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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
Course Dessert
Servings 8 slices

Equipment

  • Loaf Tin

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)

Instructions
 

  • 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.
  • In a large bowl, mix the dry ingredients.
  • In another large bowl, mix the wet ingredients. If using chocolate chips, add them here.
  • Mix together the wet and dry ingredients and pour into the loaf tin.
  • Bake for 45-50 minutes.
  • 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.
  • 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.