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My BEST Pumpkin Bread

11/15/2017 4 Comments
 
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​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!! 
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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
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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! 
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Print Friendly and PDF
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! 
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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!

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4 Comments
Trish
11/15/2017 08:13:15 am

I’m on the lookout for the best pumpkin loaf to wow my in-laws. I know you said both were fab but which in your honest opinion is better? If if it’s only slightly better ;)

Reply
Christa link
11/15/2017 08:30:54 am

Hi Trish, that is a hard task the in-laws! :) The original "My Best Pumpkin Bread Recipe" variety was noticeably better, it was light and moist, heavenly. I'd go with that one for such a task. [You could use coconut oil or coconut butter vs. the olive oil if you prefer and buckwheat flour if gluten is a concern.] Hope that helps and good luck!! If you do make this one, let me know if they like it!!

Reply
Brigitte link
4/1/2019 12:10:47 pm

Hi,
I just baked your bread with sweet potato instead , it’s really moist I baked it for the entire amount of time , when you cut it, it looks like it’s just a tad raw but it’s not ..it must be from the moist ingredients, i wonder If a flax egg would be better, it’s good but I will double the spices. I added walnuts it was good. The sweetness if perfect I don’t like my deserts sweet . It’s perfect for breakfast toasted with some almond butter.

Reply
Christa Clark link
4/2/2019 01:49:16 pm

Hi Brigitte,

Thank you for trying the recipe and writing! It is a moister bread, more of a dessert / breakfast bread as you mentioned. Sometimes I toast mine in the skillet. Flax egg would be great here, and perhaps a bit more absorbent. Doubling the spices sounds nice, I love it when you can taste them all. Walnuts sound divine too! Almond butter on top sounds really dreamy. I do live at high altitude and have a hot oven so that could play a role in mine being a bit more baked.

Much love and happy baking!
Christa

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