Healthy Vegan Pumpkin Bread Recipe

Name: Healthy Vegan Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 sugar pumpkin, halved and seeded; 1 teaspoon olive oil, or as needed; 1/4 cup chia seeds; 1 cup hot water; 1/3 cup crystallized sugar cane juice (such as Sucanat(R)); 1/4 cup agave nectar; 1 1/2 cups spelt flour; 1 cup brown rice flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon ground nutmeg (optional); 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1/2 cup walnuts (optional)

Servings: persons

1/2 sugar pumpkin, halved and seeded
1 teaspoon olive oil, or as needed
1/4 cup chia seeds
1 cup hot water
1/3 cup crystallized sugar cane juice (such as Sucanat(R))
1/4 cup agave nectar
1 1/2 cups spelt flour
1 cup brown rice flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg (optional)
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup walnuts (optional)

1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pumpkin, cover, and steam until fully cooked, 35 to 45 minutes.
2
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with olive oil.
3
Place chia seeds in a blender; add hot water and let sit for 5 minutes.
4
Scoop flesh out of pumpkin halves and add to blender. Add crystallized sugar cane juice and agave nectar to blender; blend until pumpkin mixture is very smooth.
5
Mix spelt flour, brown rice flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves together in a bowl. Fold pumpkin mixture and walnuts into flour mixture until batter is just mixed; spoon into the prepared loaf pan.
6
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 1 to 1 1/2 hours.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 sugar pumpkin, halved and seeded, 1 teaspoon olive oil, or as needed, 1/4 cup chia seeds, 1 cup hot water, and more.

Yes, Healthy Vegan Pumpkin Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthy Vegan Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions