With the holidays just around the corner, I’m sneaking in another pumpkin recipe. Speaking of which, if you haven’t fired up your crock pot to make the Sugar-Free Pumpkin Spice Latte Creamer, you’re missing out! I took the post down temporarily while working out the kinks (see how much I care about getting these tasty treats just right for you?) and dialed down the heat settings for the crock pot. The recipe is good-to-go. Thanks so much for the feedback, intrepid recipe testers!
Now, what would a cinnamon-spiked, creamy latte taste good with? Hmm…
^There’s an idea!
This moist, sweet, and slightly spicy pumpkin bread recipe will get you in the mood for pumpkin patches and hay rides! I strongly suspect that it would make a great gift baked in a pretty paper tray with a festive bow tied around it. Share the love with the sugar-free eaters in your life!
I got the inspiration for this recipe from Danielle Walker over at Against All Grain. She adopts a grain-free, paleo approach due to her struggles with an autoimmune disease. Some of her main meals are lower in carbs, so I encourage you to browse her beautiful blog!
To make this recipe sugar-free and diabetic-friendly, I replaced the maple syrup with a blend of erythritol, xylitol, and stevia. These are plant-derived sweeteners that have a minimal impact on blood sugar. If you’re unfamiliar with these ingredients, just click on their names to be taken to info pages that tell you everything you’ve ever wanted to know about ‘em.
Because xylitol has grown in popularity as a suitable sweetener for diabetics, I wanted to discuss it further. You can use 100% xylitol to make this pumpkin bread, although I still recommend adding stevia to round out the sweetness. If you’re concerned about GMOs, this brand is made from GMO-free birch tree wood.
If you’re just getting started with sugar-free baking, here’s a helpful hint for working with xylitol and erythritol. You can convert any recipes to suit your needs by substituting xylitol for erythritol and vice versa using the following conversion factor:
3/4 cup xylitol = 1 cup erythritol
Here’s a pinnable banner for your personal stash of baking tips!
-Original work by Chasity H.
Hope you are feeling a little less intimidated about taking the plunge with sugar-free sweeteners!
One factor to consider in choosing between the xylitol and erythritol is that some people (like myself) are a bit sensitive to xylitol, so you might want to hold off on serving treats made with a lot of xylitol to unsuspecting guests! I tend to stick with erythritol while making desserts for company. Because erythritol is digested using a different pathway in the body (only 10% is fermented in the large intestine, with 90% passing quickly out of the body in the urine), it is the only sugar alcohol that is well tolerated by most people.
If you have pets, be sure to check out the warning I posted on the xylitol info page!
The batter is just as yummy as the finished product! Must resist temptation to dip a finger in while photographing…
To keep the carbohydrates in the Sugar-Free Pumpkin Bread low, I used almond flour and gluten-free oat flour in place of the arrowroot called for in the original recipe. Oat flour shouldn’t impact your blood sugar levels to the same extent as arrowroot since it contains fewer carbohydrates, gram per gram, than refined starches. I prefer to use oat flour over pure starches like arrowroot and tapioca because of how it improves the taste and texture of sugar-free baked goods. Problems usually arise (cardboard-y cookies and dry-as-dirt brownies, anyone?) when you remove both the grains and the sugar from baked treats, which normally consist of plenty of white sugar and white flour. Makes sense, right? That’s why most grain-free recipes require sugar in the form of honey, maple syrup, or coconut palm sugar.
If you can tolerate grains (my tummy is happy with the gluten-free ones), I highly recommend you pick up a bag of Bob’s Red Mill oat flour and experiment with it in some of your baked goods. Even just adding 1/4 cup of oat flour to an almond flour dough will noticeably improve the texture. Play around with it and see for yourself! Then drop a comment over at the Facebook page or share your results on Instagram. My favorite part of blogging has been connecting with you and seeing what you’re cooking up! Be sure to #indulgehealthy and tag your food photos so I can take a peek. Both baking successes and failures are welcome!
If you’d prefer not to use almond flour in this recipe, you can use 3/4 cup cashew butter in place of it. It’s pretty pricy (I make my own in the Vitamix using these nuts!), and will increase the carb count of your pumpkin bread, but cashew butter creates a lovely fine crumb. The texture of the bread from the silky smooth nut butter is glorious!
The ingredients in this bread make it suitable for Dr. Davis’ Wheat Belly Plan and the Trim Healthy Mama (THM) diet, both of which allow oat flour and sugar-free sweeteners. I’m including this tidbit of information after hearing from followers of both diet plans ask about these recipes.
If you look at the different photos I took of this bread, you’ll see that there are chocolate chips in one, and chocolate chunks in the others. What’s the deal with that?
It’s funny you ask. I gotta be real with y’all and explain a bit about the Lily’s No Sugar Added Chocolate Chips you see in the top photo. The company sent them to me–free of charge–in a chocolate sampler package. Unlike most sugar-free packaged chocolate products, which are sweetened with maltitol, Lily’s chocolate chips are sweetened with erythritol and stevia. They’re also dairy-free. The company definitely get a thumbs up for using natural sweeteners that don’t cause a spike in blood sugar!
To be perfectly honest, the taste of the chocolate chips doesn’t wow me, but you might appreciate it more if you’re completely avoiding sugar.
The third ingredient on the the label, after “Unsweetened Chocolate” and “Erythritol”, is “Inulin.”
*classic horror movie scream*
TMI Alert: Every product I’ve tried containing this soluble fiber derived from the chicory root plant has made my intestines… er, protest. Loudly. It ain’t pretty! Inulin is a prebiotic, which means that it feeds bacteria in the lower intestine that produce, you guessed it, gas. I was in denial about it at first, but I noticed the trend after trying coconut nectar and coconut sugar, which are both chock full of inulin. Since a quick Google search for “coconut sugar and gas” doesn’t yield any relevant results, I’m wondering if it’s just me having this issue, or what? Both of these coconut-derived sweetness give me tummy disturbances. Perhaps your gut won’t be as unhappy with the inulin fiber in Lily’s chocolate products, but I wanted to give you a heads up. This post is sure shaping up to involve some lovely frank talk, eh?
In the second batch of pumpkin bread, I used a chopped up Lindt 70% bar. It doesn’t look quite so pretty baked on top of the loaf, but the yum factor (and the happy tummy factor) makes up for it!
The Lindt bar does contain real sugar (12 grams per 4 squares, or 30 grams per bar), so keep that in mind if you’re on a diabetic eating plan. If you can’t have any sugar at all, this Pumpkin Bread is still delish without the added chocolate! I plan on pouring it the batter into a spiral bundt mold to make a holiday pumpkin spice cake that looks as good as it tastes!
Finally, one last bit of important news: The metric measurements some of you asked for are here! Both the standard and the metric weights for ingredients are posted below. For best results, weigh your ingredients using a handy dandy kitchen scale. The rest of the conversions are coming to the Healthy Indulgences Cookbook first, and the blog second, post by post. Bon appetit!
Sugar-Free Chocolate Chip Pumpkin Bread
This sugar-free pumpkin bread tastes so much like the real deal that it’ll blow your mind! It’s moist and lightly sweetened with a hint of spiciness from the cinnamon and cloves. Add chocolate chips for extra decadence, or fill muffin cups and dollop with a cream cheese filling for a breakfast fit for any pumpkin lovers in the house!
- 3/4 cup (7.1 oz, 200g) nut butter*
- 3/4 cup natural sweetener blend**
- 1/4 teaspoon (1.25 mL) sea salt
- 2 Tablespoons (1.0 oz, 28g) unsalted butter OR organic shortening, room temperature
- 3 large eggs, room temperature
- 1 teaspoon (5mL) vanilla extract
- 1/3 cup (1.2 oz, 34g) sifted coconut flour
- 3/4 cup (2.0 oz, 56g) sifted oat flour
- 4 teaspoons (20 mL) cinnamon
- 1 1/2 teaspoons (7.5 mL) nutmeg
- 1 teaspoon (5.0 mL) ground cloves
- 1/4 teaspoon (1.25 mL) baking soda
- 1 1/2 teaspoons (7.5 mL) baking powder
- 1/2 cup (3.8 oz,110g) canned pumpkin
- 1 teaspoon (5 mL) apple cider vinegar
- 3/4 cup sugar-free chocolate chips or 8 squares Lindt 70% chocolate bar
- Preheat oven to 350 degrees.
- Lightly grease two 3″ by 6″ loaf pans with shortening or coconut oil cooking spray.
- Place cut squares of parchment in bottoms of pans, and sift oat flour over bottom and sides of pans to prevent sticking.
- Grind erythritol and xylitol (if using) in a coffee grinder or Magic Bullet until they are the texture of powdered sugar.
- In a large mixing bowl, combine butter or shortening, cashew butter, xylitol, erythritol, stevia, and sea salt. With a hand mixer, beat ingredients together starting at low speed, then move to high speed setting, for 2-3 minutes, or until light and fluffy.
- Beat in vanilla, then add the eggs, 1 at a time until a smooth batter forms.
- Add dry ingredients, mixing until a smooth dough forms.
- Beat in pumpkin and vinegar until thoroughly incorporated.
- Stir in chocolate chips or chocolate chunks, reserving two tablespoons for sprinkling.
- To prevent batter from overflowing, remove two muffin’s worth of it and bake separately. I like to pour extra batter into two silicone muffin cups. If you are not using chocolate chips, you can bake all the batter in the two pans.
- Pour batter into loaf pans, smooth it out, then sprinkle the loaves with chocolate.
- Set loaves and muffin cups on a cookie sheet and slide into oven. Bake for 40 minutes, checking for browning at the 40 minute mark. Tent loaves with tin foil if they are browning too much, and bake for 10 more minutes.
- Remove pans to a wire rack and cool loaves for one hour. To cleanly remove loaf from pan, cut around edges before inverting on to a plate.
- *I prefer to use cashew butter, but other nut butters should work just as well. Using nut butter in place of almond flour will give your pumpkin bread a lovely, fine crumb.
- **You can also use the following blend of natural sweeteners, which I prefer for this recipe. This blend contains some xylitol to boost the sweetness–
- 1 teaspoon (5 mL) Trader Joe’s Pure Stevia Powder
- 1/2 cup (3.5 oz, 100g) erythritol
- 1/4 cup (2.0 oz, 52g) xylitol
- You can read more about how to combine sweeteners to create the best tasting sugar-free treats in the Healthy Indulgences Cookbook.