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


3 eggs

¼ cup coconut oil, melted (or butter)

1 tablespoon butter

½ cup pumpkin puree

2 teaspoons pumpkin pie spice

1 tablespoon sour cream

1/2 cup Lakanto powdered sweetener

2 tbsp Lakanto Golden sweetener

1 tsp vanilla

¼ cup coconut flour

1 tbsp almond flour

¼ tsp salt

¾ tsp baking powder

For Icing:

2 tablespoon of powdered Lakanto

1 teaspoon melted butter

Approx 1 teaspoon 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 :


  • 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
  • Thank you, it is delicious

    Dee Almond

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