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Wholesome Vegan Pumpkin Bread

vegan sugar-free pumpkin bread
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5 from 1 review

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

Pumpkin Bread

  • 1 1/2 cup (180 g) whole-wheat flour
  • 1/2 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
  • 1/3 cup (80 g) applesauce or mashed banana
  • 3/4 cup (100 g) date sugar
  • 3/4 cup (175 ml) plantbased milk
  • 2 tsp vanilla extract

 

Pumpkin Glaze (optional)

  • 1/4 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
  • 1/4 cup (30 g) slivered almonds for garnish

Instructions

  1. Preheat the oven to 350 °F / 175 °C.
  2. For the pumpkin bread, mix the dry ingredients (except for the date sugar) in a large bowl.
  3. 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.
  4. Pour the batter into a greased or parchment-lined 8-inch / 25 cm loaf tin and bake for 50-55 minutes.
  5. 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.
  6. For the pumpkin cream, stir together or blend all the ingredients and spread the glaze over the cooled cake. 
  7. Garnish with slivered almonds if desired.

Notes

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

Find it online: https://www.veggiejam.com/english/wholesome-vegan-pumpkin-bread/