Add flour, baking powder, baking soda, salt and pumpkin pie spice to wet ingrediens, and mix until … If you’re including multiple mix-ins, don’t exceed more than 1 cup of. The best part? Turn this rustic pumpkin bread into a beautiful cake with my vegan cashew buttercream frosting! This will keep the air out which will ensure it retains its moisture. I’m sorry you’ve had trouble with this bread, Pam. ); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Perfectly spice, soft, easy to make and allergy friendly! Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave … My secrets for making wholesome meals you'll WANT to eat. How to make Vegan Pumpkin Bread: Preheat oven to 350° Spray a non stick 9×5 loaf pan with cooking oil spray or grease with vegan butter; Add the wet ingredients to a large mixing … I ended up using the whole can of pumpkin which was slightly more than called for but it came out fine. Let it gel for a few minutes. Ingredients for Vegan Pumpkin Carrot Bread: As sources of sweetness, I use a mix of maple syrup and sugar; As a source of fat, I use a neutral-tasting oil; 1/2 cup non-dairy milk lightens up the batter just enough to give it the perfect texture; It would not be a pumpkin bread without pumpkin puree.You can use the canned stuff or make your own as long as you do not use pumpkin pie mix. Calories 317 kcal. Thank you for sharing this kind review! Table of contents. This recipe is moist, loaded with pumpkin flavor, and warm spices. When autumn arrives everything pumpkin floods the shelves of the grocery store! Pumpkin puree and mashed banana add sweetness to help cut down the amount of added sugar while ensuring this 100-percent whole-wheat loaf stays moist and tender. If there’s one thing I love making during the fall months it’s … Depending on how sweet you like your bread, you can reduce the amount of brown sugar to 1/2 of a cup. Add the dry ingredients all at once to the wet ingredients and stir. Total Time 1 hr 5 mins. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. If there’s one thing I love making during the fall months it’s pumpkin bread! I’ve always been obsessed with the pumpkin loaf slices from Starbucks and this recipe is my rendition of that bread! In a large bowl, beat together the pumpkin puree, brown sugar, applesauce, and oil until smooth and well combined. The pumpkin does 100% of the lifting to make it super soft and tender, no extra fat or added sugars required. With the holidays quickly approaching I thought it would be nice to give you a healthy and super easy baked breakfast option. Made with real grated pumpkin and lashings of pumpkin pie spice, this pumpkin bread has a perfectly formed crumb and is moist and satisfying. Allow the bread to cool in the pan for 15 minutes, then remove from pan and allow to cool completely before serving. Place the pan on a wire rack, and let it cool in the pan for 1 hour. And if you make this recipe, please let me know! This recipes is amazing. , my breakfast recipes have everything you need to start your day off right. It is recommended to store vegan pumpkin bread in the fridge. 4.84 from 24 votes. Sprinkled with a delicious cinnamon streusel on top, this is the ultimate moist vegan pumpkin bread! This moist and flavorful vegan pumpkin bread is a simple and easy autumn quick bread that comes together in less than an hour. Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest. 4.84 from 24 votes. Pumpkin bread is a type of moist quick bread made with pumpkin. Say hello to fall… and the pumpkin bread of your dreams!! I absolutely love pumpkin: it’s one of those amazingly versatile flavors that can be either savory or sweet! Make sure you use the “spoon and level” method (spoon the flour into your measuring cup, level with the back of a knife) to measure your flour vs. scooping the flour out with your measuring cup. Hands down my favorite healthy fall dessert or breakfast, this vegan pumpkin bread is undetectably eggless, dairy free, oil free, and low in sugar! I’m so happy that you’ve enjoyed it, Julie! It will keep for 3-4 days. Plus, since pumpkin is naturally moist, you can easily bake pumpkin bread without needing to add extra fat. This healthy Vegan Pumpkin Bread is made with wholewheat flour & is completely oil-free. This is a simple quick bread you can make again and again throughout the season and enjoy with your morning coffee, or a pick me up afternoon snack. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. And this vegan pumpkin bread is no exception. I will definitely be trying it! With the warming aroma of pumpkin spice but made wholesome with ingredients like almond butter, spelt flour, and coconut sugar. Freezer Friendly 1 Month (slice before freezing) Does it keep? A blend of safflower oil, pure pumpkin, bananas, oat flour, and baking spices, make this healthy pumpkin banana oat bread guilt and gluten free. Ingredients. Thanks so much Dannii! It is also gluten free, high fibre and full pumpkin spice flavour. It’s loaded with pumpkin flavor, spices and tastes so good with a cup of hot coffee on a crisp fall morning. Your enthusiasm and hearing you enjoy my recipes makes my day, every day ♥. I think next time I will bring it up to 375. Instead of adding vegetable oil, use an additional 1/2 cup of unsweetened applesauce. Chocolate chips: Sub chocolate chips with your favorite add-in such as raisins, white chocolate chips, sliced almonds, cocoa nibs, etc. This vegan pumpkin bread recipe made with warming spices, molasses, applesauce and flax "eggs" makes 2 loaves, so plan to share one with family or friends. Fall into your fall feelings with this gorgeous vegan pumpkin bread! Add the thickened flaxseed mixture, and stir until fully combined. Super soft, moist and studded with the perfect amount of toasty walnuts and dark chocolate. For the Wet Ingredients: Pumpkin puree, brown sugar, applesauce, and olive oil (note: you can also use melted coconut oil or vegetable oil) are combined to form the wet ingredients. Sifting the dry ingredients together will result in a lighter and fluffier crumb, as well as ensure that the baking powder, baking soda, and spices are evenly distributed throughout. Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Sweet, rich, and moist pumpkin bread topped with crunchy pecans and pumpkin seeds, this healthy vegan pumpkin bread is good for breakfast, lunch, dinner, dessert or midday snack too! Your email address will not be published. 1/3 cup chopped walnuts or pecans fold in after flour is mixed in; Instructions . Cuisine Vegan. The vegan pumpkin bread came to be a few weeks ago on an unexpectedly chilly morning. Let’s kick it off with VEGAN PUMPKIN BREAD. By hand, stir with a wooden spoon or rubber spatula, just until the flour disappears. It’s lightly sweetened and perfect for breakfast or a snack! Jump to Recipe. Turn this rustic pumpkin bread into a beautiful cake with my vegan cashew buttercream frosting! I’m using sweet potato instead of pumpkin but it is delicious. Cook Time: 45 mins. Then wrap it with a second layer of aluminum foil. EASY, packed with fall spices, and naturally sweetened, this recipe is the best! Nothing screams fall more than pumpkin flavored anything! If you have tried this Vegan Pumpkin Bread Recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! Great recipe. Healthy Pumpkin Banana Oat Bread (Vegan & Gluten Free) October 14, 2019 by Sarita Gelner. The best healthy vegan pumpkin bread made with spelt flour, pumpkin puree and naturally sweetened with maple syrup! Author Natalie Rizzo, MS, RD. What are you most excited to bake this fall? Be gentle. Carrot Pumpkin Bread, a two bowl healthy quick bread! Beat until mixed well. Awesome! Gently remove the loaf from the pan using the parchment paper handles, and transfer the loaf to the wire rack to finish cooling completely. The batter will be very thick. Bake in a preheated oven at 350 degrees Fahrenheit until toothpick comes out clean, about 65 minutes. It’s bursting with the warming aroma of pumpkin bread but made healthier with wholesome ingredients like almond butter, spelt flour, and coconut sugar. In a large bowl, whisk the dry ingredients until well combined. Step 3: Add the dry ingredients to the wet ingredients. It is heartily stuffed with juicy chewy cranberries & crunchy pumpkin seeds & is perfect for breakfast or snacking! Coconut flour and almond flour will not work and cannot be substituted. If it comes out clean, it is ready! Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. When it registers 200 degrees F at the center of the loaf, the bread is baked. 1/4 cup Maple Syrup in place of 1/4 cup honey; 2 tablespoons egg replacer prepared (in place of 2 eggs) Make it a Chocolate Chip Pumpkin Bread Recipe. Stir in the pumpkin puree, almond milk, and vanilla. Scale 1x 2x 3x Ingredients. Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. Scrape the batter into the prepared loaf pan. Full of rich … I noticed a minor difference in canned pumpkin brands when making this recipe. Servings 10 slices. This healthy Vegan Pumpkin Bread is made with wholewheat flour & is completely oil-free. Mix in the nuts and chocolate chips if … Be sure to test the bread and a few different places to make sure that it is fully cooked through. The pumpkin can be cooked and softened before being used or simply baked with the bread; using canned pumpkin renders it a simpler dish to prepare. If you’re making it for a grab-and-go breakfast that you’ll serve your kids daily, I recommend reducing the sugar to 1/2 a cup. Or try adding chopped walnuts, almonds or pecans; or any dried fruit you like. In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Required fields are marked *. Eggs: To make vegan, use flax eggs or chia eggs. Add water and whisk again. Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk. I love to know what you are making! Print. This will take some restraint, but it will prevent it from drying out. If you’d like a pretty … Cuisine vegan. It’s also probably the reason I have a cache of healthy pumpkin bread, all of which I love for uniquely delicious reasons: Paleo Pumpkin Bread (this one is gluten-free and beyond moist); Healthy Pumpkin Bread (the timeless classic); Pumpkin Chocolate Chip Bread (has oatmeal and made me everyone’s favorite co-worker in my last job); Pumpkin Banana Bread (best of both worlds)…and I’m not done yet. Make it a Vegan Pumpkin Bread Recipe. Whether it’s a quick smoothie or indulgent (but guilt-free) pancakes, my breakfast recipes have everything you need to start your day off right. Pumpkin seeds would be a great option. Photos of Vegan Pumpkin Bread. The top will be a golden brown when ready. So keep this recipe handy because you’ll be making it again and again! Then prepare a flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl and then adding … Great recipe. To make this recipe gluten-free substitute the 1 and 3/4 cups of whole wheat pastry flour for a 1:1 gluten-free flour blend. This is quite literally the best vegan pumpkin bread you’ll ever make. And then an additional natural binder: mashed banana. All rights reserved. It makes a delicious breakfast or anytime snack! We make this recipe all season long! Easy Vegan Pumpkin Bread Recipe. Scrape the batter in (it will be thick but don’t worry). Enjoy! US Customary - Metric. Required fields are marked *. 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