A quick and easy vegan pumpkin bread whipped up in the blender. This bread could not be easier, but don’t worry if you don’t have a blender; it’s totally acceptable to use a little elbow grease, a spoon and bowl!
Pumpkin bread is simply a must make, this time of year. Even when I get a little bored with pumpkin lattes, I don’t think I could ever pass up a slice of warm pumpkin bread with a hot cup of coffee or tea- if that’s your thing. Did you know pumpkin can be substituted for eggs? So, even though, I’m not vegan… this bread naturally is.
I’m going to be real honest with you, this pumpkin bread would be phenomenal with chocolate chips, but I was aiming to keep things as figure friendly as possible. I also really wanted to keep the sugar count on the low side. And with just ½ cup of maple syrup for the entire loaf, I did just that. Don’t be fooled though, even with using all whole wheat and very little sugar this bread came out amazingly moist and with so much yummy flavor.
My husband and I just couldn’t help ourselves and this bread vanished in a matter of 2 days… oops! The leftover cashew icing from my iced pumpkin cookies was a fabulous addition to this pumpkin bread (see picture below). Using the blender to whip everything up sure was easy, but it’s definitely not required. If you’d rather just use a bowl to mix everything up- have at it!
- 1½ whole wheat pastry flour (all-purpose, whole wheat or spelt flour would also work)
- ½ cup rolled oats
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ⅔ cup almond milk (other milks will work)
- ½ cup maple syrup
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ apple, cored and halved
- 1½ tablespoon ground flax
- Preheat oven to 350 degrees F. and spray an 8 x 4 loaf pan with an all-natural cooking spray.
- Add all dry ingredients (except flax) into the pitcher of blender. Turn blender on for just a few seconds to sift ingredients. Transfer dry ingredients to a mixing bowl.
- Add all wet ingredients (including flax) into the pitcher of blender. Blend until smooth and apple is fully blended.
- Pour wet ingredients into dry ingredients and stir with spoon. Don't overmix, as batter will become tough.
- Transfer batter to loaf pan and bake for 45-50 minutes and until toothpick inserted in the center comes out clean.
- Allow bread to cool in loaf pan for about 20 minutes before transferring to a wire cooling rack or plate. Bread will lift easier from the loaf pan, if you run a butter knife around the edges.
Amount Per Serving
Total Fat 0.9 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 10.6 mg
Potassium 10.1 mg
Total Carbohydrate 25.6 g
Dietary Fiber 3.5 g
Sugars 10.4 g
Protein 2.3 g
Adapted from Blendtec
Something to think about….
Have you enjoyed pumpkin bread, yet, this season? If not, is it in the plans?
What’s your favorite kind of quick bread? My all-time favorite would have to be banana walnut, but there aren’t many varieties I would turn down. 🙂
Hope your week is off to a great start!