Vegan Pumpkin Bread


" Vegan pumpkin bread is fluffy, moist, and packed with pumpkin pie spices. With no refined sugar, this is perfect for a delicious fall breakfast, snack, or healthy dessert. "

- Debra Klein


Pumpkin Puree Banana Maple Syrup Pitted Dates Apple Sauce Wheat Flour Rolled Oats Baking Soda Baking Powder Cinnamon Ground Ginger Ground Nutmeg Allspice Chocolate Chips

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Blend All Ingredients

To the bowl of a food processor or pitcher of a blender, add pumpkin, banana, apple sauce, maple syrup and dates. Blend until dates have been fully incorporated. Now blend in remaining dry ingredients

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Pour The Batter

Stir in pecans and chocolate chips by hand. Save a few of each to decorate the top of the loaf. Pour into loaf pan and bake for 45-50 minutes, until golden on top

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Serve & Enjoy

Let cool completely, then remove from pan and slice. Pumpkin bread will last at room temp for 5 days, a week in the fridge or this loaf can be stored in the freezer for up to 3 months.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.