Pumpkin Spice Bread
Pumpkin spice goodness without the guilt. Yes, you can enjoy that pumpkin spice bread this fall without oil, eggs, and milk. Give it a try. I think you'll love it.
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 servings
Calories: 165kcal
- 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
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, nutmeg, flour, baking soda, and baking powder together in a large bowl.
Add the milkmixture to the wet ingredients.
Pour combined 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 the bread pan on the middle rack.
Bake for 1 hour or until a toothpick or a knife inserted in the center comes out clean.
Remove the pumpkin bread and place it on a serving plate.
- Different-sized bread pans will vary in 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.
- Using a silicone bread pan allows for oil-free cooking without using cooking spray.
- Line a bread pan with parchment paper as another option if you don't have a silicone bread pan.
- Do not over-stir the batter; combine the ingredients.
- Another option is substituting maple syrup in your recipe which calls for brown sugar. It is best to use darker maple syrup, like a Grade B, but any maple syrup will work. The ratio here is ¾ C of maple syrup for every 1 C of brown sugar.
- To check if the bread is done, insert a knife through the center. If it comes out clean, the bread is done.
- Allow the bread to cool completely before removing it from the pan and slicing it.
- Try spreading raspberry chia seed jam on top of the pumpkin spice bread for a wonderful breakfast.
- Or serve with Chia Pudding!
Serving: 12g | Calories: 165kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 124mg | Potassium: 186mg | Fiber: 3g | Sugar: 21g | Vitamin A: 5520IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg