I must confess. I typically skip the first two holidays of the fall and go straight into Christmas planning in early October. We don’t have children to dress up for Halloween and have only hosted one Thanksgiving dinner while living in Nicaragua, so Christmas is my big chance to bake, purchase gifts, host parties, create crafts, and generally go all out. This year I’m determined to focus on Thanksgiving a little more. To slow down and really experience it over the next few weeks. To learn about the history of the holiday, not just the white-washed version I was taught in elementary school. And to create for the pure enjoyment of creating.

This sugar-free version of a holiday staple is so deliciously moist and sweet without having the over-sweetness that comes from too much sugar. Technically, honey is almost identical to sugar in chemical makeup and its effect on my body, so the recipe still follows the letter of the “no-sugar” law, if not the spirit of the law. However, because it’s mostly unprocessed and organic honey, I consider it to be a success. Everything in moderation, right?

I use bread flour although the original recipe calls for white wheat flour. If you click the link below the recipe title, you will find a lot of comments with suggestions for other ingredients and alterations.

Sugar Free Pumpkin Bread

adapted from 100 Days of Real Food 

Prep Time: 10 minutes
Cook Time: 18-40 minutes

Servings: 12


  • 1 1/2 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2  teaspoon salt
  • 2 eggs
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • ½ teaspoon vanilla
  • 1 cup pumpkin puree
  • 1/2 cup chopped walnuts or pecans


  1. Preheat oven to 350° F.
  2. Melt the coconut oil in a small pot until just barely melted. Set to the side to cool slightly.
  3. Whisk the first eight ingredients (all dry) in a large bowl until they are completely mixed.
  4. Make a well in the center and add the eggs, oil, honey, and vanilla. Stir together with a fork until all dry ingredients are mixed into the wet. But be careful not to overmix.
  5. Add the pumpkin and nuts and stir gently until mixed.
  6. Pour into a greased pan.
  7. Bake 30-40 minutes (loaf pan). Bake 15-22 minutes (muffin or mini bundt pan). Bread is done when an inserted toothpick comes out clean.
  8. Remove from oven when done and let sit for a few minutes before placing bread on a rack to finish cooling.
For cute package ideas, come back tomorrow.
  1. Linda says:

    Honestly I love Thanksgiving more than Christmas. Christmas is more about presents than food and family in my circle. Thanksgiving is about relaxing with family and eating. Christmas is about the new gadget you got. Plus the food is after the presents and kind of an afterthought. Although I love Christmas music and there are no good Thanksgiving songs 🙂

  2. […] Pumpkin Bread makes a perfect gift for co-workers and neighbors. Make it in mini-forms, loaves or bundts work best, and wrap it up in parchment paper. Tie with twine, which can be purchased at Paper Source or any other craft store. […]

  3. Tamara says:

    Wow! Great recipe, can’t believe there’s no sugar in it..yummy

  4. Emily says:

    What a great recipe! By far the best sugar free pumpkin bread recipe I have tried. Easy to prepare and tasted so good!

  5. Suzanne M. Mills says:

    Made this with date puree instead of coconut oil as I’m watching my fat intake…fabulous!!!! It was so very good, thank you for sharing 🙂

  6. Melissa says:

    Hi Rebekah,
    Could i substitute gluten free flour for the flour??
    Thanks so much!!

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