Preggo Health Nut

Pregnant and fit is not an oxymoron.. its possible!

Vegan Pumpkin Bread.. Super Delish!!!

on September 25, 2012

Since fall has officially started… although AZ hasn’t quite gotten the memo yet (at least temps are starting to drop below 100!). Anyway… one of my ALL TIME favorite things to eat is Pumpkin bread!!! So, now that fall is here, its time to break out the most amazing pumpkin bread recipe I have ever had the pleasure of gracing my taste buds with! (Actually, I kind of make it all-year long but.. since its “fall” I’ll share it with you now). So without further adieu… 

1 1/2 cups White Whole Wheat Flour (King Arthur brand… you can use any kind though really)
1/2 cup Wheat Germ (optional)
1/4 cup Molasses
1/2 cup Brown Sugar
1 tsp Baking Soda
1 tsp Salt
1/4 tsp Baking Powder
1 1/2 tsp Cinnamon (or more if you like your pumpkin bread extra spiced!)
1 tsp Ginger
1/2 tsp Nutmeg
1/4 tsp Cloves
2 tbsp Ground Flaxseed meal
6 tbsp Water
1 tsp Vanilla extract
1/3 cup Coconut oil (or Canola/ Olive oil works well too)
1/3 cup Almond milk (Unsweetened.. and you don’t have to be exact on this)
1 cup Pumpkin Puree (you don’t have to be exact here either… add more if you’d like)

Pre-heat oven to 350 degrees F. Mix all the dry ingredients together in a large bowl. Set aside. In a small dish (I usually use a 1 cup glass measuring cup) place the flaxseed meal (make sure its ground… if you have whole seeds, just place them in the blender or a coffee grinder for a few mins) and the water, mix and let sit for about 7-10 mins (this is the egg replacer.. so you gotta let it gel for a bit). Next, in a medium mixing bowl pour in the Almond milk, oil**, vanilla, molasses and pumpkin. Mix together and then add the flaxseed water mixture in. Next, make a well in the center of the dry ingredients and pour the wet ingredients in. Mix all together just until its fully mixed together (don’t mix too much.. it will mess with the consistency!). Pour into a greased 9 x 5 Loaf pan and place on the middle rack in the oven. Bake for about an hour or until a toothpick inserted in the center comes out clean. Let cool for about 5-10 minutes. And enjoy!!!!

**If you are using coconut oil… pour the almond milk into the mixing bowl and heat up for about 30 seconds before placing the coconut oil in- this is to keep it from solidifying in the cold almond milk. You could also let the almond milk sit out and reach room temp before using if you want to avoid the microwave. Just make sure the almond milk isn’t cold when you pour in the coconut oil and make sure the coconut oil is slightly melted not chunky! Then you can add the rest of the wet ingredients and continue the recipe!

Hope you enjoy this recipe as much as I do! It taste similar to Starbucks Pumpkin Bread which is why I love it! Same great taste with healthier ingredients and WAY less sugar! 🙂 Feel free to adapt this recipe to fit your dietary needs or your own personal flavor. Maybe add some dark chocolate chips or raisins etc. Enjoy!

(Borrowed and slightly changed from


3 responses to “Vegan Pumpkin Bread.. Super Delish!!!

  1. mfsanders57 says:

    That looks YUMMY!!! I LOVE all things pumpkin!!! I especially loved it when I was pregnant!

  2. mfsanders57 says:

    One other comment – a light olive oil or Spectrum would work just as well as the coconut oil and be just as healthy….

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