Sugar Free Pumpkin Bread Recipes

SUGAR FREE PUMPKIN BREAD

Sugar Free Pumpkin Bread image

This is an adaption of several other recipes. I find it is very moist, and is a wonderful treat for those diabetics in your life.

Provided by itscolleen

Categories Breads

Time 55m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup bread flour
3/4 cup all-purpose flour
1/2 teaspoon sea salt
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 egg
1 tablespoon canola oil
1 cup Splenda granular
7 1/2 ounces pumpkin puree (1/2 can)
1/2 cup unsweetened applesauce

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!

Nutrition Facts : Calories 74.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 15.5, Sodium 133.9, Carbohydrate 12.7, Fiber 0.6, Sugar 1.3, Protein 2.1

LOW FAT, SUGAR FREE PUMPKIN BREAD

Low Fat, Sugar Free Pumpkin Bread image

The texture of this pumpkin bread is almost better than that of its full-fat version. Yum! Perfect for anytime of day. I guarantee you won't be able to tell it's low-fat OR sugar free!

Provided by s. anne

Categories Quick Breads

Time 55m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup whole wheat pastry flour
3/4 cup all-purpose flour
1/2 teaspoon sea salt
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/3 cup egg substitute
1 tablespoon olive oil
1 teaspoon olive oil
2 cups sugar substitute
6 ounces pumpkin
1/4 cup water

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.

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