Spiced Pumpkin Bread for Diabetics

Finding a tasty fall treat that works with a diabetic diet can feel like an uphill battle. After all, most pumpkin breads are loaded with sugar and white flour that send blood glucose levels through the roof, and it gets even trickier when you’re craving that cozy autumn flavor without all the guilt.

Fortunately, this diabetic-friendly pumpkin bread hits all the right notes: it’s naturally sweetened and satisfying, easy to make with pantry staples, and packed with the warm spices you love without the blood sugar spike.

What Kind of Pumpkin Purée Should I Use?

For this diabetic-friendly pumpkin bread, you’ll want to stick with plain pumpkin purée rather than pumpkin pie filling, which contains added sugars and spices that could throw off your recipe. The canned variety works perfectly fine and is actually more consistent than making your own from scratch. When shopping, look for 100% pure pumpkin on the ingredient list – brands like Libby’s are reliable choices you can find at most grocery stores. If you do decide to make fresh pumpkin purée, sugar pumpkins or pie pumpkins will give you the best flavor and texture for baking.

Options for Substitutions

This diabetic-friendly pumpkin bread is pretty adaptable, so here are some swaps you can make:

• Pumpkin purée: If you’re out of canned pumpkin, you can use the same amount of mashed sweet potato, butternut squash purée, or even unsweetened applesauce for a different flavor profile.
• Almond flour: You can substitute with oat flour (just grind more rolled oats) or coconut flour, but use only 1/2 cup coconut flour since it absorbs more liquid. You might need to add an extra egg if using coconut flour.
• Rolled oats: Quick oats work fine here, or you can grind them into oat flour. Steel-cut oats won’t work well since they need longer cooking times.
• Sugar: For diabetic needs, try stevia (use 1/3 cup), erythritol (same amount as sugar), or monk fruit sweetener. Each sweetener behaves differently, so start with less and taste-test your batter.
• Cooking oil: Melted coconut oil, avocado oil, or even unsweetened applesauce can replace the cooking oil. If using applesauce, the bread will be slightly denser but still tasty.
• Apple cider vinegar: White vinegar or lemon juice work just as well to react with the baking soda for proper rising.

Watch Out for These Mistakes While Baking

The biggest mistake when making diabetic-friendly pumpkin bread is overmixing the batter once you add the dry ingredients, which can result in a dense, tough loaf instead of the tender texture you want.

Since this recipe uses almond flour and oats instead of regular flour, it’s crucial to let the batter rest for 10-15 minutes before baking – this allows the oats to absorb moisture and prevents a gritty texture.

Don’t skip the apple cider vinegar even though it seems odd, as it reacts with the baking soda to help the bread rise properly without traditional wheat flour.

To avoid a soggy center, make sure your pumpkin puree isn’t too watery by draining it on paper towels for a few minutes, and always test doneness with a toothpick in the center rather than relying solely on baking time since almond flour can brown faster than expected.

What to Serve With Pumpkin Bread?

This pumpkin bread is perfect on its own with a cup of coffee or tea, but it also pairs beautifully with a light spread of cream cheese or a thin layer of butter. Since it’s made with wholesome ingredients like almond flour and oats, it makes a great breakfast or snack alongside some Greek yogurt and fresh berries. You could also serve it as a dessert with a small scoop of vanilla ice cream or a dollop of whipped cream. For a cozy fall treat, try warming up a slice and enjoying it with a glass of cold milk or your favorite hot beverage.

Storage Instructions

Store: This pumpkin bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. You can also keep it in the fridge for up to a week if you prefer it chilled, which I actually love on hot days!

Freeze: I always make extra loaves to freeze because this bread freezes so well! Wrap individual slices or whole loaves tightly in plastic wrap, then place in a freezer bag for up to 3 months. It’s perfect for having a diabetic-friendly treat ready whenever you need it.

Thaw: When you want to enjoy frozen slices, just let them sit at room temperature for about 30 minutes, or pop them in the toaster straight from the freezer. For whole loaves, thaw overnight on the counter and they’ll taste just like fresh-baked!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2150
• Protein: 46-54 g
• Fat: 85-95 g
• Carbohydrates: 270-290 g

Ingredients

• 1 can (15 oz) pumpkin puree
• 3 large eggs, lightly beaten
• 1/4 cup neutral oil
• 1 1/2 tsp almond flavoring
• 1 1/2 tsp vanilla flavoring
• 1 tsp apple cider vinegar
• 1 1/2 cups ground almond flour
• 1 1/2 cups old-fashioned rolled oats (gluten-free if desired)
• 2/3 cup granulated sugar (or up to 1 cup for extra sweetness)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon powder
• 1/2 tsp nutmeg, ground
• 1/2 tsp ground ginger
• 1/2 tsp salt

Step 1: Prepare the Loaf Pan and Oven

Preheat your oven to 350°F (175°C).

Grease a standard size loaf pan or line it with parchment paper to prevent sticking.

Set the prepared pan aside while you make the batter.

Step 2: Blend Wet Ingredients

• 1 can (15 oz) pumpkin puree
• 3 large eggs, lightly beaten
• 1/4 cup neutral oil
• 1 1/2 tsp almond flavoring
• 1 1/2 tsp vanilla flavoring
• 1 tsp apple cider vinegar

In a blender or food processor, combine the pumpkin puree, lightly beaten eggs, neutral oil, almond flavoring, vanilla flavoring, and apple cider vinegar.

Blend until everything is evenly mixed and smooth.

I find blending wet ingredients first helps to ensure the bread has a light, even crumb.

Step 3: Add and Blend Dry Ingredients

• 1 1/2 cups ground almond flour
• 1 1/2 cups old-fashioned rolled oats (gluten-free if desired)
• 2/3 cup granulated sugar (or up to 1 cup for extra sweetness)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon powder
• 1/2 tsp nutmeg, ground
• 1/2 tsp ground ginger
• 1/2 tsp salt

Add the ground almond flour, rolled oats, granulated sugar, baking powder, baking soda, cinnamon powder, nutmeg, ground ginger, and salt to the blender or food processor with the wet mixture from Step 2.

Blend everything on high until well combined and most of the oats are ground up, stopping once or twice to scrape down the sides.

Sometimes, I like to pulse a few times at the end to keep a little texture from the oats if you like a bit of bite.

Step 4: Pour and Bake the Batter

• batter from Step 3

Pour the blended batter from Step 3 into the prepared loaf pan, using a spatula to spread it out evenly.

Place the pan in the preheated oven and bake for 50 to 65 minutes.

The bread is done when it is set and a knife inserted in the center comes out mostly clean.

For a richer flavor, I sometimes sprinkle a touch of extra cinnamon over the top before baking.

Step 5: Cool and Slice the Bread

Allow the baked pumpkin oat bread to cool in the pan for at least 30 minutes before removing and slicing.

This helps the bread set and makes it easier to slice cleanly.

I like to let it cool almost completely; it holds together better and the flavors become even more pronounced.

Spiced Pumpkin Bread for Diabetics

Delicious Spiced Pumpkin Bread for Diabetics recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 2075 kcal

Ingredients

  

• 1 can (15 oz) pumpkin puree
• 3 large eggs, lightly beaten
• 1/4 cup neutral oil
• 1 1/2 tsp almond flavoring
• 1 1/2 tsp vanilla flavoring
• 1 tsp apple cider vinegar
• 1 1/2 cups ground almond flour
• 1 1/2 cups old-fashioned rolled oats (gluten-free if desired)
• 2/3 cup granulated sugar (or up to 1 cup for extra sweetness)
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon powder
• 1/2 tsp nutmeg, ground
• 1/2 tsp ground ginger
• 1/2 tsp salt

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a standard size loaf pan or line it with parchment paper to prevent sticking. Set the prepared pan aside while you make the batter.
• In a blender or food processor, combine the pumpkin puree, lightly beaten eggs, neutral oil, almond flavoring, vanilla flavoring, and apple cider vinegar. Blend until everything is evenly mixed and smooth. I find blending wet ingredients first helps to ensure the bread has a light, even crumb.
• Add the ground almond flour, rolled oats, granulated sugar, baking powder, baking soda, cinnamon powder, nutmeg, ground ginger, and salt to the blender or food processor with the wet mixture from Step 2. Blend everything on high until well combined and most of the oats are ground up, stopping once or twice to scrape down the sides. Sometimes, I like to pulse a few times at the end to keep a little texture from the oats if you like a bit of bite.
• Pour the blended batter from Step 3 into the prepared loaf pan, using a spatula to spread it out evenly. Place the pan in the preheated oven and bake for 50 to 65 minutes. The bread is done when it is set and a knife inserted in the center comes out mostly clean. For a richer flavor, I sometimes sprinkle a touch of extra cinnamon over the top before baking.
• Allow the baked pumpkin oat bread to cool in the pan for at least 30 minutes before removing and slicing. This helps the bread set and makes it easier to slice cleanly. I like to let it cool almost completely; it holds together better and the flavors become even more pronounced.