There is nothing that says Fall is here more than Pumpkin Spice. One of my favorite ways, other than pumpkin pie, to enjoy the fall spices is in this Plant Based Vegan, gluten free, refined sugar free Pumpkin Spice Bread. This moist bread is great for breakfast or dessert, lathered with a healthy layer of nut butter.
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Ingredients
2 cups rolled oats
1 tablespoon flax meal
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 cup pitted dates
1/2 cup unsweetened soy milk (or plant based milk of your choice)
1 teaspoon vanilla extract
1 3/4 cup pumpkin pie purée (1 15 ounce can)
1/4 cup pumpkin seeds
Instructions
- Preheat oven to 350°
- Grind the oats in the blender lightly to make a flour. (over grinding will prevent bread from baking through)
- Add the oat flour, flax meal, baking soda, baking powder and pumpkin pie spice to a mixing bowl and mix well.
- Add the dates, soy milk, vanilla and pumpkin purée to a blender and blend until the dates are pulverized.
- Add this mixture to the dry ingredients and mix well.
- Pour into a parchment lined bread pan or silicone bread pan and smooth the top.
- Sprinkle the pumpkin seeds on top.
- Bake for 60 minutes.
- Keep in an airtight container in the fridge for up to a week.
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15 comments
Is pumpkin pie puree just plain canned pumpkin or pumpkin pie filling ? This is confusing to me and can be a catastrophe if the wrong one is used.
Yes, it is just plain canned pumpkin.
Would it be possible to make these in muffin tins? If so, how would I adjust the baking time? Thanks!
Yes, I would check them at about 25 minutes to start.
Is the flax taking the place of eggs? I am asking because I need to leave it out.
I have multiple food allergies and tough to find flax seeds that are clean. Thank you.
Yes, it is the egg replacement. You could use ground chia.
Lovely recipe, perfect flavours, thank you again.
Made this today. Really good. As well as pumpkin seeds, I also sprinkled 2 tbsps of rolled oats and 2 tbsps of (Enjoy Life) dark chocolate chips on top.
Good idea, sounds delicious Sandra!
I made this for a roommate Thanksgiving celebration in a cake tin and topped it with some vanilla cashew frosting (from the Oreo cake). The pumpkin spice cake was definitely a crowd pleaser. I’ve already been asked to make it again next year. Thank you so much for this wonderful recipe!
Super easy and SO delicious, the perfect pumpkin treat!!! I followed the recipe exactly except I made muffins instead of the loaf. I baked them for 30 minutes at 350 degrees. They turned out absolutely wonderful!
Thank you for the AMAZING recipe Jill🙏🏽
I made this because I love pumpkin – but am sorry to say it totally missed the yumm factor. I might try again and maybe add some stevia and extra cinnamon.
I doubled the recipe and added some chocolate chips to one, and raisins to the other. I froze one. I didn’t have much chance to eat either, as my husband tore through both of them. I thought they were best the day after cooking, as the flavors had a chance to develop. Delicious.
Fantastic ! =)
I cooked this bread a half hour longer than the suggested time to get a knife to come out clean, but I think I didn’t need to, I just burned the bottom a little. It was good and I love the texture.