Healthy Pumpkin Bread: Deliciously Dairy-Free & Naturally Vegan

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.

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.

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

 

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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

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