|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3g||11%|
|Total Sugars 2g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pumpkin bread is a quintessential fall treat, making appearances everywhere from breakfast tables to holiday parties. The classic version of this quick bread contains at least a cup of sugar, making it only marginally healthier than a cake. Here, we replace the sugar for a non-caloric powdered sweetener. The wheat flour gets swapped out for a combination of coconut and almond, flax meal helps to bind without the use of processed ingredients like xanthan gum, and maple extract rounds out the flavor so that it’s as autumnal as can be.
With canned pumpkin available year round, this quick bread can be enjoyed in any season—and with no sugar or grains, it's healthful enough to eat at any time of day.
1 cup pumpkin puree
1/2 cup neutral oil, such as grapeseed (or melted butter)
2 tablespoons heavy whipping cream
1 teaspoon maple extract
1 1/2 cups almond flour
1/2 cup coconut flour
3/4 cup non-caloric natural sweetener, such as Swerve, allulose, monk fruit or lakanto
2 tablespoons ground flaxseed meal
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Gather the ingredients. Preheat the oven to 350 F.
Mix all ingredients together in a large mixing bowl and whisk until all lumps have disappeared.
Pour mixture into a greased and/or parchment lined 9 x 5-inch loaf pan.
Bake in preheated oven until set, about 55 minutes. Let cool completely before removing from the pan.
- If you'd like to make your own pumpkin puree, remove the heavy cream from the recipe, as homemade pumpkin puree tends to be a bit thinner than the canned version.
- Letting all ingredients come to room temperature before mixing the batter together will help prevent lumps. If you don't have time to allow any refrigerated ingredients to warm, you may want to whisk dry ingredients together first to remove lumps, then add all wet ingredients.
- Any non caloric cup-for-cup natural sweetener will work here; choose the one you prefer the taste of.
- Lining the sides and bottom of the pan with parchment will help ensure an easy removal; if you don't have parchment on hand, make sure to grease the pan well.
- Flaxseed meal can be substituted with an equal quantity of additional coconut flour, if unavailable.
- This bread freezes nicely: wrap individual slices, a piece of the loaf, or the entire loaf tightly in plastic wrap, then place in a freezer bag.
- Nuts or seeds make a great crunchy addition to this soft-textured bread. Add 1/2 to 3/4 cup of chopped walnuts, pecans, pumpkin seeds, or sunflower seeds; they can be mixed into the batter or pressed into the top of the batter before baking.
- Chocolate chips will add to the dessert appeal of the pumpkin bread. Add 1/2 to 3/4 cup of sugar free chocolate chips to the batter once mixed.
- Other extracts that would add complementary flavor include coffee, almond, pistachio, or anise. Substitute maple extract for one teaspoon of a different extract.
- A glaze is a common topping for pumpkin bread: mix powdered Swerve with enough water or heavy cream to reach desired texture, and drizzle over the cooled loaf. Adding two tablespoons of softened cream cheese to a 1/2 cup of powdered Swerve (plus enough water or cream to loosen) will create a glaze that's reminiscent of cream cheese frosting.