Dairy-Free Sugar-Free Pumpkin Bread
Embrace the cozy flavors of fall with this Dairy-Free Sugar-Free Pumpkin Bread, a wholesome twist on a classic autumn treat. Made with nutrient-rich almond and coconut flours, unsweetened pumpkin puree, and natural sweeteners like liquid stevia or monk fruit drops, this recipe is perfect for those seeking a guilt-free indulgence without compromising on taste. Spiced with aromatic cinnamon, nutmeg, and ginger, each slice bursts with warm, comforting flavors. Whether you opt for traditional eggs or flax eggs for a vegan-friendly version, this moist and hearty bread is easy to prepare and bake, ready in just about an hour. Enjoy it with a cup of hot tea or coffee as a nutritious snack or breakfast. Ideal for clean eating enthusiasts, this grain-free, paleo-friendly loaf is sure to become a favorite addition to your seasonal baking repertoire!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree (unsweetened)
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 3 large Eggs (or flax eggs for vegan option)
- 0.25 cup Unsweetened almond milk (or any dairy-free milk)
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 20 drops Liquid stevia (or monk fruit drops, adjust to taste)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard loaf pan with coconut oil or line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well to ensure the spices and leavening agents are evenly distributed.
In a medium mixing bowl, whisk together the eggs (or flax eggs), pumpkin puree, melted coconut oil, almond milk, vanilla extract, and liquid stevia until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until combined. Be careful not to overmix; the batter will be thick.
Transfer the batter into the prepared loaf pan and spread it evenly using a spatula.
Place the pan in the preheated oven and bake for 45–50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the pan from the oven and let the pumpkin bread cool in the pan for 10–15 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 17.0 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 632 mg | 49% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
