Guilt-Free Indulgence: The Perfect Low-Sugar Pumpkin Bread Recipe

Quick Overview:
Recipe Rating:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: serves 4
Calories: Optional

Introduction:
Pumpkin pie spice has always been a favorite of mine, and I love finding ways to incorporate it into my Baking. This low-sugar Pumpkin bread recipe is perfect for those who want to indulge without feeling guilty. It’s healthy, vegan, and gluten-free, making it suitable for almost everyone.

Ingredients List:

2 cups almond Flour
1/2 cup Pumpkin puree
1/2 cup coconut oil, melted
1/3 cup honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon Baking soda
1/4 teaspoon Baking powder
1/4 teaspoon salt

Step-by-Step Instructions:

Preheat your oven to 350°F (180°C) and line a Loaf pan with parchment paper.
In a large mixing bowl, whisk together almond Flour, Baking soda, Baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
In a separate bowl, combine Pumpkin puree, melted coconut oil, honey, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix well until combined.
Pour the batter into the lined Loaf pan and spread it out evenly.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips and Tricks:

If you don’t have any Pumpkin pie spice on hand, you can easily make your own by combining equal parts of cinnamon, ginger, nutmeg, and allspice. You can also substitute with other spices of your choice.

Tips and Tricks: This Pumpkin bread also works great as muffins!

Nutritional Information (per serving):
Calories: Optional
Macronutrients:
Protein: Optional
Fat: Optional
Carbohydrates: Optional
Micronutrients:
Fiber: Optional
Sugar: Optional
Sodium: Optional

Recipe Notes:

FAQs:

How long does this Pumpkin bread last, and how should it be stored?
The Pumpkin bread can last up to 3 days when stored in an airtight container at room temperature.
Can I make this recipe vegan?
Yes, it is already vegan.
Is this bread gluten-free?
Yes, it is gluten-free as it uses almond Flour, which is gluten-free.
Can I substitute almond Flour with Flour?
No, almond Flour and Flour are different, and almond Flour will not work as a replacement.
Can I freeze this bread?
Yes, you can freeze it.

Please give us your feedback.

I hope you enjoy this low-sugar Pumpkin bread! It’s a delicious and healthy treat that’s perfect for fall. Don’t hesitate to leave a comment or rate the recipe below and share it on social media with your friends and family.

Thank you for reading! ❤

Recipe Card: [Guilt-Free Indulgence: The Perfect Low-Sugar Pumpkin Bread Recipe]

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

Instructions:

Preheat your oven to 350°F (180°C) and line a Loaf pan with parchment paper.
In a large mixing bowl, whisk together almond Flour, Baking soda, Baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
In a separate bowl, combine Pumpkin puree, melted coconut oil, honey, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix well until combined.
Pour the batter into the lined Loaf pan and spread it out evenly.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to chill completely.