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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. Teresa E Maciszewski on December 21, 2021 8:47 pm

      Where is the gluten free option for this recipe?

      Reply
      • Alisa Fleming on December 22, 2021 8:34 am

        Hi Teresa, I discuss my gluten-free recommendation right above the recipe. I haven’t tested this recipe gluten-free. However, I do have a few other gluten-free pumpkin bread recipes up here -> https://www.godairyfree.org/?s=gluten-free+pumpkin+bread

        Reply
    2. Jessica on January 6, 2021 5:10 pm

      I made this tonight with Spelt Flour and honey and unsweetened vanilla almond milk but followed all the recommended quantities. The texture is light and fluffy, spot on! Other vegan varieties end up dense. How did you do it?! Hands down, my favorite pumpkin bread. My family loves it too! Do you store it in the fridge after a day on the counter?

      Reply
      • Alisa Fleming on January 7, 2021 9:24 am

        That’s wonderful! So glad you enjoyed it Jessica. I always refrigerate or slice and freeze after a day or two – with all quick breads. I find that depending on the weather, they don’t usually stay fresh as long as people would like. But I’m paranoid about food spoilage 🙂

        Reply
    3. Sara on November 13, 2019 5:01 pm

      Could you sub 1/2 AP flour and 1/2 whole wheat flour?

      Reply
      • Alisa Fleming on November 13, 2019 6:23 pm

        Yes, definitely!

        Reply
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    6. Hannah Kaminsky on October 21, 2017 7:02 am

      Can’t beat the classics! I even have an open can of pumpkin puree in the fridge right now, just waiting for a good use. Looks like I just found it. 🙂

      Reply
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    9. Trinity Bourne on September 29, 2017 11:39 am

      I would have never thought of using pumpkin in this way. It sounds like an amazing treat to enjoy as the cold weather settles in.

      Reply
    10. Linda from Veganosity on September 29, 2017 10:41 am

      I’m loving how healthy this bread is. That means I can eat the whole loaf, right? 🙂

      Reply
      • Alisa Fleming on October 15, 2017 10:21 am

        Totally! But they’re pretty filling, I usually get two servings out of one even when I’m feeling greedy 🙂

        Reply
    11. Skylar on September 29, 2017 10:15 am

      Hi, do you think I can substitute with oat flour?
      If so, what is the ratio and should I adjust any of the other ingrideinets?

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

        Hi Skylar, I like using oat flour to make gluten-free bread. It will work, but it will be a little crumbly and you might want to add just a little more oat flour. The batter will be a bit thick, but spreadable. If you do eat eggs, then I recommend adding an egg or two if using oat flour (the batter will be thinner).

        Reply
    12. Emily Kyle on September 28, 2017 5:02 am

      I don;t know if I am more excited about the Ripple milk to try or this entire recipe! Love that it is naturally vegan, too!

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

        Both are pretty great I think 🙂

        Reply
    13. Sharon @ What the Fork on September 27, 2017 4:57 pm

      I really like how you made this pumpkin bread so healthy! Love the pictures too!

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

        Thanks Sharon!

        Reply
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