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Vegan pumpkin bread! This is an egg-free pumpkin bread. No oil, no butter, just pure flavor. I love this bread toasted with a little butter or ghee or margarine.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pumpkin, cover, and steam until fully cooked, 35 to 45 minutes.

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil.

  • Place chia seeds in a blender; add hot water and let sit for 5 minutes.

  • Scoop flesh out of pumpkin halves and add to blender. Add crystallized sugar cane juice and agave nectar to blender; blend until pumpkin mixture is very smooth.

  • Mix spelt flour, brown rice flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves together in a bowl. Fold pumpkin mixture and walnuts into flour mixture until batter is just mixed; spoon into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.

Cook's Note:

One can of pumpkin puree can be used in place of the fresh pumpkin, if desired.

Nutrition Facts

240.6 calories; 5.6 g protein; 44.2 g carbohydrates; 0 mg cholesterol; 333.3 mg sodium. Full Nutrition