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4.89 from 18 votes

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
Cook Time1 hour
Total Time1 hour 5 minutes
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 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. 
  • A silicone bread pan allows for oil-free cooking without 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, which calls for brown sugar, in your recipe. 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 your favorite jam on the pumpkin spice bread for a beautiful 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