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
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Preheat oven to 350F. Grease or spray a standard bread pan.
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Whisk non-dairy milk and lemon juice together until bubbly and set aside.
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In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together.
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In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together.
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Pour both wet mixtures into dry mixture and stir until just combined.
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Pour into bread pan, using a spatula to evenly distribute and smooth out the top.
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Grab a large piece of aluminum foil and make a tent over the pan.
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Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
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Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.
Helene
November 2, 2016 at 5:34 pmCame out beautifully. I used spelt flour.
AmyNewNostalgia
November 2, 2016 at 9:09 pmSo glad to hear that it works well with spelt flour. Thanks for letting me know.
Gentle
April 6, 2015 at 10:30 pmIf 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 amI 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 pmI 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.
KRISTECOLE
February 14, 2015 at 4:05 amIt would be ok replace for banana?
AmyNewNostalgia
February 14, 2015 at 2:32 pmYou 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 pmSince 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 amCan I use regular milk instead of almond milk?
AmyNewNostalgia
November 8, 2014 at 3:15 pmYes! Regular milk is just fine.
Anonymous
November 6, 2014 at 8:36 amGood taste- but really Rubbery texture. Used almond milk. Maybe the altitude?
Jen
October 18, 2014 at 4:16 pmwonderful!!! Just made it and it’s awesome
Anonymous
September 29, 2013 at 3:48 amHmmm… 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 Bowman
September 29, 2013 at 11:38 pmthe 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/
Anonymous
October 23, 2012 at 3:14 amThis 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 amMade it…totally awesome
Anonymous
February 11, 2012 at 4:42 pm*milk
Anonymous
February 11, 2012 at 4:41 pmYou never told us to put the mil mixture back in……………
Anonymous
September 22, 2014 at 5:18 pmPour BOTH WET mixtures into the dry
bellaxthree
January 16, 2012 at 8:15 amThis looks DELISH!! I am going to give it a whirl.
Thank you 🙂
Anonymous
December 29, 2011 at 5:26 pmHi 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 pmthank you so much for sharing!
moonsword
November 1, 2011 at 3:48 pmI found this through TCB…it looks superdelicious! And it’s vegan…thank you! 🙂
Angela
November 1, 2011 at 3:18 amWOW! 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 pmTHANK you! Will try next week =]
Raejean
October 28, 2011 at 7:49 pmI’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 amOne of my favorite breads. I will have to try it~Cheers Kim