Back to the bread..it 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!
- ½ tsp baking powder
- 1 tsp baking soda
- 2 cups whole wheat flour
- 1-2 tbsp pumpkin pie spice I only use 1
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup
- 1 cup brown sugar
- 15 oz pumpkin
- ¼ tsp lemon juice
- ¼ cup non-dairy milk
Preheat oven to 350F. Grease or spray a standard bread pan.
Whisk non-dairy milk and lemon juice together until bubbly and set aside.
In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together.
In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together.
Pour both wet mixtures into dry mixture and stir until just combined.
Pour into bread pan, using a spatula to evenly distribute and smooth out the top.
Grab a large piece of aluminum foil and make a tent over the pan.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.
HeleneNovember 2, 2016 at 5:34 pm
Came out beautifully. I used spelt flour.
AmyNewNostalgiaNovember 2, 2016 at 9:09 pm
So glad to hear that it works well with spelt flour. Thanks for letting me know.
GentleApril 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?
AmyNewNostalgiaApril 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.
CatharineOctober 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.
KRISTECOLEFebruary 14, 2015 at 4:05 am
It would be ok replace for banana?
AmyNewNostalgiaFebruary 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.
StephaniJanuary 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!!
AnonymousNovember 8, 2014 at 11:04 am
Can I use regular milk instead of almond milk?
AmyNewNostalgiaNovember 8, 2014 at 3:15 pm
Yes! Regular milk is just fine.
AnonymousNovember 6, 2014 at 8:36 am
Good taste- but really Rubbery texture. Used almond milk. Maybe the altitude?
JenOctober 18, 2014 at 4:16 pm
wonderful!!! Just made it and it’s awesome
AnonymousSeptember 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.
Amy BowmanSeptember 29, 2013 at 11:38 pm
the dough is thicker than most pumpkin breads…it does not pour easily, and you have to use a spatula to spread it out. You don’t want to over stir, either. Here is the original recipe, so you will see everything is correct in the recipe.
I’m sorry it didn’t turn out for you! http://happyherbivore.com/2011/10/fat-free-whole-wheat-vegan-pumpkin-bread/
AnonymousOctober 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.
AnonymousSeptember 30, 2012 at 2:51 am
Made it…totally awesome
AnonymousFebruary 11, 2012 at 4:42 pm
AnonymousFebruary 11, 2012 at 4:41 pm
You never told us to put the mil mixture back in……………
AnonymousSeptember 22, 2014 at 5:18 pm
Pour BOTH WET mixtures into the dry
bellaxthreeJanuary 16, 2012 at 8:15 am
This looks DELISH!! I am going to give it a whirl.
Thank you 🙂
AnonymousDecember 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?
MašaNovember 8, 2011 at 8:41 pm
thank you so much for sharing!
moonswordNovember 1, 2011 at 3:48 pm
I found this through TCB…it looks superdelicious! And it’s vegan…thank you! 🙂
AngelaNovember 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.
jeanaOctober 28, 2011 at 10:23 pm
THANK you! Will try next week =]
RaejeanOctober 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.
WhiteWhispers2uOctober 28, 2011 at 5:30 am
One of my favorite breads. I will have to try it~Cheers Kim