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Healthy Pumpkin Bread

Healthy Pumpkin Bread (Added Sugar Free Version)

5 from 3 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Dry
  • 1 ½ cup blanched almond flour
  • ½ tsp salt
  • ¾ tsp baking powder
  • 2 ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
Wet
  • 4 eggs
  • ¾ cup pure canned pumpkin
  • ¾ cup monk fruit sweetener
  • 1 ½ tsp pure vanilla extract
Chocolate Chip Version (Optional)
  • sugar free chocolate chips, to your liking
Powdered Sugar Glaze/Icing Version (Optional)
  • 2 tbsp milk of choice (I use unsweetened almond milk)
  • 5 tbsp monk fruit powdered sugar
Cream Cheese Frosting Version (Optional)
  • 4 oz cream cheese (I use KiteHill for dairy free)
  • ½ cup monk fruit powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp milk of choice (I use unsweetened almond milk)
  • ¼ cup butter, room temperature (I use Miyoko's for dairy free)

Equipment

  • Loaf Tin

Method
 

  1. Preheat your oven to 350° and line a loaf tin with parchment paper, ensuring there is extra paper to pull the baked loaf out of the pan. I also spray the tin with avocado oil spray to ensure easy removal.
  2. In a large bowl, mix the dry ingredients.
  3. In another large bowl, mix the wet ingredients. If using chocolate chips, add them here.
  4. Mix together the wet and dry ingredients and pour into the loaf tin.
  5. Bake for 45-50 minutes.
  6. While baking, prepare the icing or frosting if using. For the icing, mix ingredients together with a spoon. For the frosting, mix with a hand mixer until fully combined.
  7. Once the pumpkin bread is done baking allow it to cool and remove it from the tin. Top with desired topping and enjoy!

Notes

Store in the fridge.