Gluten Free Pumpkin Bread with Allulose

I’ve been keeping my eye out on a low calorie sweetener called allulose. I love all the good things I am hearing about it. However, my digestive system doesn’t always agree with something… just because I’m told it’s healthy. So, I thought I would give this low calorie sweetener a try to see if it’s all that I hear that it is and more!

If you are interested in a great video about some of the differences between artificial sweeteners and how they are not all the same, check out this video by Thomas DeLauer. It has a lot of sciency stuff that I find super interesting. You may not, so I wont bore you with it here.

I basically took my favorite pumpkin bread recipe here and substituted the dates for allulose. I also changed the ratios of other ingredients to make it work better since allulose is a dry ingredient and dates are wet and pasty. I actually bought a monk fruit/allulose blend from Costco so it’s not pure allulose. It’s the whole earth blend.

Also, I doubled the batch and made 2 so that I could just use a whole can of pumpkin puree instead of measuring out half the can for each loaf. But I put the recipe for one loaf for everyone in case you just want to give this a try and you aren’t sure you will like it.

I loved this version of pumpkin bread. And my stomach didn’t hate me for eating it. I think I do prefer my date sweetened version (which I have also made into yummy breakfast muffins) but this one has a lower carb/sugar content and it is super good. It satisfies my fall pumpkin cravings. Who am I kidding, I crave pumpkin bread year round!

Here is how I made it….

Ingredients:

• 3 cups oat flour (tightly packed into that measuring cup)
• 1 1/2 cups of Allulose/Monk Fruit blend (I used the Whole Earth brand that I bought at Costco)
• 3/4 cup collagen (for added protein and it gives it the chewy texture I like)
• 2 overripe bananas
• 1 egg
• 1/2 can pumpkin puree
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 TBS cinnamon
• 1 tsp pumpkin spice
• 1 tsp vanilla extract
• Coconut oil for greasing the pan

Directions:

1. Preheat oven to 350 degrees.

2. Grease a loaf pan with coconut oil.

3. Blend bananas in the food processor (<—this is the one I have)

4. Add all the other ingredients (except the coconut oil that you already used to grease the pan. Blend everything thoroughly.

5. Scoop your mixture into a greased bread pan. I love these Pyrex glass bread pans. I have 5 just like this. Feel free to add your favorite chocolate chips. Yum!

6. Place bread pan into the oven and cook for 45-60 minutes (until you can put a toothpick in the middle and it comes out clean). Don’t cook for too long or it wont be as good.

7. Take out your bread and allow to cool a bit before slicing.

8. Enjoy!

I love this bread best topped with my homemade almond butter. If you have never had almond butter homemade, you are missing out. 😉

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