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A loaf of low carb pumpkin bread is displayed on a dark tabletop in the bottom left corner. A piece is sliced off and lays in where it fell. The loaf is drizzled with white frosting. Two other pieces are on a blue, flowered plate in the top right corner.

Masha Hunsaker's Ready For All Things, Low-Carb Pumpkin Bread



Try this delicious pumpkin bread without all the carbs and sugar with this recipe from Masha Hunsaker. This pumpkin spice dessert is anything but basic.


3 eggs

¼ cup coconut oil, melted (or butter)

1 tbsp butter

½ cup pumpkin puree

2 tsp pumpkin pie spice

1 tbsp sour cream

1/2 cup Lakanto Powdered Sweetener

2 tbsp Lakanto Golden Sweetener

1 tsp vanilla Extract

¼ cup coconut flour

1 tbsp almond flour

¼ tsp salt

¾ tsp baking powder

For Icing:

2 tbsp of Lakanto Powdered Sweetener

1 tsp melted butter

Approximately 1 tsp heavy whipping cream


For the Bread:

Melt coconut oil and butter.

Beat eggs, sweetener, pumpkin puree, sour cream, vanilla, and pumpkin pie spice until combined.

Slowly add coconut oil and butter to the mixture.

In a separate bowl, combine coconut flour, salt, and baking powder.

Add flour mixture to other ingredients and mix well.

Pour into 2 greased mini loaf pans or cover pan with parchment paper. To make a full regular loaf you would need to double the recipe.

Bake in a 350-degree oven for approx 45 minutes or until a fork inserted in center comes out clean.

For the Icing:

Melt butter and add powdered Lakanto.

Pour heavy whipping cream over mixture until it thins out. Can add more or less if needed.

Drizzle over warm bread.

*Recipe from Masha Hunsaker. To see more of her recipes visit her website!

For more tasty recipes, check out Lakanto Recipes!

Try this product

Powdered Monkfruit Sweetener


*For more tips on how and when to use Lakanto sweeteners, check out our Baking Guide