I’ve got sugar-free pumpkin bread on my mind. As the end of the month approaches, all the local stores are brimming with carving pumpkins and Halloween costumes. A cool breeze rustles the huge maple tree in my front yard, its leaves ablaze in deep reds and rich yellows. A chill expands through the crisp air left in the wake of the wind as it passes. We’ve had a long, drawn-out autumn with an abundance of warm, almost summer-like days, but now it’s starting to feel truly like fall.
Autumn weather is finally here, and I’m loving every minute of it. Nothing beats the cozy scarves and knee high boots that characterize the changing of the seasons. In the kitchen, it means heart warming soups, juicy apples brought home from the orchard, and of course, everything pumpkin!
Is there ever a more perfect time to make sugar-free pumpkin bread than the end of October?!
I don’t know about you, but I pretty much always have a half-started can of pumpkin puree in my fridge during this month. A recipe rarely requires an entire can, and after the first or second one, you need to open another can in order to complete the next recipe. What a delicious dilemma to have, right?
This sugar-free pumpkin bread recipe was the result of this little problem I keep having. Fortunately, it’s one of my favorite uses for pumpkin I’ve come up with so far.
There are a zillion pumpkin bread recipes on the Internet already, and that’s barely an exaggeration. A google search for “pumpkin bread” brings up over 26 million results! When I first set out to create my own, I wondered what I could possibly have to add to that vast sea of recipes. While I certainly did not peruse each and every one, I quickly discovered that my criteria wasn’t so easy to find.
I was on a mission to create the most utterly rich and moist, low carb and sugar-free pumpkin bread yet. Moreover, I decided to make it paleo, gluten-free, and THM-friendly, too. Oh, and it had to have no more than ten ingredients, of course. Challenge accepted.
After several tweaks and trials, this version of sugar-free pumpkin bread ticks all the boxes. The best part? It tastes so sinfully melt-in-your-mouth good that no one will guess how healthy it is.
Like this recipe? Pin it to make it later!
Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!
Want more low carb, gluten-free pumpkin recipes? Try these: