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,Â 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
Prep Time: 10 minutes
Cook Time: 18-40 minutes
- 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 Â teaspoon salt
- 2 eggs
- 1/2 cup coconut oil
- 1/2 cup honey
- Â½ teaspoon vanilla
- 1 cup pumpkin puree
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350Â° F.
- Melt the coconut oil in a small pot until just barely melted. Set to the side to cool slightly.
- Whisk the first eight ingredients (all dry) in a large bowl until they are completely mixed.
- 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.
- Add the pumpkin and nuts and stir gently until mixed.
- Pour into a greased pan.
- 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.
- Remove from oven when done and let sit for a few minutes before placing bread on a rack to finish cooling.