Sugar Free Chocolate Chip Pumpkin Bread
This best and delicious recipe for Sugar Free Chocolate Chip Pumpkin Bread can be made low in carbs, keto diet friendly, or even gluten free.
Servings: 32
Equipment
Ingredients
- 3 1/2 Cups Flour see post for alternatives
- 2 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Cloves
- 1 tsp Nutmeg
- 1/2 tsp Ground Ginger
- 15 ounces Pumpkin Puree
- 17 tbsp Vegetable Oil
- 4 Eggs
- 2/3 cup Water
- 2 cups Splenda
- 1/2 cup Surkin Gold
- 1 tsp Vanilla Extract
- 1 cup Sugar Free Chocolate Chips
Instructions
- Preheat your oven to 325 and prep your pans well. Using two methods works well- for example, grease and flour over the grease.
- In a medium bowl, whisk together the flour, baking soda, ground cinnamon, cloves, nutmeg, and ground ginger. Set this bowl aside.
- Next, in a mixing bowl, mix together the pumpkin puree,oil, water and the sugars until blended. Then stir in the eggs and vanilla extract
- For the next step, we will add the dry ingredients from the first bowl (flour, etc) to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions.Lastly, fold in your chocolate chips.
- Bake your chocolate chip pumpkin loaves for 55-60 minutes or until they seem to pull away from the pans.
Recipe Notes
As mentioned, allspice, nutmeg, ground cinnamon, and cloves are the spices that we will be using. You can find these spices online as sometimes the local stores run out or do not carry them all.
Also,to lower the net carbs of this bread you will need to sub out the All Purpose Flour. To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour. Make this bread gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well. Make this great tasting pumpkin bread in two to three regular sized loaf pans. Or, you can make individual sized loaves using mini loaf pans.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Also,to lower the net carbs of this bread you will need to sub out the All Purpose Flour. To make this low carb, use a low carb all purpose flour.
Also, to make this keto use a keto all purpose flour. Make this bread gluten free, use an all purpose gluten free flour.
Also, if you are using Almond flour, please add an additional egg to the batter to aid in the binding process. I suggest anyone using any of the all purpose flour alternatives check the packaging to see if an additional egg or other binder for gluten free baking is needed as well. Make this great tasting pumpkin bread in two to three regular sized loaf pans. Or, you can make individual sized loaves using mini loaf pans.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Nutrition
Calories: 130kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 87mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Calcium: 6mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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