Sugar-Free Pumpkin Spice Bread
When autumn rolls around, I always find myself experimenting with cozy baked goods. For a long time, my sugar-free quick breads came out either too dry or lacking that rich warmth you expect from pumpkin spice. After testing several batches, I discovered that bumping up the pumpkin puree slightly and using a blend of cinnamon, nutmeg, ginger, and cloves gave me the soft, tender crumb and classic fall flavor I wanted without adding any refined sugar.
Recipe Highlights
- 100% Sugar-Free: 100% refined sugar-free using wholesome, natural sweetness.
- Ultra Moist: Stays wonderfully moist for days thanks to real pumpkin puree.
- Pantry Friendly: Uses simple pantry staples you likely already have on hand.
- Cozy Aroma: Fills your kitchen with a cozy, freshly baked autumn aroma.
- Easy Grab-and-Go: Slices cleanly, making it easy to grab on your way out the door.
Key Ingredients Breakdown
Pumpkin Puree
Pumpkin puree provides the base flavor, rich orange color, and essential moisture for the bread. Make sure to use pure canned pumpkin puree rather than pumpkin pie mix, which contains added sugars and spices. If you do not have canned pumpkin, roasted and mashed butternut squash works as a direct substitute.
Monk Fruit Sweetener (Granulated)
This zero-calorie sweetener replaces white sugar to keep the loaf sugar-free while maintaining a clean sweetness. Granulated erythritol or liquid stevia (adjusted to equivalent sweetness) can be used instead depending on what you have in your pantry.
Whole Wheat Flour
Whole wheat flour gives the bread structure and a slightly nutty flavor while adding extra dietary fiber. If you prefer a lighter crumb, all-purpose flour or an equal blend of oat flour and almond flour works well.
Eggs
Eggs bind the wet and dry ingredients together, structure the crumb, and help the loaf rise evenly. For an egg-free option, substitute two flax eggs (two tablespoons of ground flaxseed mixed with six tablespoons of water).
Pumpkin Pie Spice Blend
A combination of cinnamon, nutmeg, ginger, and allspice provides the signature warm spice profile. If you run out of pre-made pumpkin pie spice, you can easily mix ground cinnamon with a pinch of nutmeg and ginger.
Coconut Oil
Melted coconut oil adds healthy fats and keeps the crumb soft after cooling. Light olive oil, melted unsalted butter, or neutral vegetable oil can easily replace coconut oil in equal amounts.
Why You Will Love This Recipe
When autumn bakes roll into my kitchen, getting the right texture without standard sugar usually takes a few tries. Traditional pumpkin loaf recipes depend on heavy brown sugar to hold moisture, but replacing that with pure pumpkin puree and zero-calorie sweeteners yields a slice that is just as tender, fragrant, and satisfying.
Freshly sliced sugar-free pumpkin spice bread. Source: Sugar Free Londo…
Zero Refined Sugar
Uses natural, zero-calorie sweeteners like granulated monk fruit so you can enjoy a classic fall treat while keeping your blood sugar stable.
Exceptionally Moist Crumb
Real canned pumpkin puree paired with healthy fats keeps every bite soft for days without drying out.
Warm, Nostalgic Spice
A balanced blend of cinnamon, nutmeg, ginger, and cloves delivers full seasonal flavor in every slice.
Simple Pantry Ingredients
Requires standard baking staples you likely already have in your kitchen—no hard-to-find ingredients needed.
Great for Meal Prep
Slices cleanly, stores well in the fridge, and freezes effortlessly for quick breakfast or snack options throughout the week.
Pro Tips
- Measure your flour by spooning it into the measuring cup and leveling it off with a knife to prevent a dense bread.
- Avoid overmixing the batter once you combine the wet and dry ingredients so the loaf stays tender.
- Tent a piece of aluminum foil over the loaf pan during the last 15 minutes of baking if the top browns too quickly.
Storage & Reheating
- Refrigerator: Wrap the completely cooled loaf tightly in plastic wrap or place individual slices in an airtight container. Store in the fridge for up to 7 days.
- Freezer: Slice the cooled bread and place parchment paper between each slice. Wrap the entire loaf or individual slices in foil and place in a freezer-safe bag for up to 3 months.
- Reheating: Warm individual slices in the microwave for 15 to 20 seconds, or toast them lightly in a toaster oven until heated through.
Sugar-Free Pumpkin Spice Bread
Course: Breakfast, Snack, DessertCuisine: AmericanDifficulty: Easy10 slices
servings15
minutes50
minutes1350
kcalThis Sugar-Free Pumpkin Spice Bread is a moist, warm-spiced quick bread made without any added refined sugar. It features a tender, soft texture with a rich blend of classic cozy spices. It offers all the traditional autumn flavor you love in a simple, wholesome slice.
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Ingredients
1 1/2 cups whole wheat flour
​1 teaspoon baking soda
​1/2 teaspoon baking powder
​1/2 teaspoon salt
​1 1/2 teaspoons pumpkin pie spice
​1 cup canned pure pumpkin puree
​1/2 cup granulated monk fruit sweetener
​1/3 cup melted coconut oil
​2 large eggs, room temperature
​1 teaspoon pure vanilla extract
​1/4 cup unsweetened almond milk
Directions
- Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with a small amount of coconut oil or line it with parchment paper, leaving a slight overhang on the sides so you can easily lift the bread out after baking.
- In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly distributed. This ensures the leavening agents spread evenly throughout the batter.
- In a separate large bowl, whisk together the pumpkin puree, granulated monk fruit sweetener, melted coconut oil, eggs, vanilla extract, and unsweetened almond milk until smooth and well combined.
- Pour the dry flour mixture into the wet pumpkin mixture. Gently fold the ingredients together using a rubber spatula just until no dry flour streaks remain. Take care not to overmix, as overworking the batter will result in a tough loaf.
- Transfer the batter into your prepared loaf pan and smooth the top evenly with your spatula. Bake for 45 to 50 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the loaf pan from the oven and let the bread cool in the pan for 10 minutes. Use the parchment paper handles to carefully lift the bread onto a wire rack to cool completely before slicing.
Notes
- Loaf Pan Size: A standard 9×5-inch pan works best. If using an 8.5×4.5-inch pan, extend the bake time by 5 to 8 minutes as the loaf will be taller.
- Room Temperature Eggs: Cold eggs can cause the melted coconut oil to harden and clump in the batter. Place eggs in warm water for 5 minutes before using.
- Optional Add-ins: You can fold in 1/2 cup of chopped walnuts, pecans, or sugar-free dark chocolate chips before pouring the batter into the pan.
Nutrition Facts
Serving Size: 1 slice (1/10th of recipe) | ​Calories: 135 | ​Total Fat: 7g | ​Saturated Fat: 5g | Cholesterol: 37mg | ​Sodium: 190mg | ​Total Carbohydrate: 16g | ​Dietary Fiber: 3g | ​Sugars: 1g | ​Protein: 4g
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Yes, fresh homemade pumpkin puree works well. Ensure you strain out excess liquid through cheesecloth so the batter does not become overly wet.
Why did my quick bread sink in the middle?
Quick breads usually sink in the middle if the baking soda is expired or if the oven door is opened too early during baking, causing the heat to drop rapidly.
