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3 Smart Strategies To Stop Cravings So You Can Lose Weight!

Sugar Free Pumpkin Bread {GF, Low Cal, Paleo}

October 26, 2016

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

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.

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

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.

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

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.

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

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

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
Author Skinny Fitalicious
Prep Time 20 minutes
Cook Time 40 minutes
Cool Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10 slices
Calories 175 kcal
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
Print

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
US Customary - Metric

Instructions

  1. 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.
  2. In a medium bowl, sift together the almond flour, arrowroot starch, baking soda, baking powder, nutmeg and cinnamon.
  3. In a separate larger bowl, whisk together the eggs. Then add the pumpkin, vanilla extract and apple cider vinegar.
  4. 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.
  5. Transfer the batter to the prepared loaf pan.
  6. 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.
  7. Bake 40 minutes, or until a toothpick can be inserted into the center clean.
  8. Leave the bread in the pan 2 hours to cool at room temperature.
  9. 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.
  10. Store bread in the refrigerator up to one week.

Recipe Notes

  • My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
Course Breakfast, Snack
Cuisine American
Keyword bread, dairy free, gluten free, healthy, low calorie, Paleo, pumpkin, sugar free
Nutrition facts per serving (1slice)
Calories 175 kcal
Fat 8.2 g
Saturated Fat 1.1 g
Trans Fat 0 g
Polyunsaturated Fat 7.1 g
Monounsaturated Fat 0 g
Cholesterol 37.4 mg
Sodium 199.9 mg
Potassium 0 mg
Carbohydrates 18.3 g
Fiber 4.1 g
Sugar 1.6 g
Protein 7.6 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %

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What I Used In The Recipe

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

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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  1. Susie @ SuzLyfe says

    October 26, 2016 at 3:32 am

    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!

    Reply
    • lindsay Cotter says

      October 26, 2016 at 4:54 am

      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.

      Reply
      • Megan says

        October 26, 2016 at 7:21 pm

        And what a process it is!

        Reply
    • Megan says

      October 26, 2016 at 7:20 pm

      Very true! Hard to see the forest when you’re focused on the trees.

      Reply
  2. Kelli @Hungry Hobby says

    October 26, 2016 at 5:02 am

    Patience? Ha ha ha I’m an only child I have no idea what that word means!

    Reply
    • Megan says

      October 26, 2016 at 7:22 pm

      At least I’m not the only one. 🙂

      Reply
  3. Taylor says

    October 26, 2016 at 5:04 am

    Pumpkin bread is my favorite!! Thanks for sharing!

    Reply
    • Megan says

      October 26, 2016 at 7:22 pm

      Thanks Taylor!

      Reply
  4. rachel @ athleticavocado says

    October 26, 2016 at 5:28 am

    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 🙂

    Reply
    • Megan says

      October 26, 2016 at 7:23 pm

      Oh yes! I have the same problem when I multi-task too much. All the best things come with focus and time!

      Reply
  5. Blair says

    October 26, 2016 at 6:15 am

    Sounds perfect! I love that you kept it sugar free, and it might even be worth testing my patience for a loaf!

    Reply
    • Megan says

      October 26, 2016 at 7:23 pm

      You can do it Blair!

      Reply
  6. Rachel @ Bakerita says

    October 26, 2016 at 9:15 am

    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.

    Reply
    • Megan says

      October 26, 2016 at 7:24 pm

      I’m trying hard to be patient, but it’s not easy. Baking helps divert my attention!

      Reply
  7. monika says

    October 28, 2016 at 8:45 am

    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 (?)

    Reply
    • Megan says

      October 28, 2016 at 9:37 am

      Updated, thanks for the catch!

      Reply
  8. Nicole says

    December 3, 2017 at 3:48 pm

    Thanks for sharing a recipe that is naturally sweet! The little bit of apple cider vinegar is a great idea for an addition!

    Reply
  9. Sarah R says

    January 14, 2022 at 4:08 pm

    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!

    Reply
    • Megan says

      January 16, 2022 at 11:59 am

      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.

      Reply

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Megan is a nutrition practitioner, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 lose weight after losing 80 pounds herself. Here you get low calorie recipes for weight loss that balance hormones. Learn more about my weight loss programs HERE!

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