Looking for a dessert that won’t make your blood sugar levels spike? Try this diabetic pumpkin bread recipe! It has just the right amount of sweetness and spice. It makes a great midday snack, side dish for pot roast, or even a midnight snack. You can enjoy this healthy pumpkin bread for diabetics any time of the day, guilt-free. Have a cup of hot apple tea on the side, too.
Tips on Making Diabetic Pumpkin Bread
You can easily make this healthy pumpkin bread recipe perfect at home simply by combining all the ingredients in a blender and with just a few pulses, your batter is ready to bake! This sugar free pumpkin bread is also great for making ahead. But before you whip up a batch, read up on these helpful tips and techniques to ensure that you make them perfectly.
- Make it an even healthier and low carb pumpkin bread by using almond flour, whole wheat flour, coconut flour, or gluten-free oat flour for a batch of gluten free pumpkin bread. Use oat fiber and almond flour for a keto pumpkin bread. You can also use a combination of any of these flours. We recommend keeping at least one-third of the all purpose or gluten free oat flour for a better structure.
- Measure the ingredients accurately. Be sure to fluff up the dry ingredients first. Fill a measuring spoon, and level it using the straight side of a knife before transferring the ingredients into the mixing bowl.
- For ingredient substitutions, you can use ready-made pumpkin spice in place of cinnamon, allspice, nutmeg, and ginger. Use fresh or canned pumpkin puree, but we do not recommend using pumpkin pie filling or pumpkin mix as it contains sugar.
- Mix in other delicious ingredients into the batter like chopped nuts, dried cranberries, dark chocolate chips, or pumpkin seeds. For topping, we recommend you try the delicious combination of maple syrup and sugar free cream cheese frosting.
- Start checking the bread for doneness at the 40-minute mark if you used a dark pan. As dark-colored loaf pans absorb more heat than light ones, the bread will cook faster in it.
- Cool it up first before slicing. The diabetic pumpkin spice bread is fragile while it’s still warm.
How To Make Diabetic-Friendly Pumpkin Bread
Equipment
- Large mixing bowl
- Wooden Spoon
- Loaf pan
Ingredients
- 1¾ cups all purpose flour
- 1⅓ cups pumpkin puree (not pie filling)
- 8 oz dry sweeteners of your choice
- ½ cup vegetable oil or coconut oil
- ¼ cup almond milk or any plant-based or non-dairy milk of your choice
- 1½ tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp ground allspice
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with cooking spray.
- Sift together the flour, cinnamon, baking soda, salt, baking powder, allspice, ginger, and nutmeg. Set aside.
- In a large mixing bowl, beat together oil and dry sweeteners, roughly 5 to 7 minutes, until your dry sweetener has dissolved completely.
- Add pumpkin puree, applesauce, vanilla extract, and plant-based milk. Continue creaming.
- Fold in sifted flour mixture into your wet mixture until evenly incorporated.
- Pour batter into your greased loaf tin and lightly tap to remove any air bubbles.
- Bake for roughly an hour, covering with foil halfway through your baking, or until a toothpick inserted in the center comes out clean.
- Once baked, cool down completely while still in the loaf tin.
- Release from the loaf tin, portion accordingly, and serve. Enjoy!
Nutrition
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