Sugar Free Pumpkin Bread
This sugar free pumpkin bread is soft, moist, and perfectly spiced — the ultimate guilt-free fall treat. Made with wholesome ingredients and natural sweeteners, it delivers all the cozy pumpkin flavor you love without any refined sugar. Whether you’re following a low-carb, keto, or diabetic-friendly diet, this easy recipe is perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients:
- 1 ¾ cups almond flour or whole wheat flour for non-keto version
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves optional
- ½ tsp salt
Wet Ingredients:
- 1 cup pumpkin puree unsweetened
- 3 large eggs
- ⅓ cup melted coconut oil or butter
- ⅓ cup sugar-free sweetener erythritol, stevia, or monk fruit blend
- 1 tsp vanilla extract
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ¼ cup sugar-free chocolate chips
- 1 tbsp flaxseed or chia seeds for extra fiber
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together almond flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine Wet Ingredients: In another bowl, mix pumpkin puree, eggs, melted coconut oil, vanilla, and sweetener until smooth.
- Fold Together: Add the dry ingredients to the wet mixture. Stir gently until just combined — avoid overmixing.
- Add Mix-Ins: Fold in nuts, chocolate chips, or flaxseed if using.
- Bake: Pour the batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Slice: Let cool in the pan for 10 minutes, then transfer to a rack. Slice when fully cooled for the best texture.
Nutrition
Calories: 190kcalCarbohydrates: 8gProtein: 6gFat: 15gFiber: 3g
Tried this recipe?Let us know how it was!
