Sugar Free Pumpkin Bread
This deliciously moist pumpkin bread delivers all the warm, spiced autumn flavor without the sugar crash. Perfect for diabetics, health-conscious individuals, or anyone looking to reduce their sugar intake without sacrificing flavor.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour or 1:1 gluten-free flour blend for a gluten-free option
- 1 cup monk fruit sweetener or equivalent amount of your preferred sugar substitute
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
Wet Ingredients
- 2 large eggs room temperature
- 1 1/2 cups pure pumpkin puree not pumpkin pie filling
- 1/2 cup unsweetened applesauce replaces oil for a healthier option
- 1/4 cup unsweetened almond milk or any milk of choice
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the flour, monk fruit sweetener, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Mix thoroughly to ensure the spices are evenly distributed.
- In a separate medium bowl, beat the eggs lightly. Add the pumpkin puree, unsweetened applesauce, almond milk, and vanilla extract. Whisk until smooth and well combined.
- Gradually pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, fold gently until just combined. Be careful not to overmix – stopping when you no longer see dry flour pockets. If using nuts, fold them in now.
- Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top browns too quickly, tent with aluminum foil after 30 minutes.
- Allow the bread to cool in the pan for 15 minutes. Then, use the parchment paper overhang (if used) to lift the bread out onto a wire rack to cool completely.
Notes
- Using pumpkin pie filling instead of pure pumpkin will add unwanted sugar to your bread
- Don't overmix the batter as this will result in a tough, dense bread
- Avoid opening the oven door too early as this can cause your bread to collapse
- For accurate sweetness, check conversion charts for your specific sweetener
- Allow proper cooling time to improve texture Storage tips:
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keeps for up to 1 week when tightly wrapped
- Freezer: Individually wrap slices and freeze for up to 3 months
- To refresh: Microwave refrigerated slices for 10-15 seconds
- Don't overmix the batter as this will result in a tough, dense bread
- Avoid opening the oven door too early as this can cause your bread to collapse
- For accurate sweetness, check conversion charts for your specific sweetener
- Allow proper cooling time to improve texture Storage tips:
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keeps for up to 1 week when tightly wrapped
- Freezer: Individually wrap slices and freeze for up to 3 months
- To refresh: Microwave refrigerated slices for 10-15 seconds
Nutrition
Calories: 120kcalCarbohydrates: 18gProtein: 4gFat: 3gSaturated Fat: 0.5gCholesterol: 31mgSodium: 180mgFiber: 3gSugar: 1g
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