My BEST Pumpkin Bread

​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!

WATCH VIDEO NOW

My Best Pumpkin Bread Recipe:  

• 1 Cup Pumpkin Purée ​
• 3 Tbsp Aquafaba or 1 Vegan Egg
• 1/4 Cup Dairy Free Milk (I used Almond with Vanilla flavor)
• 1/3 Cup Olive Oil 
• 1/2 Cup Brown Sugar or Muscovado 
• 1 1/4 Cup Whole Wheat Flour
• 3/4 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 tsp ea Ground Cinnamon and Ground Nutmeg
• 1/8 tsp ea Ground Cloves and Ground Ginger

Peaceful Preparation:

1. Preheat oven to 350°F/175°C. Spray or grease a loaf tin, then sprinkle with flour covering the entire pan. Alternatively you could use parchment paper. 
2. Combine the wet ingredients and mix with the sugar until nice and creamy. (Pumpkin puree, aquafaba, dairy free milk, oil, and sugar)
3. Whisk together the dry ingredients in a separate bowl. Flour, baking powder, salt and spices. Add the wet to the dry. Fold into the batter, avoiding overmixing.
4. Transfer to the loaf pan and bake for 50-60+ minutes until a toothpick comes out clean. Place the pan on a cooling rack. Cool for at least 30 minutes before transferring out of the pan to the rack. Allow to cool completely (if possible) slice and enjoy! 

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

Peaceful Preparation:

1. Preheat oven to 350°F/175°C. Spray or grease a loaf tin, then sprinkle with flour covering the entire pan. Alternatively you could use parchment paper. 
2. Combine the wet ingredients and mix with the sugar until nice and creamy. (Pumpkin puree, aquafaba, dairy free milk, and coconut sugar)
3. Whisk together the dry ingredients in a separate bowl. Gluten-free flour, baking powder, salt and spices. Add the wet to the dry. Fold into the batter, avoiding overmixing.
4. Transfer to the loaf pan and bake for 50-60+ minutes until a toothpick comes out clean. Place the pan on a cooling rack. Cool for at least 30 minutes before transferring out of the pan to the rack. Allow to cool completely (if possible) slice and enjoy! 

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. 

NOW ON VIDEO - MAKE IT WITH ME!