Delicious Low-Carb Gluten-Free Pumpkin Bread with Hazelnut Flour

Embrace the cozy flavors of autumn with this incredibly delicious and healthy pumpkin bread recipe! Crafted with nutrient-rich hazelnut flour and coconut flour, and sweetened with sugar-free chocolate chips, this loaf offers all the traditional warmth and spice of classic pumpkin bread without the gluten or excessive carbs. It’s an ideal treat for anyone seeking a wholesome, diet-friendly dessert that doesn’t compromise on taste.

As you might gather from our Dessert Section, baking isn’t always a daily endeavor for me. However, when the crisp air of fall rolls in and the days grow shorter, there’s an irresistible urge to fill the home with the comforting aroma of freshly baked goods. Beyond the delightful scents and flavors, baking offers a wonderful opportunity for family bonding, especially when outdoor activities are limited by chilly weather.

My son, Thomas, absolutely adores helping out in the kitchen, and our baking sessions are always filled with laughter and memorable moments. This time, even my husband joined in, turning our kitchen into a lively hub of family collaboration. Yes, Thomas managed to create quite a delightful mess (as is tradition with little chefs!), but together, we tidied up, and the end result was this absolutely phenomenal Low-Carb Pumpkin Bread with Hazelnut Flour. I’m truly excited for you to experience this recipe!

Why You’ll Fall in Love with This Low-Carb Pumpkin Bread

This isn’t just another pumpkin bread recipe; it’s a mindful indulgence designed for health-conscious eaters who refuse to sacrifice flavor. Here’s why this recipe will become a staple in your fall baking repertoire:

Gluten-Free Goodness: Perfect for those with gluten sensitivities or anyone looking to reduce their gluten intake, this bread uses a blend of hazelnut and coconut flours that create a tender, moist crumb.
Low-Carb & Keto-Friendly: By using low-carb syrup and sugar-free chocolate chips, this recipe keeps the carb count down, making it suitable for ketogenic or low-carb diets.
Rich in Flavor: Despite being a healthier alternative, it boasts the deep, spiced pumpkin flavor and satisfying texture you expect from traditional pumpkin bread. The hazelnut flour adds a subtle nutty complexity that perfectly complements the pumpkin.
Simple & Easy to Make: With straightforward instructions, this recipe is accessible for bakers of all skill levels, even those who, like me, don’t bake every day. It’s a fantastic project to tackle with kids!
Family Favorite: A proven hit with my own family, including my son Thomas, indicating it’s a crowd-pleaser that everyone can enjoy.
Healthier Ingredients: Swapping conventional flours and sugars for healthier alternatives means you can enjoy a delicious treat with less guilt, packed with good fats and fiber.

Unlocking the Potential: Ingredients Spotlight

Each ingredient in this Low-Carb Pumpkin Bread plays a crucial role in achieving its unique flavor and texture profile, while also adhering to its healthy, low-carb, and gluten-free nature. Understanding these components will help you appreciate the recipe even more and make informed decisions about potential substitutions.

Pumpkin Puree: The Heart of the Flavor

The star of any pumpkin bread is, of course, the pumpkin itself. For this recipe, ¾ cup of pumpkin puree is essential. Using good quality pumpkin puree ensures a rich, authentic pumpkin flavor and adds crucial moisture to the bread.

Homemade vs. Store-Bought: You absolutely can use homemade pumpkin puree in this recipe! In fact, I have an easy homemade pumpkin puree recipe here on my site if you’re feeling ambitious and want to take the extra step. Making your own allows you to control the consistency and ensures no added sugars or preservatives. However, if time is a constraint, a good quality store-bought pumpkin puree works perfectly. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices. You can typically find it in the baking or canned goods aisle of your local supermarket or online.
Leveraging Leftovers: Making your own puree often yields extra, which is fantastic! You can use the surplus for other delightful fall recipes like these 8 delicious pumpkin sauces, or even add it to smoothies, soups, or chilis for an extra boost of nutrition.

The Flour Blend: Hazelnut and Coconut for a Gluten-Free Base

This recipe cleverly uses a combination of hazelnut and coconut flours to achieve a gluten-free, low-carb, and wonderfully textured bread.

Hazelnut Flour (1 cup): Hazelnut flour provides a rich, slightly sweet, and nutty flavor that pairs beautifully with pumpkin and spices. It’s low in carbs and high in healthy fats and fiber, contributing to the bread’s moistness and structure. It also offers a finer texture compared to some other nut flours.
Coconut Flour (¼ cup): Coconut flour is highly absorbent, meaning a little goes a long way. It’s exceptionally low in carbs and gluten-free, adding fiber and a subtle coconut essence. Its absorbency helps create a perfectly dense yet moist loaf when balanced with other ingredients. Do not attempt to substitute coconut flour 1:1 with other flours, as its unique properties require specific ratios in recipes.

Sweetness Without the Sugar: Low-Carb Syrup

To keep this pumpkin bread low-carb, we opt for a healthier sweetener alternative.

Low-Carb Syrup (¼ cup): A low-carb, sugar-free syrup is used to provide sweetness without spiking blood sugar levels. Many brands are available, often made with erythritol, monk fruit, or stevia. Ensure you choose one that you enjoy the taste of.
Traditional Alternative: If you are not strictly following a low-carb diet, you can easily substitute pure maple syrup or even honey for a natural, albeit higher-carb, sweetness.

Healthy Fats for Moisture and Flavor: Coconut Oil

Healthy fats are crucial for tender, moist baked goods, especially in gluten-free recipes.

Melted Coconut Oil (¼ cup): Coconut oil is an excellent choice, providing moisture and a subtle richness. When melted, it blends seamlessly into the wet ingredients. You can also use melted butter or another neutral-flavored oil like avocado oil if preferred.

Eggs and Extract: Binders and Flavor Enhancers

Whole Eggs (4): Eggs act as a binder, provide structure, and add richness to the bread. They also contribute to the beautiful golden color and help with leavening.
Pure Vanilla Extract (½ tsp.): A touch of pure vanilla extract elevates all the other flavors, adding warmth and depth to the pumpkin and spices.

The Dry Mix: Spices, Leavening, and Delicious Add-ins

Baking Soda (1 tsp.) & Baking Powder (½ tsp.): These leavening agents are vital for achieving a light and airy texture. They react with the wet ingredients to create bubbles, helping the bread rise beautifully. Ensure they are fresh for optimal results.
Salt (¼ teaspoon): A small amount of salt balances the sweetness and enhances all the other flavors, preventing the bread from tasting flat.
All Spices (1 teaspoon): This blend typically includes cinnamon, nutmeg, cloves, and ginger, providing the quintessential warm, aromatic flavor associated with pumpkin bread. Feel free to adjust to your personal preference, adding more cinnamon or a pinch of cardamom if desired.
Sugar-Free Chocolate Chips (⅔ cup): These sugar-free chocolate chips melt into delightful pockets of chocolatey goodness throughout the bread. Remember to reserve some for sprinkling on top before baking for an appealing finish.
Chopped Walnuts (½ cup): Optional but highly recommended, chopped walnuts add a pleasant crunch and another layer of nutty flavor, complementing the hazelnut flour. Pecans or other nuts would also be delicious.

The Topping: A Final Touch of Indulgence

Chopped Dark Chocolate (⅓ cup): A drizzle of melted dark chocolate over the cooled bread adds an extra layer of decadence and a beautiful presentation. Ensure it’s a high-quality dark chocolate for the best flavor.

Pumpkin Bread With Hazelnut Flour: The Recipe

This delicious low-carb pumpkin bread is made with hazelnut flour, coconut flour, and sugar-free chocolate chips. It’s also gluten-free and tastes just like traditional pumpkin bread!

Pumpkin Bread With Hazelnut Flour

Author: Olivia Ribas

Average Rating: 4 out of 5 stars (based on 3 votes)

Servings: 10 slices

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients

Wet Ingredients:

¾ cup pumpkin puree
¼ cup low-carb syrup (if not on a low-carb diet, use pure maple syrup)
¼ cup coconut oil, melted
4 whole eggs
½ tsp. pure vanilla extract

Dry Ingredients:

1 cup hazelnut flour
¼ cup coconut flour
1 tsp. baking soda
½ tsp. baking powder
¼ teaspoon salt
1 teaspoon all spices
⅔ cup sugar-free chocolate chips (reserve some for topping)
½ cup walnut, chopped

TOPPING:

⅓ cup dark chocolate, chopped

Instructions

Preheat oven to 350ºF (175ºC). Line a 9×5 inch baking loaf pan with parchment paper, leaving an overhang on the sides for easy removal when the bread is done. Set aside.
In a medium bowl, combine all of the wet ingredients: pumpkin puree, low-carb syrup, melted coconut oil, eggs, and pure vanilla extract. Whisk well until fully combined and smooth.
In a separate bowl, whisk together all the dry ingredients: hazelnut flour, coconut flour, baking soda, baking powder, salt, and all spices.
Add the dry ingredients mixture gradually to the wet ingredients, stirring well until just combined. Be careful not to overmix the batter. Gently fold in ⅔ cup of sugar-free chocolate chips and the chopped walnuts.
Transfer the batter to the prepared baking pan. Using a silicone spatula, spread the batter evenly across the pan.
Sprinkle the reserved sugar-free chocolate chips on top of the batter. Cover the baking loaf pan loosely with aluminum foil.
Bake in the preheated oven for 45 minutes. After 45 minutes, carefully remove the foil and continue baking for another 5-10 minutes, or until the center of the bread is firm and a toothpick inserted into the center comes out clean.
Remove the pumpkin bread from the oven and let it cool in the pan for about 15-20 minutes. This crucial cooling time helps the bread set and prevents it from crumbling when removed.
Once slightly cooled, use the parchment paper overhang to carefully lift the pumpkin bread out of the pan and transfer it to a wire rack to cool completely. Allowing it to cool fully on a wire rack ensures even cooling and prevents the bottom from getting soggy.
Before serving, melt the ⅓ cup of chopped dark chocolate (you can do this in a microwave in 30-second intervals, stirring in between, or using a double boiler). Drizzle the melted dark chocolate over the cooled pumpkin bread. Slice it into 10 pieces and enjoy!

Notes

If you enjoy baking delicious treats during the fall season, be sure to explore all the recipes we have on our Dessert Section for more inspiration and culinary adventures.
For an extra crunch and nutritional boost, you can top the bread batter with additional seeds (like pumpkin or sunflower seeds) or nuts (such as pecans or almonds) before baking.
To accurately check if the bread is done baking, insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs attached, your bread is perfectly baked.
To store: Keep the pumpkin bread in an airtight container. It will stay fresh on the counter for up to 3 days or in the refrigerator for up to a week.
To freeze: This pumpkin bread freezes beautifully! You can freeze it whole, or in individual slices, for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing to prevent freezer burn. Thaw at room temperature or gently reheat.

Nutrition Information (Approximate per serving)

Serving: 1/10 slice, Calories: 220kcal, Carbohydrates: 11g, Protein: 5g, Fat: 19g, Cholesterol: 57mg, Sodium: 257mg, Potassium: 56mg, Fiber: 3g, Sugar: 2g

Nutrition information is automatically calculated and should only be used as an approximation.

More Fall Baking Delights

If you’re anything like my son Thomas and me, you can’t get enough of pumpkin-infused treats when autumn arrives. After mastering this fantastic Low-Carb Pumpkin Bread, you might be craving more seasonal goodness. Why not try my Pumpkin Chocolate Chip Bread? It’s another incredibly easy and satisfying recipe that Thomas loves to make with me, offering a slightly different twist on the classic flavor profile. It’s perfect for those days when you want a delightful, heartwarming treat that brings smiles to everyone’s faces.

Happy baking, and enjoy the wonderful flavors of fall!