Sugar Free Pumpkin Date Nut Bread Recipe

Name: Sugar Free Pumpkin Date Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 29 ounces pumpkin; 4 cups Splenda sugar substitute; 2 eggs; 1/2 cup oil; 1/2 cup applesauce; 1 tablespoon cocoa; 1 teaspoon vanilla; 4 cups whole wheat flour; 1 cup white flour; 4 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2 cups chopped dates; 2 cups chopped nuts

Servings: persons

29 ounces pumpkin
4 cups Splenda sugar substitute
2 eggs
1/2 cup oil
1/2 cup applesauce
1 tablespoon cocoa
1 teaspoon vanilla
4 cups whole wheat flour
1 cup white flour
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups chopped dates
2 cups chopped nuts

1
In large mixing bowl, whip eggs.
2
add oil and continue mixing.
3
add the splenda sugar substitute and mix well.
4
Add the applesauce, pumpkin, and vanilla.
5
Sift together the dry ingredients and add to the pumpkin mixture.
6
Stir in the dates and nuts.
7
Batter will be very stiff.
8
Grease and flour 8 small loaf pans or 4 larger loaf pans.
9
Bake in a preheated 350 degree oven for 1 hour or until toothpick inserted in center of loaf comes out clean.
10
Remove from pans and cool on wire rack.
11
When completely cool, store in plastic bags.
12
This bread freezes nicely and is a great Thanksgiving gift to friends.

1659

kcal

Calories

Fat

317

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 29 ounces pumpkin, 4 cups Splenda sugar substitute, 2 eggs, 1/2 cup oil, and more.

Yes, Sugar Free Pumpkin Date Nut Bread falls under the General 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.

That's it — enjoy your meal!

Sugar Free Pumpkin Date Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions