Healthy Vegan Pumpkin Bread

Vegan pumpkin bread that is good for you, easy to make, and perfectly moist. Bake for a healthy breakfast. It’s wheat-free, lactose-free, and without added sugars.

You probably have all the ingredients at home so what are you waiting for? This best vegan pumpkin bread won’t just appear in your kitchen..

If it’s not pumpkin season, use frozen pumpkin instead and blend it into a puree. It’s easier and you’ll still get all the vitamins from frozen vegetables.

This healthy pumpkin bread tastes like Christmas and would be perfect as a healthy dessert on Christmas Eve,  a healthy sweet breakfast on Christmas morning or even in the middle of summer.

How to make homemade pumpkin bread?

Vegan pumpkin bread is one of the easiest desserts or breakfast recipes you can make. Preparations take a maximum of 15 minutes and all the rest is baking and cooling. It’s similar to banana bread but with some additional ingredients such as pumpkin and spices.

The preparation length also depends on whether you grind your oats, make the pumpkin puree yourself or use canned pumpkin.

This vegan pumpkin bread recipe consists of two main steps. First of all, mix all the dry ingredients, then blend the wet ingredients and mix together with the dry ones. Add pumpkin seeds or any other seeds and pour into the loaf pan.

I like to use a silicone loaf pan so I don’t need parchment paper. Bake about 50 minutes. Let it cool for 10 minutes and the delicious vegan pumpkin banana bread is ready to be enjoyed.

Is pumpkin bread good for you?

This vegan pumpkin bread recipe is healthy and good for your body because it’s without added sugars and can also be made gluten-free if needed. You only have to make sure that all the ingredients are clean and pure.

Keep in mind that not all pumpkin breads are good for you because of the amount of sugar and food additives that are probably added when buying from the store or a cafe.

How to make gluten free pumpkin bread?

This vegan pumpkin bread can easily be made gluten free. Just replace oat flour or ground oats with a gluten free flour. Or use any other flour instead such as almond flour.

What to serve with pumpkin bread?

Vegan pumpkin bread tastes delicious without anything and this way you can taste the different flavors the most. But if you’d like to spread it with something I’d suggest using any nut butter. For example homemade peanut butter.

This vegan banana pumpkin bread goes well with some tea, coffee, or some homemade mulled wine.

How long does pumpkin bread last?

Depending on how you store it but usually vegan pumpkin bread lasts up to 4 days. To prolong its life to 1 week, keep it in the refrigerator.

How to store pumpkin bread?

Store your vegan pumpkin bread in an airtight container on the counter for 3-4 days and in the fridge for up to 1 week.

How to freeze pumpkin bread?

Freeze vegan pumpkin bread in an airtight container or a freezer bag to take less space. Freeze it for a maximum of 3 months. Before consuming let it thaw outside or in the fridge. Warm up in the oven and enjoy.

Ingredients

Pumpkin – I used butternut squash. I like to use frozen because it’s already cleaned and cubed and the only thing for me is to blend it with some water. Or buy canned pumpkin puree but make sure it’s 100% pumpkin.

Oat flour – If you don’t have it, just ground the oats in a blender or a food processor. Use gluten-free oats if needed. If you can’t eat oats, use almond flour or coconut flour instead.

Banana – It is a substitute to sugar and sweeteners in this bread recipe. It also replaces the eggs as it keeps the dough together. If you don’t like to use banana in your desserts, don’t be afraid because you can’t taste it at all.

Vanilla – Use vanilla extract or vanilla pods.

Plant milk / water – Use any plant-based milk you like. Oat, cashew or almond milk would be the best. Make sure the milk is as clean as possible, preferably 100% oats, almonds, etc and without added sugars. Or if you want to make it richer use coconut milk. If you don’t have any milk, water works as well.

Apple cider vinegar – This is used to rise the dough. You can use 1 tsp baking powder or soda as well. When baking gluten-free, keep in mind that baking powder can consist gluten as well.

Spices – I used ginger spice but pumpkin spice works too. Plus I added some extra cinnamon. If you don’t have ginger nor pumpkin pie spice add 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp cloves – all ground.

Seeds – It’s optional but really recommended as they give it extra taste and crunchiness. I added pumpkin seeds inside the dough and on the bread before baking. Sunflower seeds work as well.

Step by step instructions

Step 1. Mix oat flour/ground oats and spices.

Step 2. Blend all the wet ingredients and add to the dry ones. Mix well.

Step 3. Pour into silicone loaf pan or regular loaf pan filled with parchment paper and bake at 392°F (200°C) for about 40-55min.

Step 4. Let it cool down for about 10min.

Step 5. Serve it just as is or with some almond butter, hazelnut butter or homemade peanut butter.

Recipe variations & optional add-ins

Variations:

– Sweetener: If you like it more sweet, add one more banana or any other sweetener you like for example maple syrup, coconut sugar or brown sugar.

Add-ins:

– Chocolate chips: Dark chocolate chips would work well or milk chocolate chips If you want to make it more sweeter.

– Dried fruit: Add some raisins, cranberries or other into the dough. Make sure it’s 100% fruit without added sugars.

– Nuts: Add crushed walnuts, pecans or any other nuts into the dough.