Incredibly Moist & Easy Pumpkin Bread (No Sugar & No Mixer!)

Make this incredibly moist pumpkin bread; you will never try another recipe! It’s so easy to make, full of flavor and nutrients, no sugar, no mixer, and almost no effort. The smell and taste are excellent; I promise you will love it! Hi friend! I am happy to welcome you

Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes

Table of Contents

Make this incredibly moist pumpkin bread; you will never try another recipe! It’s so easy to make, full of flavor and nutrients, no sugar, no mixer, and almost no effort. The smell and taste are excellent; I promise you will love it!

Jump to Recipe

Hi friend! I am happy to welcome you again here! I truly hope you are doing well.

November has come, as well as the colder days. We had such a beautiful fall time, and I wish it could last longer. I love this time of the year, especially now, when the leaves look stunning and full of color. Today, I went for a walk in the morning; that was the first morning when I felt the winter air coming; it was sharp and crispy, yet still welcoming. When these days come, I cannot imagine a different way to celebrate coldness than having a cozy evening filled with talks with my loved ones and having something warm, like pumpkin bread.

Believe me, it’s probably the best plant-based pumpkin bread I’ve made and tried. My family loves having it with vanilla yogurt or banana-vanilla ice-creams and chocolate aside. It’s time to have your home smelling like ginger, cinnamon, vanilla, and all these fantastic spices.

I hope you will enjoy making this pumpkin bread with your family and friends! It’s perfect for a nutritious snack, or if you do not like snacking like me, you can have it as breakfast bread with nut butter,  prune jam, or pumpkin sauce (if you want to bring it to another pumpkin level). 

What will you learn in today’s pumpkin bread recipe post?

  • NUTRITIONAL VALUE OF PUMPKIN
  • NUTRITIONAL VALUE OF THE MAIN INGREDIENTS USED IN THAT RECIPE
  • EVERYTHING YOU NEED TO MAKE BEST HOMEMADE PUMPKIN BREAD
  • STEP-BY-STEP GUIDE OF HOW TO MAKE PUMPKIN BREAD
  • HOW TO MAKE THIS RECIPE GLUTEN-FREE
  • HOW TO SERVE AND STORE PUMPKIN BREAD
  • HOW TO EASILY CHANGE FLAVOR

I want to cover some essential information to make this process easy and enjoyable. I know some people are not confident enough in a kitchen, so I share everything with you so you can master your cooking, become more confident, and experiment in a kitchen, which is so fun!

HOW TO MAKE THIS RECIPE GLUTEN-FREE

Making this recipe gluten-free is simple. Some might want to know how to transform this recipe so it doesn’t contain gluten. In today’s pumpkin bread recipe, I used organic wheat flour. I make sure to get the best quality possible. I often make it with spelled flour, and it works well too.
When it comes to whole grain flour, you can use it to make it healthier. The batter might be too dry in that case, as the entire grain flour requires more liquid.

You have a few options to make this recipe gluten-free. You can buy gluten-free flour mix in a store and use 2 cups. However, if you wish to prepare your gluten-free flour mix, here are a few ideas on what you could do:

  • 1 cup of buckwheat flour + 1 cup of rice flour
  • 1 cup of buckwheat flour + 1 cup of corn flour
  • 1 cup of oat flour + 1 cup of almond flour
  • 1 cup of oat flour + 1 cup of rice flour

These are examples of how you can experiment with different flours. The foremost rule is to combine light and dense flour to have a balance. I have never made that so that it would be an experiment for me, too; however, this could work.

NUTRITIONAL VALUE OF PUMPKIN

Seasonal eating is probably the best way. Whenever there is a season for particular fruits or vegetables, we should consume them the most or prepare something using specific methods for later. When we have pumpkin season, we should use it for so many things and enjoy it the most.
Pumpkin has a lot to offer, not only for food preparation and cooking but also for nutritional benefits.

The latest research says, ” It is a nutritious and economical product and belongs to the Cucurbitaceae family. In many countries, pumpkin is used as a medicine for its anti-inflammatory, antioxidant, antiviral, and antidiabetic properties, particularly in Austria, Hungary, Mexico, Slovenia, China, Spain, and various European, Asian, and African countries. Worldwide, pumpkin is harvested for its peel, flesh, and seeds. The seeds are usually large, with a high content of polyunsaturated and monounsaturated fatty acids. Linoleic acid, oleic acid and palmitic acid. “

The fruit of pumpkin, including the flesh, seed, and peel, is a rich source of primary and secondary metabolites, including proteins, carbohydrates, monounsaturated fatty acids, polyunsaturated fatty acids, carotenoids, tocopherols, tryptophan, delta-7-sterols, and many other phytochemicals. ” 

“Other benefits of pumpkin, such as wound healing, antimicrobial, anti-inflammatory, antioxidative, anti-ulcerative properties, and treatment of benign prostatic hyperplasia have also been confirmed by researchers. Proteins, carotene, mineral salts, vitamins, polysaccharides, such as pectin, and other elements, such as phenolic compounds and terpenoids, are found in pumpkin pulp, which have nutritional and health-protective values. ” Read more

As you can see, pumpkin has a lot to offer, and when there is a season, there is no better way than using it in so many ways (like today’s pumpkin bread recipe) and bringing all these nutrients and goodness straight into your precious body!

Everything you need to make pumpkin bread at home

  • Pumpkin puree
  • Organic wheat/ spelt flour
  • Oil (rapeseed oil, coconut oil)
  • Soy drink (or any kind of plant-based drink, or milk if you prefer)
  • Liquid Honey (or maple/ agave syrup)
  • Vanilla extract
  • Baking soda & powder
  • Walnuts (toasted & chopped)
  • Raisins (or cranberries)
  • Spices: gingerbread spice mix, dried ginger, cinnamon, nutmeg
  • Salt to increase the taste.

NUTRITIONAL VALUE OF THE MAIN INGREDIENTS USED IN THAT RECIPE

  • PUMPKIN– proteins, carotene, mineral salts, vitamins, polysaccharides, such as pectin, as well as other elements, such as phenolic compounds and terpenoids, are found in pumpkin pulp, which have both nutritional and health-protective values. (read more)

    SOY DRINK– high protein and lower carbohydrate content characterize soy as a unique vegetable protein source compared to other legumes. (read more)
  • HONEY- is antibacterial, anticancer, anti-inflammatory, and antioxidant, improving cardiovascular health, oral health, the immune system, and gastric activity. (read more)
  • CINNAMON– anti-microbial, anti-parasitic, anti-oxidant, and free radical scavenging properties. In addition, cinnamon seems to lower blood glucose, serum cholesterol, and blood pressure, suggesting beneficial cardiovascular effects. (read more)
  • DRIED GINGER– reportedly, ginger has been effective in most studies, including digestive function, improvement in the expression level of markers for colorectal cancer risk, and anti-inflammatory functions. (read more)

STEP-BY-STEP GUIDE OF HOW TO MAKE PUMPKIN BREAD

STEP 1

Prepare two medium-size mixing bowls. Put all dry ingredients into the first one: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and gingerbread spice mix and stir it to combine.

STEP 2

In the second bowl, combine all wet ingredients: pumpkin puree, oil, milk/drink, honey, and vanilla extract. Whisk to combine.

STEP 3

Start incorporating the dry ingredients into the wet ingredient batter. Slowly, not everything at once. This will allow you to combine it thoroughly.

If the batter seems too dry, which might happen due to the flour you use, or if you use sugar instead of maple syrup or honey, add more drink/milk.

STEP 4

When your batter is ready, taste it if you are satisfied with its sweetness and saltiness. Then chop walnuts and add them to a batter as well as raisins. Mix to combine thoroughly.

STEP 6

Preheat the oven to 180 degrees Celcius (375 F), and in the meantime, line the baking bread mold with parchment paper and fill it with pumpkin bread batter.
When the oven is warmed, place pumpkin bread batter in and bake for 30 minutes. It also depends on your range, so look at them now and then and see how the process goes.

FINAL STEP

When your pumpkin bread is baked through (you can check it with wooden stick, simply press it to the bottom, in the middle of the bread, where is the highest rise, if the stick is clean, it meas the pumpkin bread is ready).

Let it cool down before cutting; I know it will be challenging, but it’s much tastier. Then serve it and enjoy!

HOW TO SERVE AND STORE PUMPKIN BREAD

SERVE YOUR PUMKIN BREAD WITH:

  • Nut butter of choice + banana slices – peanut butter, almond butter, pumpkin seed butter, tahini paste + banana;
  • Nut butter of choice + jam – peanut butter, almond butter, pumpkin seed butter, tahini paste + dried prune jam, date paste, orange jam;
  • Nut butter of choice + chocolate/carob paste – peanut butter, almond butter, pumpkin seed butter, tahini paste + homemade chocolate or carob paste;
  • Homemade ice-creams – serve it warm with vanilla banana ice-creams on top;
  • Vanilla yogurt – or plain yogurt + sprinkle some cocoa powder on top (yumm!).

HOW TO STORE:

When baked and fully cooled down, you can store it covered with a plastic bag for up to one/ two days at room temperature. After that, please keep it in the fridge. I bet it will be eaten by then!

Freezing is a good option as well. It can be in a frezeer up to three months even!

HOW TO EASILY CHANGE FLAVOR

What if you would like to have blueberry or banana bread one day? What if you do not like pumpkins and think this pumpkin bread recipe is not for you? I want to give you a few examples of how easily you can change the flavor and make it suitable!

Let’s have a look at the main base and what will not change:

  • dry ingredients: flour, baking soda & powder, salt;
  • wet ingredients: oil, milk/drink, sweetener (honey, maple/agave syrup).

These ingredients do not change, whether you want to change the flavor or not.

Let’s have a loot at the ingredients you can easily change:

  • Dry ingredients: all kinds of spices – cinnamon, nutmeg, ginger, turmeric, carob powder, cacao powder, and more + chopped nuts; you can use chopper sunflower seeds, almonds, pumpkin seeds, peanuts;
  • Wet ingredients: puree – mashed bananas, apple sauce, cherry jam, blueberry jam/puree, carrot puree, cauliflower puree, beetroot puree, and more.

As you can see, these ingredients you can easily change; the only thing to remember is to keep the same consistency, especially if using different kinds of puree.

Check these WHOLESOME dessert recipes

Comforting Spiced Apple Pear Oat Crumble Recipe

Easy Kid’s Friendly Baked Oat Energy Bars Recipe

The Only Best Apple Cinnamon Muffin Recipe You Will Ever Need and Love!

I hope you will enjoy this moist pumpkin bread recipe and get inspiration from today’s post. Let me know in the comment section below if you tried it and liked it. If there is anything I can do for you, please don’t hesitate to write me. I would love to connect with you and help you even more!  
Domi

Incredibly Easy Moist Pumpkin Bread (No Sugar & No Mixer!)

Domi
Make this incredibly moist pumpkin bread; you will never try another recipe! It's so easy to make, full of flavor and nutrients, no sugar, no mixer, and almost no effort. The smell and taste are excellent; I promise you will love it!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Side Dish, Snack, Sweet bread
Cuisine American
Servings 1 loaf

Ingredients
  

DRY INGREDIENTS

  • 2 cups organic wheat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp dried ginger
  • 1/4 tsp nutmeg

WET INGREDIENTS

  • 1 cup pumpkin puree
  • 1/2 cup liquid honey (maple syrup, agave syrup)
  • 1/3 cup oil (rapeseed or coconut oil)
  • 1 tsp vanilla extract
  • 1/4 cup soy drink (milk or any plant-based drink of choice)

ADDITIONALLY

  • 2 tbsp raisins
  • 1/3 cup chopped walnuts

Instructions
 

  • Prepare two medium-size mixing bowls. Put all dry ingredients into the first one: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and gingerbread spice mix and stir it to combine.
  • In the second bowl, combine all wet ingredients: pumpkin puree, oil, milk/drink, honey, and vanilla extract. Whisk to combine.
  • Start incorporating the dry ingredients into the wet ingredient batter. Slowly, not everything at once. This will allow you to combine it thoroughly.
    If the batter seems too dry, which might happen due to the flour you use, or if you use sugar instead of maple syrup or honey, add more drink/milk.
  • When your batter is ready, taste it if you are satisfied with its sweetness and saltiness. Then chop walnuts and add them to a batter as well as raisins. Mix to combine thoroughly.
  • Preheat the oven to 180 degrees Celcius (375 F), and in the meantime, line the baking bread mold with parchment paper and fill it with pumpkin bread batter. When the oven is warmed, place pumpkin bread batter in and bake for 30 minutes. It also depends on your range, so look at them now and then and see how the process goes.
  • When your pumpkin bread is baked through (you can check it with a wooden stick, press it to the bottom, in the middle of the bread, where is the highest rise. If the wooden stick is clean, it means the pumpkin bread is ready).
    Let it cool down before cutting; I know it will be challenging, but it's much tastier. Then serve it and enjoy!
Keyword Breakfast bread recipe, Breakfast pumpkin bread, Healthy breakfast, Pumpkin bread, Pumpkin bread recipe, Pumpkin puree, Pumpkin recipes, Pumpkin sweet bread, Vegan pumpkin bread

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Hi, I'm Domi

I am a plant-based chef and nutritionist in process. I love holistic approach to life, and especially to our well-being, which means everything that is connected to our health is close to my heart. Cooking is my passion since I was little, and here I would love to share with you some of my absolute favorite recipes. I hope you will stay for longer!

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