Picture the comforting aroma of spices wafting through your kitchen as you bake a loaf of sugar-free pumpkin bread.
There’s something about the combination of warm cinnamon, nutmeg, and cloves that feels like a cozy embrace.
Despite its indulgent taste, this bread is delightfully easy to make, transforming simple ingredients into a moist, flavorful treat.
As the loaf bakes to perfection, you’ll see something special unfold. Let’s bring this delightful dish to life.
Kitchen Tools Required
- 1 Mixing Bowl
- 1 Whisk
- 1 Loaf Pan
- 1 Oven
- 1 Cooling Rack
Ingredients
- 1 cup Canned Pumpkin Puree
- 2 large Eggs
- 1/4 cup Unsweetened Applesauce
- 1/4 cup Vegetable Oil
- 1/2 cup Sugar Substitute (such as Stevia)
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Ginger
- 1/4 cup Chopped Walnuts (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Sugar Free Pumpkin Bread, follow this timeline:
Preparation and Cooking Timeline:
- Reading and Setup (5 minutes)
- Spend a few minutes reading through the recipe and gathering all necessary ingredients and equipment.
- Preheating the Oven and Greasing the Pan (5 minutes)
- Preheat the oven to 350°F (175°C).
- Lightly grease the loaf pan with oil or non-stick spray.
- Mixing Wet Ingredients (5 minutes)
- In a mixing bowl, whisk together the canned pumpkin puree, eggs, applesauce, vegetable oil, and sugar substitute until well combined.
- Mixing Dry Ingredients (3 minutes)
- In another bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger.
- Combining Ingredients (5 minutes)
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- If using, fold in the chopped walnuts.
- Pouring Batter and Smoothing (2 minutes)
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Baking (50 minutes)
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes)
- Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease a loaf pan lightly with oil or non-stick spray.
In a mixing bowl, whisk together the pumpkin puree, eggs, applesauce, oil, and sugar substitute until well combined.
In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chopped walnuts if using.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Serving Tips
- Spread with Cream Cheese: A smooth layer of cream cheese complements the spices in the pumpkin bread beautifully.
- Serve with Warm Butter: A pat of warm butter melts into the bread, adding a rich and comforting taste.
- Pair with a Cup of Tea: Enjoy a slice with a hot cup of tea for a cozy afternoon snack.
- Top with a Dollop of Greek Yogurt: Adds a creamy texture and a bit of tanginess to balance the flavors.
- Accompany with Fresh Berries: Fresh berries add a pop of color and a hint of natural sweetness.
Storage
To store sugar-free pumpkin bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days or refrigerate for up to one week.
Freezing
To freeze sugar-free pumpkin bread, wrap it tightly in plastic wrap.
Then, wrap it in aluminum foil.
Store in an airtight container or freezer bag for up to three months.
Thaw before serving.
Reheating
To reheat sugar-free pumpkin bread, wrap it in aluminum foil and place in a preheated oven at 350°F for 10-15 minutes.
Alternatively, microwave slices for 10-20 seconds.
Final Thoughts
Sugar-free pumpkin bread is a delightful and healthier twist on a classic favorite.
By using a sugar substitute, this recipe allows you to enjoy the comforting flavors of pumpkin and warm spices without the added sugar.
The combination of canned pumpkin puree, applesauce, and vegetable oil keeps the bread moist and flavorful.
Baking this bread fills your kitchen with an inviting aroma that perfectly complements the fall season.
Whether you choose to add walnuts or leave them out, this bread is versatile and can be customized to suit your preferences.
Consider enjoying a slice with your morning coffee or as an afternoon treat.
Remember, the key to a great loaf isn’t to overmix the batter, ensuring a light and tender crumb.
If you enjoy experimenting with flavors, feel free to add your own twist with additional spices or extracts.
Enjoy the process of baking and savoring this sugar-free pumpkin bread with friends and family.
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
You can definitely use fresh pumpkin instead of canned puree. Roast and puree the fresh pumpkin to maintain nutrient density. Fresh pumpkin offers a richer nutrient profile with more fiber and vitamins, enhancing the health benefits of your bread.
Are There Any Gluten-Free Alternatives for This Recipe?
Yes, you can use gluten-free flour like almond or oat flour instead of all-purpose flour. These options boost nutrients like fiber and protein, supporting your health while maintaining the bread’s texture and flavor.
How Can I Make This Bread Vegan-Friendly?
To make it vegan-friendly, replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), and use coconut oil instead of vegetable oil. This keeps the recipe nutrient-dense and maintains a moist texture.
What Sugar Substitutes Work Best for This Recipe?
For ideal health, use Stevia or Erythritol as sugar substitutes in this recipe. Both offer a low-calorie, nutrient-dense alternative without spiking blood sugar levels. Confirm you measure accurately to maintain the bread’s intended sweetness.
Can I Add Chocolate Chips to the Pumpkin Bread?
You can add chocolate chips to enhance flavor and texture. Choose dark chocolate chips for added antioxidants and lower sugar content. Keep portion size in mind to maintain the bread’s health benefits and nutrient density.
Sugar Free Pumpkin Bread
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1/2 cup sugar substitute such as Stevia
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan lightly with oil or non-stick spray.
- In a mixing bowl, whisk together the pumpkin puree, eggs, applesauce, oil, and sugar substitute until well combined.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Notes
