Mary berry Vegan Pumpkin Bread | Oil Free!
Vegan Pumpkin Bread that’s oil free and super moist at the same time? It’s possible! It’s almost fall and it’s time to start thinking about pumpkin and spice and everything nice, because…. that’s what sweet southern girls are made of. OK, you don’t have to be southern to enjoy pumpkin bread, I’m just feeling a little cheeky today……
I grew up in a southern kitchen and when fall came around I was so excited. When the cool weather started to show, my mom would start baking up a storm. Some of my fondest childhood memories are of coming home from school only to be struck by a wave of the warm, spicy smell of bread baking in the oven. She was a fabulous cook and I was certain she could make anything better than anyone else could. I miss those days of growing up in southern Louisiana, especially when the holidays start to roll around.
Now that I’m a plant based eater, I’m bound and determined to create all of my favorite baked treats into healthier, dairy and egg free versions. I’m starting to see pumpkin recipes everywhere. So, why not start out with Vegan Pumpkin Bread?
I took one of my most popular recipes, Gluten Free Pumpkin Cookies, and modified it to create a bread batter without eggs or oil. I replaced the eggs with flax eggs, which is an egg substitute for baking and the oil with very ripe bananas. I also added raw pumpkin seeds for some added texture and crunch.
The result is a moist, delicious and very satisfying pumpkin bread that I had to try really hard not to devour in one sitting! Try it out if you are looking to bake dairy and egg free. I have also included a link to my Gluten Free All Purpose Flour Blend if you would like to make it gluten free.
Vegan Pumpkin Bread
Author: Amy Duska
Prep time:
Cook time:
Total time:
- 2 flax eggs (4 T ground flax seed + 6 T water)
- 3 cups flour (you can use gluten free flour blend)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ T pumpkin pie spice
- ½ tsp cinnamon
- 1 cup coconut sugar
- 1 cup granulated sugar (I used morena unrefined cane sugar)
- 3 ripe bananas
- 1 15 oz. can pumpkin puree
- 1 T vanilla extract
- ⅓ cup raw pumpkin seeds + extra for sprinkling on top before baking
- Preheat oven to 375° and line a bread pan with parchment paper or spray with cooking spray
- In a small bowl mix the ground flax seed and water and set aside (this mixture needs to sit while you mix the other ingredients so that it can thicken)
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Set aside
- Using a stand mixer or hand mixer, beat the coconut sugar, granulated sugar, bananas, pumpkin puree, vanilla extract and flax eggs until smooth
- Add the dry mixture a little at a time until well incorporated
- Stir in the pumpkin seeds
- Pour the mixture into the bread pan and sprinkle pumpkin seeds on top
- Bake for 1 hour or until a knife inserted in the center comes out clean
- Let cool so that the bread can set up
- Slice and serve
