Sugar Free Pumpkin Spice Bread
This Sugar Free Pumpkin Spice Bread is a quick and easy recipe that is the perfect breakfast or dessert for fall. Toss aside the Starbucks pumpkin loaf for this healthy option. Top the bread with cream cheese frosting or butter.
Servings 12
Calories 216kcal
Equipment
Ingredients
- 2 cups blanched almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated zero calorie sweetener Use DISCOUNT CODE STAYSNATCHED for savings
- 1/4 cup brown sweetener Use DISCOUNT CODE STAYSNATCHED for savings
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup 100% pureed pumpkin
- 1/4 cup unsalted butter, melted
- 4 eggs, beaten
- 2 teaspoons pumpkin pie spice
- 3 tablespoons pumpkin seeds
Instructions
- Preheat oven to 350 degrees.
- Combine the almond flour, coconut flour, baking powder, salt, and sweeteners in a large mixing bowl.
- In a smaller, separate bowl combine the remaining wet ingredients and stir.
- Add the wet ingredients to the flour mixture. Stir to combine.
- Line a 9x5 loaf pan with parchment paper. Pour the pumpkin bread mixture into the loaf pan. Spread it with a silicon spatula.
- Sprinkle the pumpkin seeds throughout.
- Bake for 60-75 minutes. Test if the bread is done by inserting a toothpick and ensuring it comes out clean. Mine was ready at 65 minutes.
- Cool for 10-15 minutes before removing the bread from the pan and slicing.
Video
Notes
Coconut oil can be substituted for a paleo and dairy-free option.
How to Store Pumpkin Bread and Freezer Tips
The pumpkin bread can be left out, covered at room temperature for a day or two. It will last up to a week in the fridge. I like to wrap it in foil. Slice the bread prior to freezing. Wrap it in foil and freeze up to 3 months. Defrost at room temperature.Nutrition
Serving: 1slice | Calories: 216kcal | Carbohydrates: 5g | Protein: 9g | Fat: 17g