To make sugar-free pumpkin bread, thoroughly mix 2 cups of all-purpose flour, 2 cups of pumpkin puree, 1 tablespoon of baking soda, 2 eggs and some water or skim milk. Pour the ingredients into a greased loaf pan. Bake for 45 minutes in a preheated oven. Serve when cool.
Alternatively, you can use 1 ½ cups of oat flour, 1 ½ cups of millet flour, ½ tablespoon of baking powder, ½ teaspoon of salt, 16 ounces of cooked or canned pumpkin, 4 eggs and 2 tablespoon of baking soda. Sift all dry ingredients. Beat together pumpkin and water. You can add fruit sweeter and ½ cup of canola oil to the mixture. Add the dry ingredients to the liquid mixture. Mix thoroughly. Pour the mixture in two well-greased loaf pans. Preheat oven to 350 F. Bake the loaf for 30 to 45 minutes. Insert a toothpick in the center of the loaf. If it comes out clean, the loaf is well-cooked. Let the loaf cool completely before slicing it.
Add a twist to the sugar-free pumpkin bread recipe by adding walnuts, pecans, dates, raisins, cinnamon or cloves. Egg substitute can be used in place of eggs. Use cream cheese orange zest icing for topping.