Low Fat Sugar Free Pumpkin Bread
Enjoy the cozy flavors of fall guilt-free with this Low Fat Sugar Free Pumpkin Bread, a deliciously moist and wholesome treat perfect for breakfast, snacks, or dessert! Made with nutrient-rich pumpkin puree, unsweetened applesauce, and a hint of warm spices like cinnamon, ginger, and nutmeg, this recipe is both heart-healthy and naturally sweetened with a granulated sugar substitute. The use of almond milk and optional nuts adds a subtle richness and texture without sacrificing its low-fat profile. Ready in just over an hour, this easy-to-make loaf is the perfect balance of flavor and nutrition, making it ideal for those seeking a healthier baked good option or following a low-sugar lifestyle. Try it warm with a hot cup of tea or coffee for a comforting, diet-friendly indulgence!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 0.5 cup Unsweetened applesauce
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar substitute (e.g., stevia)
- 0.25 cup Unsweetened almond milk
- 0.5 cup Optional: chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the pumpkin puree, unsweetened applesauce, eggs, vanilla extract, and almond milk. Whisk until smooth and well-combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, salt, and sugar substitute.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to prevent a dense bread.
If using, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice the bread into 10 even slices and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 116 mg | 2% | |
*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.
