Low-Sugar Pumpkin Bread

Craving a cozy, fall-inspired treat without the sugar overload? This Pumpkin Bread recipe is your answer! Made with all the autumn flavors you love, including rich pumpkin spice, and the perfect blend of sweetness from Pyure sweeteners, this bread is a lighter option to traditional pumpkin bread. It's also quick to make, so you can enjoy your loaf fresh out of the oven in under an hour. Perfect for breakfast, an afternoon snack, or a holiday treat, this pumpkin bread is a fall must-try!

 

 

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon pumpkin spice
• 1/2 cup Pyure Organic Brown Sweetener
• 1/2 cup Pyure Granular Sweetener
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 4 ounces Greek yogurt or sour cream
• 2 large eggs

 

Instructions:

1. Prep the Oven and Pan:
   Preheat your oven to 350°F (175°C). Grease a standard loaf pan with non-stick spray or line it with parchment paper for easy removal.

2. Combine the Dry Ingredients:
   In a large bowl, whisk together the flour, pumpkin spice, baking powder, and baking soda until well mixed. Set aside.

3. Mix the Wet Ingredients:
   In a separate bowl, whisk the eggs with the Pyure Brown Sweetener and Pyure Granular Sweetener until smooth and combined. Then, add in the Greek yogurt or sour cream, pumpkin purée, and vanilla extract, stirring until smooth.

4. Fold it Together:
   Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to over-mix, as this can make the bread dense.

5. Bake the Bread:
   Pour the batter into your prepared loaf pan and smooth out the top. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve:
   Remove from the oven and allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy!

 

 

Tips for the Best Pumpkin Bread:

• Use Pure Pumpkin Purée: Make sure to grab pumpkin purée, not pumpkin pie filling, for the best texture and taste.
• Get Creative: Add chopped nuts or sugar-free chocolate chips to the batter for a twist!
• Storage: Wrap leftover slices in foil or store in an airtight container at room temperature for up to three days. For longer storage, freeze the loaf for up to three months.

This easy, sugar-free pumpkin bread makes a delicious addition to your fall recipe lineup! Happy baking!