Sugarless Pumpkin-Oatmeal Bread
A moist, flavorful pumpkin bread sweetened with sugar substitutes, featuring warm spices and oats, perfect for a healthy breakfast or snack option.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9 x 5-inch loaf pan.
- Combine canned pumpkin, Sugar Twin, brown sugar substitute, eggs, and cooking oil in a bowl. Mix well.
- In a separate bowl, mix flour, baking soda, ginger, allspice, cinnamon, and oats.
- Stir the dry ingredients into the pumpkin mixture, then add water and raisins. Mix until combined.
- Pour the batter into the prepared loaf pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven, wrap, and refrigerate before serving.
Tips & Substitutions
For a healthier twist, consider replacing half of the cooking oil with unsweetened applesauce to reduce fat. You can also swap out the raisins for chopped nuts or dried cranberries for added texture. If you prefer a less spicy flavor, adjust the ginger and allspice according to your taste. This recipe is versatile, allowing for adjustments like those found in zero cholesterol recipes.
Serving Suggestions
Serve slices of this pumpkin-oatmeal bread warm with a pat of butter or cream cheese spread for added richness. It pairs beautifully with coffee or tea for a cozy afternoon snack. You might also enjoy it alongside a fresh fruit salad or yogurt for a balanced breakfast. For dessert, consider it with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to a week. To reheat, slice the bread and warm it in a toaster or microwave until just heated through. This keeps the bread moist and enhances the flavors, making it a delightful treat for breakfast or a snack.
Nutrition & Diet Analysis (per serving)
Each serving of Sugarless Pumpkin-Oatmeal Bread contains roughly 454 calories, with 9g protein, 74g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1025mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To prepare, roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture to prevent the bread from being too wet.
Is this bread suitable for freezing?
Absolutely! Once the bread has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. To enjoy, thaw it overnight in the refrigerator before slicing and serving.
How can I make this recipe gluten-free?
To make this pumpkin-oatmeal bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your oats are certified gluten-free as well. This will allow you to enjoy the same delicious flavors without the gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).