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

Nov 05, 2018 15:24:00PM


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

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I think the video missed a whole step with the coconut flour and almond flour. Unless it was combined with something.


If you get 12 slices out of this cake your carb count should be 4.


This is delicious. Thank you for this recipe. I, also, would like the net carb count.


WOW!! I made this today, and I’m taking it to a function tomorrow, to share. This is WONDERFUL! It will sub for my usual pumpkin roll recipe that I make every fall! Thank you SO much!!! DEE-li-cious!!

Beverly Carr

This recipe was outstanding. I made it in stick proof mini muffin pan for about 30 minutes. Just added cinnamon to top. Wow. But please can you list the carb content et al. Thanks.

Marion Mogielnicki

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