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
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