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vegan pumpkin bread recipe

Vegan Pumpkin Bread Recipe

Posted on

This bread has a great texture and is not too sweet. Whether for a crisp autumn day or a rainy summer morning, this bread will please a crowd.

Total time:  1 H 
Servings:  16
Calories:  140

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground nutmeg
  • 1/2 cup walnuts
  • 1/2 cup raisins
  • 1/3 cup water
  • 1/3 cup soy milk
  • 3/4 cup maple syrup
  • 1 cup pumpkin puree
  • 1/2 apple cored and halved
  • 1 1/2 tbsp. flaxseed

Nutritional Information

  • Serving Size: 1 slice
  • Fat: 4g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 160mg
  • Carbohydrates: 27g
  • Fiber: 3g
  • Sugar: 13g
  • Protein: 3g

Instructions

  1. Preheat oven to 350°F.
  2. Add first 8 ingredients to FourSide or WildSide+ jar and secure lid. Press "Pulse" 35 times to sift ingredients.
  3. Transfer sifted ingredients to mixing bowl.
  4. Add walnuts to jar and secure lid. Pulse 35 times or until walnuts are chopped.
  5. Transfer walnuts and raisins to mixing bowl.
  6. Add remaining ingredients to jar and secure lid. Select "Batter."
  7. Pour wet ingredients into mixing bowl, and incorporate wet and dry ingredients.
  8. Pour batter into greased 8"x4" loaf pan, and bake for 4550 minutes or until toothpick inserted in center comes out clean.

Note: If your blender does not have a "Batters" cycle, blend on Medium Low (speed 3 or 4) for 30 seconds.


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12 comments


  • I’m so happy I found this vegan pumpkin bread recipe, I have made it a couple of times and it turns out really great, very healthy and taste really good. My son is vegan and he always ask me to make it, even my grandson loves it. I’ll always be making this recipe, very easy to make.

    Annettia on

  • I really love this recipe, have been making it regularly for 3 years now — it’s a keeper. I do double the cinnamon which is a personal preference. One tip, make sure it cooks all the way through. If there’s any batter that’s undercooked it will have a gummy texture.

    LavenderBee on

  • Is there a sub for maple sugar? I have used maple sugar in other recipes and it over powers the actual breads, I just want to taste Pumpkin
    Thank you

    Toni Raia-Berg on

  • Can you do this with the WildSide jar?

    Madina on

  • Hi Amamda, What kind of gluten free flour did you use? All purpose or something else?

    vikki sk on

  • When you say pumpkin puree, are you talking about canned pumpkin (like for pies) or actual pumpkin puree?

    Barb on

  • Yes, you can. :)

    Blendtec on

  • If I added a 1/2 cup Chia seeds will the fiber content go up a bit?
    I am looking for ways to bulk up the fiber yet stay tasty. Is there any way you could give me a way to determine how the fiber goes up with Chia seeds?
    I make goodies for 2-3 elderly family members and I try making super high fiber breads or pastry things for them to get things moving along better.

    Annabananna of AZ on

  • Hi Barb. You can use either pumpkin puree from a can or actual pumpkin puree from a baked/boiled pumpkin.

    Blendtec on

  • Would using almond milk instead of soy yield the same results?

    Lisa on

  • Chia seeds will increase the fiber content. 1 oz has approximately 10 g of dietary fiber.

    Blendtec on

  • Yum! I substituted gluten free flour for whole wheat and unsweetened applesauce for the apple. Also made muffins instead of bread and baked for 40 mins. Moist & flavorful!

    amandafitpanda on

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