Pumpkin Spice Bread

Pumpkin Spice Bread

Get ready to fill your home with the smells of the season because we’ve got a favorite fall treat that brings deliciously tasty seasonal ingredients to perfection. Made with 100% clean ingredients, like fresh pumpkin, apples, cinnamon, and flaxseed, this spice bread recipe offers up a hefty dose of SUPERFOODS for maximum nutrition, and it’s VEGAN, too! Enjoy a slice of Pumpkin Spice Bread for breakfast or as an after dinner treat. With only about 85 calories per slice, this is one baked good that won’t do damage to your weight loss program. Pumpkin Spice Bread is also the perfect fall gift for a party host, child’s teacher, or any other individual you want to make smile.

This scrumptious vegan recipe is brought to you by the No Meat Athlete started in 2009 as a simple blog for founder Matt Frazier to journal his transition to a vegetarian (now vegan) diet while training to qualify for the prestigious Boston Marathon. The No Meat Athlete offers invaluable resource for any plant-based athlete looking for inspiration, training tips, nutrition information, and vegan recipes to fuel an active lifestyle.

Find more recipes from Matt at the No Meat Athlete and on Facebook.

Also, don’t miss Matt’s recipe for Fresh Pumpkin Puree.

Pumpkin Spice Bread

Pumpkin Spice Bread

Yields: 24 servings | Serving Size: 2 slices |Calories: 177 | Total Fat: 8.1 g | Saturated Fat: 4.2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 130 mg | Carbohydrates: 23.8 g | Dietary Fiber: 1.8 g | Sugars: 10.1 g | Protein: 3.4 g | SmartPoints: 7

Ingredients

  • 3 tbs ground flaxseed
  • 1/2 cup water
  • 1 1/2 cups turbinado sugar
  • 1/2 cup applesauce
  • 1/2 cup coconut oil
  • 2 cups fresh pumpkin puree or canned pumpkin puree
  • 3 cups whole wheat flour
  • 1 tsp each cinnamon, fresh nutmeg, and ground ginger
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup chopped walnuts
  • sprinkles of oats and turbinado sugar for garnish

Directions

Preheat the oven to 350 degrees.

Mix together the flaxseed and water until thickened. Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin. In a medium bowl, stir together the flour, spices, baking soda, baking powder, and salt.Stir the dry ingredients into the wet. Fold in the walnuts. Lightly grease loaf pans.

Divide into two regular 8 inch loaf pans or four mini loaf pans. If you’d like, sprinkle on some oats or turbinado to garnish. Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes. Let sit for 20 minutes before removing from pans.

http://skinnyms.com/pumpkin-spice-bread-recipe/

Check out these 15 Best Pumpkin Recipes from Skinny Ms.

Don’t miss out on the latest and greatest from Skinny Ms…
Be sure to subscribe to our newsletter. Also, like our Facebook page and follow us on Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

For more delicious and nutritious recipes from SkinnyMs., check out our SkinnyMs. Recipe Collection of 101 Fan Favorites.

Do you have a favorite SkinnyMs. recipe? We’d love to hear about it. Tell us what you think in the comments section below.

14 Comments on "Pumpkin Spice Bread"

  1. Luella Spilinek  December 2, 2012

    I love to bake with pumpkin

    Reply
  2. Betsy22  January 17, 2013

    So I don't have turbinado sugar. . .can I substitute with regular or brown sugar? (i know, not so healthy :o/, but all i've got on hand)!

    Reply
    • Kristina  September 22, 2013

      I would replace with coconut sugar or honey if you have one of those but yes regular sugar would work.

      Reply
  3. Vanessa  March 13, 2013

    What are the nutrition facts?

    Reply
    • Skinny Ms.  March 15, 2013

      Vanessa, We haven’t calculated the data yet but plan to soon.

      Reply
  4. Bruce  September 22, 2013

    this is the best pumpkin bread i have ever made and i make it often-i don't use turbinado sugar as i've never heard of it. the applesauce and coconut oil make this so moist and good.

    Reply
    • Skinny Ms.  September 22, 2013

      Bruce, Great! Thanks for the feedback. 🙂

      Reply
  5. Debbie Martin  December 4, 2013

    So – how much honey would you use if you were substituting that for the turbinado sugar?

    Reply
    • GaleCompton  December 5, 2013

      Debbie, Use 3/4 cup plus 1 tablespoon honey for every cup of sugar. So, for 1/2 cup sugar, just divide those measurements in half. 🙂

      Reply
  6. Vanessa  February 9, 2014

    Tubinado sugar is just the natural brown sugar- sugar in the raw, as it is sometimes branded.

    Reply
  7. job  September 10, 2015

    The picture looks like there are pumpkin seeds on the top of the loaf. Is this correct?

    Reply
    • SkinnyMs  September 11, 2015

      Yes, pumpkin seeds can be used as a garnish.

      Reply
  8. Sharon  September 14, 2016

    My daughter has a tree nut allergy but is fine with peanuts or seeds including pine nuts. What would you suggest as a substitution for the walnuts? Thanks

    Reply
    • Gale Compton  September 16, 2016

      Sharon, Just omit the nuts from the recipe, it’s still delish! 🙂

      Reply

Leave a Comment

Your email address will not be published.