The Best Low-Sugar, Gluten Free Pumpkin Bread Recipe, Ever

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Experimenting with gluten free and healthier spins on desserts is something I’ve been enjoying a bunch lately. Going into autumn and the holiday season – I knew I wanted to make pumpkin bread! I am so excited to share this pumpkin bread recipe because it literally only has A TABLESPOON of sugar. Every recipe for pumpkin bread (gluten free or not) I found called for at least a half a cup of sugar. That felt a bit excessive to me. Here is the best low-sugar, gluten free pumpkin bread recipe, ever:

As a reminder: I am not a doctor, nor do I claim to be! Any claims in this article are based on my personal experience and research. Please read my full medical disclaimer before engaging with my content, suggestions or anecdotes. Also, as a reminder, this post contains affiliate links to certain products and I may earn a small commission (at no extra cost to you!) if you make a purchase based off of my suggestions.

The Best Low-Sugar, Gluten Free Pumpkin Bread Recipe, Ever

As I mentioned, I’ve been loving experimenting with gluten free desserts. Desserts might be my favorite food group! There’s a few things I want to mention before jumping into the recipe:

Gluten Free Flour:
Die-hard gluten-free bakers all swear by Bob’s Red Mill Gluten-Free 1-to-1 baking flour. You can, of course, choose to use this if you wish. I personally won’t use it. Firstly, it’s not organic. Secondly, it has xanthan gum (a binder) in the ingredients. Those gums are one of seven ingredients I avoid at all costs, even in organic foods. To me, those ingredients and potential glyphosate presence (being that the product is non-organic) just aren’t worth it. I used a blend of organic cashew flour, organic brown rice flour and organic almond flour. Simply because those were what I had available.

Sugar Content:
I only placed one tablespoon of cane sugar into this recipe, along with 2 tablespoons of raw honey. Most pumpkin bread recipes call for at least 1/2 cup of sugar (a half cup is 8 tablespoons, for reference). I like to pair my pumpkin bread with honey butter or vanilla ice cream – which adds to the sweetness of the bite. I also add white chocolate chips to the recipe – which adds to the sugar content. However, you can *totally* add more sugar to this recipe as it doesn’t come out super sweet.

The spices used in traditional pumpkin desserts are: cinnamon, ginger, cardamom, clove, all-spice and nutmeg. Typically, you can find this as a pre-blend of “pumpkin pie spice“. I like a little more ginger and cardamom and a little less clove and allspice. Naturally, my recipe caters to my likes. You can adjust the spice blend to your taste or simply add pumpkin pie spice. Whichever works for you!

White Chocolate Chips:
This addition can go a few ways! First, you can choose to omit them altogether if you wish. Next, you can opt to toss the chocolate chips into the batter before pouring into the loaf pan. Or, like me, you can choose to melt the chocolate and swirl the melted white chocolate into the top of the loaf after placing the batter into the pan. This creates a decadent layer on the top of the loaf (and also eliminates the need to put a glaze or frosting on top after baking).

I encourage you to experiment on your own! Change up the flours to be more representative of what you like. Add or remove sugar to align with the sweetness you prefer in your desserts.

If the idea of experimenting in the kitchen is new and scary to you, I totally get it. I’ve only settled into experimenting in the last few years.

I put together a free Autumn Cooking Workshop which covers the basics of:
•seasonal eating
•autumn seasonal produce
•autumn seasonal herbs and spices
•autumn pantry staples
•important nutrients, minerals, enzymes for autumn

I will also teach you how to:
•get creative in the kitchen 
•make your own delicious/nutritious meals 
•work with the ingredients of autumn 
•play with flavors/textures 
•make your meals beautiful! 
•stay cost friendly 
•incorporate in more whole/organic ingredients 
•learn healthier eating habits 
•save time in the kitchen 
•meal prep – but make it not boring!
•making the most of your ingredients 
•make easy ingredient swaps + create your own recipes

You can download and access that workshop for free by clicking here!

The Best Low-Sugar, Gluten Free Pumpkin Bread Recipe, Ever

Now, let’s get on to the recipe! Here are the ingredients you’ll need for the best low sugar, gluten free pumpkin bread ever (I used all organic ingredients and raw milk/raw butter but you can substitute where you like.)

•1 1/2 tbsp cinnamon
•1/2 tsp ginger
•1/2 tsp cardamom
•1/2 tsp nutmeg
•a sprinkle of clove
•a sprinkle of allspice
•a pinch of salt
•1 tbsp cane sugar
•1 tsp vanilla extract + 1 tsp brown sugar (blended)
•1 tsp baking soda
•2 tbsp raw honey
•1/3 cup white chocolate chips (optional)
•2 cups gluten free flour
•1/3 cup soft butter
•2 room temp eggs
•1/4 cup milk
•1 1/2 cups (16 oz can) pumpkin puree

Note: you can also add nuts, seeds, raisins or anything else you feel called to add to the batter. You can also make a cream cheese frosting or even a sugar-cinnamon glaze. Have fun experimenting!

The Best Low-Sugar, Gluten Free Pumpkin Bread Recipe, Ever

1⃝. Preheat oven to 350F.
2⃝. Grease 1 pound loaf pan and line with parchment paper*.
*make sure to leave excess parchment paper for easy removal.
3⃝. In a medium sized bowl mix together the flour, baking soda, spices and salt.
4⃝. In a large sized bowl mix together the pumpkin puree, butter, sugar, honey, eggs, milk and vanilla.
5⃝. Add the dry ingredients from the medium bowl into the moist ingredients in the large bowl. Mix together well.
6⃝. Add the batter to the loaf pan. If adding the white chocolate swirl, melt the chocolate, pour across the top of the loaf and mix/swirl the batter in with the chocolate.
7⃝. Bake for 50 minutes.
8⃝. Remove from the oven and allow to cool.
9⃝. Serve with honey butter, ice cream and top with autumn sprinkles – or simply eat it alone, and enjoy!

I really hope you enjoy this recipe! I also hope that you find some ways to put a spin on it and make it your own. Drop a comment below and let me know how you adapt this recipe to your own liking!

Sharing is good karma!


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