Sugar Free Pumpkin Date Nut Bread Recipes

THE GREATEST HEALTHY PUMPKIN BREAD (LOW CARB, LOW SUGAR) RECIPE

Steps:

• Pre-heat your oven to 350°F (180°C) then line an 8x4 inch loaf tin, set aside.
• In a large bowl whisk together the pumpkin puree, eggs, coconut oil and Lakanto maple syrup.
• In a separate bowl combine the coconut flour, baking powder, baking soda, salt, nutmeg and cinnamon.
• Add the dry ingredients into the wet and mix until a thick, even batter is formed.
• Allow the batter to rest for 10 minutes. This will help the coconut flour to absorb the liquid batter adding nice texture to the finished bread.
• Transfer the batter to the prepared loaf tin and bake for 50 minutes or until a toothpick inserted into the center of the bread comes out clean.
• Remove from the oven and allow to cool to room temperature before glazing. While the bread is cooling make the glaze.

NO SUGAR ADDED BANANA BREAD

Steps:

• Preheat your oven to 325 and prep a loaf pan for nonstick.
• In a medium sized bowl, whisk together your flour, baking soda, and baking powder. Set this bowl aside.
• Next, in a mixing bowl, cream together the sugar alternative and the butter. Then stir in the beaten eggs and the vanilla extract. Next, we will add the flour mixture to the mixing bowl with the other ingredients. Do so by adding half of the flour mixture at a time, gently mixing between additions. When this is blended, you can fold in the bananas and optional chopped nuts.
• Bake your bread for 65-70 minutes or until a toothpick comes out clean. Allow it to cool for a few minutes before removing from the pan.

KAREN'S PUMPKIN DATE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Sift flour, baking soda, salt, cinnamon, baking powder, and cloves together in a bowl.
• Mix buttermilk and vanilla extract together in a small bowl.
• Beat sugar and shortening in a large bowl with an electric mixer until light and fluffy. Beat in eggs. Beat in pumpkin puree. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition.
• Fold dates into the batter. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

PUMPKIN DATE NUT BREAD

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.

SUGAR FREE PUMPKIN DATE NUT BREAD

Steps:

• In large mixing bowl, whip eggs.
• add oil and continue mixing.
• add the splenda sugar substitute and mix well.
• Add the applesauce, pumpkin, and vanilla.
• Sift together the dry ingredients and add to the pumpkin mixture.
• Stir in the dates and nuts.
• Batter will be very stiff.
• Grease and flour 8 small loaf pans or 4 larger loaf pans.
• Bake in a preheated 350 degree oven for 1 hour or until toothpick inserted in center of loaf comes out clean.
• Remove from pans and cool on wire rack.
• When completely cool, store in plastic bags.
• This bread freezes nicely and is a great Thanksgiving gift to friends.

SUGAR FREE PUMPKIN BREAD

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!