This healthy, spiced vegan pumpkin bread has no added sugar and oil and still tastes wonderfully sweet. The perfect breakfast or snack for fall!

It's fall and pumpkin season is in full swing. If you don't know what to do with all the canned and homemade pumpkin puree, and you have already made my chia oat donuts with pumpkin glaze I've got something delicious for you today: sweet, vegan pumpkin bread - and the best thing: it's good for yoo!

This dairy free pumpkin bread without oil is low fat, eggless, and sugar free - but with nutrient and fiber-rich whole wheat flour, carotene-rich pumpkin and other wholesome ingredients.

Can this actually taste good? You bet it can! It took me a few tries to get the sweetness, spice and texture just right. It's certainly not as fluffy or airy as some other vegan pumpkin bread recipes, but it is incredibly moist. My husband certainly couldn't keep his hands off it.

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Ingredient Notes
Step-By-Step Instructions
More Sweet Pumpkin Recipe
Recipe
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Ingredient Notes

For this easy spiced pumpkin bread, you will need ingredients that you may already have at home. Incidentally, the pumpkin glaze is not a must - but highly recommended!

Wholemeal Flour - Use either wheat or spelt flour. If you like it a little fluffier, you can also use a lighter flour.
Rolled Oats - They are full of goodness and give the pumpkin oat bread more moisture.
Spices - You can't go wrong with the trio cinnamon, ginger and nutmeg. Add a bit of vanilla (extract) if you fancy it.
Pumpkin Puree - You can use homemade or canned pumpkin puree.
Unsweetened Applesauce - It adds a natural sweetness and moisture. Alternatively, you can use a small mashed, ripe banana.
Date Sugar - It's made from dried dates and adds a rich sweetness to the recipe. If you can't find date sugar, I recommend using coconut sugar instead.
Plant-Milk - Use whatever milk alternative you have at home. For me, it's usually a pea protein-based drink.
White Almond Butter: Makes the pumpkin cream ultra creamy. You can also use cashew butter.
Maple Syrup: You only need 2 tablespoons to sweeten the cream or glaze. Date syrup is also a good choice.

Step-By-Step Instructions

The list of ingredients for the pumpkin spice bread is quite long, but the preparation is very simple. Let's go!

Step 1: Mix the dry ingredients in a large bowl. Blend the wet ingredients or stir together until creamy.

Step 2: Add the mixture to the dry ingredients and stir until everything has just come together. Do not overstir!

Step 3: Spoon the batter into a loaf tin and bake for approx. 50 mins. Then leave to cool briefly in the tin, remove from tin and leave to cool completely on a wire rack.

Step 4: Whisk the ingredients for the pumpkin cream together and then spread onto the cooled pumpkin bread. Sprinkle with slivered almonds if you like.

Whether for breakfast or as an afternoon snack, this vegan applesauce pumpkin bread without sugar will fill you up and - and above all, it won't cause the sugar crash that you're most likely familiar with from other sweet, not that wholesome snacks. Enjoy!

More Sweet Pumpkin Recipe

From pumpkin pie to pumpkin cookies - here are more sweet recipes with pumpkin:

I hope you’ll give this oil-free vegan pumpkin bread a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.

Recipe

Wholesome Vegan Pumpkin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Melanie@Veggiejam
Prep Time: 15 min
Cook Time: 55 min
Total Time: 1h 10 min
Yield: 10 slices 1x

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Description

This healthy, spiced vegan pumpkin bread has no added sugar and oil and still tastes wonderfully sweet. The perfect breakfast or snack for fall!

Ingredients

Scale

Pumpkin Bread

1 ½ cup (180 g) whole-wheat flour
½ cup (50 g) rolled oats
1 ½ tsp cinnamon
½ tsp ground ginger
⅛ tsp ground nutmeg
¼ tsp salt
2 tsp baking powder
1 cup (250 g) pumpkin puree
⅓ cup (80 g) applesauce or mashed banana
¾ cup (100 g) date sugar
¾ cup (175 ml) plantbased milk
2 tsp vanilla extract

Pumpkin Glaze (optional)

¼ cup (60 g) pumpkin puree
2 tbsp maple syrup or date syrup
1 ½ tbsp (20 g) white almond or cashew butter
1 pinch of salt
¼ tsp cinnamon
¼ cup (30 g) slivered almonds for garnish

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Instructions

Preheat the oven to 350 °F / 175 °C.
For the pumpkin bread, mix the dry ingredients (except for the date sugar) in a large bowl.
Blend the pumpkin puree, apple puree, date sugar, plant-based milk and vanilla or whisk together until you have a homogeneous, creamy mixture. Then add to the dry ingredients and stir everything just until no more flour residue is visible. Excessive stirring will cause the batter to sink and the pumpkin bread to become very dense.
Pour the batter into a greased or parchment-lined 8-inch / 25 cm loaf tin and bake for 50-55 minutes.
Remove from the oven, leave to cool in the tin for 10 minutes, then remove from the tin and leave to cool completely on a wire rack.
For the pumpkin cream, stir together or blend all the ingredients and spread the glaze over the cooled cake.
Garnish with slivered almonds if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 slice (glazed + almonds)
Calories: 179.6 kcal
Sugar: 11.6 g
Fat: 4 g
Saturated Fat: 0.4 g
Unsaturated Fat: 3.1 g
Carbohydrates: 26.9 g
Fiber: 6.2 g
Protein: 4.8 g

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