This Sugar Free Pumpkin Spice Bread is perfect for this time of the year.
I like that it is easy to make as well!
Sugar Free Pumpkin Spice Bread
There is nothing like the smell of this bread in the oven.
It is one of those things that reminds us of how wonderful this time of the year actually is.
I also like that there are so many ways that you can eat this kind of a bread.
Of course, you can eat this bread warm just out of the oven. However, you could also enjoy this bread with a bit of butter or cream cheese on top too!
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Yes, there are a few important ingredients for the bread that you will need.
You will need a (14-16 ounce packed) can of pumpkin which you can find here. You will also need ground allspice as well as ground cinnamon.
Here are some similar recipes that you may also like.
- Sugar Free Pumpkin Spice Muffin Recipe.
- Also, Sugar Free Banana Bread.
- And Sugar Free Blueberry Muffins.
Sugar Free Pumpkin Spice Bread
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The recipe for Sugar Free Pumpkin Spice Bread
What you will need to make this Sugar Free Pumpkin Spice Bread
As mentioned, you will need a (14-16 ounce packed) can of pumpkin which you can find here. You will also need ground allspice as well as ground cinnamon.
- Flour (ap)- 3 1/2 cups. Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour.
- Ground Allspice- 1 teaspoon.
- Ground Cinnamon – 1 teaspoon.
- Baking Soda- 1 teaspoon.
- Sugar Alternative- 3 cups, granular works best.
- Oil- 1 cup. Such as vegetable.
- Eggs- 4 lightly beaten.
- Pumpkin- (14-16 ounce packed) can of pumpkin– 1 can packed.
- Water- 1/2 cup
How to make Sugar Free Pumpkin Spice Bread
- Preheat your oven to 350 and prep your bread pans for nonstick
- In a bowl, sift together your flour, allspice, cinnamon, and baking soda. Set this aside.
- Next, in a mixing bowl, beat together the sugar alternative, oil and eggs. Slowly mix in the pumpkin.
- Add the contents from the first bowl (flour etc.), one half at a time, to the mixing bowl, mixing a bit between the addition.Then add your water.
- Bake for 65-70 minutes or until a toothpick comes out clean.
- Allow to cool in the pans before removing.
The Recipe Card
- 3 1/2 cups Flour
- 1 tsp Ground Allspice
- 1 tsp Ground Cinnamon
- 1 tsp Baking Soda
- 3 cups Splenda Granular
- 1 cup Vegetable Oil
- 4 Eggs
- 14 ounce Pumpkin
- 1/2 cup water
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Preheat your oven to 350 and prep your bread pans for nonstick
-
Sift together your flour, allspice, cinnamon, and baking soda. Set this aside.
-
In a mixing bowl, beat together the sugar alternative, oil and eggs. Slowly mix in the pumpkin
-
Add the contents from the first bowl (flour etc.), one half at a time, to the mixing bowl, mixing a bit between the addition.Then add your water.
-
Bake for 65-70 minutes or until a toothpick comes out clean.
-
Allow to cool in the pans before removing bread from the pans.
Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour.
Please see the recipe post for important details.
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A self-proclaimed Reformed Sugar Addict, The Sugar Free Diva is a restaurant owner by day and author by night.She has been featured in numerous media outlets as well as serving on speaking panels. Most importantly, she is an avid pet owner who loves life.