Healthy Vegan Pumpkin Bread

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 241 Calories

Ingredients

• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon ground allspice
• 1 cup hot water
• 1 teaspoon ground nutmeg (Optional)
• 1 cup brown rice flour
• 1 ½ cups spelt flour
• 1 teaspoon olive oil, or as needed
• ¼ cup agave nectar
• ¼ cup chia seeds
• ½ sugar pumpkin, halved and seeded
• ⅓ cup crystallized sugar cane juice (such as Sucanat®)
• ½ cup walnuts (Optional)

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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