With a deliciously moist and light texture and cinnamon and pumpkin spice flavor, this is definitely one of the best plant-based pumpkin bread recipes you’ll ever try!

My favorite plant-based pumpkin bread recipe to this day

It is currently fall 2022, and I have not eaten anything with pumpkins during the fall season for at least 5 years now.

I don’t know exactly when I lost my taste for pumpkins, but it got to the point where I swore off pumpkins and anything resembling the taste of pumpkins for years, and was all too happy to not return to eating them. But my friend kept telling that I should give pumpkins a try again before completely writing them off.

Man, am I glad I listened to her and made this bread, because this pumpkin loaf has fully restored my faith in the taste of pumpkins again!

My hubby and I both liked this bread a lot. Packed with vitamin A and fiber, this pumpkin loaf is a great addition to any fall meal, be it breakfast, a snack, or guilt-free dessert. Make some and take it with you to your next fall event or gathering (that is, if you can keep from eating it all, which I couldn’t).

Easy Pumpkin Bread Recipe

This pumpkin bread is very easy to make, with simple ingredients. No egg replacer, no semi-complicated flax eggs, and no hard-to-find expensive ingredients. Just regular ole plant-based ingredients that you likely have in your kitchen right now.

This healthy pumpkin bread has a very tolerable amount of gluten in it from the spelt flour that even those with the most sensitive gut can manage. I know all about gut issues because for over a decade, I lived with them, so I know all too well the dietary needs and limits of gut disorders.

Ok, back to why this bread is awesome. Aside from its incredible taste, it’s also low in fat and low in calories.

Try a piece for breakfast, or cut a piece for an afternoon snack without feeling like you’re going to gain weight or break out.

Plant-based pumpkin loaf ingredients

Take a look at any of the ingredients of any other pumpkin breads in the stores or your local bakeries and you’ll notice quite a few unhealthy, unpronounceable products in the bread.

• Sugar which is highly fattening, addictive, and damaging to the body
• Enriched flour, another highly addictive and fattening “food”
• Acid Pyrophosphate, food additives that can have a very toxic effect on your blood and immune system with long-term exposure.
• Spices, whatever those are. We can only hope they’re known spices such as cinnamon or nutmeg

These are just some of the questionable ingredients in the pumpkin breads seen in stores.

You won’t find any of those ingredients in my pumpkin loaf. Here’s what you’ll need: white spelt flour, cinnamon, pumpkin pie spice, baking powder, baking soda, salt, sweetener (the sweetener I used for this bread is Monkfruit), pure vanilla extract, and canned pumpkin puree.

In order for the pumpkin bread to turn out right, be sure to use canned pumpkin puree, not canned pumpkin pie filling. You can also make your own fresh pumpkin puree from scratch instead of using canned. Also, if possible, try to get a can that’s non-BPA. BPA (Bisphenol A) is an industrial chemical found in the lining of cans that has been linked to the cause of developmental damage to fetuses, babies, young children, and even causing an increase in estrogen in women. Blessedly, non-BPA cans are becoming easier and easier to find in local grocery stores.

I do not recommend trying this recipe with coconut flour, because your bread will turn out dry and crumbly, and I have not tried it with almond flour nor oat flour, but feel free to do so and let me know how it turns out for you. Who knows, I may try it too!

Also, if you don’t have pumpkin spice at home, it’s OK. You can just use more cinnamon in its place. Your bread won’t have that same fall-y, pumpkin spice taste to it, but it’ll still be delicious. It’s worth the few bucks to use the pumpkin spice, though. I’d recommend that you use it so your first experience with the bread will be an unforgettable one.

The hardest ingredient to locate for this recipe are the chocolate chips, and the only reason I’m saying they’re difficult to locate is because of the type of ingredients that are in the chocolate chips. This is healthy pumpkin bread, after all. I always look for a good brand, that has no dairy and is sweetened with a natural, non-white sugar. Lily’s chocolate isn’t 100% perfect, but it’s ingredient list is much better than a lot of commercial chocolate chips.

And the chocolate chips are totally optional. I do feel that they add a little somethin, somethin, but if you’re someone who’s at odds with sugar of all kinds right now, then by all means omit them.

How to make some great pumpkin bread

Amazingly Easy Vegan Pumpkin Loaf

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Ingredients Method

Ingredients

  

• 2 cups white spelt flour
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 cup pumpkin puree
• 1/2 cup water
• 1/4 cup oil
• 2 tsp pure vanilla extract
• 1 tsp each pumpkin pie spice, cinnamon
• 1/2 cup white chocolate/regular chocolate chips *optional*

Method

 

1. Start by gathering all your ingredients and greasing a 9×5 loaf pan. I used coconut oil to grease my pan, but you can use whatever healthy oil you'd like. Preheat oven to 350 degrees Fahrenheit.

   In a large mixing bowl, whisk liquid ingredients, including the pumpkin puree in a large mixing bowl. Stir in the remaining ingredients into the bowl until just evenly mixed. Do not over mix the batter because your bread can turn out tough or gummy, to be sure to just combine all the ingredients in the bowl until everything is just evenly mixed.

   Smooth the batter into the loaf pan and sprinkle some extra chocolate chips on top (that is if you're using them in this recipe), and bake on the center rack for 40 minutes or until toothpick inserted into the middle of the bread comes out mostly clean.

Storing your pumpkin bread

Store your leftover pumpkin bread loosely covered on the counter for a day or two. Let it cool completely before covering, and be sure to leave a small opening to allow moisture to escape. This will prevent the loaf from becoming soggy.

Also, somehow, the bread tastes even better the next day! After two days, you can pop it into the fridge or freeze it for freshness (it freezes well). To freeze, first slice the loaf into pieces of bread. Then place a piece of parchment paper in between each slice so the slices do not stick together. When ready to eat, thaw the frozen bread slices overnight in the fridge.