Sugar Free Chocolate Chip Pumpkin Bread
Sugar Free Chocolate Chip Pumpkin Bread, an easy moist and flavorful quick bread recipe perfect for breakfast, snacks, or fall baking.
Servings: 10
Equipment
Ingredients
- 2 cups Self Rising Flour.
- ¾ cup Sugar Alternative. . --Use a granular sugar alternative that measures like sugar and that can be baked with
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg.
- 1 cup Pumpkin Puree.
- 1 cup Milk.
- ½ cup Oil. --Use a neutral oil such a vegetable oil.
- 2 Eggs.
- 1 tsp Vanilla Extract.
- 1 cup Sugar Free Chocolate Chips. --Use chocolate chips that can be baked with.
Instructions
- Prepare. Preheat your oven to 350°F. Prep your loaf pan for nonstick.
- Dry Ingredients. In a large bowl, use a whisk to combine together the flour, nutmeg, and cinnamon. Then make a well in the center of the ingredients.
- Wet Ingredients. In another mixing bowl, beat together the pumpkin puree, milk, oil, eggs and vanilla extract.
- Mix. Once the wet ingredients have been combined, pour the ingredients into the well that you created in the dry ingredients in the second step. Mix the ingredients until just combined.
- Chocolate Chips. Use a rubber spatula to to fold in the chocolate chips.
- Bake. Transfer the batter into your prepared loaf pan, evenly spreading it out. Bake your bread for 50- 60 minutes, or until a toothpick comes out clean or with just a few moist crumbs and top looks set and lightly golden brown.
- Set Let the bread cool in the loaf pan for about 10–15 minutes to set after removing it from the oven. Then you can carefully run a knife around the edges of the bread if needed. Transfer the bread to a wire rack to cool completely.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
Make sure that you use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling usually has other ingredients, such as sugar, in it.
posted:
August 25, 2026*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 308kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 25mg | Potassium: 122mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3886IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
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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