Pumpkin season is here, and there’s no better way to celebrate than with this moist, flavorful, and completely guilt-free pumpkin bread. This gluten-free, oil-free, plant-based recipe is packed with wholesome ingredients, making it a healthy yet delicious treat for any time of day.
In this blog, we’ll explore how each ingredient contributes to the texture, flavor, and nutritional value of this seasonal favorite. Let’s get baking!
The Star Ingredient: Pumpkin Purée
Pumpkin purée isn’t just about the flavor; it’s a nutritional powerhouse:
- Rich in Vitamins: Loaded with beta-carotene (vitamin A), which supports vision and immune health.
- Low in Calories: Adds natural moisture without the need for oil, keeping the bread light yet indulgent.
- High in Fiber: Aids digestion and keeps you feeling full longer.
Pumpkin Pie Spice: Fall in a Bottle
This aromatic blend of cinnamon, nutmeg, ginger, and cloves gives pumpkin bread its signature flavor. Beyond taste, these spices:
- Boost Antioxidants: Spices like cinnamon and cloves are rich in antioxidants.
- Support Digestion: Ginger can soothe the stomach, while cinnamon helps regulate blood sugar.
Oat Flour: Gluten-Free and Nutritious
Oat flour is the perfect base for this bread:
- High in Fiber: Helps maintain energy and stabilize blood sugar.
- Naturally Gluten-Free: A great option for those with gluten sensitivities (ensure your oats are certified gluten-free).
- Budget-Friendly: Easy to make at home by blending oats into a fine powder.
Leavening Agents: Baking Powder and Baking Soda
These two staples work together to create a light, fluffy texture:
- Baking Powder: Gives rise to the bread for a tender crumb.
- Baking Soda: Reacts with acidic ingredients like date paste or maple syrup for extra lift.
Non-Dairy Milk: Creamy and Versatile
Using plant-based milk keeps this bread vegan while adding moisture and flavor:
- Customizable: Almond, soy, oat, or coconut milk all work well.
- Rich in Nutrients: Many non-dairy milks are fortified with calcium, vitamin D, and B12.
Natural Sweeteners: Date Sugar, Date Paste, or Maple Syrup
Refined sugar has no place in this recipe! Instead, we use natural sweeteners:
- Date Sugar/Paste: Full of fiber and nutrients like potassium and magnesium, dates provide natural sweetness without spiking blood sugar.
- Maple Syrup: Adds a touch of warmth and depth with its caramel-like flavor, plus antioxidants and minerals like manganese.
Vanilla Extract: The Finishing Touch
Vanilla enhances the flavors of pumpkin and spices, creating a warm and inviting aroma. It’s a small addition that makes a big difference.
Why You’ll Love This Bread
- Moist and Flavorful: Perfectly balanced with the sweetness of pumpkin and spices.
- Healthy Ingredients: Packed with fiber, vitamins, and natural sweeteners.
- Diet-Friendly: Gluten-free, oil-free, and plant-based for guilt-free indulgence.
Storage and Serving Tips
- Store: Keep in an airtight container for up to 4 days at room temperature or 1 week in the fridge.
- Freeze: Slice and freeze for up to 3 months; thaw and warm up before serving.
- Serve: Enjoy plain, or spread with almond butter or a drizzle of maple syrup for a treat.
Oil Free Gluten Free Pumpkin Loaf
Equipment
- 1 Loaf pan
Ingredients
- 2 tbsp pumpkin pie spice
- 2 cups oat flour or gluten free blend
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ cup non-dairy milk
- ¼ tsp lemon juice
- 1 15 oz can pure pumpkin
- ½ cup date sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract or powder
Instructions
- Preheat oven 350 degrees F. Prepare a 5 x 9 loaf pan with parchment paper.
- Whisk the non-dairy milk with lemon juice and set aside for 10 minutes.
- In a medium bowl cream, date sugar, pumpkin puree, maple syrup and vanilla.
- In a separate bowl combine all the dry ingredients and whisk.
- Pour wet ingredients into the dry ingredients and stir until combined.
- Pour into the loaf pan and using spatula to smooth the top. Add pumpkin seeds.
- Cover loosely with tin foil and bake for 60 minutes or until a toothpick inserted comes out clean.
- Once bread has cooled slightly remove from pan and completely cool.
- You can add an easy glaze of 1/2 cup icing sugar, 1 tbsp maple syrup, 1 tsp cinnamon and 1 tsp vanilla.
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