Sugar Free Pumpkin Bread Recipes

Steps:

• Preheat oven to 350°F.
• Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.
• Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl. Gradually add flour mixture.
• Pour into loaf pan and bake for approximately 45-50 minutes.

Steps:

• Preheat oven to 350 degrees.
• Grease a loaf pan, and set aside.
• Combine flours, salt, pumpkin spice, and baking powder in a med sized bowl.
• Combine egg, cannola oil, splenda, pumpkin, and apple sauce in another bowl.
• Mix wet mixture until well blended, slowly add in dry mixture.
• When well mixed, pour into loaf pan.
• Bake at 350 degrees for 45 minutes until a toothpick comes out clean.
• Remove from oven and lay loaf pan on it's side to remove the bread.
• Slice into 12 and enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 11x13-inch baking pan.
• Place raisins in a pot, cover with water, and simmer until soft, 20 to 30 minutes.
• Drain raisins and place in a blender. Add pureed pumpkin, eggs, and oil; blend everything until pureed.
• Combine oat flour, spelt flour, almond meal, coconut flour, amaranth flour, brown rice flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves in a bowl. Pour in pumpkin mixture and stir until well combined. Fold in pecans. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Steps:

• In large mixing bowl, whip eggs.
• add oil and continue mixing.
• add the splenda sugar substitute and mix well.
• Add the applesauce, pumpkin, and vanilla.
• Sift together the dry ingredients and add to the pumpkin mixture.
• Stir in the dates and nuts.
• Batter will be very stiff.
• Grease and flour 8 small loaf pans or 4 larger loaf pans.
• Bake in a preheated 350 degree oven for 1 hour or until toothpick inserted in center of loaf comes out clean.
• Remove from pans and cool on wire rack.
• When completely cool, store in plastic bags.
• This bread freezes nicely and is a great Thanksgiving gift to friends.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.
• Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
• Combine 1 1/2 cups plus 1 tablespoon rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Stir into the pumpkin mixture until well blended. Pour batter into the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 45 minutes to 1 hour. Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees.
• In a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs.
• In a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt.
• Add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
• Pour batter into a greased loaf pan. Combine topping ingredients and sprinkle over the top of the pan. Pressing the topping down slightly will help it adhere to the bread.
• Bake approximately 60 minutes or until a toothpick can be inserted and come out clean.