Gluten-Free Sugar-Free Pumpkin Bread
Indulge in the comforting flavors of fall with this Gluten-Free Sugar-Free Pumpkin Bread, a wholesome and delicious treat that fits perfectly into a healthy lifestyle. Made with nutrient-rich almond and coconut flours, this bread is naturally gluten-free while offering a moist, tender texture. Sweetened with granulated monk fruit, it satisfies your sweet tooth without added sugars, and the warm blend of pumpkin pie spice and cinnamon creates a cozy aroma that fills your kitchen. With a quick prep time of just 15 minutes, this easy pumpkin bread recipe is perfect for breakfast, a snack, or even dessert. Enjoy a slice with your favorite cup of coffee or tea, knowing it’s dairy-free, low-carb, and packed with fall-inspired goodness!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.25 cup Unsweetened almond milk (or any non-dairy milk)
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated monk fruit sweetener (or preferred sugar-free sweetener)
- 0.25 cup Coconut oil (melted)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large mixing bowl, combine the pumpkin puree, eggs, almond milk, vanilla extract, granulated monk fruit sweetener, and melted coconut oil. Mix until smooth and well blended.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as the batter will be thick.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 16.7 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 616 mg | 47% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 960 mg | 20% | |
*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.
