Healthier pumpkin bread anyone? Who’s down for some dairy free, refined sugar free, and gluten free/nut free/vegan friendly pumpkin bread? This loaf is moist, sweet, and filled with all kinds of fabulous fall spices. It’s the perfect autumn breakfast, snack or dessert choice!
You can make it vegan by using chia eggs in the place of regular eggs and gluten free by using gluten free flour! You can also make it nut free by swapping out the coconut sugar and coconut oil for brown sugar and butter. See recipe for detailed instructions on substitutions. Here’s the recipe!
Ingredients:
2 eggs (try flax or chia eggs to keep it vegan!)
1 can pumpkin puree (15oz)
1 cup unsweetened applesauce
1/4 cup coconut oil, melted (or try butter/olive oil if allergic to coconut)
1 tsp vanilla
2 cups flour or choice (I used a regular gluten free flour blend)
2 cups coconut sugar (or try brown sugar if allergic to coconut)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp ginger
1 tsp baking powder
1 1/2 tsp baking soda
Chocolate chips or chopped pecans (to mix in to the batter)
Directions:
Preheat your oven to 350° and spray two 8×11 loaf pans with cooking spray.
Gather all your ingredients.
Combine your wet ingredients in a medium sized bowl and whisk until smooth.
In a larger bowl, combine your dry ingredients and mix throughly.
Add your wet ingredients to your dry ingredients and stir until well combined.
Add in mix-ins and stir in gently by hand (optional — chocolate chips or chopped nuts).
Divide your pumpkin bread batter evenly between your two loaf pans and bake at 350° for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool before removing it from your loaf pan.
Enjoy! Store in the fridge or at room temperature for up to 5 days. Or freeze for later!
Let me know if you remake this pumpkin bread! I would love to hear your thoughts.
Disclaimer: I haven’t tried the recipe using alternative sugar, eggs or oil. If you try it out with any substitutions, let me know how it turns out!
