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Easy Pumpkin Bread
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Easy Pumpkin Bread Recipe (Eggless, Whole Wheat)

Fall Favorite Moist, Eggless, Easy to bake Pumpkin Bread with fresh pumpkin puree. Made with whole wheat flour, this vegan pumpkin bread contains no refined sugar, is nut-free and made effortlessly using basic pantry staples. Serves as breakfast, snack or dessert.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Fall Recipes, pumpkin bread recipe, Pumpkin Recipes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 Slices
Author Vidya Narayan

Equipment

  • Spatula, Whisk and Silicon Brush
  • Measuring cups and spoons
  • Flour Sifter
  • 2 Glass bowls – For dry and wet ingredients
  • A rectangular baking tin - Size (11" X 5.5") with 2.5" height

Ingredients

  • 1 ½ cups Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 cup Pumpkin Puree read notes below
  • ½ cup Powdered Jaggery
  • ¼ cup Olive Oil + extra 1/2 tsp for greasing the baking tin
  • ½ cup Plant Based Milk Almond Milk Used here
  • 1 tbsp Lemon juice
  • ½ tsp Ground Ginger Dry Ginger powder
  • 1/8 tsp Nutmeg Powder
  • 1 tsp Vanilla Extract or use Vanilla Essence
  • ¼ cup Pumpkin Seeds + extra for topping
  • A pinch of salt

1 cup is 250ml, 1 tbsp 15ml, 1 tsp 5ml

Instructions

  • Pre-heat the oven at 200 degree Celsius for 15 minutes.
  • Grease and line the bread tin with some oil and/or flour and keep aside.
  • In a bowl, sift Whole Wheat Flour (twice), add baking powder, baking soda, nutmeg and ground ginger along with a pinch of salt. (Dry Ingredients)
  • In another bowl, add pumpkin puree, Almond milk, oil, powdered jaggery and vanilla essence (Wet Ingredients)
  • Add the wet ingredients to the dry ingredients. Mix well using the cut and fold method.
  • Add the pumpkin bread batter into the greased bread tin and sprinkle some pumpkin seeds on top.
  • Bake the pumpkin bread at 180 Degree Celsius for 55 minutes. Insert a skewer and check doneness.
  • Allow the bread to cool completely before slicing and serving.

Notes

  1. Prep time of 15 mins does not include making pumpkin puree from scratch. 
  2. Cook Time / bake time is 55 mins. Please keep an eye after 45 mins of baking time. Oven temperatures vary and results may be different. 
  3. Pumpkin bread can be stored in the refrigerator (wrap or store in airtight container) for a week. This can be frozen for up to 2 months. You can re-heat or warm the slice in the microwave. 
  4. The recipe is Vegan and nut-free. 
  5. One loaf yields around 10 thick slices of pumpkin bread.