This recipe is modeled and lightly tweaked off my Healthy Pumpkin Bread recipe that I posted back in the fall. Although fall is long gone, I find pumpkin bread delicious throughout the year, so I just worked on a vegan option, which is equally delicious!
Perhaps you googled “best pumpkin bread recipe with canned pumpkin” and ended up here; well, that’s perfect! With a can of pumpkin and a few other pantry staples, you’ll have this delicious treat ready in less than 10 minutes!
If you love all things pumpkin, I might suggest you also check out: paleo pumpkin chocolate cookies, breakfast turmeric pumpkin cookies, vegan pumpkin muffins, pumpkin granola, or even this healthiest banana bread you’ll ever make, which has hidden pumpkin in it!
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To keep this recipe 100% sugar free, make sure to use sugar free chocolate chips, or make your own!
VEGAN PUMPKIN LOAF
By The Granola Diaries
- 1 C Pumpkin Puree
- 2 Flax Eggs (2 tbsp ground flax + 6 tbsp warm water), or 2 regular eggs for non-vegan
- 1 ripe banana
- 2 – 4 Tbsp. Maple Syrup (Optional. If prefer totally sugar-free, leave out!)
- 2 C Oats, ground into a flour-like consistency
- 1/2 tsp. baking powder
- 1/2 tsp Pumpkin Pie Spice (if you don’t have, use nutmeg, ginger, cardamom, or more cinnamon)
- 1/2 tsp Cinnamon
- Dash of salt
- Optional add-ins: chocolate chips, walnuts, pumpkin seeds, cranberries, etc.
- Preheat oven to 350 and grease an 8×5 loaf pan. Make flax eggs and allow to gel in fridge for 5 minutes.
- Mash banana in a bowl. Combine pumpkin, flax eggs, and maple syrup (if using) in a bowl.
- Add oat flour, baking soda, and spices into bowl and fold into wet mixture. I like to use a Silicone Spatula for this.
- Fold chocolate chips and any nut/seeds into the batter once its all combined.
- Pour into loaf dish, top with some more add-ins for presentation, and bake for 25 – 27 minutes, for a raw, mushy consistency, or 30 – 32 min, for a more solid bread.