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Vegan Pumpkin Bread

Vegan Pumpkin Bread (GF + Fat-Free)

This gluten-free, fat free (if pecans are omitted) vegan Pumpkin Bread will have you beg for more😋. It is so moist you'll never believe it's gluten and fat free. And if you're not a big fan of pumpkin flavor, don't worry, the lime zest and vanilla extract does an excellent job at lessening the strong pumpkin flavor without overpowering it necessarily.
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Prep Time 15 minutes
Bake Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 12 Servings
Calories 212 kcal

Ingredients
  

  • 3 Cups Oat flour
  • 1 Cup Organic Pumpkin Puree
  • 1/2 Cup Organic Cane Sugar
  • 1/2 Cup Unsweetened Vanilla Almond Milk
  • 2 Tbsp Apple Cider Vinegar
  • 1/2 Cup Unsweetened Apple Sauce
  • 1/4 Cup Maple Syrup
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 2 Tsp Pumpkin Spice or mix of 1/2 tsp each of nutmeg, cinnamon, ginger and cloves
  • 1/4 Tsp Salt
  • 1 Tsp Vanilla Extract
  • 1 Lime zest
  • 1/4 Cup Chopped Pecans Optional
  • 1/4 Cup Dried Cranberries Optional

Instructions
 

  • Preheat the oven at 350 degrees F.
  • On a small bowl, add the almond milk and apple cider vinegar. Then set it aside. This is a great egg replacement and will help make our cake fluffy.
  • On a mixing bowl, add the dry ingredients: oat flour, baking powder, baking soda, pumpkin spice (or mix of 1/2 tsp each of nutmeg, cinnamon, ginger and cloves), and the salt. Give everything a good whisk to incorporate the ingredients, then set it aside.
  • On a separate larger mixing bowl or a stand mixture, add the wet ingredients: sugar, pumpkin puree, apple sauce (apple sauce and pumpkin puree are great butter/oil replacement as they provide the perfect moisture for the bread/cake), maple syrup, the milk and apple cider vinegar we've prepared earlier, and the vanilla extract. Mix everything with the spatula to incorporate the ingredients.
  • Add the dry ingredients to the wet ingredients and mix well until the batter creamy and all the ingredients are well incorporated.
  • Optional step: Fold in the roughly crushed pecans and the dried cranberries. I think these compliment the bread so well, but if you want to keep it fat free, you can skip this step.
  • Add the zest of one lime to better enhance the flavor. Mix everything well for all the flavors to adhere.
  • Line a baking loaf with some parchment paper, and pour the batter in. Pop it in the preheated oven for 45 to 50 minutes or until you can stick a toothpick or a knife in and see that it comes out dry.
  • Let it cool down on the counter for about 30 minutes before cutting (that is if you're patient enough). Enjoy plain or with some milk, ice cream, yogurt etc!

Notes

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Nutrition

Calories: 212kcalCarbohydrates: 39gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 162mgPotassium: 264mgFiber: 3gSugar: 16gVitamin A: 3185IUVitamin C: 3mgCalcium: 77mgIron: 2mg
Keyword fall dessert, fall recipe, gluten free bread, gluten free pumpkin bread, holidays recipe, pumpkin bread, vegan pumpkin bread
Tried this recipe?Let us know how it was!