Insanely Soft Low-Sugar Pumpkin Bread 🎃 One of my fave fall recipes to bake.
I got an extra large jack o lantern pumpkin sent to me from work for a pumpkin carving virtual offsite. We ended up carving a smaller one instead and I wasn’t about to trash food 🤷🏻♀️ so I roasted and pureed that whole thing (40 min at 350F, flesh side down).
Now that we’re swimming in homemade pumpkin puree I made pumpkin bread again last night as if we don’t have enough thanksgiving leftovers to eat.
This recipe makes a standard sized loaf and the slices are regular Starbucks sized. It’s super moist but like half the sugar rush.
So let me know if you give this one a try!
Low-sugar Pumpkin Bread
This bread has the same decadent and moist crumb as a starbucks slice, but half the sugar content. Yet tastes amazing.
Servings: 8 large slices
Calories: 196kcal
Equipment
- Standard loaf pan
Ingredients
- 2 eggs beaten or use egg replacer, @bobsredmill makes a great one
- 1 can (or homemade) pumpkin puree (425 g)
- 1/2 cup any oil/yogurt or a mix (120 g)
- 1/2 cup sugar (96 g)
- 2 cups flour, gf all purpose if desired (240 g)
- 1 tsp baking soda
- 1 tsp baking powder
- 1-2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat oven to 350F and line a standard loaf pan with parchment.
- Mix all wet, whisk together all dry, fold to combine, pour into loaf pan.
- Bake about 60 minutes until a knife inserted comes out mostly clean.
- Cool completely and slice. You can freeze slices.
Notes
Nutrition info is based on 1/2 cup 2% greek yogurt.
Nutrition
Calories: 196kcal
Absolutely delicious! I made it with monkfruit/erythritol sweetener, greek yogurt, and substituted 1/2c flour for unflavored protein powder, just ’cause. I also sprinkled some walnuts on top. Came out to about 160 cal per slice. I’ll be making this again!
Hi there! Thank you so much for trying the recipe and leaving a comment 🙂 that sounds wonderful and satiating. I loooove this pumpkin bread so much. Enjoy and do keep me posted if you try any other recipes <3
I made this recipe today although baked into muffins instead and they turned out great. Made a few adjustments to use what I had on hand. I used half whole wheat flour and half white wheat. Used coconut sugar, added chopped pecans and added about 150g of banana to my pumpkin to meet the required amount(I didn’t have a full can). And I baked them in a nonstick pan with silicone liners for about 26 minutes. Great amount of sweetness for me and really hitting the pumpkin spice flavor I’ve been craving.
Hi Ellie! so glad to hear that! i LOVE pumpkin banana bread, so good 🙂 your substitutions sound DELICIOUS. hope you try more recipes and keep me posted! <3