Vegan Pumpkin Bread (gluten-free, oil-free)

VEGAN PUMPKIN BREAD IS HERE! 

MOIST. FLUFFY. A LITTLE SWEET. A HINT OF PUMPKIN SPICE. OMG.

This pumpkin bread is not only delicious but it’s also nutritious. This bread is perfect for a snack, a great dessert for when guests are over, or even for breakfast (I won’t tell).

I used applesauce in this recipe instead of oil to keep the fat and calories a bit lower and I didn’t use any refined sugar. Coconut sugar is a great sweetener because it has a low glycemic index (won’t cause a huge spike to your blood sugar) and maple syrup is amazing as well because it’s completely pure and unrefined – it’s unprocessed and in its natural state.

Cozy up with some tea, a blanket, a slice of pumpkin bread, and your favorite movie or book…doesn’t that sound so nice?!

This Recipe Is: 

✔️Plant-based

✔️Vegan

✔️Gluten-free

✔️Oil-free

✔️100% delish

This recipe is completely oil-free, the pumpkin puree adds a great moistness to this recipe and makes it the perfect texture. A slice of vegan pumpkin bread is perfect for a quick breakfast, a snack in the afternoon, to bring with you to a pot-luck or to impress your friends and family! 

Everyone who I have made this for and those who have already created this recipe have raved to me about how surprisingly yummy it is! 

If you make this recipe I want to see your creations! Post a picture of your finished vegan pumpkin bread on Facebook or Instagram and tag me @CodeGreenWellness or share with your friends on Pinterest. I also love making connections with you guys so don’t hesitate to introduce yourself. 

Pumpkin Benefits 

• High in Vitamin A
• Boosts immune system
• Improves eyesight 
• High in disease fighting antioxidants
• Reduces disease risk
• Lowers blood pressure
• Easy to digest 
• Improves sleep
• Lowers cholesterol

I used organic canned pumpkin puree but you can use fresh steamed as well! 

Come over and share a slice of vegan pumpkin bread with me! I wish you could smell this over the computer…it’s permeating my home with pumpkin goodness – YES PLEASE! 

Vegan Pumpkin Bread (gluten-free, oil-free)

Danielle Brown

This vegan pumpkin bread is healthy but so delicious. It is the perfect moist texture and isn't too overly sweet. It is oil-free, gluten-free, and is made with low glycemic sweeteners. 

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 24 minutes mins

Total Time 34 minutes mins

Course Dessert

Ingredients

  

• ▢ 1 flax egg (1.5 tablespoon flax + 4 tablespoon water)
• ▢ ¼ cup applesauce
• ▢ ¼ cup maple syrup
• ▢ ¾ cup pumpkin puree
• ▢ ⅓ cup coconut sugar
• ▢ ½ teaspoon sea salt
• ▢ 2 teaspoon baking soda
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ ½ cup water
• ▢ 1 cup gluten-free rolled oats
• ▢ ½ cup almond meal
• ▢ 1 ¼ cup gluten-free flour
• ▢ Raw pumpkin seeds to sprinkle on top
• ▢ 2 tablespoon mashed banana

Instructions

 

• Prepare flax egg in a large mixing bowl and preheat oven to 375 degrees F (190 C).
• Get loaf pan ready by lining it with parchment paper
• To flax eggs, add pumpkin, mashed banana, maple syrup, and applesauce. Mix to combine.
• Next, add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix.
• Add water and mix again.
• Now add the oats, almond meal, and gluten-free flour blend and mix together.
• Pour the batter into loaf pan and sprinkle some pumpkin seeds on top (you can even do chocolate chips if you want)
• Bake for 40-45 minutes or until very golden brown and a toothpick comes out clean when inserted in the center.
• Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
• Let cool completely before slicing, at least an hour.
• Slice it gently - don't be too rough.
• Once completely cooled off, store in a covered container or cover with plastic wrap at room temperature to keep fresh.

Tried this recipe?Let us know how it was!

If you make this recipe, I would love to see your creations! Post on Instagram and tag me @CodeGreenWellness.

*Adapted from Minimalist Baker

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