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.
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.
While pumpkin bread is supposed to be a bit on the denser side than regular breads because pumpkin puree is a heavy ingredient, it should not be dense only on the bottom. The pumpkin bread turns out gummy at the bottom if it contains too much gluten, which is formed by overmixing. Avoid having a gummy bread by mixing the batter just so that the wet and dry ingredients are evenly incorporated.
Sourdough Banana Diabetic Bread Recipe, Whats Cooking America
This pumpkin spice bread and other quick breads like banana bread will fall apart most likely because there is not enough room for it to rise in the pan. The pan is either too small, or it is overfilled with batter. As the batter rises while baking, if there is not enough support around it, it’ll collapse and sink. Be sure to bake the bread in the right pan where it has enough space to rise.
This diabetic pumpkin bread recipe proves that sugar free treats don’t have to be complicated to make to be delicious. Enjoy the same moist and flavorful pumpkin bread that we all love without any added sugar by trying this at home!Why have one slice of pumpkin bread, when you can have two (or three)?! Made with no sugar, Greek yogurt, and whole grains, thisHealthy Pumpkin Bread recipe is moist, delicious, and under 200 calories per slice.
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Almond Flour Pumpkin Bread
With Pumpkin Energy Balls, Pumpkin Overnight Oats, and Healthy Pumpkin Cookies all vying for attention, it’s easy to wonder if a simple loaf of pumpkin bread is really what you should be rushing to make when the seasons turn.
Let me put it this way: if you haven’t baked this healthy pumpkin bread recipe yet, you can’t even call it fall.
5 Star Review “Absolute moist pumpkin bread perfection! I love quick breads but dislike all the oil and butter in it so this was an amazing recipe for my kids too! Thank you!” — Amanda —
Super Moist Pumpkin Bread [basic + Easy!] Recipe
I adapted this recipe from my favorite Healthy Banana Bread with Chocolate Chips. Like the banana bread, this low-calorie pumpkin bread is also low in fat and super moist, thanks to Greek yogurt and the natural moisture of the pumpkin itself.
For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.
You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
Healthy Pumpkin Bread
Gummy pumpkin bread is usually underbaked. For best results, invest in an instant-read thermometer and don’t pull your bread until it reaches an internal temperature of 190 degrees F. If the top is getting too brown, tent with foil until the internal temperature is reached.
No. Wheat flour and almond flour behave very, very differently in recipes so you typically cannot make a 1:1 swap in recipes without altering other ingredients. Check out my recipe for Paleo Pumpkin Bread or Almond Flour Pumpkin Muffins instead.
The BEST Healthy Pumpkin Bread! Made with Greek yogurt, white whole wheat flour, and no sugar, this one-bowl pumpkin bread is extra moist.
Coffeehouse Pumpkin Bread Mix
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Serving: 1 slice (of 10) Calories: 161 kcal Carbohydrates: 30 g Protein: 4 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 17 mg Potassium: 122 mg Fiber: 3 g Sugar: 15 g Vitamin A: 5744 IU Vitamin C: 2 mg Calcium: 36 mg Iron: 1 mg
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!
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