Tasty, easy and flavorful pumpkin bread made from 100% plant-based ingredients. This pumpkin bread is perfect for autumn + wintertime (as I’m sitting here eating it in the middle of summer!!) but it really can be enjoyed all year round.
Pumpkin Bread Spices
This pumpkin bread has hints of delicious autumn + winter spices
- Pumpkin Pie Puree. Regular pumpkin puree works too, but this specific puree adds flavors like cinnamon, clove, and ginger to the mix – you can add those flavors separately, but for convenience sake pumpkin pie puree is the better choice. I still added pumpkin pie spice and cinnamon for even more flavor, but this puree is pretty powerful on it’s own.
- Pumpkin Pie Spice. If you’re using regular pumpkin puree, definitely add more of this spice to enhance the flavor. It’s essentially pumpkin pie puree ground up into powder form – again, you don’t NEED this specific spice. Combining cinnamon and nutmeg would work fine, but I always have this spice in my pantry as it’s just so convenient.
- Cinnamon. To me, cinnamon = autumn and winter flavors. It’s a staple in my house all year round due to it’s healing properties. Cinnamon is packed with antioxidants, helps with inflammation, and can lower blood sugar levels. I love it in my smoothies!
Not only do pepitas give your pumpkin bread a nice crunch, they have amazing benefits —
- Packed with protein. Only 1 oz of pepitas has 7g of protein!
- Packed with antioxidants. Eating a diet rich in antioxidants is a powerful tool in preventing disease. Pepitas in particular contain vitamin E and carotenoids.
- Packed with magnesium. Magnesium is an essential mineral that is lacking in many people’s diets. Only a small amount of pepitas is a great source of magnesium.
This pumpkin bread is a great treat after dinner or post-workout – I’ve been enjoying it with a protein shake right after my morning workouts.
- 1 flax egg 1 tbsp ground flax + 3 tbsp water
- 1 15oz can pumpkin pie puree regular pumpkin puree works too
- 1 cup golden monkfruit
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon if you are using regular pumpkin puree and not pumpkin pie puree, add 2 tsp of cinnamon
- 1/2 cup liquid coconut oil
- 5 tbsp plant-based milk
- 1/4 tsp sea salt
- 1 cup all-purpose flour
- pepitas topping
- set oven to 350 degrees + grease a loaf pan with coconut oil
- add the flax egg ingredients in a small dish and mix to combine. set aside
- in a large bowl add your dry ingredients - flours, baking powder, salt, pumpkin pie spice, cinnamon, and golden monkfruit. mix to combine
- in a separate bowl, add the pumpkin pie puree, plant-based milk, coconut oil, and the flax egg. mix to combine and then add into the dry ingredients. be sure not to over mix
- pour mixture into your loaf pan and press the pepitas on top
- bake for no more than 1 hour and 25 minutes. let cool and serve! the bread can be left out of the refrigerator for a week, but make sure it’s in an airtight container.