Healthy Low Sugar Pumpkin Bread (Diabetes-Friendly and Gluten Free)
This healthy low sugar pumpkin bread is made in a blender with almond flour, oats, and a whole can of pumpkin. Lightly sweet, gluten free, and diabetes-friendly.
Ingredients
- 1 15oz can pumpkin purée
- 3 large eggs beaten
- ¼ cup cooking oil
- 1 ½ tsp almond extract
- 1 ½ tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 ½ cups almond flour
- 1 ½ cups rolled oats use gluten free if needed
- ⅔ cup sugar if you prefer a sweeter bread, increase this to 1 cup
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
Instructions
- Preheat your oven to 350 degrees F. Then, grease a standard size loaf pan or line it with parchment paper. Set your prepped pan aside.
- Add the pumpkin puree, eggs, cooking oil, almond extract, vanilla extract, and apple cider vinegar to your blender or food processor and blend until combined.
- Now, add the dry ingredients (almond flour, oats, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt) to the blender or food processor and blend on high until combine and most of the oats are ground up. You may need to stop it once or twice to scrape down the sides.
- Transfer the batter to your prepared pan and spread it out evenly in the pan.
- Bake the bread for 50-65 minutes until set and a knife inserted in the center comes out mostly clean.
- Let the bread cool for at least 30 minutes before slicing.
- Your gluten free pumpkin bread will keep in a sealed container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Serving: 1slice | Calories: 190kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 250mg | Fiber: 3g | Sugar: 9g
Prep Time: 15 minutes
Cook Time: 1 hour
Cool Time: 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: pumpkin bread