I love baking with pumpkin! After several attempts I have finally developed a pumpkin bread recipe that I like. It is very easy to make and does not require many ingredients. I usually prefer to bake without oil, refined sugar and gluten, so this recipe is free of all of those … although I am also including an optional cashew icing that does use sugar.
This bread tastes even better when it is cold – you can refrigerate it for several days. And it is so versatile – it can be an easy breakfast that you prepare beforehand, or with the icing it can be a perfect desert.
Pumpkin Bread ~ Vegan, Gluten Free, Oil Free, Refined Sugar Free
– 2 cups gluten free oat flour (you can buy it premade or make your own by blending oats)
– 1 cup pumpkin purée (Farmer’s Market is my favorite brand)
– 14 dates pitted & mashed into paste (soak beforehand if necessary)
– 3 tbsp applesauce
– 1 teaspoon vanilla
– 4 tsp cinnamon
– 2 tsp ginger
– 1/2 teaspoon nutmeg
– 1/4 teaspoon allspice
– 1/8 teaspoon cloves
I purchased all of the ingredients for this recipe from Thrive Market. I love Thrive Market because I can buy organic food online at wholesale prices. Get 25% off your first order here:
You can either make this recipe with a food processor or without one. It is really helpful to use a food processor if your dates are not as fresh and soft, since that would make it difficult to mash them on your own.
So, you can either put all of the ingredients in a food processor and just mix it that way (so quick and easy, but you may have to do two batches depending on the size of the food processor) or you can mix it all up yourself in a bowl (you may need to soak the dates beforehand if they are not soft). You could also just process the dates in the food processor, mix the rest in a bowl, and then combine it.
Bake the bread for 30 minutes at 350.
An optional addition is this delicious, creamy cashew frosting.
Cashew Frosting Ingredients:
– 1/4 cup raw cashew butter
– 3 tbsp powdered sugar
– 2 tsp water
– 1/2 tsp vanilla
I hope you enjoy this recipe. I love that it is so simple to make – and I just love pumpkin (more pumpkin recipes are definitely coming soon).
What are your favorite ways to use pumpkin in your baking and cooking?