The other day I received a call from a customer asking how she should bake a pumpkin bread with stevia. I was embarrassed that I could not give her a good answer. After a few failed attempts to make a sugar free black bean brownie I had given up on baking with stevia. After a little digging online I found a good looking conversion method for stevia which I shared with her. She was afraid to make something that wouldn’t turn out so she scrapped the idea. In my typical fashion I announced to my husband the next morning (he was barely awake) that after laying awake I had decided “ Today I will make a stevia sweetened pumpkin bread!” Those of you familiar with stevia know it can have an after taste. This bread does seem to lose it a bit overnight, so it is better the next day. I think the texture and taste of this bread out weigh the stevia taste and kept me coming back for more.
Stevia Sweetened Pumpkin Bread
Makes 6 Mini Loaves or 2 9x3 loaves
15 oz Canned Pumpkin
1 C Unsweetened Applesauce
1 1/2 TBS Liquid Stevia (I used Caramel Flavored for something fun)
1/2 C Sunflower Oil
4 Eggs
2/3 C Almond Milk
3 1/2 C Whole Wheat Pastry Flour
2 tsp Baking Soda
2 1/2 Tsp Pumpkin Pie Spice
or 1 tsp cinnamon, t tsp nutmeg, 1/2 tsp cloves 1/4 tsp ginger
Preheat Oven to 350. Grease loaf pans, set aside. In a large bowl mix together pumpkin, applesauce, stevia, oil, and eggs. Next mix milk into pumpkin mixture. In a separate smaller bowl mix together flour, baking soda and spices. Add dry mixture to wet and stir until just combined. Divide batter evenly into pans.
Bake small loaves for 30 minutes and large loaves 60 minutes or until toothpick inserted in the middle comes out clean.
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