Sugar-Free Pumpkin Bread – Cozy, Spiced, and Gluten-Free

Because pumpkin bread usually meant a blood sugar rollercoaster—between the flour, sugar, and chocolate chips. But this version skips the sugar crash and still brings all the cozy fall flavor.

💡 What Makes This Feel Like Real Pumpkin Bread (Without the Sugar)

• Pumpkin puree + maple flavor = sweet and moist without refined sugar
• Warming spices recreate that traditional pumpkin loaf taste
• Gluten-free flour blend gives structure without wheat
• Lily’s stevia-sweetened chocolate chips bring a dessert vibe without the carbs

It’s sweet, slightly dense, studded with chocolate, and perfect warm with a pat of butter or dairy-free spread.

🧾 Ingredients That Make It Work

• ¾ of a 15 oz can pumpkin puree (~1½ cups) – Moisture + fiber-rich base
• ¾ cup maple syrup – Use sugar-free maple syrup if you want to cut carbs
• 1 tsp vanilla extract – Rounds out the spice blend
• ⅓ cup melted vegan butter – Keeps it dairy-free and rich (Earth Balance used)
• 1 egg or flax egg – Binder for structure
• 2½ cups gluten-free flour – I recommend Bob’s Red Mill 1:1 GF Blend
• ½ cup Lily’s sugar-free chocolate chips – Sweetness + texture

Spice Blend:

• 2 tsp cinnamon
• ¼ tsp each: ground ginger, nutmeg, clove, allspice
• OR use 2–3 tsp pumpkin pie spice

Leavening + Salt:

• 2 tsp baking powder
• ½ tsp salt

🔁 Adapting It Without Wrecking Texture

Swap In	For What	Notes
Sugar-free maple syrup (ChocZero)	Regular maple syrup	Cuts sugar down to near-zero
Coconut oil or butter	Vegan butter	Still works, but solid at room temp
Almond flour (1¾ cups)	Gluten-free flour	Makes it lower carb but denser
Omit chocolate chips	For lower sugar version	You’ll miss the melty bites but save carbs

⚠️ What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Gummy texture	Overmixed or too much pumpkin	Mix just until combined, use exact puree amount
Didn’t rise well	Old baking powder or flax egg only	Use fresh baking powder, egg for better rise
Dry edges, wet center	Oven temp off or loaf too thick	Bake at 350°F, check at 55 min, tent foil if needed

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan with vegan butter.
2. In a bowl, mix melted butter, pumpkin puree, maple syrup, vanilla.
3. Add in baking powder, salt, and spices. Mix until smooth.
4. Add egg or flax egg and stir again.
5. Add gluten-free flour, ½ cup at a time, mixing just until combined.
6. Fold in chocolate chips.
7. Pour batter into pan and smooth top.
8. Bake 55–60 min, or until toothpick comes out with moist crumbs.
9. Let cool at least 45 minutes before slicing.

🧠 Tip: If using sugar-free syrup, check your batter texture—it may be thinner. Add a tbsp of almond flour if it looks too loose.

🧊 Storage + Tracking Tips

• Fridge: Wrap in foil or store in airtight container, up to 5 days
• Freezer: Slice first, then wrap individually. Freeze up to 2 months
• Reheat: Toast or microwave 15–20 seconds for best texture

❓ What I Googled Before Making This

Is pumpkin okay on a sugar-free diet?
Yes—pumpkin is low-glycemic and full of fiber. Just don’t confuse it with canned pie filling, which has added sugar.

Can I make this keto?
Yes—but you’ll need to swap the flour for almond or coconut flour and use sugar-free syrup. I can write you a keto pumpkin bread version too—just ask.

Can I use pumpkin pie spice instead of individual spices?
Yep—2 to 3 tsp is perfect. Save yourself the digging-through-the-spice-rack routine.

🔢 Full Nutrition (Est. Per Slice, 12 Total)

Nutrient	With Maple Syrup	With Sugar-Free Syrup
Calories	~180 kcal	~130 kcal
Fat	7–8 g	7–8 g
Carbs	22–25 g	~10–12 g
Fiber	~3 g	~3 g
Net Carbs	~19–22 g	~7–9 g
Protein	~3 g	~3 g

Check out More Recipes:

• Low Carb Keto Banana Muffins
• Sugar-Free Shortbread Cookies – Buttery, Nutty, and Lightly Low-Carbanut Brittle – Crunchy, Buttery, and Only 1.2g Net Carbs
• Sugar-Free Zucchini Bread – Moist, Low-Carb, and Actually Fluffy