Happy Friday friends!

Any big plans for the weekend? We are in town this weekend and looking forward to catching up on things around our houses. And emails. Sorry if you’ve emailed us recently, promise we will get back to you. Things have been busy around here. Luckily, we’ve been recipe testing which keeps our energy going.

Today’s pumpkin bread recipe took 4 attempts before we were satisfied with the final loaf. So needless to say we’ve been eating lots of pumpkin bread around here. Not saying that is a bad thing! We are happy to eat anything pumpkin, even if it is an unsuccessful recipe.

Your flourless grain-free no sugar added pumpkin bread recipe is here!

plantain pumpkin bread

Unfortunately we haven’t been able to create a vegan version of this bread loaf yet. The closest thing is our flourless pumpkin chia bars. Β We’ve tried to make some vegan protein pumpkin loafs that have no sugar with some success, but they just don’t seem to really cook in the middle. Too dense and moist. So we went back to making a recipe work with eggs.

This pumpkin bread is made from a few of our favorites like plantains, pumpkin and pumpkin seeds. A few years ago we made a lot of things using pumpkin seeds and kinda forgot how much we like using them in recipes. So for this pumpkin bread we decided to use pumpkin seeds as our ‘flour’ in the recipe. We soaked and dehydrated ours making them easier to digest. Β Once they were dry we ground them into flour like texture in our food processor.

low sugar pumpkin bread

When thinking of a pumpkin bread recipe we wanted it to be easy to make with few ingredients.

PLUS NO SUGAR in this flourless pumpkin bread!


Yes you heard us right. No sugar in this recipe. Why? Really just to see if we could do it. And we thought with the mix of plantains and pumpkin, it might not really need any more sweetness.

pumpkin bread grain-free

We actually like a less sweet pumpkin bread.

We know typical quick breads like pumpkin are full of sugar and are sweet, but not ours. Nope. We wanted to see if we could create a no sugar quick bread.

And since pumpkin can be a little sweet we felt overall it would work. So you can see why it took us several recipes to get this just right. As without sugar it was lacking in volume. But we figured out a way to create a moist, sugar-free pumpkin bread. Thanks to pumpkin seeds being in this loaf, which can be a little sweet too.

cutting pumpkin bread

healthy plantain pumpkin loaf

grain free plantain pumpkin low sugar bread

We hope you enjoy our flourless no sugar added pumpkin bread as much as we do. Kinda feel less guilty eating it, hate saying that, but it’s true.

This pumpkin quick bread is light in texture with a soft and moist crumb.

gluten free grain free plantain pumpkin bread

Get your recipe here.

Enjoy.

flourless grain-free no sugar pumpkin bread recipe

flourless grain-free no sugar pumpkin bread recipe

A tasty and healthy flourless PUMPKIN bread that is made from plantains making it grain-free, gluten-free, nut-free, soy-free, dairy-free and no sugar added. Paleo pumpkin bread.

Ingredients

  • 1 cup pumpkin puree (8oz)
  • 1 large plantain (7oz peeled)
  • 3/4 cup pumpkin seed flour (3oz)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 eggs
  • 1/4 cup coconut oil, liquid (2oz)
  • ** if you want some sweetness you could add in a little stevia, about 1/4 teaspoon. This is optional.

Directions

  1. Preheat your oven to 350 degrees.
  2. Place pumpkin puree and plantains (peeled) in a food processor or blender. Blend until smooth.
  3. Add in eggs, spices, vanilla, baking soda and baking powder. Continue to blend.
  4. Add in pumpkin seed flour (which we soaked overnight, dried in dehydrator, grind into flour). Blend.
  5. Add in coconut oil (liquid). Blend.
  6. Lightly grease bread loaf (9x5 loaf pan) with some coconut oil.
  7. Pour pumpkin bread batter into bread loaf pan.
  8. Bake for about 40-50 minutes. *Ours went for about 45 minutes.
  9. Slice and enjoy!
http://purelytwins.com/2013/11/15/flourless-grain-free-no-sugar-pumpkin-bread-recipe/

Now fall just got a little better with some pumpkin bread!

Enjoy a slice or two (or the whole loaf πŸ˜‰ ) with some coffee or pumpkin spice latte.

cuteline3-01

 

grain-free pumpkin muffins

 

chocolate chip pumpkin blondies

 

apple cider quick bread

 

cocoa gingerbread quick bread

 

protein banana bread

Twins question: Do you like pumpkin bread? What recipe have you been enjoying lately? Do you like quick breads?

Comments and shares are welcomed.Β 

be passionate and fit

#bepurelyyou

And Purely Fit Members we’ve got a new blog posts for you in the members area: food prep for the week (under meal and diet ideas). And we are working on a mini series of our weight-loss tips, so expect those to start showing up under the health and fitness tips area soon. Thanks again for your continued support. We love you guys so much. You inspire us every day to work harder. Not a member and wanna join click here, we look forward in getting to know you in the members area.

xoxo

L&M

 

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46 thoughts on “flourless grain-free no sugar pumpkin bread recipe

  1. I made your protein banana bread last week and it turned out AWESOME!! I’ve also tried some other “healthy” banana bread versions, but your’s is definitely the best!! Thank you for this awesome recipe πŸ™‚ If I find some canned pumpkin I will surely try this one too!!

    Posted on November 15, 2013 at 10:12 am
    1. Inga so happy you enjoyed the banana bread πŸ˜‰

      Posted on November 15, 2013 at 12:50 pm
  2. Hope you girls have a fantastic weekend! I have a few things planned which I’m excited for. Should be busy.
    This pumpkin bread looks fantastic! Banana and pumpkin bread are my favourites. So this looks like it would be an amazing treat. Especially now that the weather is getting colder!

    Posted on November 15, 2013 at 10:24 am
    1. Lisa hope you have a wonderful weekend too!

      Posted on November 15, 2013 at 12:50 pm
  3. Not sure which to try first, this or the recipe you shared earlier this week! I love pumpkin bread, but haven’t had it in forever since I’m allergic to grains and follow paleo.

    Posted on November 15, 2013 at 12:30 pm
    1. Ashley make both recipes πŸ˜‰ xoxo

      Posted on November 15, 2013 at 12:50 pm
  4. i love love love love love quick breads! cannot wait to give this a try girls πŸ™‚

    Posted on November 15, 2013 at 1:19 pm
  5. Mmmmmm I love pumpkin bread!!!

    For the weekend my sis is coming into town–it’s gonna be so fun!

    Posted on November 15, 2013 at 7:24 pm
    1. Annette have fun with your sister!

      Posted on November 15, 2013 at 8:00 pm
  6. What do you recommend using in place of pumpkin seed flour? Happy weekend πŸ™‚

    Posted on November 15, 2013 at 9:53 pm
    1. You can use a nut flour.

      Posted on November 16, 2013 at 9:20 am
  7. OBSESSED!!! Will try making these with FLAX EGGS! πŸ˜€ Just extra FIBER! ha ha!

    Posted on November 16, 2013 at 1:14 am
    1. Revisiting and I still get a pumpkin b*ner! LOL!!!!!!!!!!!!!!! AHH HA HA AH AH!

      Posted on September 2, 2014 at 1:58 pm
      1. xoxo

        Posted on September 2, 2014 at 1:59 pm
  8. Why does everything you make have to look so delicious!?! This bread looks to die for! I also tried your pumpkin chocolate chip cookies! They were soooo good!! I foresee my weekend being spent in the kitchen =)

    Posted on November 16, 2013 at 12:33 pm
    1. awesome πŸ™‚ HUGS happy baking!

      Posted on November 16, 2013 at 4:33 pm
  9. YUM! Can’t wait to try these. I’m excited to try pumpkin seed flour!

    Posted on November 17, 2013 at 4:29 pm
  10. Can’t wait to try this when I am back home! Have you gals heard of Uncle’s Banana Flour? I don’t think it’s plantain but I’d love to find some recipes that can be vegan (no eggs or milk)!

    Posted on November 23, 2013 at 10:59 pm
    1. never heard of banana flour, sounds interesting

      Posted on November 24, 2013 at 6:25 am
  11. Does this work with an egg substitute (powdered like Ener-G) or clad eggs?

    Looks so good.

    Posted on January 1, 2014 at 9:25 pm
    1. Not sure if it would. You can give it a try, we are just unsure how well it would do.

      Posted on January 1, 2014 at 9:28 pm
  12. I just wanted to say thank you for this awesome recipe! I love pumpkin and have been looking for a healthy Pumpkin Bread recipe for a really long time. Found yours and was so intrigued by the ground pumpkin seed substitution!! Anyways, I made 2 loaves, froze one for later. It turned out absolutely amazing!!!

    Posted on May 4, 2014 at 12:56 pm
    1. Angelina so happy to hear you enjoyed this recipe!!

      Posted on May 4, 2014 at 4:13 pm
  13. Can I use coconut flour instead of pumpkin seed flour?

    Posted on September 1, 2014 at 12:10 pm
    1. you can try, but it will change the final texture and moistness of the bread as coconut flour absorbs liquids

      Posted on September 2, 2014 at 7:31 am
  14. I must say this bread rocks! I was skeptical but I love it! I did add 8drops of vanilla stevia and some extra cinnamon. It would taste awesome with apple butter or pumpkin butter! Thank you for this! Finally a pumpkin bread without almond flour (which I love but can be expensive) or that wired texture from coconut flour!

    Posted on October 8, 2014 at 6:18 pm
    1. Awesome!! So glad you enjoyed the bread πŸ˜‰

      Posted on October 8, 2014 at 8:55 pm
  15. I made this in loaf form with almond flour and added chocolate chips. It was so delicious, but the almond flour made the texture more like pumpkin pie than pumpkin bread. I made it again using the pumpkin seed flour in muffin tins and it was even better – the texture was great and they taste so good. These are a new favorite recipe!

    Posted on October 20, 2014 at 11:31 am
    1. Claire awesome to hear this! So glad you enjoyed the recipe and that your changes worked!

      Posted on October 20, 2014 at 12:17 pm
  16. Hello,

    I like this recipe but don’t like plantains or baking powder. How would you suggest I adopt this recipe?

    Thank you.

    Posted on November 1, 2014 at 11:45 am
  17. What could I use as an alternative to plantain?
    The recipe looks absolutely fantastic but I’m a bit apprehensive that it would raise my blood sugar a lot if I used plantain???
    Thank you

    Posted on January 24, 2015 at 9:44 pm
    1. We can’t guarantee that it will come out the same but you could use 1 cup flour to replace the 1 large plantain.

      Posted on January 25, 2015 at 11:22 pm
  18. Hi girls, can you pls explain how you dry the soaked pumpkin seeds in a dehydrator and what brand of machine do you use? Thanks

    Posted on December 24, 2015 at 12:17 pm
    1. We have the excalibur dehydrator. We just place the soaked seeds on a mesh tray and let dry out.

      Posted on December 25, 2015 at 4:08 pm
  19. I baked this today and love the texture! I think it needs some salt, though. I’ve noticed that you don’t usually add salt to your baked goods. I didn’t soak the seeds and dehydrate them ( I don’t own a dehydrator) but it turned out fine. I just ate 1/5 of the entire loaf! I cut it into 20 slices and ate 4 of them, he he he. Tomorrow I’ll try toasting some slices. I have a doubt – why do you use both baking powder and soda? I don’t know much about the science in baking, lol.

    I am LOVING my Vitamix S30! =D I’m still getting the hang of it, though. It annoys me a bit that it gets hung up a lot. The other day I was making a raw cashew cheesecake and it just stopped =( Couldn’t finish blending the mix so I didn’t get the desired consistency. If the mixture is too thick, 90% of the times the blades won’t make suction and I have to scrape/tamp/etc until it gets moving again. I can’t go past speed 3 with thick mixes… Do you have any tips on how to deal with Vitamix hung-ups?

    Posted on August 18, 2016 at 7:11 pm
  20. Are the plantains green or ripe (spotty)?

    Posted on December 17, 2016 at 12:30 pm
    1. Green would be best, but yellow with some spots should be okay.

      Posted on December 18, 2016 at 2:19 am
  21. Hi I just took down your sugar free pumpkin bread recipe and I cnt wait to make it but one question!! I saw in the recipe that I had to soak the flour over nite then dehydrate etc and I was thinking it was already a flour to just blend in? I would appricate it if u would explain that part of the recipe and why we have to do that !! Thanks Clara Ann

    Posted on February 14, 2017 at 12:40 am
    1. You just need ground pumpkin seed flour, you don’t have to soak and dry them like we mentioned. Sometimes we do sometimes we don’t, it just helps with digestion and all. Enjoy the recipe.

      Posted on February 14, 2017 at 2:14 am
  22. My son just baked this bread for our family yesterday. Everyone enjoyed it. Today he followed the same recipe but used pureed squash instead of pumpkin. He also added a quarter cup xylitol to add a little sweetness to it. We enjoyed that bread as well. I think we will start to add 2 tablespoons of xylitol to the pumpkin bread and keep the squash bread at 4 tablespoons. I appreciate that there is no grain and no sugar. This is the first time we ever used plantations. Thanks for the recipe. I look forward to trying some of your other recipes!

    Posted on May 3, 2017 at 2:11 pm
    1. awesome we are so happy to hear this!!

      Posted on May 5, 2017 at 12:16 am
  23. What can you substitute for the pumpkin seed bread that is nut free?

    Posted on November 20, 2017 at 8:35 pm
    1. I mean pumpkin seed flour.

      Posted on November 20, 2017 at 9:00 pm
      1. You can use any flour.

        Posted on November 26, 2017 at 6:31 pm