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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.