Sugar Free Pumpkin Bread Recipe

Name: Sugar Free Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup bread flour; 3/4 cup all-purpose flour; 1/2 teaspoon sea salt; 1 tablespoon pumpkin pie spice; 1 teaspoon baking powder; 1 egg; 1 tablespoon canola oil; 1 cup Splenda granular; 7 1/2 ounces pumpkin puree (1/2 can); 1/2 cup unsweetened applesauce

Servings: persons

1/2 cup bread flour
3/4 cup all-purpose flour
1/2 teaspoon sea salt
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 egg
1 tablespoon canola oil
1 cup Splenda granular
7 1/2 ounces pumpkin puree (1/2 can)
1/2 cup unsweetened applesauce

1
Preheat oven to 350 degrees.
2
Grease a loaf pan, and set aside.
3
Combine flours, salt, pumpkin spice, and baking powder in a med sized bowl.
4
Combine egg, cannola oil, splenda, pumpkin, and apple sauce in another bowl.
5
Mix wet mixture until well blended, slowly add in dry mixture.
6
When well mixed, pour into loaf pan.
7
Bake at 350 degrees for 45 minutes until a toothpick comes out clean.
8
Remove from oven and lay loaf pan on it's side to remove the bread.
9
Slice into 12 and enjoy!

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup bread flour, 3/4 cup all-purpose flour, 1/2 teaspoon sea salt, 1 tablespoon pumpkin pie spice, and more.

Yes, Sugar Free Pumpkin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sugar Free Pumpkin Bread

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