Soy-Free Sugar-Free Pumpkin Bread
Welcome fall flavors into your kitchen with this delightful Soy-Free Sugar-Free Pumpkin Bread! Perfectly moist and loaded with warm spices like cinnamon, nutmeg, and cloves, this wholesome treat is made with a blend of almond and coconut flour for a gluten-free base. Sweetened naturally with stevia or monk fruit, it’s a guilt-free indulgence for those avoiding refined sugar. Coconut oil adds richness, while optional chopped nuts bring a crunchy twist for added texture. Ideal for breakfast or an afternoon snack, this easy-to-make pumpkin bread is ready in just over an hour and stores beautifully for days. Whether you’re following a soy-free or sugar-free diet, or simply craving a healthier baked good, this recipe is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 1 cup Pumpkin purée (unsweetened, canned or fresh)
- 1.5 cups Almond flour
- 0.5 cups Coconut flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 pieces Eggs (large)
- 0.25 cup Coconut oil (melted and cooled slightly)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Stevia extract (or monk fruit, adjust for sweetness preference)
- 0.5 cup Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper.
In a medium bowl, mix together the almond flour, coconut flour, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the pumpkin purée, eggs, melted coconut oil, vanilla extract, and stevia extract until smooth and well-combined.
Gradually incorporate the dry ingredients into the wet ingredients, stirring until a thick, uniform batter is formed.
If using chopped nuts, fold them gently into the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly and smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into 8 servings and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.1 g | 246% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 22.4 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 540 mg | 42% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1661 mg | 35% | |
*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.
