Healthy Vegan Pumpkin Bread – No Added Sugar

In case you guys haven’t noticed recently, I’m on a pumpkin recipe roll 🙂 Fall is here and I am ready for it! I’ve always said I don’t like Fall but the truth is that I like Fall, I just don’t like that it means the end of summer and that winter is fast approaching! I love pumpkin flavored food, squash, and chili! But I also wish that CA Fall lasted more than like 2 weeks.

Anyway, here’s a super easy, no sugar added pumpkin bread recipe that might be my favorite pumpkin recipe to-date! This recipe is perfect for a snack, breakfast or even dessert.

Ingredients

Flax egg – this replaces egg in the bread so that it holds together. Simply combine 1 tbsp flaxseed meal with 2 tbsp water and set aside. You’ll notice after a few minutes that the mixture will start to thicken.

Dates – This adds natural sweetness to the bread. Make sure to pit your dates if you buy them unpitted. If your dates are dry, place them in warm water for 5-10 minutes to soften them up.

Pumpkin puree – Make sure to get canned pumpkin puree at the store and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices and it’s a lot more liquidy. Your recipe will not turn out the same if you use pumpkin pie filling.

Almond milk – You could also use any plant based milk. I used unsweetened vanilla almond milk.

All purpose flour – I haven’t tried this recipe with any other types of flour so I’m not sure if others will work.

Instructions

  1. Make the flax egg: Mix 1 tbsp flaxseed with 2 tbsp water. Set aside.
  2. Preheat oven to 350 degrees. Line loaf pan with parchment paper.
  3. In blender, add dates, 1/4 cup pumpkin puree and 2-4 tbsp water and blend until smooth. Start with 2 tbsp water and if you’re having trouble blending, add more water.
  4. Pour mixture into medium sized bowl and add flax egg, vanilla, almond milk and the remaining pumpkin puree. Mix to combine.
  5. Add in all the dry ingredients and mix well.
  6. Pour mixture into loaf pan and distribute evenly. Bake in oven for 30 minutes or until toothpick comes out clean when inserted.
  7. Enjoy!

Storing Instructions

Store fridge in an air tight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Vegan Pumpkin Bread

You'll never know that this pumpkin bread is vegan and contains no added sugar! It's super easy to make and very moist. A perfect fall favorite to make or bring to any event.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dessert
Cuisine: Vegan
Servings: 1 loaf

Ingredients

  • 1 tbsp (7 g) flaxseed meal
  • 2 tbsp water
  • 8 (150 g) medjool dates, pitted
  • 1/2 cup (120 g) pumpkin puree
  • 1/4 cup (50 ml) almond milk
  • 1 tsp vanilla
  • 1 1/4 cup (150 g) all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  • Make the flax egg: Mix 1 tbsp flaxseed with 2 tbsp water. Set aside.
  • Preheat oven to 350 degrees. Line loaf pan with parchment paper.
  • In blender, add dates, 1/4 cup pumpkin puree and 2-4 tbsp* water and blend until smooth. *Start with 2 tbsp water and if you're having trouble blending, add more water.
  • Pour mixture into medium sized bowl and add flax egg, vanilla, almond milk and the remaining pumpkin puree. Mix to combine.
  • Add in all the dry ingredients and mix well.
  • Pour mixture into loaf pan and distribute evenly. Bake in oven for 30 minutes or until toothpick comes out clean.
  • Enjoy!
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