Authorchef-Julia.com
DifficultyBeginner

Looking for a delicious, yet oil free pumpkin bread? Look no further. This whole grain version with walnuts, cranberries, and golden raisins is a taste of fall.

Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
 2 ½ cups whole wheat pastry flour
 ½ cup dry sweetener (organic cane sugar, maple sugar, coconut sugar)
 2 ¼ tsp baking powder
 ¼ tsp baking soda
 ¼ tsp salt
 1 tsp cinnamon
 ½ tsp ginger
  tsp nutmeg
  tsp cloves
 1 cup walnuts, coarsely chopped in large pieces
 1 ¼ cups pumpkin puree (not pie filling)
 ½ cup unsweetened soy milk (or any non-dairy milk)
 ¼ cup apple butter (no high fructose corn syrup added)
 2 tbsp aquafaba (liquid from canned chickpeas)
 ¼ cup pure maple syrup
 ¼ cup almond butter
 ½ cup dried cranberries, raisins, or combination of both
Directions
1

Preheat oven to 375 degrees.
In a medium bowl, combine the whole wheat pastry flour, dry sweetener (organic cane sugar or other unrefined sweetener), baking powder, baking soda, salt, and spices and whisk well to combine. Set aside.
In a larger bowl, add the pumpkin puree, soy milk, apple butter, aquafaba, maple syrup and almond butter. Combine thoroughly.
Add the dry ingredients to the wet ingredients and fold together to combine well, but don't over mix or the bread will be tough. Gently fold in the nuts and cranberries/raisins.
Place the batter in 4 mini loaf pans (3 by 5 1/2) lined with parchment paper (or sprayed with baking spray) and place walnuts halves on top, if desired. Bake at 375 degrees for 25-30 minutes, or until toothpick inserted in the middle comes out clean.
You can also use a larger pan, 8 1/2 by 4 1/2 inches, lined with parchment paper or sprayed, and bake for 50-60 minutes.
Cool for 20 minutes and remove from pans. Cool and slice. Keep at room temperature the first day, then store in the refrigerator for 3-4 days. Freeze if you need to keep it longer.

Ingredients

Ingredients
 2 ½ cups whole wheat pastry flour
 ½ cup dry sweetener (organic cane sugar, maple sugar, coconut sugar)
 2 ¼ tsp baking powder
 ¼ tsp baking soda
 ¼ tsp salt
 1 tsp cinnamon
 ½ tsp ginger
  tsp nutmeg
  tsp cloves
 1 cup walnuts, coarsely chopped in large pieces
 1 ¼ cups pumpkin puree (not pie filling)
 ½ cup unsweetened soy milk (or any non-dairy milk)
 ¼ cup apple butter (no high fructose corn syrup added)
 2 tbsp aquafaba (liquid from canned chickpeas)
 ¼ cup pure maple syrup
 ¼ cup almond butter
 ½ cup dried cranberries, raisins, or combination of both

Directions

Directions
1

Preheat oven to 375 degrees.
In a medium bowl, combine the whole wheat pastry flour, dry sweetener (organic cane sugar or other unrefined sweetener), baking powder, baking soda, salt, and spices and whisk well to combine. Set aside.
In a larger bowl, add the pumpkin puree, soy milk, apple butter, aquafaba, maple syrup and almond butter. Combine thoroughly.
Add the dry ingredients to the wet ingredients and fold together to combine well, but don't over mix or the bread will be tough. Gently fold in the nuts and cranberries/raisins.
Place the batter in 4 mini loaf pans (3 by 5 1/2) lined with parchment paper (or sprayed with baking spray) and place walnuts halves on top, if desired. Bake at 375 degrees for 25-30 minutes, or until toothpick inserted in the middle comes out clean.
You can also use a larger pan, 8 1/2 by 4 1/2 inches, lined with parchment paper or sprayed, and bake for 50-60 minutes.
Cool for 20 minutes and remove from pans. Cool and slice. Keep at room temperature the first day, then store in the refrigerator for 3-4 days. Freeze if you need to keep it longer.

Plant-Based Oil Free Pumpkin Bread
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2 replies
  1. Bonnie Beechler
    Bonnie Beechler says:

    Thank you for this recipe! It looks amazing and I can’t wait to try it. I pinned it! I saw your post on the FOK FB page.

    Reply

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