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