It’s starting to get chilly in the South so grabbing a slice of pumpkin bread becomes more appealing in the mornings. I’ve gotten Jai on board with enjoying pumpkin bread, so much so that the other day he made a very specific request for pumpkin bread.
When my baby asks for pumpkin bread, I make him pumpkin bread.
Jai is a grazer so it’s important to pack whatever he eats full of nutrients and protein. I had some hemp hearts and flax seeds in the house and decided to add those in my recipe to up the protein potential. The first batch, Jai was less enthused about, but when I added in some applesauce in a second batch, it helped sweeten the bread a little more to satisfy his cravings.
Before you take that first bite…
Something to keep in mind with the following recipe is that one slice will go a long way. This recipe is healthy, in that, it is packed with protein, omega 3 & 6, and other nutrients, but it’s extremely calorie dense. Because the bread is high in calories this isn’t a snack food, but one slice is a meal. If you are watching calories I caution limiting your intake to one slice per meal.
See my notes at the end of the recipe for a way to reduce the calories.
Vegan, Gluten-Free, Sugar-Free Pumpkin Bread
Serving Size: 1 slice (each loaf makes 12 slices)
1 can (15oz) pumpkin – not pumpkin pie mix
1 1/2 cups coconut sugar
1/2 cup unsweetened applesauce
2/3 cup vegetable oil
2 teaspoons vanilla
4 tablespoons egg replacer & 8 tablespoons water
2 1/2 cups gluten-free flour
1 tablespoon ground flax seeds
1 tablespoon hemp hearts
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 cup whole, shelled pumpkin seeds
1/2 chopped walnuts (or nuts of choice)
- Heat oven to 350F. Grease or spray two 8 x 4-inch loaf pans or one 9 x 5-inch loaf pan. Set aside.
- In a small bowl, with 1 tablespoon of egg replacer to 2 tablespoons of water, slowly mix together until all egg replacer and water are combined. Set aside to thicken. This will help prevent clumping.
- In a large bowl, mix pumpkin, coconut sugar, applesauce, oil, vanilla, and egg replacers from the previous step until well combined.
- In a medium bowl mix flour, ground flax seeds, hemp hearts, baking soda, salt, pumpkin pie spices, and baking powder until well combined. Slowly stir dry ingredients in with the wet ingredients until combined. Stir in optional ingredients.
- Divide batter evening between the two pans (or the 9-inch pan). With a spatula, smooth mixture so it is evenly distributed throughout the pan.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick or knife inserted in center comes out clean. Cool on a wire rack in pan for 10 minutes.
- Slowly tap out the loaves from the pans and place on wire rack. Cool completely. Store in an air-tight container at room temperature for 4 days or in the fridge for 10 days. Loaves can be frozen for long-term storage.
- If you don’t want to make the recipe gluten-free, just replace the gluten-free flour with regular flour.
- Add in as many other nuts as you want, but reduce each portion to 1/4 cup for each addition.
- Hemp hearts adds a light licorice flavor to the bread which works nicely with the pumpkin spice mix.
- Coconut sugar makes the bread a darker color, so if you prefer the light color that pumpkin bread usually takes on, replace coconut sugar with xylitol.
- Xylitol will drastically reduce the overall calories per slice: 400 calories per slice. I prefer coconut sugar because of the rustic look, but also it makes the bread less sweet in flavor.
Nutrition Facts – these are an approximation
1 Serving: 1 slice Calories: 508; Fat: 24.3g; Sat. Fat: 4g; Cholesterol: 0mg; Protein: 10.4g; Fiber: 5.1g
Additional nutritional facts: Calcium: 30 mg; Iron: 2mg; Potassium 64 mg
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