This time of year we often need baked goods to share with friends and family or to share at office gatherings.

Bobby Flay provided the base recipe but I have reduced and swapped out the sugar and part of the flour. It has no added sugar and is reduced carbohydrate. Its not calorie free but its a super moist and really flavorful pumpkin loaf to bake for your Thanksgiving celebration.




No Sugar Pumpkin Spice Bread
  • Nonstick vegetable cooking spray
  • 1¼ cups flour
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup Truvia Brown sugar replacer
  • ½ cup butter, softened
  • One, 15 ounce can Libby's pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 large eggs
  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
  2. Combine the flour, almond flour, baking soda, baking powder, spices and salt in a small bowl. Set aside.
  3. Beat the butter and Truvia on high speed with an hand or stand mixer for 1 to 2 minutes, until light and fluffy.
  4. Add the pumpkin and vanilla, then beat in eggs, one at a time.
  5. Add the flour mixture and stir until just combined.
  6. Spread the batter into the prepared loaf pan and bake until a toothpick inserted near center comes out clean, 45 to 50 minutes. Cool on wire rack for ten minutes then remove from pan and cool completely before slicing.

13 thoughts on “No Sugar Pumpkin Spice Bread

    • Susan Maria Leach says:

      Sandra, I have a major rule to never add protein to a dessert. I do not need an excuse to eat dessert. It needs to be kept in perspective – a small no sugar sweet – eaten after a protein meal. NOT a source of protein. PROTEIN CHEESECAKE is a bad idea. I would eat it until it was all gone, just like I did fifteen years ago before I had surgery.

    • Susan Maria Leach says:

      Kathy, there IS no nutritional value, its pumpkin bread. Treat it as an occasional for the holidays. For calories etc, its always best to calculate for yourself instead of relying on what an online recipe says.

      • Tiffany T says:

        No there SHOULD be a nutritional value and for those who say go ahead treat yourself … I don’t know whether YOU had MAJOR life changing surgery but I did and don’t want to risk it.

        • Susan Maria Leach says:

          Tiffany, thank you for your comments. Yes, of course I had major life changing surgery as you did which is the very reason you should calculate your own nutrition stats. Do not trust any internet recipes. That’s exactly why we don’t post stats… we want you to be comfortable in figuring out the stats for all your meals.

  1. Pamela Green says:

    I’m making this now. Love your super bowl chili and this looked good to bring to a function I was assigned to bring dessert. I am a rebel and will bring a salad as well which meets my needs . Did notice that truvia brown sugar and splenda brown sugar both have sugar in them so won’t risk this for my plate. I am trying erithriol with 1/2 TBSP molasses to mimick brown sugar will see what happens. This was a good lesson for me don’t think there are really any lower carb lower sugar deserts I want to risk personally but thank you!

    • Alison Garcia says:

      Hi Lora, The best way to obtain nutritional info from your recipes is to input your ingredients into a food journal or recipe builder. There are several online that will work just dandy. ?

    • Alison Garcia says:

      Hi Barbara, from a technical recipe standpoint, the recipe is built as such because it works. If you can’t do almond flour, I would honestly skip this one and see if there is something else on the website that speaks to you. -Alison

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.