Best Healthy Pumpkin Bread (vegan, refined sugar free)

overview shot of sliced healthy pumpkin bread
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I’ve been making all things pumpkin around here, and once fall hit, I craved for that delicious pumpkin bread that I see everywhere in bakeries. 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 is the best vegan healthy pumpkin bread that is bursting with fall flavor that will make you feel great!

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 amazing! It is only lightly sweetened with natural sugars and perfectly dense, but also fluffy. It’s a simple recipe that yields a dang good pumpkin bread.

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 pumpkin bread, make sure to tag me @nutsaboutgreens on Instagram and leave a comment below!

angled front shot of pumpkin bread overview shot close up shot of one slice of the best healthy pumpkin bread shot of 3 slices laying flat pumpkin bread slices stacked close up shot of pumpkin bread slice with nut butter on top overview shot of slices of pumpkin bread

Best Healthy Pumpkin Bread (vegan, refined sugar free)

This is truly the best healthy pumpkin bread that is moist, perfectly sweet, and bursting with flavor. It also uses a whole can of pumpkin!
Print Recipe
overview shot of sliced healthy pumpkin bread

Ingredients

  • 2 cups of whole wheat pastry flour (or all-purpose)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup pure maple syrup
  • 2 tbsp coconut sugar (or brown sugar), add more if you want a sweeter loaf
  • 1-2 tsp vanilla extract
  • 1/4 cup unsweetened almond milk
  • 1/4 cup avocado oil (or any oil of choice)
  • 1 can (15oz) 100% pumpkin puree

Instructions

  • Preheat oven to 350 degrees F. Lightly grease a loaf pan or line with parchment paper.
  • In a large bowl, combine flour, baking powder, baking soda, spices, and salt. Whisk until well combined.
  • In a medium bowl, combine oil, maple syrup, almond milk, coconut sugar, pumpkin puree, and vanilla. 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 denser loaf.
  • Pour batter into prepared loaf pan. Bake for 55 – 65 minutes, or until toothpick inserted comes out clean. Mine took closer to 65 minutes, but every oven is different. Once done, remove from oven, and let it cool in pan for 10 minutes. Remove loaf from the pan and let it continue cooling on a cooling rack. Let it cool completely before slicing and storing. 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