkin Bread is a hit in our house. I followed the whole recipe to a “t”. I did add 2 oz of pecans. The batter filled two bread pans. Yeah, for us because even fewer carbs per slice.

    So far so good. If we weren’t on such a strict budget I would get to try more of your recipes.

    Thank you for these awesome recipes.

  • Nancy C. says:

    Hi Maria,
    So I’ve made the Pumpkin Bread and it was a HIT. Now today I have the Pumpkin Bread Pudding in the oven for desserty. On this day of Thanks I’m greatful I found your blog and how much it has revolutionized my life and I’m greatful that you are sharing this with all of us. I’m wishing you and your fabulous family a wonderful Day of Thanks! I can’t wait for dessert now!!!

  • Mrs. T says:

    I so enjoy this bread! Thank you! I have made it 3 or 4 times already. I do seem to encounter one problem and wondered if you had a suggestion. When I go to take it out of the pan, I always leave some on the bottom of the loaf pan (it takes yummy when I scrap it out and eat it, but then my loaf is missing part of it’s bottom. 😉

    It is a non-stick pan. I usually coat with butter and wait 5 minutes before trying to remove it. This last time I left it in 10 minutes with the same results. Any suggestions?

    Thanks again for all your great recipes! I’ve tried many and have enjoyed ALL of them!

    • Hmm, not sure. I know pans can be different. Someone posted that their expensive non-stick pan stuck but their cheap walmart one worked fine. So could just be something like that. 🙂

  • Tammy says:

    Will eating this cause our weight loss to stop? Are there any of your recipes that you do not recommend while trying to lose weight? We already made and ate pumpkin bread, blondies, and twice baked cauliflower. I hope because we used moderation these foods will not throw us off too much.

    • I think all of my recipes are fine in moderation. Just don’t eat something a little higher in carbs like cauliflower and just eat a big bowl of only that. If trying to loose weight just keep total effective carbs below 30g for the day. 🙂

  • France says:

    Well, I bit the bullet and made this with 3/4 cups coconut flour and 12 eggs!
    I had a bit of a mishap as my pumpkin was cold (I make my own which was kept in the fridge) and the eggs were cold and well, so when I added the coconut oil it solidified! But all went well aside from that, and it’s quite nice, and quite moist. I baked it in a 7×11 inch pan. It will make a nice breakfast “bread”. It might be a bit eggy than the one with almond flour, but I seem to recall that the almond one was quite moist as well. Anyway, in my books that was a good substitution. 🙂

  • Karla D says:

    Hi Maria, I have all of your books and love every recipe that I’ve tried so far (So does my husband!). Thank you SO MUCH for all that you do; you are AWESOME! Will your new Savory Cookbook be available in print soon? I can’t wait to get it! I loved your real life adoption story; thanks so much for sharing it…You have a beautiful family.

  • Hi Maria,

    If I didn’t want to use swerve at all or sugar, would the recipe still work? Or could I add applesauce or mashed bananas for sweetness?

    Another question… on your recipes for bread (the hoagie and the pizza) where you add the whey…if I didn’t want to add the whey could I replace that amount with more almond flour??

    thanks so much,tereza

    • Hi, adding applesauce or bananas would be like adding sugar, just from the fruit instead of from a sugar cane. Is there a reason you don’t want to use swerve? You could try stevia glycerite to taste.

  • hi Maria, thanks for your answer.

    Yes, I really want to stay as close to natural as possible in my kids nutrition. I have read on swerve and isolated whey but I am not convinced that it’s the best for my family. 🙂

    Yes, I know that fruit would be like sugar I just would like to know if the dough would turn out the same after cooked. Sometimes mashed fruit is considered liquid in a recipe. So could I just add more almond flour to adjust??

    How about the whey in the hoagie recipe, could I replace it for more almond flour?

    thanks so much… I am reading your first book now and I am just now jumping into the more protein band wagon. I have been using lots of almond flour to replace the wheat my kids used to eat. 🙂

    thanks again,

  • Heather E says:

    Hi Maria! Thank you for sharing this wonderful recipe. Although I have followed a low-carb plan for years, I have always been nervous about baking goodies like this. I have the cooking gene, but not the baking gene! 😉 This was the first recipe of yours that I have tried, and it is wonderful — so moist and delicious! And it was easy, too! Which is what I needed to get over the nervousness. Now, I am ready to tackle a few more of these goodies! Thank you so much for the simple recipe!

  • cookie says:

    I loved the bread but the glaze was grainy. Do you have to heat the oil first or just mix and enjoy?

  • Megan N says:

    I know its not technically fall yet, but I am in the mood for pumpkin treats. Before I went gluten free my FAVORITE fall treat was pumpkin bread. It tasted so good. I am glad that I don’t have to give up the taste of pumpkin bread, I can still enjoy the same treat but gluten free. The GF pumpkin bread is currently in the oven right now. I can’t wait to eat it.

  • Megan N says:

    OMG this bread is amazing! I never thought a gluten free/sugar free option could rival the recipe I made every year, but it does. So moist and flavorful. I feel like I should feel guilty eating this bread.

  • Onyx Panthyr says:

    Maria, in the recipe for the glaze it says 1 cup coconut oil + 1 cup Swerve. In some of your comments you say 1/2 cup of each. Which is correct?

    • cemmerich says:

      It depends how sweet you like it to be. I would start with the recipe in the post above (1 cup oil for 1/2 cup Swerve confectioners) and add more sweetener if you like to taste.

  • Lisa says:

    I’m going to try this tonight, but I’m thinking it might be yummy with some coarsely chopped pecans in there….thoughts??? 🙂

  • Sarah says:

    Made this today and it was fantastic, thank you!

  • […] ask me, pumpkin-anything should never be barred by season). I made the Pumpkin Bread Recipe from Maria Mind Body Health‘s amazing website. For recipes and health information, I heartily recommend you peruse her […]

  • joy says:

    I made this once….and now am out of sweetner. I have a new bag of pure Stevia (granulated form) It says use 1:1
    for sugar. Would this work in this recipe? It’s all Stevia and nothing else.
    It does st it can be used for baking…but…
    I need your advice , it’s your recipe! Thanks,Joy

    • cemmerich says:

      If it says its 1-1 for sugar, then yes it will work. But check the ingredients. It can’t be 100% stevia as stevia is about 300 times sweeter than sugar.

  • Deb says:

    Can I use coconut flour for this recipe? If so, is it 1:1 ratio? Thanks!

  • Jennifer says:

    This bread is so yummy! I’ve made it 3 times now but I omit the cloves since I have some sort of sensitivity to them. I just add extra cinnamon 🙂 This bread and your chocolate zucchini bread are baking “musts” every weekend this fall. Everyone else loves them too which is a wonderful thing but I find myself giving away half my baking to family and friends who love them too. I add a cream cheese frosting (cream cheese, Swerve, vanilla and almond milk) to the top and feel like I’m cheating! Thank you so much for all your wonderful recipes!!!

  • Kim says:

    I just searched your site for this article since I am on the tail end of a gallbladder attack. (1st time) My mom and younger sister both have had theirs removed – I would like to keep mine. I will take a closer look at your supplements tomorrow when my brain is back in working gear. Do you have any suggestions on what to eat after spending considerable time sitting on the toilet and puking in a bucket – got to love it when it comes out both ends. I had noticed three months ago that I would occasionally feel something under my right ribcage (when bending over), that I hadn’t felt before. Well tonight when I was vomiting and that spot was contracting, I figured it out. I have been eating lchf for a few months. Thanks for any help. I’m currently reading your metabolism book and haven’t come across anything on gallbladder yet – if theres anything in the book please direct me.

  • Emillea says:

    This recipe makes so much batter. I was worried about the carb/calorie count but I made a small loaf with homemade chocolate chips AND “muffin top” style whoopie pies with a whipped cream filling.

    They are in the oven but I will let you know how they turn out. (The batter tastes amazing!)

  • Emillea says:

    I must have done something very wrong. Neither the bread or mini muffin tops turned out very well.

    Neither were sweet enough, and lack the wonderful moisture that I associate with pumpkin bread.

    I thought I followed it but apparently not.

  • Ania says:

    A question about sweeteners. I’ve been using Xylitol for a while now ever since I came across your recipes and since it is easier to access in my area (Montreal, Quebec – Canada). However most of your recipes call for either Swerve or Just Like Sugar or Erythritol plus Stevia glycerite. Is there a huge difference in taste with all of these sweeteners? Is there one I could count on for all my baking needs? I also noticed there is Just Like Sugar “table top” and Just Like Sugar “baking”. Is there a huge difference between those two? I’m thinking of ordering one of these in bulk on-line but I don’t want to have so many different kinds in my pantry!

  • Stacy says:

    Is this the same recipe that you used for your pumpkin cupcakes from the November class?

  • Margreet says:

    OMG! Just made this bread and tasted it! It’s delicious!! Thank you so much!!

  • Jacqueline says:

    Wow, this is incredible pumpkin bread, I was hoping to make bread pudding with it, (I LOVE LOVE LOVE bread pudding) but the bread is soooo good, it will not survive in my house! Thank you so much Maria!

  • Daniela says:

    Substitutions for eggs? I cant have to many

  • tonia says:

    Hi Maria I used Erythritol and it blew my carbs through the roof!!!!! Is it better to use Swerve?
    Thanks!

    • cemmerich says:

      The carbs in erythritol are sugar alcohols that don’t count (as they are not digestible). 🙂

  • Sandy Traugott says:

    To Clarify: In the instructions you say the glaze is: 1 cup coconut oil + 1/2 cup conf. swerve But in all the comments 2 times I saw 1/2 cup coconut oil + 1/2 cup conf. swerve. I’m going to do the second but wanted you to be able to switch in instructions if it is the less oil. That could make a big difference. Thank you for all these exciting, life giving recipes. I’m having a great time!!!

    • cemmerich says:

      Sorry, those were old comments. The best version of the recipe is what is listed (1 cup oil, 1/2 cup sweetener). 🙂

  • tonia says:

    Thank goodness I almost had a heart attack! I loved these btw. I loved the consistency. I think I’ll throw in some banana flavor and make “banana bread”.

  • […] Okay, I gave a slice or two away but I pretty much ate it all, down to the crumbs. Follow the link here to see the sugar free version of this fall […]

  • Cathy says:

    Hi, Maria. Do you think Just Like Brown Sugar could be substituted for the Swerve? I have a pre-keto recipe for pumpkin bread that used brown sugar and the flavors were great together.

    Thanks and Happy Halloween!

    Cathy

  • Denise says:

    Hey Maria
    someone already asked this question but i didn’t see an answer. Due to an almond allergy could I use coconut flour instead of almond flour? Would really love to try this. Thank you! 🙂

  • […] I should have gone with my instincts and put this recipe into 2 bread pans. Thankfully, I did put a baking sheet under it. It smells amazing, but is taking […]

  • Wendy says:

    I’m curious about the reason for adding stevia glycerite when using erythritol. Can you tell me what the stevia does for it? I just bought erythritol for the first time and I’m still trying to figure it all out. Thanks!

  • Deborrah says:

    i am allergic to almonds, is there another flour you would recommend?

  • KM says:

    30 years ago, as a high school senior, I took a barium test for my gall bladder because I was having so many digestive issues. The doctor told me to stop eating so much fiber and no red meat. A year later, feeling even worse, I saw another doctor who asked me what foods made me feel so bad (lasagna,spaghetti with marinara, enchiladas) and from that surmised I was allergic to tomatoes (but keep eating the pasta, because it’s good for you…). He recommended taking my gall bladder out if I continued to have issues. Finally, 5 years ago, after a lifetime of GI issues (and at least 6 trips to the ER), my chiropractor diagnosed me with a gluten intolerance and a number of food sensitivities through traditional and functional medicine tests. Life changing moment…two years ago, I was diagnosed with MS and changed absolutely everything in my life. The last 6 months I switched to a KETO diet, have lost weight but more importantly, my total health has improved dramatically. Your website and books have been a big part of my health transformation. Thank you for sharing your knowledge – it has made a great impact on me.

  • Mike L says:

    Looks like my gall bladder is going to have to be removed due to stones causing increasingly frequent pain and discomfort. Not sure when the surgery is going to be, but I see the GI doctor tomorrow due to increased discomfort. Thanks so much for the information in the article relating how to go about staying on keto/paleo after the removal! I was worried that removing it might sabotage being able to maintain the diet I desired.

  • Liz says:

    I made the bread and the muffins several times. The flavor of both was great. The bread, however, was very moist, almost to the point of tasting underbaked. I followed the recipe exactly, made sure my oven was the right temperature. I baked the bread for 90 minutes and it still turned out very moist. Any suggestions?

  • Liz says:

    For me, monkfruit is the best tasting sugar alternative. The only kind I can find has erythritol added but it still takes better than stevia. It doesn’t have bitter aftertaste and the texture is similar to sugar (it is not a powder like stevia). Instead of using two pans, can I cut the recipe in half and if I do do I cut all the ingredients in half? Thank you.

  • Liz says:

    I meant “it tastes better than stevia”

  • Liz says:

    I think the reason this bread turned out so moist was the amount of pumpkin and eggs. I found another recipe online for grain free pumpkin bread and it called for 3/4 cup of pumpkin and 3 eggs.

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