If you love chocolate and all things pumpkin, then you will love this sugar free pumpkin bread. It is a moist, chocolatey and lightly spiced low carb dessert. The sugar free glaze is not overly sweet and full of warm pumpkin spices.
Why this recipe is just so good....
- This is an easy quick bread to make with no mixer required. Also, try my Low Carb Pecan Banana Bread and Sugar Free Pumpkin Butterscotch for another quick baked bread.
- It does not need butter or oil but is so moist from the pumpkin puree.
- The pumpkin bread tastes even better the next day and freezes beautifully so you can make it ahead of time. Just make the glaze the day you want to serve it.
Ingredient Notes
- I like to use a combination of Allulose and brown sugar substitute for the sweetener in many recipes. Along with a combination of almond flour and coconut flour. The goal with low carb, keto and gluten free baking is to try to get the flavor and texture as close as possible to baking with grains and regular sugar.
- Be sure to use pure pumpkin puree', not the pumpkin pie filling that has sugar in it.
- The cocoa powder in this recipe give the bread a nice chocolate flavor. But if you want to take it to the next level, these optional ingredients are my recommended tips for all things chocolate. A teaspoon of chocolate extract and a tiny bit of espresso powder really enhances the flavor in this chocolate pumpkin bread. I use them often in my chocolate recipes. Can you tell I love chocolate??
- If you don't have or want to use these ingredients, you can add ¼ cup sugar free chocolate chips to the batter for additional chocolate flavor.
Baking Tips
- Always sift your flours and dry ingredients. Almond and coconut flours should be stored in the refrigerator and get lumpy when cold. Cocoa powder tends to get some lumps as well. Sifting ensures accurate measurements. You can also weigh your ingredients.
- Gluten free baked goods tends to stick to pans more often. Always line your pans with parchment (not waxed) paper and also spray with non stick baking spray.
- Making sure your dessert has cooled before removing from the pan, and fully cool before slicing, will prevent it from crumbling apart.
Is Allulose good for baking?
If you have never baked with this sugar substitute, Healthline and Allulose.org have very in depth articles about Allulose. This product is not a sugar alcohol and has no cooling effect in recipes.
Besides not having an impact on blood glucose, I love using it in baked goods, especially cakes. It helps to create a soft texture and is less likely to crystalize in baking. If you've ever bitten into a soft cake and had a bit of unexpected crunch, that was from the sugar substitute used in the recipe.
How to make Sugar Free Chocolate Pumpkin Bread
- Preheat oven to 350°F and line a 8x4 inch loaf pan with parchment and spray with non stick baking spray.
- In a large bowl, whisk together the sugars and eggs for about a minute. It will look foamy when they are mixed together.
- Add the pumpkin and extracts and whisk to combine.
- slowly stir in the cocoa powder and espresso if using. Stir until cocoa powder is fully mixed in.
- Sift the flours, baking powder, soda, spices, salt and xanthan gum. Stir into chocolate pumpkin batter.
- Bake for 45-50 minutes or until toothpick comes out clean.
- Remove bread to cooling rack.
- When fully cool, make the glaze by mixing powdered sugar substitute, pumpkin, spices and cream. Pour over bread, let it set for at least 30 minutes before serving.
Here are some more desserts to try:
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Sugar Free Chocolate Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
If you love chocolate and all things pumpkin, then you will love this sugar free pumpkin bread. It is a moist, chocolatey and lightly spiced low carb dessert. The sugar free glaze is not overly sweet and full of warm pumpkin spices.
Ingredients
- Cake: 1 cup pumpkin puree *
- 3 eggs, lightly beaten
- ½ cup Allulose
- ¼ cup brown sugar substitute
- 1 cup fine almond flour, sifted
- 2 tablespoons coconut flour, sifted
- ½ cup unsweetened dark cocoa powder, sifted
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon xanthan gum
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon chocolate extract, optional
- ¼ teaspoon espresso powder, optional
- Glaze: ¾ cup powdered sugar substitute
- 1 ½ tablespoons pumpkin puree'
- 1 - 2 tablespoons heavy cream *
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- pinch salt
Instructions
- Preheat oven to 350°F. Line a 8 x 4 inch loaf pan with parchment paper. Lightly spray with non stick baking spray.
- In a large bowl, whisk together the sugars and eggs. Add the pumpkin and extracts and whisk to blend completely.
- In a small bowl, stir together the flours, baking powder, soda, cocoa powder, salt, spices and espresso powder, if using.
- Pour dry ingredients into the pumpkin mixture and stir well. The batter will be thick
- Pour batter into the loaf pan. Tap bottom of pan on counter to remove any air bubbles and lightly smooth the top of the batter.
- Bake for 45-50 minutes. Test the cake at 45 minutes with a toothpick inserted far down into the center. If it comes out clean, the cake is done. If there are still a few crumbs on the toothpick, bake for another 5 minutes and test again.*
- Cool cake on cooling rack for 15 minutes. Lift cake with the parchment paper edges and let the cake cool fully before glazing.
- Make glaze: combine ingredients and whisk well to combine. Scoop a spoonful and let it drip off spoon into bowl of glaze to determine the consistency. You want it to be pourable but not overly liquid. If it is too thick, add a bit more cream. If too thin, add a teaspoon of sugar and pumpkin puree and stir again.
- Pour glaze over the top of cake. Lightly smooth with a metal spatula or thin knife. Let it set for at least 30 minutes before serving. *
Notes
*Store the cake at room temperature for 2 days, then refrigerate the remaining. You can freeze the fully cooled cake for 2 months. Defrost overnight in the refrigerator and make the glaze the same day you are serving.
*If you don't have or want to use the chocolate extract and espresso, you can add ¼ cup sugar free chocolate chips to the batter for additional chocolate flavor.
*You can use a 8 inch square pan for this cake. It will probably be done in about 50 minutes. Test with toothpick.
* I feel that the taste and texture of cake improves as it sits. If you can, make it earlier in the day of serving.
Kerry says
So delicious with the chocolate and pumpkin combo.. and the glaze was perfect!
Deb Belsha says
Happy you liked the recipe!
Donna says
Sooo good! Loved the perfect sweetness using your suggestions.
Mary says
Looks delicious!
Deb Belsha says
Thank you!