Spicy Pumpkin Bread - Sugar Free!

The other day was a 'snow day' and it made sense to take advantage of being indoors to bake some quick bread. I knew that in the pantry was canned pumpkin and all the other stuff needed for a sweet & spicy loaf of goodness. Upon realizing that there was no sugar in the house I went looking for a way to substitute. Not being a 'real' baker I do not know these things instinctively - so lucky for me the internet in but a click away to save the day.

After re-arranging the recipe to suit what I had on hand, this is what was baked up. It did not have the sweetness of pumpkin bread with the sugar, but was on a taste level all its own. Subdued sweet paired with the underlying heat was a darn nice combination.

This would be an awesome dessert. Take a slice and heat it up, then put a scoop of vanilla ice cream!

So, here is the recipe I used, give it a try and please let me know how yours turns out.

Spicy Sugar Free Pumpkin Cranberry Bread

Ingredients:

1 ½ Cups AP Flour

1 ½ Cups Whole-Wheat Flour

1 TBS Tango Spice Southwest Sunset (or red chili powder)

1 TBS Pumpkin Pie Spice

1 TBS Flax Seed

2 tsp Baking Soda

1/2 tsp Baking Powder

1 tsp Salt

4 Eggs

1 Cup Canola Oil

3/4 Cup Honey

1/4 Cup Agave Nectar / amber

1 tsp Vanilla

1 15.5 oz Can Pumpkin Puree

1 Cup Fresh Cranberries / chopped

Directions:

Preheat oven to 350 degrees.

Lightly beat eggs, add oil, honey, and vanilla, blend together in a small bowl.

In a large mixing bowl whisk together the dry ingredients.

Make a well in the center and pour in the egg mixture.

Stir together thoroughly with a fork, but do not over-mix.

Fold in the pumpkin puree and cranberries.

Generously grease 2 bread loaf pans, pour in the batter.

Bake for approximately 35 – 45 minutes.

Check for doneness by making sure a toothpick inserted comes out clean.

I hope that you give this a try.

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