sugar-free pumpkin bread recipe 

Pumpkin spice culture is real, folks. And to give you your fix, we've whipped up a sugar-free pumpkin tea loaf you can sip with your skinny decaf Chai latte. This loaf is fast (only 10 minutes of prep!), moist, delicious, and will rival what you get at Starbucks, but without all the inflammation-inducing sugar. The recipe can easily be made gluten-free by substituting 1:1 gluten free flour, too! You, your tastebuds, and your waistline can thank us later. Wrap up a loaf in some pretty wax paper, tie with some kitchen twine, and it makes a wonderful hostess gift, too! Be sure to tag us on Instagram @accessmagazine if you make this!

INGREDIENTS:

All-purpose flour 300 grams

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

3/4 tsp ground ginger

1 stick of salted butter (add 1/4 tsp extra salt if using unsalted butter)

3 large eggs

1 15 oz can pumpkin puree

3/4 cup monkfruit sweetener

nonstick cooking spray

1/4 cup raw pepitas (pumpkin seeds)

DIRECTIONS

1. Preheat the oven to 350 degrees

2. Whisk flour, baking soda, salt, baking powder and spices in a medium bowl

3. Cream the butter and monk fruit sweetener with a whisk, add eggs and pumpkin and whisk to combine in a large bowl

4. Add the dry ingredients to the wet and mix with spatula until just combined (don't over mix)

5. Spray your loaf pan (we used If You Care paper loaf pans, but any regular ol' banana bread pan type should work)

6. Pour the batter into the pan, smooth the top, and sprinkle on the pepitas

7. Bake for 55-65 minutes or until a knife comes out clean