Sweet, rich, and moist pumpkin bread topped with crunchy pecans and pumpkin seeds, this healthy vegan pumpkin bread is good for breakfast, lunch, dinner, dessert or midday snack too!
Nothing screams fall more than pumpkin flavored anything!
That’s why it’s a perfect time for this moist and fluffy vegan pumpkin bread recipe.
A few other pumpkin recipes I also love:
- Healthy Pumpkin Bread (Paleo, Gluten Free) – Video
- Healthy Pumpkin Spice Latte
- Gooey Healthy Pumpkin Brownies
What Makes this Vegan Pumpkin Bread Healthy?
This vegan pumpkin bread is filled with good-for-you ingredients and insanely delicious.
1. Whole Wheat Flour
Instead of using plain white flour, this recipe uses whole wheat flour which is higher in fiber, and contains a lot more vitamins and minerals.
Whole wheat flour is made up of three parts, including the bran which is the fiber-containing part, the endosperm which contains mostly starch, and the embryo which is the most nutrient-dense (lots of vitamins and minerals) portion of the seed.
White flour only contains the endosperm portion of the seed, which is the starch component.
So essentially the fiber and other nutrients are removed, making white flour void of any health benefits. You can read more here.
2. Flax Eggs (Flax seeds)
I used flax seeds in this recipe which is the vegan alternative to baking with eggs.
Flax seeds are easily made by mixing ground flax seeds and water together.
Flax seeds not only serve as a great vegan egg substitute, but they pack a punch in health benefits too.
They are high in fiber and rich in omega-3 fatty acids with just one tablespoon of ground flaxseed containing 1.3g of protein, 1.9 grams of fiber.
Additionally, there are various amounts of B vitamins, folate, calcium, iron, magnesium, phosphorus, and potassium as well.
Read more Here.
3. Maple Syrup
Maple syrup is used to sweeten this vegan pumpkin bread so no refined sugars or artificial sweeteners are used in this recipe.
Personally, I think it gives the bread an even richer flavor as well.
Of course we can’t have pumpkin bread without pumpkin!
4. Pumpkin Puree
This recipe uses pumpkin puree which obviously gives it that pumpkin flavor that everyone craves once fall comes around, but it also provides some awesome health benefits too.
Pumpkins aren’t just to carve for Halloween!
They are a type of winter squash that is rich in vitamin A, antioxidants to reduce the risk of chronic diseases, immune-boosting vitamin C, heart-healthy potassium, and fiber.
Moreover, there is a healthy dose of other nutrients including copper, manganese, vitamin B12, vitamin E, and iron too.
You can read more Here.
5. Dark Chocolate
Another, yes another, superfood ingredient that I added to this recipe is some dark chocolate.
Dark chocolate is known for being rich in fiber, minerals, and antioxidants. It helps reduce the risk of heart disease, cancer, has mood-boosting qualities, and is even said to help improve brain function.
You can read more Here.
6. Pumpkin Seeds and pecans
Lastly, the added pumpkin seeds and pecans provide another source of fiber, healthy fats and minerals.
That’s a lot of health benefits in a slice of bread if you ask me!
Ingredients Needed to Make Healthy Pumpkin Bread
There are roughly 10 ingredients that go into this pumpkin bread, but the majority of them are standard household ingredients so it’s not as long as it seems!
For this recipe you will need:
- Flax eggs (made with ground flax seed and water)
- Whole wheat flour
- Apple sauce
- Pumpkin puree
- Coconut oil
- Apple cider vinegar
- Baking powder
- Baking soda
- Pumpkin pie spice
- Pecan & pumpkin seeds
- Dark chocolate (optional)
How to Make Vegan Pumpkin Bread
All in one bowl, this healthy pumpkin recipe is as easy as it gets!
First, prepare the flax eggs by combining the ground flaxseed and water.
I’ve found that 1 Tbsp of ground flaxseed mixed with 2.5 Tbsp of water makes a good consistency to replace 1 egg in a recipe.
Once your flaxseed and water are mixed, allow it to rest for about 5 minutes so it has time to thicken.
Next, take all of the wet ingredients and mix them together in a large bowl.
Mix all of your dry ingredients together in a separate bowl.
Remember to sift all dry ingredients to provide a smoother batter and ensure that all ingredients are combined evenly.
Add your dry ingredients to the wet ingredients and mix with a spatula.
Fold in your dark chocolate, if using any.
Lastly, sprinkle your pumpkin seeds and pecans on top before placing them into the oven. Bake for 50-55 minutes on 325 F, until a toothpick can be inserted into the center and comes out clean.
How to Serve Easy Pumpkin Bread
This pumpkin bread can be served morning, noon, and night! It’s literally great for anything, you name it!
Breakfast: You can toast it and serve it with breakfast, top with some nut butter or a dollop of yogurt, butter/vegan butter.
Dessert: Or make it more of a sweet snack/dessert by topping with my favorite vegan cashew cream cheese icing!
It’s also perfect for midday snacking because it’s filling and packed with nutrients so it’ll definitely hold you over until your next meal.
How to Store Healthy Pumpkin Bread
For best results, store in an air tight container in the fridge for up to 4-5 days.
I love having the pumpkin bread cold because the texture gets a little chewy and gooey. Or you can warm it up in the microwave for 15 – 20 seconds per slice.
The warm pumpkin bread gets more fluffy and soft all around. Either way they are amazing.
Yes! You can freeze it too! Slice into individual slices and wrap separately.
In order to thaw the pumpkin bread, let it defrost on the counter for a few hours or place in the microwave.
What’s your favorite way to eat pumpkin bread? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You may also love these healthy Fall Recipes:
Vegan Pumpkin Bread
- 2 flax eggs 2 tbsp ground flax seeds + approx 5 tbsp water
- 1 cup pumpkin puree*
- 1/4 cup apple sauce **
- 1/4 cup milk of choice
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted
- 1 tbsp apple cider vinegar
- 1 1/2 cup whole wheat flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup coconut sugar optional***
- Preheat the oven to 325 F.
- Prepare the flax eggs by combining the ground flaxseed and water. Allow it to rest for about 5 minutes so it has time to thicken.
- In a large mixing bowl, combine all the wet ingredients and mix them together.
- Mix all of your dry ingredients together in a separate bowl.****
- Add the dry ingredients to the wet ingredients and mix with a spatula.
- Fold in your dark chocolate, if using any.
- Pour into 9×5 loaf pan. sprinkle your pumpkin seeds and pecans on top before placing the loaf into the oven.
- Bake for 50-55 minutes, until a toothpick can be inserted into the center and comes out clean (or internal temperature reaches 200F)).
- * You can use canned pumpkin puree (NOT pumpkin pie puree) or make your own at home using this recipe.
- ** If you do not have apple sauce in hand, you can substitute with more pumpkin puree.
- *** If you prefer sweeter, incorporate additional coconut sugar (around 1/4 cup depending on preference) along with the dry ingredients.
- ****Remember to sift all dry ingredients to provide a smoother batter and ensure that all ingredients are combined evenly.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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