Best 3 Sugar Free Pumpkin Date Nut Bread Recipes
Indulge in a guilt-free treat with our collection of sugar-free pumpkin date nut bread recipes. These delectable loaves are not only a healthier alternative to traditional pumpkin bread, but they are also packed with wholesome ingredients that provide a symphony of flavors and textures. From the moist and tender crumb to the sweet and nutty topping, each bite is a delightful experience. Whether you're following a sugar-free diet or simply seeking a healthier option, these recipes offer a delicious and satisfying way to enjoy a classic fall treat. With variations ranging from gluten-free to vegan options, there's a recipe here to suit every dietary preference. Get ready to tantalize your taste buds and embrace the goodness of pumpkin, dates, and nuts in these irresistible sugar-free pumpkin date nut bread creations.
Here are our top 3 tried and tested recipes!
HEALTHY PUMPKIN BREAD
This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It's so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free-check the recipe notes for details. Recipe yields 1 loaf.
Provided by Cookie and Kate
Categories Quick Bread
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
- In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.
- Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven't added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
Nutrition Facts : Calories 185 calories, Sugar 13.1 g, Sodium 330.4 mg, Fat 10.5 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 20.8 g, Fiber 1.6 g, Protein 2.8 g, Cholesterol 46.5 mg
PUMPKIN DATE NUT BREAD
We think this a moist and yummy bread. It is full of nuts and is topped with a pretty caramel-colored glaze. The flavors remind me of autumn.-Wendy Rusch, New Richmond, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 2 loaves (16 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. In a small bowl, whisk the eggs, pumpkin, oil, water and vanilla. Stir into dry ingredients just until moistened. Fold in dates and pecans., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, in a small heavy saucepan, combine the brown sugar, sugar, butter and cream. Cook and stir over low heat until sugar is dissolved., Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber brown. Remove from the heat; transfer to a small bowl. Cool to room temperature. Add confectioners' sugar and vanilla; beat until smooth. Drizzle over loaves.
Nutrition Facts : Calories 296 calories, Fat 14g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 3g protein.
SUGAR FREE PUMPKIN BREAD
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
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
Tips:
- Use a food processor to chop the dates. This will help to ensure that they are evenly chopped and will mix well with the other ingredients.
- Be sure to use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which will alter the taste of the bread.
- If you don't have a food processor, you can chop the dates by hand. Just be sure to chop them very finely.
- If you don't have coconut flour, you can use almond flour or oat flour instead. Just be sure to adjust the amount of liquid you add to the batter accordingly.
- This bread is best when it is served warm. You can reheat it in the microwave or oven if you need to.
Conclusion:
This sugar-free pumpkin date nut bread is a delicious and healthy way to enjoy a fall treat. It is made with whole wheat flour, coconut flour, and almond flour, and it is sweetened with dates and maple syrup. This bread is also packed with protein and fiber, making it a great option for a breakfast or snack. Whether you are looking for a healthy holiday treat or a simple and delicious snack, this sugar-free pumpkin date nut bread is sure to please.
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