Sugar Free Pumpkin Bread

READY IN: 55mins
Recipe by it'scolleen

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.

Top Review by recipehelp

I used Truvia for this recipe instead of Splenda. It tasted great but has a real gummy texture. It baked beautifully and then collapsed to half of its size as it cooled. Will try again using Splenda.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan, and set aside.
  3. Combine flours, salt, pumpkin spice, and baking powder in a med sized bowl.
  4. Combine egg, cannola oil, splenda, pumpkin, and apple sauce in another bowl.
  5. Mix wet mixture until well blended, slowly add in dry mixture.
  6. When well mixed, pour into loaf pan.
  7. Bake at 350 degrees for 45 minutes until a toothpick comes out clean.
  8. Remove from oven and lay loaf pan on it's side to remove the bread.
  9. Slice into 12 and enjoy!

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