Wholesome & healthy Sugar Free Pumpkin Bread! A moist & flavorful bread that’s thick & hearty. Perfect for breakfast, sandwiches, or an anytime snack. Gluten Free + Low Calorie + Paleo
It’s a miracle I can bake anything because patience is not a virtue of mine. Less so when it’s something I know will turn out good. Like REALLY good.
Like OMG, do a handstand in the kitchen I killed it good! That’s exactly what you’re gonna say {or do} when you try this Sugar Free Pumpkin Bread!
My patience has been really tested recovering from my surgery. Patience with my body healing, patience learning to walk again, patience building strength.
As much as I would like to bury that word in a shoebox and pretend it doesn’t exist, it slaps me in the face reminding me be PATIENT. I guess it’s time to face patience.
Finally I realized patience with my body is no different than patience in baking. You can taste the batter and know it’s gonna be OMG good, but if you want it to be OMG, MIND BLOWING AMAZING GOOD then you have to wait for it.
Put it in the oven, let the flavors mingle. Let it to grow and develop into its hearty amazing goodness. If I want my body to be that good again, then I have to give it the time.
After all if I can be patient with baking, then I can be patient with my body. Yes? Easier said than done! Guess I’ll be baking a lot reminding myself to BE PATIENT.
Truthfully, baking another batch of this thick and hearty Sugar Free Pumpkin Bread would not break my heart. It’s mind blowing good!
Oh yeah, and easy to make and it’s SUGAR FREE. Naturally sweetened with pumpkin, apple cider vinegar and spices to give it just the right savory flavors.
This is by far my favorite thing I’ve ever baked. Other than raw carrot cake oh, and those 100 calorie fudge brownies. But I’m getting way off track here.
This Sugar Free Pumpkin Bread is perfect for breakfast, a snack, a side and even makes a hearty sandwich bread.
I have so many recipe spin offs for this dancing in my head. While you’re waiting, make this delectably savory bread and more importantly be PATIENT.
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Sugar Free Pumpkin Bread
Ingredients
- 2 large eggs
- 4 large egg whites
- 1 cup pumpkin puree
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups almond flour
- 1 cup arrowroot starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp nutmeg
- 1 tsp cinnamon
- 3 tbsp pumpkin seeds
Instructions
- Preheat oven 350 F. Prepare an 9x5 bread loaf pan by placing a piece of parchment paper inside. Allow the ends to hang off the edges a bit for easy removal.
- In a medium bowl, sift together the almond flour, arrowroot starch, baking soda, baking powder, nutmeg and cinnamon.
- In a separate larger bowl, whisk together the eggs. Then add the pumpkin, vanilla extract and apple cider vinegar.
- Slowly add 1-2 tablespoons of the flour mixture to the egg mixture, mixing until fully incorporated. The consistency of the batter should be a little runny.
- Transfer the batter to the prepared loaf pan.
- Top the batter with the pumpkin seeds, pressing them gently into the batter. This way they will bake into the batter a bit and not fall off after baking.
- Bake 40 minutes, or until a toothpick can be inserted into the center clean.
- Leave the bread in the pan 2 hours to cool at room temperature.
- Once cooled, gently lift the bread from the pan using the sides of the parchment paper to remove. Cool another 30 minutes before slicing and enjoying.
- Store bread in the refrigerator up to one week.
Recipe Notes
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You equate it to baking, I equate it to marathon training. It is all about perspective and focusing on the moment while keeping the larger picture in mind!
totally! I equate to both. I get it. We know the patience it takes. The “process” you need to get the BEST result. AMEN! Now pass me a slice.
And what a process it is!
Very true! Hard to see the forest when you’re focused on the trees.
Patience? Ha ha ha I’m an only child I have no idea what that word means!
At least I’m not the only one. 🙂
Pumpkin bread is my favorite!! Thanks for sharing!
Thanks Taylor!
I’m also so impatient when it comes to baking too, I rush and rush and rush everything and the only time I make a great recipe is when I take my time! Patience does wonderful things, like make this beautiful pumpkin bread! Pinned 🙂
Oh yes! I have the same problem when I multi-task too much. All the best things come with focus and time!
Sounds perfect! I love that you kept it sugar free, and it might even be worth testing my patience for a loaf!
You can do it Blair!
Glad you’re recovering well, Megan! It’s definitely so important to be patient with your body right now, but you’ll get there and be better than ever 🙂 this pumpkin bread is the most perfect thing to snack on while you get there, though. So yummy, and love that it’s sugar free.
I’m trying hard to be patient, but it’s not easy. Baking helps divert my attention!
You write to use a 8×8 pan, but that would make this more into squares and not a bread.
In your photos, it looks like you use a 9×5 (?)
Updated, thanks for the catch!
Thanks for sharing a recipe that is naturally sweet! The little bit of apple cider vinegar is a great idea for an addition!
Hi! Can’t wait to try this recipe as it sounds delicious but I’m confused by this step ‘ Slowly add 1-2 tablespoons of the flour mixture to the egg mixture, mixing until fully incorporated. ’ does that just mean to add the dry ingredients slowly to the egg mixture slowly? I imagine you don’t mean just add 1-2Tbsp total. Thanks!
Hi Sarah, what it means is you will add 1-2 tablespoons of the flour mixture at a time to the wet ingredients until all the flour has been added. The point is to add the dry to the wet slowly.