I am so excited to share with you my most requested, most remembered pumpkin bread. Nearly 7 years ago I made a loaf of pumpkin bread for my friends in the office. Barbara and Patty to date state it is best pumpkin bread they've had!!
I'll share the original loaf I made as well as a new healthier variety excluding gluten and oil. No matter how you slice it, it's gonna be good! Both varieties are delightful. I hadn't made the original version in years and it looks like I was about to hit something upon taking a bite in the video, haha, that's how you know it is good. Get the recipe below and/or watch how to make both varieties in my new video!
My Best Pumpkin Bread Recipe:
My Healthy Pumpkin Bread Recipe:
1 1/3 Cup Pumpkin Purée
3 Tbsp Aquafaba or 1 Vegan Egg
1/4 Cup Dairy Free Milk (I used Almond with Vanilla flavor)
1/2 Cup Coconut Sugar or Maple Syrup
1 1/4 Cup All Purpose Gluten-Free Flour
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 tsp ea Ground Cinnamon and Ground Nutmeg
1/8 tsp ea Ground Cloves and Ground Ginger
Other Oil-Free Options....Remove 1/3 cup pumpkin puree or the oil and replace with: Nut/Seed Butter, White Bean Puree, Applesauce, Tofu, Zucchini, Mashed Banana, Coconut Butter....
Other Vegan "Egg" Options: Flax or Chia "Egg" (1 tbsp ground flax or ground chia with 3 tbsp water), Psyllium "Egg" (1 tsp Psyllium Husk to 1/4 cup water), 3 Tbsp Banana Puree, 3 Tbsp Applesauce, 3 Tbsp Silken Tofu....
Pumpkin Purée: Make your own by slicing your pumpkin in half, scoop out the seeds and strings (save to roast seeds or plant a huge pumpkin patch), I roast mine with the skin side up / cut side down on parchment paper or a silicone mat at 375°F / 190°C for a good 50-60 minutes or until you can easily pierce through the skin with a fork. Cool and purée, used a food processor.
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