This is a past post from the New Nostalgia archives. I love visiting post from the past, especially seasonal type posts. It is a great reminder to me of what I love, and what was post worthy! I will be taking a trip down “past posts” road occasionally in the month of October, as it is a month where we will be out of town the last 2 weeks. We are going on our very first big family trip where my girls will the fly for the first time and see the ocean for the first time! More on that in posts to come…for now, enjoy this Healthy No Fat Pumpkin Bread post from the past!
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 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!
Healthy No Fat Pumpkin Bread Recipe–Vegan!
The Happy Herbivore Cookbook (p. 52)
- ½ tsp baking powder
- 1 tsp baking soda
- 2 cups whole wheat flour
- 2 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup
- 1 cup brown sugar
- 15 ounces 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.
CeceliaNovember 12, 2013 at 2:59 pm
Pumpkin pie spice: 2 TABLESPOONS seems excessive. Am I reading that correctly?
AnonymousSeptember 22, 2013 at 11:46 am
hi there not sure what you mean by non dairy milk, thank you great recipe idea though cant wait to try it
ceceliaNovember 13, 2013 at 12:51 am
coconut milk, almond milk, rice milk are all options for non dairy. there may be others. those are the ones I know of.
Hope's Recipe/Photo BlogOctober 12, 2012 at 4:16 am
This was very good. Next time, though, I will add cinnamon. It seems like it was missing this. I want to sub bananas too. I think that would be awesome!
The Manlupig FamilyOctober 6, 2012 at 8:22 pm
I used buttermilk in place of the lemon juice/milk it worked great! What a wonderful recipe!! it turned out perfect!! Do you think We could use this same recipe but sub bananas for the pumpkin and make banana bread? Has anyone tried it. This is by far the BEST Whole Wheat Pumpkin bread recipe I’ve ever tried 🙂 Thank you!!
Amy BowmanOctober 13, 2012 at 12:57 am
I totally think you could sub bananas! Great idea…I will let you know if I ever do it and you do the same? 🙂
LaurenOctober 5, 2012 at 6:16 pm
Could I use regular non-fat milk instead of the non-dairy milk?
Cannella VitaOctober 2, 2012 at 9:02 pm
Looks delicious! Do you think I could reduce the amount of sugar in the bread too?
Amy BowmanOctober 13, 2012 at 12:56 am
I thought about reducing it, and then just sprinkling the top with a touch for added sweetness.