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low sugar pumpkin bread

Low Sugar Pumpkin Bread

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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings

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

For optimal flavor, use fresh pumpkin puree if possible, and consider adding chopped nuts or seeds for extra texture. Be careful not to overmix the batter to keep the bread light and fluffy. Adjust spices to taste if you prefer a stronger flavor profile.
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