Healthy & Delicious Low-Sugar Pumpkin Bread
Perfectly spiced, lower in calories, and totally guilt-free!
Growing up, pumpkin bread wasn’t really a thing in my house. We weren’t a “pumpkin spice” family—so I didn’t even know what I was missing. But once I finally tried it as a teenager, I fell in love.
The cozy blend of cinnamon, nutmeg, and pumpkin? Total comfort food.
As someone who’s always adored cinnamon, it was no surprise I got hooked on pumpkin spice too. But here’s the catch: traditional pumpkin bread can be loaded with sugar and calories—not ideal when you’re trying to stay on track with your fitness goals.
So, I set out to create a lighter, sugar-conscious version that still delivers all the cozy, fall flavor without the guilt. And this one? It’s a winner.
✨ Healthy Pumpkin Bread (Low Sugar + Lower Carb)
Ingredients:
- 1 (15 oz) can 100% pure pumpkin
- 1 ½ cups King Arthur Keto Wheat Flour
- ½ cup egg whites
- ½ cup Splenda Magic Baking Blend
- ½ cup Swerve Brown Sugar (not packed)
- ½ cup Lily’s Sugar-Free Chocolate Chips
- 2 ¼ tsp baking powder
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- ⅓ tsp pumpkin pie spice
- 1 tsp salt
Instructions:
- Preheat oven to 350°F.
- In a large bowl, whisk together all the dry ingredients: flour, Splenda, Swerve, baking powder, cinnamon, salt, chocolate chips, and pumpkin pie spice.
- In a separate bowl, mix the wet ingredients: pumpkin, egg whites, and vanilla.
- Gently fold the wet mixture into the dry ingredients until just combined—don’t overmix!
- Spray a loaf pan with nonstick cooking spray and pour in the batter.
- Bake for about 50 minutes, or until a knife inserted into the center comes out clean.
Makes 8 thick, cozy slices. Perfect for breakfast, dessert, or a midday treat!
