Allulose-Sweetened Pumpkin Bread
Moist, spiced pumpkin loaf made with almond flour and sweetened with allulose instead of sugar. About 14 g of carbohydrate per slice, 8 g of it from allulose.
One serving
One serving is 1 slice, ¾ inch thick (12 per loaf). Prep 15 min · Cook 1 h · Rest or chill 1 h 20 min.
Steps
Heat the oven to 325°F (165°C) and let it preheat for 15 minutes. Line a 9×5-inch loaf pan with parchment, leaving the long sides overhanging.
Whisk the almond flour, baking powder, baking soda, salt and pumpkin pie spice in a large bowl.
In another bowl, whisk the pumpkin purée, eggs, melted butter, allulose and vanilla extract until smooth.
Fold the wet mixture into the dry until no streaks remain. The batter is thicker than regular quick bread.
AI-generated illustrative image. Scrape into the pan and smooth the top.
Bake uncovered for 25 minutes, then tent loosely with foil, because allulose browns faster than sugar.
Bake until a toothpick in the center comes out clean and a thermometer in the center reads at least 200°F (93°C), 45 to 60 minutes in total. Test it after 20 minutes.
AI-generated illustrative image. Cool in the pan 20 minutes, then lift out and cool completely before slicing, about 1 hour.
Almond flour bread is fragile while warm.
On the plate
A snack or dessert, not part of the plate. One slice has about 14 g of carbohydrate; for breakfast it pairs well with a boiled egg or Greek yogurt.
Nutrition
| Nutrient | Per serving (1/12 of recipe) |
|---|---|
| Calories (kcal) | 186 |
| Total carbohydrate | 14 g |
| Dietary fiber | 3 g |
| Total sugars | 2 g |
| Protein | 6 g |
| Total fat | 16 g |
| Saturated fat | 4 g |
| Sodium | 175 mg |
Total carbohydrate includes fiber, as on US nutrition labels. Values are calculated from USDA FoodData Central for the ingredients as listed and are estimates. How we calculate.
Where these numbers come from
| Ingredient | Weight | Carbs | Source |
|---|---|---|---|
| almond flour Almond flour (blanched almonds) | 225 g | 41.9 g | “Nuts, almonds, blanched”, USDA SR Legacy, FDC ID 170568 |
| baking powder Baking powder, double-acting | 8 g | 2.2 g | “Leavening agents, baking powder, double-acting, sodium aluminum sulfate”, USDA SR Legacy, FDC ID 172803 |
| baking soda Baking soda | 2 g | 0.0 g | “Leavening agents, baking soda”, USDA SR Legacy, FDC ID 175040 |
| salt Salt | 1 g | 0.0 g | “Salt, table”, USDA SR Legacy, FDC ID 173468 |
| pumpkin pie spice Pumpkin pie spice | 8 g | 5.5 g | “Spices, pumpkin pie spice”, USDA SR Legacy, FDC ID 171332 |
| pumpkin purée Pumpkin purée, canned, no salt | 245 g | 19.8 g | “Pumpkin, canned, without salt”, USDA SR Legacy, FDC ID 168450 |
| eggs Egg, whole, raw | 200 g | 1.4 g | “Egg, whole, raw, fresh”, USDA SR Legacy, FDC ID 171287 |
| melted butter Butter, unsalted | 70 g | <1 g | “Butter, without salt”, USDA SR Legacy, FDC ID 173430 |
| allulose Allulose, granulated | 96 g | 96.0 g | “ALLULOSE SUGAR”, USDA Branded, FDC ID 2652700 |
| vanilla extract Vanilla extract | 4 g | <1 g | “Vanilla extract”, USDA SR Legacy, FDC ID 173471 |
Counted as zero because the source has no value and the amount is 1 g or less per serving: baking powder (); baking soda (); salt (); pumpkin pie spice (); vanilla extract ().
Calculation engine v1.3.0.
Swaps and variations
- Muffins
- Bake in 12 lined muffin cups at 325°F for 25 to 30 minutes, until a toothpick comes out clean.
- Add-ins
- Fold in ⅓ cup chopped walnuts; carbs per slice rise slightly.
Storage
Keep covered at room temperature 1 day, refrigerated 5 days, or frozen in slices up to 3 months.
How we checked this recipe
We haven't cooked this recipe in our kitchen yet. Before publishing it, we compared it with tested recipes of the same kind and checked how its ingredients behave and its safe temperatures.
- Allulose browns faster than sugar, so the crust is darker than a classic pumpkin bread; tent it with foil as written.
- Go by the thermometer: at least 200°F in the center. If the loaf still sinks, use 1½ tsp baking powder next time.
- It is mildly sweet. The count assumes 12 slices about ¾ inch thick.
Tested recipes we compared
- Keto Pumpkin Bread · The Big Man's World. Almond flour and allulose loaf with nearly the same ratios, rated by more than 190 readers
- Keto Pumpkin Bread · Wholesome Yum. Almond-flour loaf baked at 325°F; butter ratio and storage
How the ingredients behave
- How to tell when banana bread is done · King Arthur Baking. Quick breads are done at 200°F or more; foil for the last part of the bake
- Baking tips for allulose sweeteners · Splenda. Allulose browns faster than sugar; bake about 25°F lower and tent with foil
- Bolger et al. 2021: D-allulose in cupcakes · University of Reading. Allulose batters brown more and set later than sugar ones
Nutrition values are estimates calculated from USDA data for the ingredients as listed. This recipe is information, not medical advice; decisions about your diet belong to you and your healthcare team. How we calculate.
Printed from diabetesbites.com/recipes/allulose-sweetened-pumpkin-bread. Nutrition per serving is calculated from USDA FoodData Central for the ingredients as listed.
FAQs
Quick answers about allulose-sweetened pumpkin bread.
Can you make pumpkin bread with almond flour?
Yes. It needs more eggs than a wheat bread to hold together, and a longer, gentler bake.
How many carbohydrates are in this pumpkin bread?
About 14 g per slice, 8 g of it from allulose. A slice of regular pumpkin bread has much more.
Why did my loaf sink in the middle?
Usually underbaking. Trust a thermometer (at least 200°F in the center), not the clock.
How was this recipe?
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