Pumpkin Bread

Pumpkin Bread
Pumpkin Bread

Pumpkin Bread

Recipes   Breakfast     Seasonal     Sweets    
  • 1 cup all–purpose flour
  • ¾ cup whole wheat flour
  • 1½ cups Swerve™
  • 2 tsp baking soda
  • 1½ tsp cinnamon
  • ½ tsp sea salt
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 2 tsp ground flaxseed, divided
  • 2 tsp oats, crushed, divided
  • 1 cup pumpkin puree, canned or fresh
  • ½ cup coconut oil, melted
  • 2 organic eggs, beaten
  • 1 cup filtered water
  • *1 cup chopped walnuts (optional)
  1. Preheat oven to 350F and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, Swerve, baking soda, cinnamon, salt, nutmeg, cloves and 1 tsp each ground flax seed and oats.  
  3. In another large bowl, whisk together the pumpkin, coconut oil, eggs and water.  Add to dry ingredients and mix until well combined.  Spread in prepared loaf pan and sprinkle with remaining flaxseed and oats.
  4. Bake 1 ½ to 2 hours, or until a tester inserted in the center comes out clean.  

Makes about 12 servings.

Nutrition Facts

Serving Size 1 slice

Servings 12

Calories 240
Total Fat 17g
Total Saturated Fat 9g
Cholesterol 30mg
Sodium 300mg
Total Carbs 42g
Dietary Fiber 4g
Sugars 2g
Swerve 25g
Protein 5g
Net Carbs: 13g


  • Jennifer Havill

    How do you arrive at the net carb number? I'm confused on the math you used for this recipe. Thanks!

    • Swerve

      Hi Jennifer! To find the net carbs in a recipe made with Swerve, you take the total carb count, then subtract the fiber and carbs coming from Swerve, since they do not affect blood glucose. So in this recipe, 42g total carbs - 4g fiber - 25g Swerve = 13g net carbs. Hope that helps!

Leave a Comment

Your email address will not be published. Required fields are marked.

Thank You

Please allow time for our team to review this message. Once approved, we will post the message here. Please check back soon.