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healthy pumpkin bread recipe

Sugar Free 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 slices

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

Make sure not to overmix the batter as this can lead to a denser bread. You can add additional spices like cardamom for a unique twist. If you prefer a sweeter taste, consider adding a touch more sugar substitute or a splash of vanilla extract. For those avoiding nuts, the walnuts can be omitted or replaced with seeds like pumpkin or sunflower seeds.
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