Why You’ll Love this Sugar Free Pumpkin Bread Recipe
When you try this sugar-free pumpkin bread, you’ll discover a delightful blend of flavors that makes it hard to believe it’s healthier than traditional recipes.
I love how moist and tender it turns out, thanks to the pumpkin puree and applesauce. The warm spices create a cozy aroma that fills my kitchen, instantly lifting my spirits.
Plus, it’s guilt-free, so I can indulge without worrying about sugar spikes. I often enjoy it for breakfast or as a snack, and it pairs perfectly with my morning coffee.
Trust me, you won’t miss the sugar in this delicious treat!
Ingredients of Sugar Free Pumpkin Bread
When it comes to whipping up a delicious treat that’s also sugar-free, this Sugar Free Pumpkin Bread is a winner. The ingredients are simple and straightforward, making it easy to gather everything you need for a cozy baking session.
Plus, you probably already have many of these items in your kitchen pantry. Isn’t it amazing how you can enjoy a classic fall flavor without all the sugar? Let’s explore the ingredients that make this recipe so special.
Ingredients:
- 1/2 cup bread flour
- 3/4 cup all-purpose flour
- 1/2 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 egg
- 1 tablespoon canola oil
- 1 cup Splenda granular
- 7 1/2 ounces pumpkin puree (about 1/2 can)
- 1/2 cup unsweetened applesauce
Now, let’s chat about these ingredients for a second. First off, if you’re not a fan of Splenda, you can experiment with other sugar substitutes, but keep in mind that not all sweeteners work the same way in baking.
Some might alter the texture or moisture of the bread, and nobody wants a dry loaf, right? Also, feel free to swap in whole wheat flour if you’re looking for an extra health boost.
It’ll change the flavor slightly, but it’s still going to be delicious. And don’t skimp on the pumpkin pie spice; it’s what gives this bread that warm, comforting flavor we all adore.
Now that we’ve covered the essentials, you’re all set to start baking!
How to Make Sugar Free Pumpkin Bread
Making Sugar Free Pumpkin Bread is a delightful experience, especially when the scent of pumpkin and spices fills your kitchen. To get started, preheat your oven to 350 degrees. While it’s warming up, grab a loaf pan and give it a good greasing. I like to use a little canola oil for this, but if you have cooking spray, that works too.
Now, let’s get down to business with our ingredients. In a medium-sized bowl, combine 1/2 cup of bread flour, 3/4 cup of all-purpose flour, 1/2 teaspoon of sea salt, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of baking powder. Whisk them together until well mixed; this is where that lovely spice blend gets to shine, creating the cozy fall vibe we all crave.
In another bowl, crack in 1 egg, add 1 tablespoon of canola oil, and pour in 1 cup of Splenda granular along with 7 1/2 ounces of pumpkin puree (which is about half a can) and 1/2 cup of unsweetened applesauce. Mix those wet ingredients together until they’re combined and smooth. Honestly, it looks a bit unassuming at this stage, but trust me, it’s magical.
Now, here comes the fun part. Slowly add the dry mixture to the wet mixture, gently folding it in until everything is blended nicely. You want it to be combined, but don’t overdo it; we’re not trying to create a workout here.
Once your batter is ready, pour it into the greased loaf pan and pop it in the oven. Bake it for about 45 minutes; you’ll know it’s done when a toothpick inserted into the middle comes out clean.
Once baked, I like to lay the loaf pan on its side to ease out the bread. Slice it into 12 pieces, and you’re all set to enjoy a delicious, guilt-free treat. Just be careful not to eat it all in one sitting—trust me, it’s that good!
Sugar Free Pumpkin Bread Substitutions & Variations
After you’ve mastered the Sugar Free Pumpkin Bread recipe, you might want to experiment with some substitutions and variations to make it your own.
For a gluten-free option, swap the flours for a 1:1 gluten-free blend. If you want to boost flavor, add chopped nuts or dark chocolate chips, ensuring they’re sugar-free.
You can also replace Splenda with erythritol or monk fruit for a different sweetener experience. For a richer taste, try using coconut oil instead of canola.
Finally, adding cranberries or walnuts can give your bread a delightful twist. Enjoy personalizing it just the way you like!
What to Serve with Sugar Free Pumpkin Bread
Pairing your Sugar Free Pumpkin Bread with the right accompaniments can elevate your experience.
I love enjoying it with a smear of almond butter or a dollop of Greek yogurt for a creamy contrast. A warm cup of chai tea or coffee adds the perfect cozy touch.
You could also serve it alongside a fresh fruit salad, bringing in some bright flavors. If you’re feeling festive, a sprinkle of cinnamon or a drizzle of sugar-free caramel sauce can be delightful.
Each of these options enhances the bread’s natural flavors while keeping everything healthy and satisfying. Enjoy experimenting with different pairings!
Additional Tips & Notes
When enjoying your Sugar Free Pumpkin Bread, a few additional tips can enhance both flavor and texture.
First, consider adding chopped nuts or dark chocolate chips for a delightful crunch and richness. Using freshly grated nutmeg can elevate the spice profile, making it even more aromatic.
Don’t forget to store any leftovers in an airtight container to keep it moist. If you crave a little sweetness, try spreading a thin layer of almond butter or cream cheese on top.
Finally, this bread freezes well, so make a double batch and enjoy it later—trust me, you’ll be glad you did!