The Best Vegan Pumpkin Bread (Quick, Easy, Oil-Free)

Pumpkin spice season is in full swing, so I decided to try my hand at making vegan pumpkin bread. After finishing my credits to renew my holistic nutrition certification, I figured I would try to make an oil-free version on top of that. Since this was my first attempt, I let my daughter give me her honest opinion, and she gave it a thumbs up. This recipe is vegan kid approved, and I look forward to venturing into baking more pumpkin-inspired recipes in the near future.

I enjoy adding pumpkin to smoothies, and my daughter and I love getting vegan pumpkin bread from Sally's Gluten-free Bakery. It is absolutely delicious! Since I was not able to make a bakery run, I decided to make my own, and it turned out well. It's very moist and mildly sweet with hints of cinnamon, ginger, and nutmeg. While I don't make all of my recipes oil-free, I do like to offer a variety of options. I am often asked about oil- free recipes, so I wanted to show you that you can make a delicious no-oil vegan pumpkin bread!

As I mentioned in a recent Instagram post, pumpkin has amazing health benefits. Pumpkin is considered to be a superfood since it is a natural food that is nutrient-dense and low-calorie. Pumpkin is heart-healthy due to its high potassium content. It is also high in fiber, antioxidants, and vitamin C.

Pumpkin contains cancer-fighting carotenoids which are produced by plants like carrots, pumpkins, and squash with their orange and yellow tints. They fight the effects of free-radicals in our bodies, and this can help combat various types of cancer.

Besides all of this, pumpkin is very versatile. It can be added to smoothies, pies, pastries, breads, soups, and so much more.

What Kind of Toppings Can I Add to My Pumpkin Bread?

This is your opportunity to get very creative! You can top your vegan pumpkin bread with chocolate chips, pecans, pumpkin seeds, walnuts, or you may choose to not top it at all. The flavor is fabulous all by itself. I decided to add chopped walnuts because they are one of my favorite foods. They contain healthy fats and are rich in fiber.  They are also rich in antioxidants, anti-inflammatory, and gut healthy. 

The Best Vegan Pumpkin Bread (Quick, Easy, Oil-Free)

Oil-free, flavorful, wholesome, tasty, and only seven ingredients.
 
Author: The Sensible Vegan
Recipe Type: Quick Bread
Cuisine: Vegan
Serving: 8
 
​Ingredients:
1/2 cup maple syrup
1 3/4 cup all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
2 tbsp pumpkin pie spice
1 15 oz. can of solid packed pure pumpkin
1/2 cup plant milk (I used cashew milk.)
walnut topping (optional)
 
Directions:

1.  Preheat oven to 350 degrees.
2. Add flour, baking powder, pumpkin pie spice, and baking soda to large bowl and whisk together.
3. Add pumpkin, plant milk, and maple syrup to dry ingredients and stir thoroughly into a batter.
4. Pour batter into a parchment lined loaf pan, and bake for 40 minutes, or until toothpick comes out clean.
5. Allow pumpkin bread to cool in loaf pan for 30 minutes. Remove from pan and slice after it has cooled completely.
6. Store leftovers in the refrigerator. (4-5 days)

Nutrition Info: Serving size: 1 slice   Calories: 170.3   Fat: 0.1g    Saturated Fat: 0g    Protein: 4g  Sugar: 13.8g    Fiber: 2.3g   Sodium: 104.7mg   Carb: 38.1g

DID YOU MAKE THIS RECIPE? Please share online and tag #thesensiblevegan. 

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