Picture a warm kitchen filled with the comforting aroma of spices and pumpkin.
There’s something about the combination of cinnamon, nutmeg, and cloves that makes this low sugar pumpkin bread feel like a cozy hug.
It’s not just easy to make, but also a delightful treat for any occasion.
As it bakes, the honey and applesauce transform the batter into a moist, flavorful loaf.
Let’s bring this inviting dish to life!
Kitchen Tools Required
- 1 loaf pan
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat 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 ginger
- 1/4 teaspoon ground cloves
Cook & Prep Time
To create an efficient timeline for making Low Sugar Pumpkin Bread, let’s break down the tasks based on the provided prep, cook, and resting times:
- Preparation Start (0:00 – 0:05)
- Read Recipe: Spend about 5 minutes reading through the entire recipe to understand the steps and verify you have all the ingredients and equipment ready.
- Preparation (0:05 – 0:20)
- Preheat Oven (0:05 – 0:07): Preheat the oven to 350°F (175°C).
- Gather Ingredients & Equipment (0:07 – 0:10): Collect all necessary ingredients and equipment like the loaf pan, mixing bowls, whisk, spatula, measuring cups, and spoons.
- Mix Wet Ingredients (0:10 – 0:13): In a large mixing bowl, whisk together pumpkin puree, applesauce, honey, eggs, and vanilla extract.
- Combine Dry Ingredients (0:13 – 0:15): In another bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet & Dry Ingredients (0:15 – 0:18): Gradually add dry ingredients to the wet mixture and stir gently until just combined.
- Prepare Loaf Pan (0:18 – 0:20): Lightly grease the loaf pan with oil or cooking spray.
- Baking (0:20 – 1:10)
- Pour Batter & Bake (0:20 – 0:25): Pour the batter into the prepared loaf pan, spread evenly, and place it in the oven.
- Bake Bread (0:25 – 1:10): Bake the bread for approximately 50 minutes.
(You can use this time to clean up the kitchen or prepare any additional toppings like chopped nuts or seeds.)
4. Cooling & Resting (1:10 – 1:20)
- Cooling in Pan (1:10 – 1:20): Allow the bread to cool in the pan for 10 minutes.
- Transfer Bread (1:20): Move the bread to a cooling rack to continue cooling.
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 the loaf pan lightly with oil or cooking spray.
In a large mixing bowl, whisk together the pumpkin puree, applesauce, honey, eggs, and vanilla extract until well combined.
In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Pour the batter into the prepared loaf pan and spread evenly.
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.
Serving Tips
- Whipped Cream or Greek Yogurt: Add a dollop on top for a creamy contrast to the bread’s moist texture.
- Fresh Berries: Serve alongside for a burst of freshness and color that complements the pumpkin flavor.
- Nuts and Seeds: Sprinkle chopped walnuts or pumpkin seeds on top for added crunch and nutritional value.
- Warm Butter or Margarine: Spread lightly on each slice for extra richness and flavor.
- Maple Syrup Drizzle: Add a touch of sweetness with a light drizzle for those who like a little extra indulgence.
Storage
Store the low sugar pumpkin bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week.
For longer storage, freeze slices individually.
Freezing
To freeze low sugar pumpkin bread, wrap it tightly in plastic wrap.
Then place it in an airtight container.
Label with the date.
Freeze for up to three months.
Reheating
To reheat low sugar pumpkin bread, wrap slices in foil and warm in a 300°F oven for 10-15 minutes.
This guarantees even heating.
Alternatively, microwave briefly to avoid drying out.
Final Thoughts
Low Sugar Pumpkin Bread is a delightful and healthier alternative to traditional pumpkin bread.
With its reduced sugar content and the use of whole wheat flour, it offers a nutritious option without sacrificing flavor.
The combination of pumpkin puree, applesauce, and honey provides natural sweetness, while a blend of warm spices like cinnamon, nutmeg, ginger, and cloves enhances the taste.
This recipe isn’t only easy to follow but also versatile, allowing you to customize it with your favorite add-ins like nuts or seeds for extra texture.
Whether you enjoy it as a dessert or a snack, this pumpkin bread is sure to be a hit.
Frequently Asked Questions
Can I Substitute Honey With Maple Syrup?
Yes, substitute equal amounts of maple syrup for honey. Use 1/2 cup maple syrup. Mix as directed, watching texture; maple syrup’s thinner consistency may require slightly less liquid in the batter. Adjust for sweetness if needed.
How Can I Make the Bread Gluten-Free?
Replace whole wheat flour with a 1:1 gluten-free baking blend. Confirm it’s designed for baking to maintain texture. Mix as instructed, making certain ingredients blend well. Don’t overmix to keep the bread light and fluffy.
What Can I Use Instead of Eggs?
Replace each egg with 1/4 cup unsweetened applesauce or 1/4 cup mashed bananas. Alternatively, mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes, then use like eggs in your recipe.
Is It Possible to Make This Bread Vegan?
Yes, replace eggs with flax eggs: mix 2 tablespoons flaxseed meal with 6 tablespoons water, let sit 5 minutes. Use maple syrup for honey. Substitute non-dairy milk for flavor balance. Verify all ingredients are plant-based.
How Do I Prevent the Bread From Being Too Dense?
Make certain your bread isn’t dense by not overmixing the batter. Mix just until ingredients are combined. Use room temperature eggs and fresh baking soda. Check your oven calibration to maintain a consistent 350°F for even baking.
Low Sugar Pumpkin Bread
Equipment
- 1 Loaf pan
- 1 large mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat 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 ginger
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan lightly with oil or cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, applesauce, honey, eggs, and vanilla extract until well combined.
- In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- 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.
Notes
