Whole30 Sugar-Free Pumpkin Bread
Indulge in the cozy fall flavors of this Whole30 Sugar-Free Pumpkin Bread, a wholesome and satisfying treat that's perfect for anyone following a clean-eating lifestyle. Made with nutrient-rich almond and coconut flours, unsweetened pumpkin puree, and a warming blend of pumpkin pie spices, this bread is completely free from added sugars, dairy, and gluten. The recipe is simple to prepare, requiring just 10 minutes of prep time before it bakes to golden perfection in under an hour. Naturally sweetened with pumpkin and enhanced with vanilla and a touch of acidity from apple cider vinegar, this bread yields a tender, moist texture that's ideal for breakfast, a snack, or even dessert. Enjoy a slice warm out of the oven or with a dollop of almond butter for a satisfying, guilt-free indulgence. Perfect for meal prep, this bread stays fresh in the fridge for up to five days!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 cup pumpkin puree (unsweetened)
- 3 large eggs
- 2 tablespoons unsweetened almond milk
- 0.25 cup coconut oil (melted)
- 1 teaspoon vanilla extract (unsweetened, Whole30-compliant)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or grease it with coconut oil.
In a large mixing bowl, combine the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt. Whisk until evenly mixed and no lumps remain.
In another bowl, whisk together the eggs, pumpkin puree, melted coconut oil, almond milk, vanilla extract, and apple cider vinegar until smooth and well-combined.
Pour the wet ingredients into the dry ingredients and stir until a thick, smooth batter forms. Be careful not to overmix.
Spoon the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 16.8 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 668 mg | 51% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1361 mg | 29% | |
*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.
