Low Sodium Sugar-Free Pumpkin Bread
Indulge in the wholesome flavors of fall with this Low Sodium Sugar-Free Pumpkin Bread, a guilt-free twist on a seasonal favorite. Made with whole wheat flour, pure unsweetened pumpkin, and spiced with warming cinnamon, nutmeg, ginger, and cloves, this recipe delivers a moist, flavorful loaf that's perfect for breakfast, snacking, or dessert. With unsweetened applesauce as a natural sweetener and a sodium-conscious ingredient list, it's a heart-healthy and diabetic-friendly option that doesn't skimp on taste. Optional chopped nuts add a delightful crunch, while the quick prep time and easy baking make it a go-to treat for any day. Perfectly spiced, naturally sweet, and low in sodium, this pumpkin bread is the ultimate fusion of health and comfort.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 cup Pure canned pumpkin (unsweetened)
- 0.75 cup Unsweetened applesauce
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Milk (or unsweetened non-dairy milk)
- 0.5 cup Chopped pecans or walnuts (optional, for texture)
Instructions
Preheat your oven to 350°F (180°C). Grease a 9x5-inch loaf pan lightly with nonstick spray or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, ginger, and cloves until well combined.
In a separate bowl, mix the canned pumpkin, unsweetened applesauce, eggs, vanilla extract, and milk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
If adding chopped nuts, fold them into the batter gently at this stage.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Store leftover slices in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1091 mg | 47% | |
| Total Carbohydrate | 240.1 g | 87% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 32.1 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 366 mg | 28% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2106 mg | 45% | |
*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.
