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!
If you liked this recipe, show your recreation on Social Media! I love seeing your recipe recreations on Facebook and Instagram. Keep following along on these platforms to be the first to know when I post a new recipe. Or sign up for e-mail updates for early access to the BEST sugar free, gluten free, delicious recipes!
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
Don’t forget to tag me @thegranoladiairies and use #thegranoladiaries for a chance to be featured on my Instagram!
Ingredients:
- 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
- ½ tsp. baking powder
- ½ tsp Pumpkin Pie Spice (if you don’t have, use nutmeg, ginger, cardamom, or more cinnamon)
- ½ tsp Cinnamon
- Dash of salt
- Optional add-ins: chocolate chips, walnuts, pumpkin seeds, cranberries, etc.
Directions:
- 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.
Looks yummy. I love pumpkin loaf.
Sent from my iPad
>
Hi! Just wanted to confirm that the "1 C of pumpkin puree" in the ingredients section refers to 1 cup rather than 1 can? And if I opt to use pre-ground oat flour instead of grinding 2 cups of oats, would the recipe still call for about 2 cups of oat flour? Does using flax eggs change the consistency much in comparison to using eggs? Looking forward to trying this, thanks so much for sharing!! 🙂