Healthy No Fat Pumpkin Bread

I am so very happy to have found this recipe!  I have made it twice in 4 days and may make some more tomorrow…it is THAT good.  It is a vegan recipe, but it would be a keeper even if I were not vegan.  It is a recipe by Happy Herbivore that has been getting lots of attention on twitter, so I am not the only one who loves it.

Back to the was super moist but had a nice crunch on the sides and bottom.  Loved that.  I cut the brown sugar down to 3/4 cup, that was plenty.  I used almond milk.  I loved that there was no fat used, and if you are out of eggs, NO PROBLEM, for there are no eggs in this recipe.  It is amazing how much cheaper a recipe is with no butter and eggs!

Pumpkin Bread Recipe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
The Happy Herbivore Cookbook (p. 52)
Recipe Type: sides
Servings: 12
  • ½  tsp  baking powder
  • tsp  baking soda
  • cups  whole wheat flour
  • 1-2 tbsp  pumpkin pie spice I only use 1
  • tsp  vanilla extract
  • tbsp  pure maple syrup
  • cup  brown sugar
  • 15  oz pumpkin
  • ¼  tsp  lemon juice
  • ¼  cup  non-dairy milk
  1. Preheat oven to 350F. Grease or spray a standard bread pan. 

  2. Whisk non-dairy milk and lemon juice together until bubbly and set aside. 

  3. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together.

  4. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. 

  5. Pour both wet mixtures into dry mixture and stir until just combined. 

  6. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. 

  7. Grab a large piece of aluminum foil and make a tent over the pan.

  8. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. 

  9. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.

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  • Helene
    November 2, 2016 at 5:34 pm

    Came out beautifully. I used spelt flour.

    • AmyNewNostalgia
      November 2, 2016 at 9:09 pm

      So glad to hear that it works well with spelt flour. Thanks for letting me know.

  • Gentle
    April 6, 2015 at 10:30 pm

    If I don’t want to add sugar and maple syrup, should I do anything differently? Does it change the texture? I would like to use mollasses, May be 3-4 tbsp just to add mild sweetness, would it work? Any suggestions?

    • AmyNewNostalgia
      April 7, 2015 at 9:25 am

      I think substituting molasses for maple syrup could work. Give it a try and let us know how it goes.

    • Catharine
      October 12, 2015 at 7:25 pm

      I did that. It was awesome. I also used Date Sugar in place of the brown sugar. The color was different but I didn’t have a problem with that. I made a batch of muffins with this recipe too.

    February 14, 2015 at 4:05 am

    It would be ok replace for banana?

    • AmyNewNostalgia
      February 14, 2015 at 2:32 pm

      You could try to add extra pumpkin in place of banana, but not sure how it would turn out.

  • Stephani
    January 25, 2015 at 5:01 pm

    Since I used fresh pumpkin, I added 2 Tbsp of apple sauce. Came out fantastic, my kids love it!!

  • Anonymous
    November 8, 2014 at 11:04 am

    Can I use regular milk instead of almond milk?

    • AmyNewNostalgia
      November 8, 2014 at 3:15 pm

      Yes! Regular milk is just fine.

  • Anonymous
    November 6, 2014 at 8:36 am

    Good taste- but really Rubbery texture. Used almond milk. Maybe the altitude?

  • Jen
    October 18, 2014 at 4:16 pm

    wonderful!!! Just made it and it’s awesome

  • Anonymous
    September 29, 2013 at 3:48 am

    Hmmm… not sure what went wrong here, the only thing I left out was making a “tent with tin foil, missed that somehow when I printed the recipe. But I think there was a problem way before that. I had a hard time mixing everything together, it was thicker than cookie dough and I followed directions to a T. I added more milk to help with this. But I ended up with a brick of bread in the end, VERY dense.

  • Anonymous
    October 23, 2012 at 3:14 am

    This recipe is ‘ok’ at best. It calls for way too much pumpkin pie spice and is a little on the dry side. it’s a good start to a veggie bread though.

  • Anonymous
    September 30, 2012 at 2:51 am

    Made it…totally awesome

  • Anonymous
    February 11, 2012 at 4:42 pm


  • Anonymous
    February 11, 2012 at 4:41 pm

    You never told us to put the mil mixture back in……………

    • Anonymous
      September 22, 2014 at 5:18 pm

      Pour BOTH WET mixtures into the dry

  • bellaxthree
    January 16, 2012 at 8:15 am

    This looks DELISH!! I am going to give it a whirl.
    Thank you 🙂

  • Anonymous
    December 29, 2011 at 5:26 pm

    Hi I just stumbled upon your recipe and really want to attempt to make it. I only have all purpose white flour though. Do you think it’s ok to substitute the 2 cups of whole wheat flour with all purpose white or will the bread turn out too differently?

  • Maša
    November 8, 2011 at 8:41 pm

    thank you so much for sharing!

  • moonsword
    November 1, 2011 at 3:48 pm

    I found this through TCB…it looks superdelicious! And it’s vegan…thank you! 🙂

  • Angela
    November 1, 2011 at 3:18 am

    WOW! No, I’m not talking about the recipe (even though that is what brought me here and is on my list to make) I’m talking about YOU! I just spent the last 30 minutes reading about your breast cancer journey. You are a beautiful and amazing woman of God!

    My mom is a five year survivor. Her cancer opened my eyes to Jesus. He is indeed good…all of the time. Thank you for sharing.

    Now following and looking forward to reading all your updates. You are loved.

  • jeana
    October 28, 2011 at 10:23 pm

    THANK you! Will try next week =]

  • Raejean
    October 28, 2011 at 7:49 pm

    I’d like to try a pumpkin bread without so much oil. I shared your link on my Friday Favorites.

  • WhiteWhispers2u
    October 28, 2011 at 5:30 am

    One of my favorite breads. I will have to try it~Cheers Kim

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