25+ Delicious Low Sugar Pumpkin Bread Recipes Delight Your guest

As the leaves begin to change and the air turns crisp, pumpkin becomes the star ingredient in kitchens everywhere.

Pumpkin bread is a beloved fall staple, bringing warmth and comfort to our tables.

However, many traditional recipes are loaded with sugar, making it challenging for those looking to enjoy this delicious treat without the added calories.

That’s where our collection of 25+ Low Sugar Pumpkin Bread Recipes comes in!

In this article, we’ve gathered an array of mouthwatering pumpkin bread recipes that keep sugar levels in check without compromising on flavor.

From classic pumpkin loaves to innovative variations featuring spices, nuts, and even chocolate, these recipes cater to all tastes and dietary preferences.

Whether you’re a health-conscious baker or just want to indulge in a guilt-free treat, you’ll find plenty of options to delight your palate.

So, grab your mixing bowls and let’s get baking!

25+ Delicious Low Sugar Pumpkin Bread Recipes Delight Your guest

With these 25+ Low Sugar Pumpkin Bread Recipes, you can enjoy the delicious flavors of pumpkin and spices while keeping your sugar intake in check.

Each recipe provides a unique twist on the classic pumpkin bread, ensuring there’s something for everyone to enjoy.

Whether you’re sharing a slice with friends over coffee or savoring it on your own as a cozy snack, you can feel good about indulging in these wholesome treats.

As you explore these recipes, you’ll discover how easy it is to create delightful pumpkin breads that satisfy your sweet tooth without the excess sugar.

Embrace the flavors of fall and fill your kitchen with the wonderful aroma of pumpkin spice.

Healthy Pumpkin Bread with Applesauce

This Healthy Pumpkin Bread with Applesauce is a delightful twist on traditional pumpkin bread. By replacing added sugars with the natural sweetness of applesauce, this recipe provides a moist, flavorful loaf without compromising on taste. Packed with warm spices and the rich flavor of pumpkin, this bread makes a perfect snack or breakfast option.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 cup chopped nuts or chocolate chips (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, applesauce, melted coconut oil, vanilla extract, and eggs. Mix until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ginger.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in nuts or chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Healthy Pumpkin Bread with Applesauce is not only low in sugar but also incredibly moist and flavorful. The natural sweetness of applesauce enhances the pumpkin flavor, making it a perfect treat for fall or any time of year. Whether enjoyed warm with a pat of butter or served as a healthy snack, this pumpkin bread is sure to please everyone in your household. Feel free to experiment with add-ins like nuts or chocolate chips to make it your own!

Gluten-Free Low Sugar Pumpkin Bread

This Gluten-Free Low Sugar Pumpkin Bread is a perfect choice for those following a gluten-free diet without sacrificing flavor. Using almond flour and coconut flour, this recipe is rich in nutrients while keeping sugar levels to a minimum. It’s a delicious way to enjoy the fall flavors of pumpkin and spices.

Ingredients

• 1 cup pumpkin puree
• 1/4 cup honey or maple syrup (optional, for minimal sweetness)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon cloves

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, honey (if using), melted coconut oil, and eggs until well combined.
3. Combine Dry Ingredients: In another bowl, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, salt, and cloves.
4. Combine Mixtures: Gradually stir the dry mixture into the wet mixture until just combined.
5. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Gluten-Free Low Sugar Pumpkin Bread is a fantastic option for those looking to reduce their sugar intake while enjoying a delicious treat. The combination of almond and coconut flour creates a unique texture and flavor that complements the pumpkin perfectly. Ideal for breakfast, a snack, or even dessert, this bread is sure to satisfy your cravings without the guilt. Enjoy it plain, or spread a little nut butter on top for added richness!

Spiced Low Sugar Pumpkin Bread with Yogurt

This Spiced Low Sugar Pumpkin Bread with Yogurt is a nutritious take on classic pumpkin bread. By incorporating Greek yogurt, this recipe boosts the protein content and moisture, allowing you to enjoy a decadent bread with less sugar. The spices add warmth, making it perfect for chilly days.

Ingredients

• 1 cup pumpkin puree
• 1/3 cup Greek yogurt (plain, unsweetened)
• 1/4 cup maple syrup (optional for minimal sweetness)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 1/2 cups spelt flour (or whole wheat flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup (if using), melted coconut oil, and eggs until smooth.
3. Combine Dry Ingredients: In another bowl, mix the spelt flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Spiced Low Sugar Pumpkin Bread with Yogurt is a delightful blend of flavors and textures, offering a healthier option for pumpkin lovers. The addition of Greek yogurt not only enhances the moistness but also adds a protein boost, making it a great choice for breakfast or a nutritious snack. This recipe demonstrates that enjoying delicious bread doesn’t have to come at the expense of your health goals. Pair it with a warm beverage for a cozy fall experience, or slice it up for a simple yet satisfying treat throughout the week!

Low Sugar Pumpkin Chocolate Chip Bread

This Low Sugar Pumpkin Chocolate Chip Bread is a delightful treat that perfectly balances the flavors of pumpkin and chocolate without overwhelming sweetness. By using a minimal amount of sweetener and dark chocolate chips, this recipe ensures you can indulge in a delicious bread that satisfies your sweet tooth while still being mindful of sugar intake. It’s great for breakfast, snacks, or as a dessert!

Ingredients

• 1 cup pumpkin puree
• 1/4 cup maple syrup or honey (optional for minimal sweetness)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips (preferably 70% cocoa or higher)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, maple syrup (if using), melted coconut oil, and eggs. Mix until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dark chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Low Sugar Pumpkin Chocolate Chip Bread is a fantastic option for chocolate lovers looking to enjoy a healthier version of a classic treat. The rich flavor of dark chocolate complements the pumpkin beautifully, creating a moist and satisfying loaf. Perfect for breakfast or a midday snack, this recipe proves that you can enjoy sweet flavors without the guilt. Serve it warm or at room temperature for a delightful indulgence that won’t derail your health goals.

Pumpkin Oatmeal Bread with Cinnamon

This Pumpkin Oatmeal Bread with Cinnamon is a wholesome option that combines the heartiness of oats with the rich flavor of pumpkin. Low in sugar and packed with fiber, this recipe is perfect for breakfast or an afternoon snack. The natural sweetness from the pumpkin and warm spices make it a comforting choice for any time of year.

Ingredients

• 1 cup pumpkin puree
• 1/4 cup unsweetened applesauce
• 1/4 cup maple syrup (optional for minimal sweetness)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 1/2 cups rolled oats
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, applesauce, maple syrup (if using), melted coconut oil, and eggs. Mix well until smooth.
3. Combine Dry Ingredients: In another bowl, mix together the rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Pumpkin Oatmeal Bread with Cinnamon is a delightful way to enjoy the flavors of fall while keeping your sugar intake low. The oats provide a hearty texture and boost fiber, making it a filling option for breakfast or a snack. With its comforting aroma and warm spices, this bread is perfect for those chilly mornings or as a cozy afternoon treat. Enjoy a slice with your favorite nut butter for an added layer of flavor and nutrition!

Almond Flour Pumpkin Bread with Spices

This Almond Flour Pumpkin Bread with Spices is a gluten-free and low-sugar delight, offering a moist and flavorful loaf that’s perfect for any occasion. Utilizing almond flour as a base, this recipe is packed with healthy fats and protein while keeping sugar levels minimal. The blend of spices adds warmth and depth, making this pumpkin bread an ideal fall treat.

Ingredients

• 1 cup pumpkin puree
• 1/4 cup maple syrup (optional for minimal sweetness)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, maple syrup (if using), melted coconut oil, and eggs. Whisk until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the almond flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Almond Flour Pumpkin Bread with Spices is a deliciously nutty and aromatic option that’s both gluten-free and low in sugar. The almond flour provides a unique texture and flavor, making it stand out among traditional pumpkin bread recipes. This bread is versatile enough to enjoy on its own or with a smear of cream cheese for a tasty twist. Perfect for breakfast, dessert, or any time you want a comforting treat, this pumpkin bread will surely become a staple in your fall baking repertoire!

Cinnamon Swirl Low Sugar Pumpkin Bread

This Cinnamon Swirl Low Sugar Pumpkin Bread combines the warm flavors of pumpkin and cinnamon into a delightful loaf that is perfect for any time of day. The low-sugar recipe uses the natural sweetness of pumpkin and a touch of maple syrup, while the cinnamon swirl adds a delicious twist to each slice. It’s ideal for breakfast, snacks, or as a dessert.

Ingredients

• For the Bread:
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup (optional for minimal sweetness)
  • 1/4 cup coconut oil, melted
  • 3 large eggs
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
• For the Cinnamon Swirl:
  • 2 tablespoons cinnamon
  • 2 tablespoons coconut sugar or brown sugar (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup (if using), melted coconut oil, and eggs until smooth.
3. Combine Dry Ingredients: In another bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Prepare Cinnamon Swirl: In a small bowl, mix the cinnamon and coconut sugar (if using).
6. Layer the Batter: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon mixture over the batter. Pour the remaining batter on top and sprinkle with the remaining cinnamon mixture. Use a knife to gently swirl the batter.
7. Bake: Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Cinnamon Swirl Low Sugar Pumpkin Bread is a delightful treat that combines the comforting flavors of pumpkin and cinnamon in every bite. The swirling effect not only looks beautiful but also enhances the flavor profile, making it a wonderful addition to your breakfast or dessert table. Enjoy it warm or at room temperature, and consider pairing it with a cup of coffee or tea for a cozy afternoon break. This recipe proves that you don’t need a lot of sugar to create an indulgent and satisfying treat!

Pumpkin Spice Bread with Walnuts

This Pumpkin Spice Bread with Walnuts is a hearty and flavorful loaf that highlights the best of fall flavors. By using minimal sweetener and incorporating nutritious walnuts, this recipe provides a satisfying texture and rich taste without the excess sugar. Perfect for breakfast or as a snack, it offers a wholesome way to enjoy pumpkin bread.

Ingredients

• 1 cup pumpkin puree
• 1/4 cup honey or maple syrup (optional for minimal sweetness)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, honey (if using), melted coconut oil, and eggs until smooth.
3. Combine Dry Ingredients: In another bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt.
4. Combine Mixtures: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the chopped walnuts.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Pumpkin Spice Bread with Walnuts is an excellent way to enjoy the seasonal flavors of pumpkin while keeping sugar levels low. The addition of walnuts not only adds a nice crunch but also boosts the nutritional value of the bread. This recipe is perfect for enjoying with a warm beverage, making it a great choice for cozy fall mornings or as a midday snack. Slice it up and share it with friends and family, or keep it all to yourself for a week of delicious and guilt-free indulgence!

Low Sugar Pumpkin Banana Bread

This Low Sugar Pumpkin Banana Bread is a delicious fusion of two favorite flavors: pumpkin and banana. By using ripe bananas for natural sweetness, this recipe minimizes added sugars while maximizing flavor and moisture. It’s a perfect way to use up overripe bananas and enjoy a wholesome, low-sugar treat that’s great for breakfast or snacks.

Ingredients

• 1 cup pumpkin puree
• 1 ripe banana, mashed
• 1/4 cup honey or maple syrup (optional for minimal sweetness)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, mashed banana, honey (if using), melted coconut oil, and eggs until smooth.
3. Combine Dry Ingredients: In another bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Low Sugar Pumpkin Banana Bread is a deliciously moist and flavorful option that brings together the best of both worlds. The natural sweetness from the ripe banana complements the pumpkin, resulting in a delightful loaf that’s perfect for breakfast or a healthy snack. This recipe is not only easy to make but also allows you to enjoy a wholesome treat that is low in added sugars. Enjoy it fresh out of the oven, or slice it up for the week ahead to savor this guilt-free indulgence!

Pumpkin Coconut Bread

This Pumpkin Coconut Bread is a tropical twist on traditional pumpkin bread, incorporating the rich flavors of coconut along with pumpkin for a delightful loaf. With minimal added sugar, this recipe uses shredded coconut and coconut flour to add texture and a hint of sweetness, making it a perfect snack or breakfast option. The combination of flavors will transport you to a sunny beach while still being healthy and nutritious.

Ingredients

• 1 cup pumpkin puree
• 1/4 cup honey or maple syrup (optional for minimal sweetness)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 cup coconut flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, honey (if using), melted coconut oil, and eggs until smooth.
3. Combine Dry Ingredients: In another bowl, mix together the coconut flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Pumpkin Coconut Bread offers a unique and flavorful take on pumpkin bread, perfect for those who enjoy the taste of coconut. With its rich texture and minimal sugar, this loaf is an excellent option for breakfast, snacks, or even dessert. Pair it with a cup of tea or coffee for a delightful afternoon treat. The use of coconut flour and shredded coconut not only enhances the flavor but also provides healthy fats, making this bread a wholesome addition to your recipe collection.

Low Sugar Pumpkin Zucchini Bread

This Low Sugar Pumpkin Zucchini Bread is a moist and nutritious option that combines the goodness of pumpkin and zucchini into a delightful loaf. With minimal added sugars, this recipe uses the natural moisture from zucchini to keep the bread tender while providing a healthy boost. It’s perfect for breakfast or a snack, offering a sneak peek of autumn flavors in every bite.

Ingredients

• 1 cup pumpkin puree
• 1 cup grated zucchini (squeezed dry)
• 1/4 cup honey or maple syrup (optional for minimal sweetness)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, grated zucchini, honey (if using), melted coconut oil, and eggs until well combined.
3. Combine Dry Ingredients: In another bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Low Sugar Pumpkin Zucchini Bread is an incredibly moist and flavorful option that showcases the best of fall produce. The combination of pumpkin and zucchini not only enhances the flavor but also adds nutrients and moisture, resulting in a delicious loaf that everyone will love. Enjoy it warm with a pat of butter or on its own as a satisfying snack. This recipe is a fantastic way to incorporate more vegetables into your diet without sacrificing taste!

Low Sugar Pumpkin Apple Bread

This Low Sugar Pumpkin Apple Bread is a delightful fusion of pumpkin and apple flavors, creating a moist and flavorful loaf that is perfect for any time of day. Using fresh apples and minimal added sugar, this recipe emphasizes the natural sweetness of the ingredients. It’s a great way to enjoy seasonal flavors while keeping your sugar intake in check.

Ingredients

• 1 cup pumpkin puree
• 1 cup finely chopped apples (about 1 medium apple)
• 1/4 cup honey or maple syrup (optional for minimal sweetness)
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, chopped apples, honey (if using), melted coconut oil, and eggs until smooth.
3. Combine Dry Ingredients: In another bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Low Sugar Pumpkin Apple Bread combines the best of both worlds, bringing together the comforting flavors of pumpkin and fresh apples in a delicious loaf. The use of minimal sweetener allows the natural sweetness of the apples to shine through, making it a wholesome choice for breakfast or a snack. Enjoy it fresh from the oven or store it for later; this bread is sure to be a favorite in your fall baking lineup. Slice it up and share with family and friends for a delightful treat that everyone can enjoy guilt-free!

Low Sugar Pumpkin Protein Bread

This Low Sugar Pumpkin Protein Bread is a nutritious option that packs a protein punch while keeping sugar levels low. Perfect for fitness enthusiasts or anyone looking to incorporate more protein into their diet, this bread combines pumpkin puree with protein powder and almond flour, resulting in a dense and satisfying loaf. It’s great for breakfast, a post-workout snack, or any time you need a healthy boost.

Ingredients

• 1 cup pumpkin puree
• 1/4 cup almond milk (unsweetened)
• 1/4 cup honey or maple syrup (optional for minimal sweetness)
• 3 large eggs
• 1 scoop (about 30g) vanilla or unflavored protein powder
• 1 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, almond milk, honey (if using), and eggs until smooth.
3. Combine Dry Ingredients: In another bowl, mix the protein powder, almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Low Sugar Pumpkin Protein Bread is a fantastic option for those seeking a nutritious, high-protein treat without the excess sugar. The combination of almond and coconut flour creates a moist texture while the pumpkin provides essential vitamins. Enjoy this bread as a quick breakfast on the go, a satisfying snack post-workout, or even as a light dessert. Packed with protein and flavor, it’s a healthy addition to your recipe collection!

Low Sugar Pumpkin Chocolate Chip Bread

This Low Sugar Pumpkin Chocolate Chip Bread is a delightful way to enjoy the rich flavors of pumpkin with a hint of chocolate. By using dark chocolate chips and minimal sweetener, this recipe balances the natural sweetness of pumpkin with the indulgence of chocolate. It’s perfect for breakfast or as a sweet treat that won’t derail your healthy eating habits.

Ingredients

• 1 cup pumpkin puree
• 1/4 cup almond milk (unsweetened)
• 1/4 cup honey or maple syrup (optional for minimal sweetness)
• 3 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips (preferably 70% cocoa or higher)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, almond milk, honey (if using), and eggs until smooth.
3. Combine Dry Ingredients: In another bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the dark chocolate chips.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Low Sugar Pumpkin Chocolate Chip Bread combines the comforting flavors of pumpkin and spices with the richness of dark chocolate, making it an irresistible treat. The addition of dark chocolate chips enhances the flavor while keeping sugar levels low. It’s an ideal option for breakfast, a midday snack, or a light dessert. Slice it up and enjoy it fresh or toasted with a little nut butter for an extra treat. This recipe is a delicious way to indulge without the guilt!

Spiced Low Sugar Pumpkin Bread with Cranberries

This Spiced Low Sugar Pumpkin Bread with Cranberries brings a delightful burst of flavor and texture to the classic pumpkin bread. The tartness of cranberries complements the warm spices beautifully, while the recipe keeps added sugars to a minimum. This loaf is perfect for holiday gatherings, breakfast, or an afternoon snack, making it a versatile addition to your baking repertoire.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup (optional for minimal sweetness)
• 3 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1/2 cup dried cranberries (unsweetened)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, applesauce, honey (if using), and eggs until smooth.
3. Combine Dry Ingredients: In another bowl, mix the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the dried cranberries.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Spiced Low Sugar Pumpkin Bread with Cranberries is a festive and flavorful treat that perfectly balances sweet and tart flavors. The cranberries add a unique twist to traditional pumpkin bread, making it an excellent choice for holiday gatherings or a special breakfast. With minimal added sugars and wholesome ingredients, this loaf is as nutritious as it is delicious. Serve it warm or at room temperature, and enjoy the burst of flavors with every slice. This recipe is sure to become a seasonal favorite!

Note: More recipes are coming soon!