Pumpkin Spice Bread

4.85 from 13 votes

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 mins

Cook Time1 hr

Total Time1 hr 5 mins

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Calories: 165kcal

Author: Kathy Carmichael

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, 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.

Notes

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!

Nutrition