Vegan Pumpkin Bread Recipe Without Oil

This truly is the Best Vegan Pumpkin Bread EVER, heck best pumpkin bread period, I’ve ever had! It is perfectly moist, naturally sweetened, fluffy, firm, healthy and totally oil-free! The texture is an absolute dream and it is only 8 ingredients and low-fat as a bonus! Yup, no oil!

I used to be seriously addicted to the Pumpkin bread from Starbucks and ate it all the time before I went vegan. I now have the most perfect fluffy, moist and oil-free pumpkin bread I’ve ever tasted. Amazing that it is not only just as delicious, but is healthier and low-fat as well. Although, it doesn’t taste it one bit.

While this recipe is made with spelt flour, so that it is a healthier whole grain option, if you need gluten-free pumpkin bread, try my Vegan Gluten-free Pumpkin Bread!

Easiest Healthy Pumpkin Bread

Pumpkin season is always exciting around here. When I’m not making this vegan pumpkin bread, then I am making these Vegan Gluten-free Pumpkin Waffles or Gluten-free Pumpkin Pancakes for a delicious vegan breakfast.

For dessert, I’m making this Vegan Pumpkin Cake,  Best Vegan Pumpkin Pie or these Pumpkin Chocolate Chip Cookies. For when I’m in the mood for chocolate, I’m making these Pumpkin Chocolate Cake Brownies.

The flavor is so rich in spices thanks my perfect mix of pumpkin spices. I am not a fan of pumpkin baked goods weak in the spices, sorry! One very, very important spice needed to truly get the best pumpkin bread flavor is cloves. It is NOT even remotely the same without it. My daughter and I were polishing this off and she declared it one of her favorite desserts she’s ever had.

Healthy Pumpkin Bread With Maple Pecan Crumble {vegan}

What is crazy exciting about this vegan pumpkin bread is that it is also oil-free, nut-free AND low-fat!! Only 1 gram of fat per slice! It wasn’t my goal to make it low-fat, but the recipe just ended up being that way and why mess with perfection? And contrary to most pumpkin breads out there that rely heavily on oil or butter, which I find makes them too greasy, it is not needed!

Since my Vegan Gingerbread Cake made with spelt flour is one of the biggest hits on my blog and loved by all readers so much, I used that recipe as inspiration to create this pumpkin bread. I removed the molasses and increased the syrup and of course used pumpkin instead of applesauce and added some milk, pumpkin spice blend and voila, the perfect pumpkin bread was born!

Step 2: To a medium bowl, combine the spelt flour, cornstarch, baking soda, pumpkin spices, black pepper and salt. Whisk very well.

Best Healthy Pumpkin Bread (vegan, Refined Sugar Free, Oil Free)

Step 3: Slowly add the dry ingredients to the liquid and stir gently, folding until it all comes together into a moist, cohesive batter. Don’t over-mix, just until combined and smooth.

Step 4: Line a 9×5 loaf pan with parchment paper going in both directions cut to fit so that it lies flat in each direction.

Step 5: Pour the batter into the pan. Use the back of a spoon to smooth out the top flat and evenly out to the corners.

Pumpkin Bread Recipe

Step 6: Bake in a preheated oven at 350°F (177°C) for 40 minutes or until a toothpick is completely clean from the center.

Cool 45 minutes before slicing. This is hard to wait, I know, but the loaf must finish cooling. If you cut it too early, it will be a bit underdone in it’s texture.

Serve with coffee of a dollop of dairy-free whipped cream or powdered sugar and pumpkin seeds. Cover the completely cooled loaf in plastic wrap to keep it moist. If you would like to glaze this for guests for extra oomph and presentation, use the Cream Cheese Glaze from my cinnamon rolls!

Healthy Pumpkin Bread

This truly is the Best Vegan Pumpkin Bread, heck best pumpkin bread period, I've ever had! It is perfectly moist, fluffy, firm, healthy and totally oil-free! The texture is an absolute dream and it is only 8 ingredients and low-fat as a bonus!

Serving: 8 servings Calories: 199 kcal Carbohydrates: 45.2 g Protein: 4.3 g Fat: 1 g Sodium: 470 mg Fiber: 4.3 g Sugar: 19.1 g

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Vegan Oil Free Pumpkin Bread Recipe With Flaxseed

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. As an Amazon associate I earn from qualifying purchases. You can read my full disclosure policy here.The best Vegan Pumpkin Bread is made with simple ingredients from your pantry and bakes up perfectly moist and flavorful! It uses 1 whole can of pumpkin puree, is healthy, dairy-free,

Who doesn’t love the taste of fall and what better way to bring in the fall than with a loaf of vegan pumpkin bread wafting through the air. Especially one that’s healthy and so easy to make!

Turn on the oven, open up the windows and let your neighbors smell all the deliciousness. It’s seriously the best air freshener!

Perfect Pumpkin Bread Recipe

Adapted from my favorite Vegan Banana Bread, this pumpkin loaf baked up beautifully and worked well, replacing the banana with one whole can of pumpkin puree. It’s the best vegan pumpkin bread, if I do say so myself!

If you are a pumpkin lover, for variation, give this Vegan Pumpkin Oatmeal, Pumpkin Oat Muffins, or Pumpkin Spice Pancakes a try. The whole family will love them!

In this recipe, flour, pumpkin puree & spice, sweetener, and almond milk are made into a batter and baked to perfection, creating a perfectly moist and flavorful loaf of the best vegan pumpkin bread.

The Best Easy Vegan Pumpkin Bread Recipe • Love From The Oven

Making vegan pumpkin bread is as easy as 1, 2, 3! Here you can find photos for reference when baking your loaf.

Can I make pumpkin bread gluten-free? Absolutely! You can use any gluten-free flour blend, oat flour, or buckwheat flour, replacing 1 – 1 the amount of flour called for. I do not recommend using all coconut flour as it’s tricky to work with.

Can I make this quick bread recipe oil-free? Yes! Replace the oil with unsweetened applesauce for a healthy oil-free pumpkin bread. The loaf may be a little denser but the flavor will still be great.

Gluten Free Vegan Pumpkin Bread

Can I make pumpkin bread without baking soda?You sure can! Instead of using baking soda, use 1 level tablespoon baking powder with great results!

Vegan quick breads are the best! They are so easy to make and can be kept stored in the refrigerator or freezer to keep longer. Take a look at these other quick bread recipes, you just may find yourself a new favorite!

If you try this pumpkin loaf recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Easy No Mixer Pumpkin Bread

Simple, minimal ingredients, bring in the fall season with a freshly baked loaf of pumpkin bread wafting through the air! This easy, 1 bowl pumpkin bread recipe is vegan + wfpb.

Mix: In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a 2 cup measuring cup, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Careful not to over mix, but be sure there is no flour clumps. Taste batter, adjusting flavor or sweetness to your liking.

Bake: Pour batter into prepared loaf pan, place in oven, on center rake, and bake for 55 – 60 minutes. Once done, remove from oven and let cool 5 – 10 minutes. Remove loaf from pan and transfer bread to a wire rack to cool slightly before serving.

Bowl Vegan Pumpkin Bread Recipe

Use room temperature ingredients for best results. Cold ingredients do not incorporate as well as when they are at room temp. Room temp ingredients will yield a fluffier pumpkin loaf.

Adjusting oil: I’ve made this loaf using less oil, anywhere from  2 – 4 tablespoons, while substituting the remaining amount called for with almond milk or water. It turned out fabulous while cutting some fat out of the recipe. Use applesauce in place of oil as well, loaf may be a little denser – but still delicious!

Spices: I used the pumpkin pie spice mix plus some extra cinnamon. I like all the flavors. If using the individual spices adjust the measurement up to suit your taste. Use less spice if you want to taste more of the pumpkin. Remember to always start with the smaller amount and work your way up. You cannot take away, but you can always add.

Healthy Pumpkin Bread Recipe

Optional flax-eggs: Since there are no flax-eggs here, if you wish you can add two flax-eggs in place of the water + add 3 extra tablespoons water or you can simply add two tablespoons of flaxseed meal to the batter with the dry ingredients. Ground flax seeds have great nutritional benefits and can be added to boost the nutritional profile of this recipe. If you have some on hand, go for it!

Sugar adjustments: Adjust the sugar up a little if you like it a bit sweeter. Because this batter is