Yeast Free Sugar Free Oil Free Pumpkin Whole Wheat Bread

"Though it might sound a little weird this is a really good bread here. I made if off of another bread recipe on recipezaar called yeast free sugar free bread recipe. I skipped the salt and used 1/4 cup of pumpkin per batch and it turned out just great! If you want to add salt, you can add 1 tsp. of celtic sea salt but it is not necessary. To make a ricer bread, use rice milk or some other natural nut milk for the liquids."
photo by Debbwl photo by Debbwl
photo by Debbwl
Ready In:
12 Slices




  • Mix dry ingredients.
  • Do not sift the flour!
  • Mix liquids and add to dry. Stir until there is no more dry flour.
  • Depending on the humidity of the air where you live you may need a little bit more or less liquid.
  • The dough should be moist but not sticky. It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
  • Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
  • It is important not to overwork the dough.
  • Shape into a ball or an oval, with oiled hands.
  • Place in clean Bread Pan.
  • Bake for 40 minutes at 400°F.

Questions & Replies

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  1. I was not expecting to like this recipe, but I thought I would give it a try because I had everything on hand and I was looking for a sugar-free bread. It was actually pretty good! A little dry, a little bland, but good (especially if you cheat and add a little "butter" to your slice). I made a second loaf and added 1 tsp cinnamon, 1/2 tsp nutmet, 1/2 tsp ginger, 1/2 tsp cloves and 2 tblspns of Splenda. It made the house smell wonderful! And it added a little more excitement to the bread. I'm giving this 5 stars because I'll make this again and keep trying variations. Thanks for posting this recipe!
  2. My family enjoyed this heathly bread. I added the spices and a small amount of sugar as one member recommended. The spices added that something extra that the bread needed. The bread did not come out looking that pretty. It did crack and did not spread evenly. This was my first time baking a bread of this type. Overall, I was pleased. Next time, I will try to perfect my kneeding techniques. I served this with pumpkin butter. It was nice to see a recipe with only a few healthful ingredients. Thank you!
  3. I hate writing bad reviews but this bread was terrible. My husband slathered a slice with butter and couldn't even eat the whole piece. Then my daughter the bread monger grabbed a slice and promptly put it back after just one bite. This is the same girl who ate an entire loaf of honey wheat bread (#5245829).I tried it and found it very bland but it also had a very strange flavor. Not sure if it was the flour (King Arthur whole wheat flour) or the pumpkin (my own, fresh puree) or the combination, but I will not be making it again. Perhaps the loaf will make good croutons as it's currently in my freezer until needed.
  4. Color me surprised this dose work and served warm with pumpkin butter (recipe #510124) made a very tasty breakfast, this bread would also be a great side to a nice bowl of soup. The bottom was nice and chewy, the top had just the right amount of crispness and the inside was nice and fluffy. I was careful to head the warring's in the directions about not rushing the liquid absorption and not overworking the dough. I cut the recipe in half as was not sure it would work and baked as a round loaf on a baking sheet and found the time and temperature to be spot on for my oven. Most the time I like to try a recipe as posted so I am now looking forward to trying again with a bit of sugar and spice as suggest by the first reviewer. Thanks for post.



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