Vegan Pumpkin Bread

Homemade vegan pumpkin bread with no oil, no sugar and no eggs. Juicy, fluffy, just like a cake, like pumpkin bread should be. And the best is full of pumpkin pie flavors and, if desired, gluten-free and completely dairy-free.

You will probably find most of the ingredients for the plant-based pumpkin bread in your pantry. Thanks to the ingredients it contains, this is a healthy pumpkin bread, which is also wfpb-friendly and you don't even notice that it consists of whole food ingredients.

Course Dry Cake

Cuisine American

Keyword healthy pumpkin bread, oil free pumpkin bread, sugar free pumpkin bread, vegan breakfast recipe, vegan pumpkin bread, wfpb pumpkin bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf pan

Author Jasmin

Equipment

Ingredients

1 can 15 oz or 425 g pumpkin puree
2 tablespoon ground flax seeds + ½ cup 120 ml water, mixed
¾ cup 170 g dried dates, soaked
1 banana overripe
¼ cup 35 g sunflower seeds
¾ cup 180 ml plant-based milk
1 teaspoon vanilla extract
2 cups 250 g whole white wheat flour
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon powder
¾ teaspoon allspice
¼ teaspoon nutmeg
Pinch ground clove

Crumbs

¼ cup 35 g sunflower seeds
¾ cup 180 ml water
½ cup 110 g dates
¼ teaspoon cinnamon powder
2-3 tablespoon flour
⅓ cup 30 g almond flour

Instructions

Soak the sunflower seeds for the dough and the streusel and the dates for the dough and the crumbs in separate bowls.
Mix ground flaxseed and water in a small bowl and let rest.
Preheat the oven to 350°F (175°C).
In a high speed blender, add pumpkin puree, banana, soaked dates for the dough, soaked sunflower seeds for the dough, and plant-based milk. As well as vanilla extract, cinnamon powder, all spices, ¼ teaspoon nutmeg and a pinch of ground clove.
Blend until you get a cream with no pieces. The sunflower seeds and dates should be smooth.
Put the cream in a mixing bowl. Now prepare the sprinkles. Add the soaked sunflower seeds and soaked dates to the high speed blender. Add ¾ cup of water. Stir ½ teaspoon cinnamon powder and blend until creamy. Now mix this cream with flour and ground almonds in a small mixing bowl until it is crumbly. Put these in the fridge until the pumpkin bread is done.
Add whole wheat flour, baking powder and baking soda to the pumpkin bread cream, flax eggs. Whisk it into a homogeneous batter. Don't stir for too long until everything is well combined with no lumps of flour.
Put the dough in a loaf pan lined with parchment paper. Scatter the crumble on top and bake for about 50 - 60 minutes.
Let it cool completely before removing the pumpkin bread from the mold.