When the leaves start to fall, and the wind gets colder, it's pumpkin season. Since moving to Arizona, the fall season has been quite different than my years in Michigan. But, the leaves still fall, and the air gets cooler, get it's still sunny and beautiful every day. Even though we live out west, the pumpkin craze is just as crazy here as it is in the colder climates. And, nothing tastes better than warm pumpkin spice bread.
Fall is one of my favorite seasons, and for that reason, I love to bake with pumpkins, squash, and apples. The color changes are beautiful, and I LOVE soups and warm slices of bread and all the comfort foods of Fall. So tonight, I decided to welcome Fall with a hot and spicy pumpkin bread when we returned from our fall trip to Aspen, Colorado, to see the colors.
To bake homemade savory baked goods, you don't need oil, butter, or eggs. Instead, a combination of lemon juice and non-dairy milk provides the "eggs and oil" in typical loaves of bread. Another alternative to eggs is unsweetened apple sauce.
How to make vegan pumpkin spice bread without oil, butter, or eggs
Once you learn how to bake without oil, butter, and eggs, the process is easy. As a result, pumpkin spice bread is more healthy and less of a guilty pleasure.
- Plant milk of choice
- Lemon juice
- Organic canned pumpkin
- Brown sugar or substitute coconut sugar
- Pure maple syrup or date syrup
- Vanilla extract
- Pumpkin pie spice
- Nutmeg
- Whole wheat flour
- Baking soda
- Baking powder
Furthermore, using a non-stick pan, such as a silicone loaf pan, prevents sticking. Another way to avoid sticking without using cooking spray is to line the pan with parchment paper. Once baked, the bread comes out of the pan by lifting the parchment paper.
Baking pumpkin spice bread
- Preheat oven to 350F.
- Grease or spray a standard bread pan or use a silicone pan without any cooking spray or oil.
- Whisk non-dairy milk and lemon juice together until bubbly and set aside.
- In a medium-sized mixing bowl, cream pumpkin, sugar, maple syrup, and extract together.
- Whisk pumpkin pie spice, flour, baking soda, and baking powder together in a large bowl.
- Pour wet mixture into dry mixture and stir until just combined.
- Pour into the bread pan, using a spatula to distribute and smooth out the top evenly.
- Place on the middle rack
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Remove pumpkin bread and place it on a serving plate.
Tips
- Different-sized bread pans will vary cooking time. However, the recipe is based on a standard 9 X 5-inch loaf pan.
- Similarly, silicone pans tend to cook food more quickly, so keep that in mind.
- Regardless of pan size, always use a toothpick or knife pierced in the center of the bread, to determine if it's cooked through. The toothpick or knife should come out clean; if it doesn't cook longer.
The pumpkin bread lasts less than an hour in my kitchen, and it never even gets to cool down properly. That makes it a win! But, if your family isn't as hungry and zealous as mine, pumpkin spice bread lasts about four days. Freezing is also an option.
Enjoy vegan pumpkin spice bread without the fat and calories!
Do you love pumpkin spice? Then, try these yummy pumpkin recipes.
- Mini Vegan Pumpkin Pies
- Vegan Pumpkin Crack Dip
- Pumpkin Rigatoni Recipe
- Roasted Pumpkin Vinaigrette
- No Oil Roasted Pumpkin Seeds
Pumpkin Spice Bread
Ingredients
- ¼ cup plant milk of choice
- ¼ teaspoon lemon juice
- 15 ounces organic canned pumpkin
- 1 cup brown sugar or substitute coconut sugar
- 2 Tablespoon pure maple syrup or date syrup
- 1 ½ teaspoon vanilla extract
- 2 Tablespoon pumpkin pie spice
- 1 teaspoon nutmeg
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350F.
- Grease or spray a standard bread pan or use a silicone pan without any cooking spray or oil.
- Whisk non-dairy milk and lemon juice together until bubbly and set aside.
- In a medium mixing bowl, cream pumpkin, sugar, maple syrup, and extract together.
- Whisk pumpkin pie spice, flour, baking soda, and baking powder together in a large bowl.
- Pour wet mixture into dry mixture and stir until just combined.
- Line a bread pan with parchment paper or use a silicone bread pan.
- Pour the batter into the bread pan, using a spatula to distribute and smooth out the top evenly.
- Place on the middle rack
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Remove the pumpkin bread and place it on a serving plate.
Notes
Tips
- Different-sized bread pans will vary cooking time. However, the recipe is based on a standard 9 X 5-inch loaf pan.
- Similarly, silicone pans tend to cook food more quickly, so keep that in mind.
- Regardless of pan size, always use a toothpick or knife pierced in the center of the bread, to determine if it's cooked through. The toothpick or knife should come out clean; if it doesn't cook longer.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Carol
Is this gluten free if not how can you make it gluten free
Kathy Carmichael
just use almond flour instead of whole wheat flour 🙂
Patricia
You're a vegan and a retired English teacher AND post yummy recipes like this? I'm in heaven! One question: I am vegan, gluten-free, and also don't use oil, so what would you recommend for the pan? Lining it with parchment paper?
Kathy Carmichael
Patricia, I use vegetable broth to saute in the pan. I also use silicone baking mats, but parchment paper works just as well. My favorite non-stick pan and the silicone mats I have are in the shopping section of the blog. Those are the ones I use.
Anonymous
Judy
I made this the other day! It turned out yummy! Unfortunately, my silicon loaf pan was not standard size and took extra long to bake but the result was worth the extra time. Thank you for a great vegan recipe! I shared some with a friend and she wants the recipe!
Kathy Carmichael
Hi Judy, I love pumpkin bread this time of year! Thank you for the advice on different loaf pan sizes. It does make a difference. And I'm glad you waited a little bit longer for it to cook in the size pan you had. I appreciate the feedback. Enjoy!
Joanne
I have recently decided to go vegan, cold turkey. I was just wondering yesterday how I was going to enjoy my pumpkin bread which has a ton of oil in it, which I am also avoiding as much as possible. (Oil has proven a bit trickier, so I don't have it down pat yet.) I cannot wait to make this! Thank you!
Kathy Carmichael
Hi Joanne, welcome to plant-based eating! I hope you enjoy the bread and other recipes from the blog. If you need any help transitioning, please reach out. Please email me or Facebook message me. I am happy to help. We also have a recipe share and support Facebook group you may enjoy. It is full of very helpful people in many stages of eating this way. https://www.facebook.com/groups/veganrecipesKVK
Kathryn
Great recipe, thank you! It is nicely spiced and I love that it uses the entire can of pumpkin. My whole family enjoyed it.
Shellie
Made this bread this morning. 5 stars. Fantastic. Thanks.
Kathy Carmichael
Shellie, yay! I'm so glad you liked it. Thank you for your feedback. I appreciate it. Let m know if you try any other recipes.