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Vegan Pumpkin Bread

This dairy-free and vegan pumpkin bread is easy, healthy and low in sugar. It’s made with whole wheat flour for a nutritional punch, and it’s super moist!

There’s nothing I love more than a pumpkin bread around the holidays. But since it’s just my husband and I splitting the bread, making an entire bread with loads of butter and sugar isn’t the healthiest option.

That’s why I love this Vegan Pumpkin Bread, which is low in sugar and made with whole wheat flour. There are no eggs or dairy in this delicious bread, and all you need is two bowls and a loaf pan to whip this up.

What are the health benefits of pumpkin bread?

The base of this pumpkin bread is whole wheat flour, which has more protein and fiber than traditional white flours. That means the bread is dense and packed with nutrition.

Most pumpkin breads use butter, eggs, oil and sugar to make them taste good, but not this one. It’s sweetened with just pumpkin puree, maple syrup and warm and cozy spices.

That means you can feel good about eating this baked good!

What you can do with pumpkin that isn’t pumpkin pie?

What I love about this recipe is that it uses the entire can of pumpkin puree. That means you won’t have any leftover, which leaves you wondering what to do with it.

But if you make another recipe with pumpkin puree and don’t know what to do with the leftovers, here are some of my favorite ways to use it:

The possibilities for pumpkin are endless, and they stretch much further than just plain old pumpkin pie.

How to make Vegan Pumpkin Bread

All you need are two bowls and a loaf pan to make this pumpkin bread.

In a large bowl, combine the dry ingredients– whole wheat flour, baking soda, baking powder and spices.

In a separate large bowl, combine the wet ingredients– pumpkin puree, non-dairy milk, oil, maple syrup and vanilla. Whisk the wet ingredients together and then add to the dry ingredients. Stir until they are well combined, then spread into an oiled loaf pan. Top with chopped nuts.

You’ll know the loaf is ready when you can insert a knife into the center and it comes out clean. When you take this pumpkin bread out of the oven, put it on a cooling rack for at least 10 minutes before cutting into it.

Then slice it and enjoy the warm and comforting taste of pumpkin and fall spices in a hearty bread.

Vegan Pumpkin Bread

A dairy-free and eggless (vegan) healthy Pumpkin Bread, made with whole wheat flour.

Course Breakfast, Dessert
Keyword pumpkin bread
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8
Calories 317 kcal
Author Natalie Rizzo, MS, RD

Ingredients

  • 2 cups whole wheat flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 2/3 cup almond or soy milk
  • cup neutral oil grapeseed or vegetable oil
  • 15- ounce can 100% pumpkin puree
  • 1/2 cup maple syrup
  • 1 teaspoons vanilla
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the whole wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda and pinch of salt.
  3. In a separate large bowl, combine the milk, oil, pumpkin puree, maple syrup and vanilla. Whisk until well combined.
  4. Add the wet ingredients to the dry ingredients and stir well.
  5. Spread the batter into an oiled loaf pan and top with chopped pecans.
  6. Bake for 45-50 minutes. You should be able to insert a knife into the center of the loaf and have it come out clean.
Nutrition Facts
Vegan Pumpkin Bread
Amount Per Serving (1 slice)
Calories 317 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Sodium 205mg9%
Potassium 319mg9%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 15g17%
Protein 6g12%
Vitamin A 8350IU167%
Vitamin C 4mg5%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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I’m Natalie Rizzo, an NYC-based Registered Dietitian.

My mission is to help everyday athletes fuel their fitness with plants.

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