25+ Mouthwatering Sugar-Free Pumpkin Bread Recipes To Savor

As the leaves begin to turn and the air turns crisp, there’s nothing quite like the warm, comforting aroma of freshly baked pumpkin bread wafting through your home.

Traditionally, pumpkin bread can be laden with sugars, making it less appealing for those seeking healthier options.

However, with the right ingredients and a little creativity, you can enjoy delicious, moist pumpkin bread without the guilt!

In this article, we’ve compiled over 25 sugar-free pumpkin bread recipes that cater to a variety of dietary preferences, from gluten-free to low-carb options.

Whether you’re looking for classic flavors or unique twists, there’s a recipe here to satisfy every pumpkin lover’s craving.

So, roll up your sleeves, grab your mixing bowl, and let’s dive into the wonderful world of sugar-free pumpkin bread!

25+ Mouthwatering Sugar-Free Pumpkin Bread Recipes To Savor

Embracing the joy of baking doesn’t have to mean compromising your health.

These 25+ sugar-free pumpkin bread recipes offer a delightful way to enjoy the rich flavors of pumpkin without the added sugars.

With options ranging from traditional loaves to creative variations, you’ll find the perfect recipe for any occasion.

As you explore these recipes, remember that baking is about experimentation and enjoying the process.

Feel free to tweak the ingredients and add your favorite mix-ins to make each recipe your own.

We hope these sugar-free pumpkin bread recipes inspire you to fill your kitchen with the cozy scents of fall and create memories with family and friends around the table.

Sugar-Free Pumpkin Bread with Almond Flour

This sugar-free pumpkin bread uses almond flour for a nutty flavor and a moist texture. Sweetened with natural alternatives like erythritol or monk fruit, this recipe offers a healthy twist on a beloved fall favorite. Perfect for breakfast or as an afternoon snack, this bread is also gluten-free, making it suitable for those with dietary restrictions.

Ingredients:

• 1 ½ cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• ½ cup erythritol or monk fruit sweetener
• ½ teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the almond flour, erythritol, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the pumpkin puree, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the walnuts or pecans.
5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack before slicing.

This sugar-free pumpkin bread is not only delicious but also guilt-free, allowing you to indulge without the added sugars. The almond flour contributes to a rich flavor and moist texture, while the spices create a warm, comforting aroma. Enjoy it as a wholesome breakfast option or a satisfying snack. Pair it with a cup of herbal tea or coffee for a delightful treat!

Sugar-Free Pumpkin Chocolate Chip Bread

This decadent pumpkin chocolate chip bread brings together the classic flavors of pumpkin with the richness of dark chocolate. Sweetened with stevia or another natural sugar substitute, this recipe ensures that you can enjoy a sweet treat without compromising your health. This bread is perfect for dessert or as a special treat for gatherings.

Ingredients:

• 1 cup whole wheat flour (or gluten-free flour)
• 1 cup canned pumpkin puree
• ½ cup unsweetened applesauce
• 3 large eggs
• ½ cup stevia or preferred sugar substitute
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup sugar-free dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together the pumpkin puree, applesauce, eggs, and stevia until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the sugar-free chocolate chips.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This sugar-free pumpkin chocolate chip bread is a delightful way to satisfy your sweet tooth while keeping sugar levels in check. The combination of pumpkin and chocolate creates a moist, rich bread that feels indulgent yet healthy. It’s perfect for sharing at potlucks or enjoying on a cozy evening at home. Serve it warm with a drizzle of sugar-free chocolate sauce or a dollop of whipped cream for an extra treat!

Sugar-Free Pumpkin Bread with Oats

Packed with fiber and nutrients, this sugar-free pumpkin bread made with oats is a wholesome choice for any time of day. Using rolled oats instead of traditional flour gives the bread a hearty texture and added nutritional benefits. Sweetened naturally with dates or a sugar substitute, this recipe is a healthy option for those looking to enjoy a nutritious snack.

Ingredients:

• 2 cups rolled oats (blended into flour)
• 1 cup canned pumpkin puree
• ½ cup unsweetened applesauce
• 3 large eggs
• ½ cup date paste (or preferred sugar substitute)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup raisins or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Blend rolled oats in a food processor until they reach a flour-like consistency.
3. In a large bowl, combine the oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. In another bowl, whisk together the pumpkin puree, applesauce, eggs, and date paste until smooth.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the raisins or nuts if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sugar-free pumpkin bread with oats is a fantastic way to enjoy the flavors of fall while prioritizing your health. The oats not only provide a chewy texture but also contribute to feeling fuller for longer. This versatile recipe can be enjoyed as a snack, breakfast, or even a dessert. Serve it with a spread of cream cheese or almond butter for a satisfying meal or treat. Each slice is a wholesome reminder that you can indulge in delicious flavors without added sugar!

Sugar-Free Pumpkin Bread with Coconut Flour

This sugar-free pumpkin bread features coconut flour, which lends a subtle sweetness and a light, fluffy texture. Coconut flour is rich in fiber and protein, making this recipe a nutritious choice. Sweetened with a natural sugar substitute, this bread is perfect for breakfast or as a snack. Enjoy the delightful aroma and taste of pumpkin with every bite!

Ingredients:

• ¾ cup coconut flour
• 1 cup canned pumpkin puree
• 4 large eggs
• ½ cup erythritol or preferred sugar substitute
• ½ cup coconut oil, melted
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup shredded unsweetened coconut (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the coconut flour, erythritol, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine the pumpkin puree, eggs, and melted coconut oil, mixing until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined. If desired, fold in the shredded coconut.
5. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
6. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sugar-free pumpkin bread with coconut flour is a delightful addition to your healthy eating routine. The unique texture of coconut flour creates a moist and fluffy loaf that pairs wonderfully with morning coffee or tea. Each slice is rich in fiber, making it a filling choice for breakfast or a midday snack. Enjoy it plain or topped with a light spread of cream cheese for an extra touch of indulgence!

Sugar-Free Spiced Pumpkin Bread with Applesauce

This spiced pumpkin bread, sweetened with applesauce, is a wholesome treat that highlights the natural flavors of pumpkin and spices. The applesauce not only adds moisture but also provides a subtle sweetness, making this recipe a fantastic choice for those looking to reduce sugar intake. Perfect for cozy gatherings or a simple family meal, this bread is sure to impress.

Ingredients:

• 1 ½ cups whole wheat flour (or gluten-free flour)
• 1 cup canned pumpkin puree
• ½ cup unsweetened applesauce
• 3 large eggs
• ½ cup monk fruit sweetener or preferred sugar substitute
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a large mixing bowl, whisk together the pumpkin puree, applesauce, eggs, and monk fruit sweetener until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the walnuts or pecans.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This sugar-free spiced pumpkin bread with applesauce is a deliciously moist and flavorful option for any occasion. The warm spices and rich pumpkin flavor create a cozy atmosphere, making it ideal for gatherings or family dinners. Serve it warm or at room temperature for a delightful treat that’s low in sugar but high in taste. Pair it with a hot cup of tea or coffee for a perfect afternoon snack!

Sugar-Free Pumpkin Bread with Greek Yogurt

This moist and fluffy sugar-free pumpkin bread incorporates Greek yogurt, which adds protein and a creamy texture. Sweetened with a natural sugar substitute, this recipe is perfect for anyone looking for a healthier alternative without sacrificing flavor. This bread is an excellent choice for breakfast, a snack, or even dessert!

Ingredients:

• 1 ½ cups all-purpose flour (or gluten-free flour)
• 1 cup canned pumpkin puree
• ½ cup plain Greek yogurt
• 3 large eggs
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup mini chocolate chips or chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the flour, erythritol, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, whisk together the pumpkin puree, Greek yogurt, eggs, and erythritol until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients, stirring until just combined. If desired, fold in the mini chocolate chips or nuts.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This sugar-free pumpkin bread with Greek yogurt is not only delicious but also provides a protein boost, making it a nutritious choice for any meal. The combination of pumpkin and Greek yogurt creates a moist, tender bread that is sure to please. Enjoy it as part of your breakfast routine or as a satisfying snack throughout the day. This versatile recipe is a great way to enjoy pumpkin flavors while staying mindful of your sugar intake!

Sugar-Free Pumpkin Bread with Greek Yogurt and Walnuts

This sugar-free pumpkin bread combines the creaminess of Greek yogurt with the crunch of walnuts, creating a deliciously moist and hearty loaf. Using a natural sugar substitute ensures that you can enjoy this treat without added sugars. This recipe is perfect for breakfast or as an afternoon snack, providing a boost of protein and healthy fats.

Ingredients:

• 1 ½ cups whole wheat flour (or gluten-free flour)
• 1 cup canned pumpkin puree
• ½ cup plain Greek yogurt
• 3 large eggs
• ½ cup erythritol or preferred sugar substitute
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup chopped walnuts (or pecans, optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, whisk together the pumpkin puree, Greek yogurt, eggs, and erythritol until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chopped walnuts.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This sugar-free pumpkin bread with Greek yogurt and walnuts is a fantastic way to enjoy a healthy, flavorful treat. The Greek yogurt adds moisture and protein, while the walnuts provide a satisfying crunch. Enjoy it sliced on its own or with a spread of nut butter for an extra touch. This versatile bread is perfect for breakfast or a midday pick-me-up, making it an excellent addition to your fall baking repertoire!

Sugar-Free Pumpkin Bread with Chia Seeds

Packed with nutrition, this sugar-free pumpkin bread incorporates chia seeds, which add a delightful texture and boost of omega-3 fatty acids. Sweetened with a natural sugar substitute, this recipe provides a wholesome option for those looking to enjoy pumpkin bread without added sugars. It’s perfect for any time of day and can even be frozen for later enjoyment!

Ingredients:

• 1 ½ cups oat flour (or gluten-free flour)
• 1 cup canned pumpkin puree
• ½ cup unsweetened almond milk (or any milk of choice)
• 3 large eggs
• ½ cup stevia or preferred sugar substitute
• 1 tablespoon chia seeds
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup raisins or dried cranberries (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a small bowl, mix the chia seeds with 3 tablespoons of water and let sit for about 5 minutes until it forms a gel-like consistency.
3. In a large bowl, combine the oat flour, stevia, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. In another bowl, whisk together the pumpkin puree, almond milk, eggs, and chia seed mixture until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the raisins or dried cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This sugar-free pumpkin bread with chia seeds is a nourishing treat that adds a delightful texture and nutritional boost. The chia seeds not only contribute to the bread’s health benefits but also help keep it moist. Enjoy it as a healthy breakfast option or a satisfying snack throughout the day. This bread can also be stored in the freezer, making it a convenient option for those busy weeks when you want a quick and nutritious treat on hand!

Sugar-Free Pumpkin Bread with Sunflower Seeds

This unique sugar-free pumpkin bread features sunflower seeds, which add a delightful crunch and nutty flavor. Sweetened naturally with a sugar substitute, this recipe is an excellent option for those with nut allergies. It’s a wholesome choice for breakfast or a snack, providing healthy fats and a satisfying texture that everyone will enjoy.

Ingredients:

• 1 ½ cups all-purpose flour (or gluten-free flour)
• 1 cup canned pumpkin puree
• ½ cup unsweetened applesauce
• 3 large eggs
• ½ cup monk fruit sweetener or preferred sugar substitute
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup sunflower seeds (plus extra for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the all-purpose flour, monk fruit sweetener, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, applesauce, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the sunflower seeds.
5. Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle additional sunflower seeds on top if desired.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sugar-free pumpkin bread with sunflower seeds is a tasty and nutritious option that caters to various dietary needs. The sunflower seeds add a delightful crunch and nutty flavor, enhancing the overall experience of enjoying this delicious bread. It’s perfect for breakfast, a snack, or even as a dessert. Serve it with a light spread of cream cheese or on its own for a satisfying treat that won’t derail your health goals!

Sugar-Free Pumpkin Bread with Almond Flour

This sugar-free pumpkin bread uses almond flour, which adds a rich, nutty flavor and a moist texture. Packed with healthy fats and protein, this recipe is perfect for anyone following a low-carb or gluten-free diet. Sweetened with a natural sugar substitute, this bread is a delightful option for breakfast, snacks, or even dessert.

Ingredients:

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 3 large eggs
• ½ cup erythritol or preferred sugar substitute
• ½ cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the almond flour, erythritol, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, and almond milk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped pecans or walnuts.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sugar-free pumpkin bread with almond flour is a satisfying treat that brings the rich flavors of fall into your kitchen. The almond flour provides a delightful texture and is a great source of healthy fats and protein, making this bread both nutritious and filling. Enjoy it warm with a spread of butter or cream cheese, or savor it plain for a wholesome snack. This recipe is a fantastic way to indulge in the flavors of pumpkin while keeping your sugar intake in check!

Sugar-Free Pumpkin Bread with Flaxseed Meal

This sugar-free pumpkin bread incorporates flaxseed meal, which not only adds a nutty flavor but also boosts the fiber content significantly. Flaxseeds are known for their health benefits, including omega-3 fatty acids and antioxidants. This recipe is a wonderful option for a hearty breakfast or an afternoon snack, providing essential nutrients without the sugar.

Ingredients:

• 1 ½ cups whole wheat flour (or gluten-free flour)
• 1 cup canned pumpkin puree
• ½ cup unsweetened applesauce
• 3 large eggs
• ½ cup stevia or preferred sugar substitute
• 1 tablespoon ground flaxseed meal
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup raisins or chopped dried fruit (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix together the whole wheat flour, flaxseed meal, stevia, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the pumpkin puree, applesauce, eggs, and ground flaxseed meal until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the raisins or dried fruit.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This sugar-free pumpkin bread with flaxseed meal is a delicious and nutritious option for anyone looking to enjoy pumpkin flavors without added sugar. The addition of flaxseed meal enhances the bread’s texture while providing essential nutrients, making it a perfect choice for health-conscious individuals. Enjoy it as part of a wholesome breakfast or as a satisfying snack any time of the day. This recipe is not just a treat; it’s a nourishing addition to your baking repertoire!

Sugar-Free Pumpkin Bread with Sweet Potato

This sugar-free pumpkin bread combines the flavors of pumpkin and sweet potato for a delightful twist on the classic recipe. Sweet potatoes add natural sweetness and moisture, making this bread incredibly tender. Sweetened with a natural sugar substitute, this loaf is perfect for breakfast or as a wholesome snack, offering a unique flavor profile that’s sure to please everyone.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1 cup canned pumpkin puree
• 1 cup mashed cooked sweet potato
• 3 large eggs
• ½ cup monk fruit sweetener or preferred sugar substitute
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the flour, monk fruit sweetener, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, mashed sweet potato, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in the chopped nuts.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sugar-free pumpkin bread with sweet potato is a wonderful fusion of flavors that elevates the traditional pumpkin bread experience. The natural sweetness of sweet potatoes enhances the bread’s flavor while keeping it moist and tender. This bread is perfect for any time of day, whether you enjoy it as part of breakfast or as a snack. With its unique taste and healthy ingredients, this recipe is a delightful addition to your fall baking collection!

Sugar-Free Pumpkin Bread with Coconut Flour

This sugar-free pumpkin bread features coconut flour, which gives the bread a delightful texture and adds a hint of coconut flavor. Coconut flour is high in fiber and low in carbohydrates, making it a fantastic choice for those following a low-carb or gluten-free diet. Sweetened with a natural sugar substitute, this recipe is perfect for breakfast or as a snack, providing a unique taste and nutritional benefits.

Ingredients:

• 1 cup coconut flour
• 1 cup canned pumpkin puree
• 4 large eggs
• ½ cup erythritol or preferred sugar substitute
• ½ cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup unsweetened shredded coconut (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the coconut flour, erythritol, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, and almond milk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in the shredded coconut.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sugar-free pumpkin bread with coconut flour is a delightful and nutritious option for anyone looking to indulge in the flavors of fall without added sugars. The coconut flour adds a unique texture, while the shredded coconut offers a lovely chew. Enjoy this bread warm with a pat of butter or as a standalone snack throughout the day. With its low-carb profile and satisfying flavor, this recipe is a fantastic addition to your baking repertoire!

Sugar-Free Pumpkin Bread with Cardamom and Raisins

Infused with the exotic flavor of cardamom, this sugar-free pumpkin bread is a fragrant and delicious twist on a classic favorite. The addition of raisins adds natural sweetness and chewiness, making each bite a delightful experience. Sweetened with a natural sugar substitute, this recipe is perfect for those who appreciate unique flavor combinations in their baked goods.

Ingredients:

• 1 ½ cups all-purpose flour (or gluten-free flour)
• 1 cup canned pumpkin puree
• ½ cup unsweetened applesauce
• 3 large eggs
• ½ cup stevia or preferred sugar substitute
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup raisins (or dried cranberries)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, mix together the flour, stevia, baking soda, baking powder, cinnamon, cardamom, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, applesauce, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the raisins.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sugar-free pumpkin bread with cardamom and raisins is a fragrant treat that elevates the traditional pumpkin bread experience. The cardamom adds a warm, spicy note that pairs beautifully with the pumpkin, while the raisins contribute natural sweetness and texture. Enjoy this bread as part of your breakfast or as a delicious snack throughout the day. With its unique flavor profile and health-conscious ingredients, this recipe is sure to become a fall favorite!

Sugar-Free Chocolate Chip Pumpkin Bread

This sugar-free pumpkin bread incorporates chocolate chips for a deliciously decadent twist. The combination of rich chocolate and pumpkin creates a delightful contrast, making this recipe a favorite among both children and adults. Sweetened with a natural sugar substitute, this bread is perfect for a special treat without the guilt.

Ingredients:

• 1 ½ cups all-purpose flour (or gluten-free flour)
• 1 cup canned pumpkin puree
• ½ cup unsweetened applesauce
• 3 large eggs
• ½ cup monk fruit sweetener or preferred sugar substitute
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the flour, monk fruit sweetener, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, applesauce, and eggs until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the sugar-free chocolate chips.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

This sugar-free chocolate chip pumpkin bread is a delightful way to indulge your sweet tooth while still keeping sugar intake low. The rich chocolate chips combined with the pumpkin create a moist and flavorful bread that’s perfect for breakfast, dessert, or a snack. Serve it warm with a cup of coffee or tea, and enjoy the cozy flavors of fall without any guilt. This recipe is sure to be a hit with everyone, making it a must-try for your fall baking adventures!

Note: More recipes are coming soon!