Best 2 Sugar Free Pumpkin Bread Splenda Recipes

Indulge in the delectable flavors of autumn with our sugar-free pumpkin bread, a symphony of warm spices and pumpkin puree, perfectly complemented by the natural sweetness of Splenda. This wholesome treat is not just a delightful indulgence but also a healthier alternative to traditional pumpkin bread, making it a guilt-free pleasure. With two variations to choose from, you can create a moist and tender loaf or tempting muffins, each bursting with the essence of fall. Let's embark on a culinary journey to create these autumnal delights!

**Additional Notes:**

* Use high-quality pumpkin puree for the best flavor and texture.
* Feel free to adjust the amount of Splenda to suit your taste preferences.
* For a vegan version, substitute eggs with flaxseed or chia seed mixture.
* Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Here are our top 2 tried and tested recipes!

SUGAR FREE PUMPKIN BREAD

Sugar Free Pumpkin Bread image

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.

Provided by itscolleen

Categories Breads

Time 55m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup bread flour
3/4 cup all-purpose flour
1/2 teaspoon sea salt
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 egg
1 tablespoon canola oil
1 cup Splenda granular
7 1/2 ounces pumpkin puree (1/2 can)
1/2 cup unsweetened applesauce

Steps:

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

Nutrition Facts : Calories 74.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 15.5, Sodium 133.9, Carbohydrate 12.7, Fiber 0.6, Sugar 1.3, Protein 2.1

CRANBERRY PUMPKIN BREAD (SUGAR FREE - SPLENDA)

Cranberry Pumpkin Bread (Sugar Free - Splenda) image

Made this for Thanksgiving when I had more pumpkin and cranberries than I needed. The walnut topping is optional but also one of my favorite parts.

Provided by MandAs

Categories Quick Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 17

Ingredients

2 cups canned pumpkin
1 cup skim milk
3/4 cup Splenda granular, sugar substitute
2 eggs
2 cups flour
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh cranberries, rinsed
1/2 cup walnuts, chopped
1/2 cup rolled oats
1 tablespoon margarine
1 teaspoon cinnamon
1 tablespoon Splenda granular, sugar substitute

Steps:

Preheat oven to 350 degrees.
In a bowl stir together wet ingredients, combining the pumpkin, milk, splenda, and eggs.
In a separate bowl stir together dry ingredients, combining the flour, cinnamon, pumpkin pie spice, ginger, baking soda, baking powder, and salt.
Add the dry ingredients and cranberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
Pour batter into a greased loaf pan. Combine topping ingredients and sprinkle over the top of the pan. Pressing the topping down slightly will help it adhere to the bread.
Bake approximately 60 minutes or until a toothpick can be inserted and come out clean.

Nutrition Facts : Calories 261.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 53.5, Sodium 550, Carbohydrate 39.4, Fiber 5.4, Sugar 3.5, Protein 8.8

Tips:

Use a ripe pumpkin. A ripe pumpkin will have a deep orange color and be heavy for its size.
Puree the pumpkin yourself. This will give you the best flavor and texture.
Don't overmix the batter. Overmixing will make the bread tough.
Bake the bread until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing and serving. This will help the bread to hold its shape.

Conclusion:

Sugar-free pumpkin bread is a delicious and healthy way to enjoy the fall season. This recipe is easy to follow and uses simple ingredients. The bread is moist, flavorful, and perfect for breakfast, lunch, or a snack. This sugar-free pumpkin bread is also a great way to use up leftover pumpkin puree. If you have a can of pumpkin puree that you don't know what to do with, this recipe is a great option. So, if you're looking for a healthy and delicious pumpkin bread recipe, this is the one for you. Give it a try today!