Vegan Sugar-Free Pumpkin Bread
Indulge in the cozy flavors of fall with this Vegan Sugar-Free Pumpkin Bread, a wholesome treat that's as nutritious as it is delicious! Made with nutrient-rich ingredients like unsweetened pumpkin puree, whole wheat flour, and a flaxseed "egg" substitute, this recipe is perfect for those who want a healthier alternative without sacrificing flavor. Naturally sweetened with applesauce and subtly spiced with warm pumpkin pie spice and cinnamon, this bread is moist, tender, and guilt-free. With no added sugar or dairy, it’s a perfect choice for vegan and sugar-conscious eaters. Customize it with optional add-ins like chopped walnuts or sugar-free chocolate chips for an extra touch of indulgence. Ideal for breakfast, an afternoon snack, or dessert, this easy-to-make pumpkin bread is ready in just over an hour and makes 10 satisfying servings!
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Recipe Information
Ingredients
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 cup Unsweetened pumpkin puree
- 0.5 cup Unsweetened plant-based milk (e.g., almond, oat, or soy)
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Pumpkin pie spice
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Chopped nuts (e.g., walnuts) or sugar-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5 minutes to thicken. This will act as a flax 'egg' substitute.
In a large mixing bowl, whisk together the unsweetened pumpkin puree, plant-based milk, applesauce, vanilla extract, and the thickened flaxseed mixture until smooth and well combined.
In a separate medium bowl, sift together the whole wheat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
If using optional chopped nuts or sugar-free chocolate chips, gently fold them into the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy your healthy vegan, sugar-free pumpkin bread!
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 19.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 429 mg | 33% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
