Nut-Free Sugar-Free Pumpkin Bread
Indulge in the cozy flavors of fall with this Nut-Free Sugar-Free Pumpkin Bread, a wholesome and allergy-friendly treat perfect for the whole family. Made with nutrient-rich whole wheat flour, unsweetened pumpkin puree, and natural applesauce for moisture, this recipe skips the added sugar without compromising on taste. Warm spices like cinnamon, ginger, and nutmeg bring out the pumpkin’s rich flavor, while the optional addition of stevia or monk fruit sweetener allows you to customize the sweetness. Ready in under an hour, this easy pumpkin bread is perfectly moist, deliciously spiced, and free of nuts, making it ideal for lunchboxes or as a snack for those with dietary restrictions. Enjoy it plain or topped with a smear of butter or nut-free spread for a satisfying autumn treat!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree (unsweetened)
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.25 cup Milk (dairy or unsweetened non-dairy)
- 2 tablespoons Stevia or monk fruit sweetener (optional, for added sweetness)
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, whisk together the pumpkin puree, eggs, unsweetened applesauce, vanilla extract, and milk until smooth.
In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and sweetener (if using).
Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the bread 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.
Slice and serve as is, or pair with your favorite spread or topping. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 24.4 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 304 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2090 mg | 44% | |
*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.
