Sugar Free Pumpkin Bread
Indulge in the cozy flavors of fall with this wholesome Sugar Free Pumpkin Bread, a naturally sweetened and nutrient-packed treat perfect for breakfast, snacks, or dessert. Made with whole wheat flour, ripe bananas, and unsweetened pumpkin puree, this bread is both hearty and moist without any added sugar. Warm spices like cinnamon and nutmeg infuse every bite with comforting autumnal flavors, while a touch of maple syrup adds natural sweetness. Coconut oil keeps the loaf tender, and optional chopped walnuts lend a delightful crunch. Ready in just over an hour, this easy and healthy pumpkin bread recipe is ideal for anyone looking for a guilt-free baked good that doesn’t compromise on flavor. Plus, it’s simple to make with minimal prep time and perfect for sharing with friends and family!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree (unsweetened)
- 2 medium Ripe bananas, mashed
- 2 large Eggs
- 0.25 cup Unsweetened almond milk (or any milk of choice)
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, melted
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a separate medium bowl, mix together the pumpkin puree, mashed bananas, eggs, almond milk, maple syrup, vanilla extract, and melted coconut oil until fully combined.
Gradually add the wet ingredients into the dry ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix.
If using walnuts, fold them gently into the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
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 let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 62.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1743 mg | 37% | |
*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.
