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Low Carb Peanut Butter Pumpkin Spice Bread


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Rate this recipe 4.3/5 (6 Votes)


  • 2 cups Gluten-Free Bake Mix, (500 mL)
  • 1 tsp baking soda (5 mL)
  • 1/2 tsp salt (2 mL)
  • 1/2 tsp cinnamon (2 mL)
  • 1/2 tsp nutmeg (2 mL)
  • 2 eggs
  • Liquid sweetener to equal 11/8 cups (300 mL)
  • Sugar
  • 3/4 cup canned pumpkin (175 mL)
  • 1/2 cup light-tasting olive oil (125 mL)
  • 1/3 cup granulated erythritol (75 mL)
  • 1/3 cup water (75 mL)
  • 1/3 cup peanut butter (75 mL)
  • 1/2 cup sugar-free chocolate chips, optional (125 mL)
  • 2 tbsp chopped pecans, optional (30 mL)


Servings 18
Preparation time 10mins
Cooking time 70mins
Adapted from


Step 1

Preheat oven to 350°F (180°C).

In large bowl, combine Gluten-Free Bake Mix, baking soda, salt, cinnamon and nutmeg. In food processor, process eggs, liquid sweetener, pumpkin, olive oil, granulated erythritol, water, and peanut butter. Add dry ingredients and process. Stir in chocolate chips, if using.

Grease bottom of 8 x 4-inch (20 x 10 cm) loaf pan and line with wax paper. Grease the wax paper. Pour batter into pan and sprinkle top of loaf with pecans (if using), pressing them ever so slightly into the batter. Bake 60 to 70 minutes, or until a cake tester inserted in loaf comes out clean. Allow to cool at least 20 minutes in pan on a cake rack before running a knife around the edges and inverting onto the cake rack to cool completely.

Yield: 18 slices
1 slice
148.4 calories
3.8 g protein
12.9 g fat
4.0 g net carbs

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