Sugar Free Pumpkin Spice Bread Food

PUMPKIN SPICE BREAD

Steps:

• Heat oven to 350.
• in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
• Beat until well mixed.
• Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Grease two 9 x 5 inch loaf pans and dust with flour.
• Evenly divide the batter between the two pans.
• Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
• Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
• Slice and serve plain, buttered, or with cream cheese.
• Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

SUGAR FREE PUMPKIN SPICE BREAD

Steps:

• Preheat your oven to 350 and prep your bread pans for nonstick
• Sift together your flour, allspice, cinnamon, and baking soda. Set this aside.
• In a mixing bowl, beat together the sugar alternative, oil and eggs. Slowly mix in the pumpkin
• Add the contents from the first bowl (flour etc.), one half at a time, to the mixing bowl, mixing a bit between the addition.Then add your water.
• Bake for 65-70 minutes or until a toothpick comes out clean.
• Allow to cool in the pans before removing bread from the pans.

PUMPKIN BREAD (LESS SUGAR AND LESS OIL - STILL AMAZING!)

Steps:

• Preheat oven to 350°F.
• Cream sugar, oil and applesauce together.
• Add eggs. Mix well.
• Add spices, vanilla and pumpkin.
• Mix flour, baking soda and salt.
• Alternately add flour mixture and water or apple juice. Mix well.
• Pour into 3 greased small bread loaf pans or 1 greased large bread pan.
• Bake at 350F degrees for 30 minutes for smaller loaves or 45-55 minutes for large loaf.

SUGAR FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a loaf pan, and set aside.
• Combine flours, salt, pumpkin spice, and baking powder in a med sized bowl.
• Combine egg, cannola oil, splenda, pumpkin, and apple sauce in another bowl.
• Mix wet mixture until well blended, slowly add in dry mixture.
• When well mixed, pour into loaf pan.
• Bake at 350 degrees for 45 minutes until a toothpick comes out clean.
• Remove from oven and lay loaf pan on it's side to remove the bread.
• Slice into 12 and enjoy!

LOW FAT, SUGAR FREE PUMPKIN BREAD

Steps:

• Preheat oven to 350°F.
• Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.
• Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl. Gradually add flour mixture.
• Pour into loaf pan and bake for approximately 45-50 minutes.

GLUTEN FREE PUMPKIN BREAD

Steps:

• Heat the oven to 350F.
• In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
• Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
• Pour the batter into a greased 9×5 inch loaf pan.
• Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
• Allow to cool in the pan for 10 minutes, then cool the rest of the way on a rack prior to slicing. Do not slice until completely cooled or the slices will fall apart.
• Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.

GLUTEN FREE PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350.
• Combine flour, baking soda, salt, baking powder, and spices in a bowl and mix well-set aside.
• Combine Xanthan Gum and Oil in a large mixing bowl.
• Blend until smooth (I always use an immersion blender as opposed to a beater style mixer).
• Add pumpkin, sugar, eggs and water to oil and xanthan gum.
• Blend until smooth.
• Slowly add dry ingredients, about a cup at a time, blending well with each addition. (If using an immersion blender, use a spatula and extra care to ensure you are getting all of the ingredients off the bottom of the bowl).
• Grease a large bunt pan or two 9 x 5 inch loaf pans and dust with flour.
• Bake for 80-90 minutes (60-70 minutes for loaf pans) or until a toothpick inserted in center comes out with no uncooked batter.
• Cool for 10-16 minutes (if you can wait that long).
• Invert pan(s) and tap bottom to release.