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Pumpkin Loaf With Cream Cheese Frosting

As we step into Fall, we look for the tastiest seasonal bakes, but we are shocked at how much sugar is in these tasty treats! This reduced sugar pumpkin loaf is the perfect Fall sharing dessert. Whether you want to share with friends or keep it all for yourself, this rich in flavor loaf will have you falling for fall recipes all over again, minus the guilt!

By Lisa of @BeautyByBenz
Prep Time
PREP TIME
15 mins
Cook Time
COOK TIME
1 hour 10 mins
Total Time
TOTAL TIME
1 hrs 25 mins
Servings
SERVINGS
12 servings

Ingredients

Bread Ingredients:

  • 1 ¾ cup flour
  • 1 teaspoon baking soda
  • a pinch of salt
  • 1 tablespoon pumpkin spice (can also use ground cinnamon) 
  • 2 eggs 
  • 1 ½ cup Purecane™ zero-calorie Baking Sweetener
  • 1 cup no-sugar added pumpkin puree
  • ½ cup coconut oil (melted) 
  • ⅓ cup water

 

Cream Cheese Frosting Ingredients:


Directions

  1. Preheat oven to 350°F and grease a loaf pan with non-stick spray or coconut oil.

Make the Bread:

  1. In a large mixing bowl, combine the dry ingredients (flour, baking soda, salt, and pumpkin spice) together and set aside.
  2. In a separate bowl, beat the wet ingredients together until well combined (eggs, Purecane™ zero-calorie Baking Sweetener, pumpkin puree, oil, and water). Then mix the wet ingredients with the dry ingredients in a large bowl until combined. Pour the batter into your prepared loaf pan.
  3. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool completely before frosting.

Make the Cream Cheese Frosting:

  1. While the bread is cooling, beat together the room temperature cream cheese and butter until smooth using a stand or hand mixer.
  2. Add the sweetener and vanilla extract at a low-medium speed, until it’s well-mixed and smooth.
  3. Add in half-and-half and mix until the frosting is the desired consistency. You can keep in the fridge until the bread is cooled if necessary. 

Frost your Loaf:

  1. Place loaf on a serving plate. Use a knife or an icing spatula to spread an even layer of frosting on top.
  2. Serve and enjoy!

Photo by Istetiana | Dreamstime.com

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
Made with Purecane

Did you like this sugar-free sweet recipe? Check out some of our other sugar-free delicious baked recipes using all-natural, zero-calorie Purecane™! 

A touch of southern charm and a dash of rich brown sweetener, this peachy crisp is everyone’s favorite summer recipe: Peach Crisp With Pecans

Sugar-free melt in your mouth pull-apart bread, that will spice up any day: Sugar-Free Cinnamon Pull-Apart Bread

These light and healthy chocolate muffins are scrumptiously delicious!: Chocolate Muffins With Peanut Butter

Tags: Reduced Sugar, Pumpkin, Bread, Breakfast, Dessert, Seasonal.

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Pumpkin Loaf With Cream Cheese Frosting
Pumpkin Loaf With Cream Cheese Frosting

As we step into Fall, we look for the tastiest seasonal bakes, but we are shocked at how much sugar is in these tasty treats! This reduced sugar pumpkin loaf is the perfect Fall sharing dessert. Whether you want to share with friends or keep it all for yourself, this rich in flavor loaf will have you falling for fall recipes all over again, minus the guilt!

By Lisa of @BeautyByBenz

Ingredients

Bread Ingredients:

  • 1 ¾ cup flour
  • 1 teaspoon baking soda
  • a pinch of salt
  • 1 tablespoon pumpkin spice (can also use ground cinnamon) 
  • 2 eggs 
  • 1 ½ cup Purecane™ zero-calorie Baking Sweetener
  • 1 cup no-sugar added pumpkin puree
  • ½ cup coconut oil (melted) 
  • ⅓ cup water

 

Cream Cheese Frosting Ingredients:


Directions

  1. Preheat oven to 350°F and grease a loaf pan with non-stick spray or coconut oil.

Make the Bread:

  1. In a large mixing bowl, combine the dry ingredients (flour, baking soda, salt, and pumpkin spice) together and set aside.
  2. In a separate bowl, beat the wet ingredients together until well combined (eggs, Purecane™ zero-calorie Baking Sweetener, pumpkin puree, oil, and water). Then mix the wet ingredients with the dry ingredients in a large bowl until combined. Pour the batter into your prepared loaf pan.
  3. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool completely before frosting.

Make the Cream Cheese Frosting:

  1. While the bread is cooling, beat together the room temperature cream cheese and butter until smooth using a stand or hand mixer.
  2. Add the sweetener and vanilla extract at a low-medium speed, until it’s well-mixed and smooth.
  3. Add in half-and-half and mix until the frosting is the desired consistency. You can keep in the fridge until the bread is cooled if necessary. 

Frost your Loaf:

  1. Place loaf on a serving plate. Use a knife or an icing spatula to spread an even layer of frosting on top.
  2. Serve and enjoy!

Photo by Istetiana | Dreamstime.com