Best Healthy Pumpkin Bread (vegan, refined sugar free, oil-free)

This is the best healthy pumpkin bread that is bursting with fall flavor and will make you feel great! It’s vegan, not loaded with sugar, and completely oil-free. Better than store bought, this pumpkin bread is moist, soft, and delicious.

I’ve been making all things pumpkin around here, and once fall hit, I’m always craving bakery pumpkin bread. I decided to make my own pumpkin bread that didn’t have refined sugars and lots of oil in it. Pumpkin is already super moist so it shouldn’t need all that oil or butter.

This healthy pumpkin bread recipe uses a whole can of pumpkin, so you don’t have to deal with that extra half cup you don’t know what to do with. The loaf baked up perfectly and the crumb turned out so soft and tender! It is lightly sweetened with natural sugars and perfectly dense, but also fluffy. It’s a simple recipe that uses easy to find ingredients.

The pumpkin spice gives this bread so much flavor and it tastes even better the next day as the flavors have more time to develop. My favorite way to eat it is toasted with a good smear of nut butter on top! SO GOOD!

If you make this healthy pumpkin bread, make sure to tag me @nutsaboutgreens on Instagram so I can see your creations and leave a comment below!

Best Healthy Pumpkin Bread (vegan, refined sugar free, oil-free)

This is truly the best healthy pumpkin bread that is moist, perfectly sweet, and bursting with pumpkin spice. It also uses a whole can of pumpkin!

Print Recipe

Prep Time:10 minutes mins

Cook Time:50 minutes mins

Total Time:1 hour hr

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 2 Tbsp ground flaxseed
• 1/3 cup pure maple syrup
• 1/3 cup coconut sugar (or brown sugar) add more if you want it sweeter
• 1-2 tsp vanilla extract
• 1/3 cup unsweetened almond milk (or any non-dairy milk)
• 1/3 cup almond butter (cashew butter or tahini works too)
• 1 can (15oz) 100% pumpkin puree

Instructions

• Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
• In a large bowl, add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and ground flaxseed. Whisk until well combined.
• In a medium bowl, add the maple syrup, coconut sugar, vanilla, almond milk, almond butter, and pumpkin. Whisk until well combined.
• Add the wet mixture to the dry mixture and stir with a spatula until just combined. Don’t over mix! Over mixing will result in a dense/tough loaf.
• Pour batter into prepared loaf pan. Bake for 50-60 minutes, or until toothpick inserted comes out clean. Mine took about 55 minutes, but every oven is different.
• Let it cool in pan for 10 minutes. Remove loaf from the pan and place on a cooling rack to cool completely. Slice and enjoy! Store in an airtight container, ziploc bag, or wrap with plastic wrap. The flavors are even better the next day!

Servings: 1 loaf

Author: valeria.chao