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    You are at:Home»Dairy-Free Recipes»Alisa's Recipes»Healthy Pumpkin Bread: Deliciously Dairy-Free & Naturally Vegan

    Healthy Pumpkin Bread: Deliciously Dairy-Free & Naturally Vegan

    60
    By Alisa Fleming on September 24, 2017 Alisa's Recipes, Bread, Breakfast, Dairy-Free Recipes

    I do love pumpkin bread. But most recipes are a little too indulgent to enjoy often. So I decided to create a healthy pumpkin bread recipe that’s naturally sweetened and lower in sugar, but just sweet enough. While I was at it, I made it whole grain. And this is actually an egg-free, nut-free, and soy-free treat, too! Don’t worry, it’s still melt-in-your-mouth tender. And it’s amazing with a slather of nut butter, seed butter, chia jam, or homemade buttery spread.

    This tender, perfectly sweet, healthy pumpkin bread is dairy-free, vegan, 100% whole grain, sweetened naturally, and is surprisingly nut-free & soy-free!

    Ingredients Notes: Healthy Pumpkin Bread

    Lately, I’ve begun using Ripple Milk Beverage in my sweet recipes. It adds a richness that is hard to rival. I used the Unsweetened Vanilla in this healthy pumpkin bread to keep the sugars down, and I think that might be what gave it a spot on texture. And when you’re taking the bread to go, you can pair it with Ripple singles for a high protein, high calcium treat. I usually purchase Ripple at Target, but I’ve also seen this brand at Whole Foods.

    And of course, the pumpkin matters. Be sure to pick a brand that you truly love. It’s hard to go wrong with Libby’s, but I used Trader Joe’s brand to make these loaves of healthy pumpkin bread. Farmer’s Market is a great organic option.

    This tender, perfectly sweet, healthy pumpkin bread is dairy-free, vegan, 100% whole grain, sweetened naturally, and is surprisingly nut-free & soy-free!

    Special Diet Notes: Healthy Pumpkin Bread

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and plant-based.

    I haven’t tested this healthy pumpkin bread gluten free yet. I believe a good all-purpose blend with a binder (like xanthan gum). However, you may need to add a few extra tablespoons for optimal results. And for more of a whole grain gluten-free bread, I’ve had luck with this flour blend.

    5.0 from 5 reviews
    Healthy Pumpkin Bread
     
    Print
    Prep time
    15 mins
    Cook time
    35 mins
    Total time
    50 mins
     
    I like to bake this healthy pumpkin bread in mini loaves. It's much easier to slice off exactly how much I'm craving, it bakes up quicker, and it's so easy to freeze the extra loaves. We're able to enjoy one loaf fresh, and the other three stay fresh in the freezer until we're ready to eat them. And of course, they're great for gifting to your favorite health-conscious, dairy-free or vegan friends!
    Author: Alisa Fleming
    Serves: 12 servings (4 mini loaves or 1 9x5-inch loaf)
    Ingredients
    • 2 cups white whole wheat flour (see Flour Note below)
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg or allspice
    • ½ teaspoon baking powder (omit over 4000 feet for higher altitude)
    • ½ teaspoon salt
    • ⅛ teaspoon ground cloves
    • 1½ cups pumpkin puree
    • ½ cup maple syrup (can sub honey)
    • ⅓ cup coconut sugar (for less sweet) or firmly packed brown sugar (for more sweet)
    • ¼ cup ground flaxseed / flaxmeal
    • ¼ cup grapeseed, rice bran, or other neutral-tasting oil
    • 1 teaspoon vanilla extract
    • ⅔ cup unsweetened vanilla dairy-free milk beverage (I used Ripple, which is richer than most)
    • ½ cup optional add-ins (raisins, dairy-free chocolate chips, chopped nuts, dried cranberries, etc)
    Instructions
    1. Preheat your oven to 350ºF and grease 4 mini loaf pans (5x3-inch each) or 1 9x5-inch loaf pan. Flour the inside bottom(s) of the loaf pan(s).
    2. Put the flour, baking soda, cinnamon, nutmeg or allspice, baking powder (if using), salt, and cloves in a medium bowl and whisk to combine.
    3. Put the pumpkin puree, maple syrup, sugar, flaxseed, oil, and vanilla in a large mixing bowl. Beat with a hand mixer until smooth.
    4. Add the dry mixture and milk beverage to the pumpkin mixture and stir just until combined. Do not over-mix. Fold in the optional add-ins (if using).
    5. Scrape the batter into you rprepared loaf pan(s) and level the batter out.
    6. Bake for about 35 minutes if using mini loaf pans, 50 to 60 minutes if using a full-size loaf pan, or until a toothpick inserted into the center of a loaf comes out clean.
    Notes
    Flour Note: White whole wheat flour (sometimes called ivory wheat flour) is actually 100% whole grain wheat, it's just a lighter, milder-tasting flour than traditional wheat flour. I prefer the white whole wheat for looks and taste, but you can safely substitute regular whole wheat flour. Spelt flour might also work well, but I haven't tested it yet.
    3.5.3226

    Key Ingredients: Healthy Pumpkin Bread


    Pin this Healthy Pumpkin Bread for Later:

    This tender, perfectly sweet, healthy pumpkin bread is dairy-free, vegan, 100% whole grain, sweetened naturally, and is surprisingly nut-free & soy-free!

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    60 Comments

    1. Jereann Zann on September 27, 2017 2:44 pm

      This pumpkin bread looks perfectly moist and totally delicious! Thanks for including a gluten free option!

      Reply
      • Alisa Fleming on September 29, 2017 10:25 am

        Of course!

        Reply
    2. Dianne's Vegan Kitchen on September 27, 2017 1:35 pm

      This is so perfect for fall baking! Bring on all of the pumpkin recipes!

      Reply
      • Alisa Fleming on September 29, 2017 10:26 am

        Right? I pretty much wait for pumpkin season all year.

        Reply
    3. Ashley | FIt Mitten Kitchen on September 27, 2017 1:34 pm

      Can’t go wrong with a good pumpkin bread! I always love trying different recipes 🙂

      Reply
      • Alisa Fleming on September 29, 2017 10:26 am

        Me too, I’ve made a ton of them!

        Reply
    4. Whitney @ To Live & Diet in L.A. on September 27, 2017 11:19 am

      Oh, I LOVE pumpkin bread! This one looks so moist and delicious. And I love that it’s vegan! Can’t wait to try this for the holidays!

      Reply
      • Alisa Fleming on September 29, 2017 10:26 am

        Why wait for the holidays? This is a breakfast-worthy one!

        Reply
    5. Nicole Dawson on September 26, 2017 8:42 pm

      I love your the idea of using mini loaves Alisa. Now I have another reason why I need to buy some ?

      Reply
      • Alisa Fleming on September 29, 2017 10:27 am

        I’m ALL about the mini loaves Nicole 🙂

        Reply
    6. Christine on September 26, 2017 8:24 pm

      Love how perfect this is for fall! Pumpkin bread is a fave of mine this time of year, but I haven’t had a chance to make it yet. I’ll definitely have to try out your recipe! YUM!

      Reply
      • Alisa Fleming on September 29, 2017 10:27 am

        Yep, you better get on that 🙂

        Reply
    7. Kristina @ Love & Zest on September 26, 2017 7:47 pm

      I love pumpkin bread! I love that is can be healthy for me too!

      Reply
      • Alisa Fleming on September 29, 2017 10:29 am

        I am SO about healthier quick bread. Not a fan of the really sweet ones.

        Reply
    8. Jenn on September 26, 2017 6:57 pm

      Pumpkin bread is a staple of the season. I haven’t made any yet this year, but now I can’t wait to start baking!

      Reply
      • Alisa Fleming on September 29, 2017 10:28 am

        I bet you will bake up some amazing variations Jenn.

        Reply
    9. Kristina on September 26, 2017 3:19 pm

      it still looks tender for sure! I still need to find Ripple… haven’t tried it yet but I really want to! and this bread is on the list to try too…

      Reply
      • Alisa Fleming on September 29, 2017 10:28 am

        I’ve seen it at Target and Whole foods!

        Reply
    10. Ana Alarcon on September 26, 2017 2:42 pm

      I wasn’t a pumpkin person but you are making me be one with that!! yumm

      Reply
      • Alisa Fleming on September 29, 2017 10:28 am

        Pumpkin can actually be finicky in baking, so I could see that.

        Reply
    11. Jessica @ Small Bites by Jessica on September 26, 2017 6:56 am

      It still feels like summer here too, but pumpkin bread is the best! Can’t wait until it cools down a bit to make some!

      Reply
      • Alisa Fleming on September 29, 2017 10:28 am

        The weather is all over the board this year! But I see some leaves turning.

        Reply
    12. Lindsey on September 26, 2017 4:57 am

      This looks so great. I love that you focused on healthy ingredients that can be enjoyed more often. Beautiful photos as always.

      Reply
      • Alisa Fleming on September 29, 2017 10:27 am

        Aw, thanks Lindsey.

        Reply
    13. Laura on September 25, 2017 7:17 pm

      That pumpkin bread looks like it’s a mile high with the perfect crumb! Love that it’s healthier!

      Reply
      • Alisa Fleming on September 25, 2017 9:28 pm

        It really does rise well and the crumb is so indulgent!

        Reply
    14. Lorie on September 25, 2017 7:06 pm

      I’m not a big baker unless it’s fall. And this recipe is clearly just what I need to kick off baking season with!

      Reply
      • Alisa Fleming on September 25, 2017 9:29 pm

        I think so – enjoy Lorie!

        Reply
    15. Sophia | Veggies Don't Bite on September 25, 2017 5:53 pm

      MMMM, love me some pumpkin bread! Tis the season I guess. This looks super moist and delicious.

      Reply
      • Alisa Fleming on September 25, 2017 9:31 pm

        It’s just right I think! Tender, but not overly moist and “wet” like so many pumpkin recipes can be.

        Reply
    16. Rachel on September 25, 2017 4:57 pm

      I agree, a lot of sweet breads are almost too sweet. Looks like this is the perfect combo!

      Reply
      • Alisa Fleming on September 25, 2017 9:31 pm

        Glad I’m not alone Rachel!

        Reply
    17. Tara on September 25, 2017 11:48 am

      I am Allergic to wheat ….can I substitute with ? Appreciate ur input 😉

      Reply
      • Alisa Fleming on September 25, 2017 9:32 pm

        Hi Tara, see the Special Diet Notes above the recipe. I always include that section, which discusses options like gluten-free / wheat-free.

        Reply
    18. Mel | avirtualvegan.com on September 25, 2017 10:32 am

      I love that this is a healthier version. It means we can eat more of it! 😉
      I would love this for breakfast with some of my homemade butter!

      Reply
      • Alisa Fleming on September 25, 2017 9:32 pm

        That’s the way I think of it, too! 🙂

        Reply
    19. Chrystal @ Gluten-Free Palate on September 25, 2017 9:07 am

      I haven’t tried Ripple yet. I’ll have to to see if they have it in our area. This pumpkin bread looks perfect!

      Reply
      • Alisa Fleming on September 25, 2017 9:35 pm

        I really enjoy it in baking Chrystal – worth trialing since you are so into baking!

        Reply
    20. Hannah on September 24, 2017 7:11 pm

      It still feels like prime summertime around here, since it always seems to come while the rest of the country starts reaching for sweaters, but this pumpkin bread is definitely my jam no matter the weather. I would gladly crank up the oven even in the middle of a heat wave to make it!

      Reply
      • Alisa Fleming on September 25, 2017 8:42 am

        Wow, really?! We’ve actually had snow up here! It’s been so darn cold. We went from 90 degree highs to 50 degree highs overnight. I’m so jealous! But I agree, pumpkin is an anytime enjoyment 🙂

        Reply
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