Dairy-Free Sugar-Free Pumpkin Bread

Indulge in the cozy flavors of fall with this Dairy-Free Sugar-Free Pumpkin Bread, a wholesome twist on a classic favorite. Made with nutrient-rich almond and coconut flours, this gluten-free loaf boasts a moist, tender crumb infused with warm autumn spices like cinnamon, nutmeg, and ginger. Sweetened naturally with liquid stevia or monk fruit drops, this recipe offers a guilt-free treat perfect for anyone following a low-carb, keto, or sugar-free diet. Whether you're using traditional eggs or opting for flax eggs to make it vegan, this satisfying bread is easy to whip up in just 15 minutes of prep time. Serve it as a healthy breakfast, snack, or dessert, and savor every slice of this perfectly spiced, dairy-free delight!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1 cup Pumpkin puree (unsweetened)
• 1.5 cups Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Salt
• 3 large Eggs (or flax eggs for vegan option)
• 0.25 cup Unsweetened almond milk (or any dairy-free milk)
• 0.25 cup Coconut oil (melted)
• 1 teaspoon Vanilla extract
• 20 drops Liquid stevia (or monk fruit drops, adjust to taste)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a standard loaf pan with coconut oil or line it with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well to ensure the spices and leavening agents are evenly distributed.

Step 3

In a medium mixing bowl, whisk together the eggs (or flax eggs), pumpkin puree, melted coconut oil, almond milk, vanilla extract, and liquid stevia until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until combined. Be careful not to overmix; the batter will be thick.

Step 5

Transfer the batter into the prepared loaf pan and spread it evenly using a spatula.

Step 6

Place the pan in the preheated oven and bake for 45–50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Step 7

Remove the pan from the oven and let the pumpkin bread cool in the pan for 10–15 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.

Step 8

Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.

Nutrition Facts

Serving size	(710.0g)

Amount per serving	% Daily Value*
Calories	1812.2

Total Fat 151.6g	0%
Saturated Fat 64.9g	0%
Polyunsaturated Fat g
Cholesterol 558mg	0%
Sodium 1940.9mg	0%
Total Carbohydrate 84.1g	0%
Dietary Fiber 37.0g	0%
Total Sugars 17.0g
Protein 57.3g	0%

Vitamin D 148IU	0%
Calcium 632.2mg	0%
Iron 13.4mg	0%
Potassium 1460.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.7%

Protein: 11.9%

Carbs: 17.4%