Alison is a registered dietitian, board-certified in oncology nutrition, and a cancer thriver. Her expertise in oncology nutrition and personal experience with her own cancer diagnosis and its treatment provide her with the unique perspective of being able to relate to her clients on an entirely different level. Her content is consistently focused on evidence-based guidelines and seeks to increase the awareness of the power of nutrition to complement traditional cancer therapies.
To be completely honest, this recipe was created because I had a pregnancy craving for pumpkin bread one Sunday afternoon.
Pumpkin bread is nostalgic for me and Alison. Our mom made it each fall and had to make two loaves at a time because our family of six would scarf it down.
Unfortunately, when we turned plant-based the classic recipe wasn’t something we could stomach anymore – it called for shortening and eggs.
Alison was excited when I told her I created a pumpkin bread recipe that was plant-based AND oil-free. She may have been more shocked I baked something and it worked… I am not the baker in the family!
I’ll also let you know my husband texted me the day he took a slice to work for a snack and said this “pumpkin bread is bomb”. Seriously, I just copied and pasted that from my text thread.
Prep Time: 10 minutes
Cook Time: 45 – 50 minutes
Makes One Loaf (Typical loaf pan is 8″ x 4 ½” x 2 ¾”)
1 ½ cups whole wheat pastry flour
¼ teaspoon baking powder
1 teaspoon baking soda (aluminum-free preferred)
1 teaspoon salt
¾ teaspoon nutmeg
¾ teaspoon cinnamon
2 tablespoons ground flaxseed
1 cup pumpkin puree
½ cup unsweetened applesauce
½ cup non-dairy milk
¾ cup sugar (organic preferred)
2 teaspoons vanilla extract
optional: 1/2 cup chocolate chips and/or pumpkin seeds for sprinkling
Preheat your oven to 350°.
Line your loaf pan with parchment paper. (If you are not strict about the use of oil, lightly spray it instead of parchment paper. We use this product when needed.)
In a large mixing bowl, add 1 ½ cups whole wheat pastry flour, ¼ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, ¾ teaspoon nutmeg, ¾ teaspoon cinnamon, and 1 teaspoon salt. Stir until well incorporated — no major lumps.
Next, in a different mixing bowl, whisk together 2 tablespoons ground flaxseed, 1 cup pumpkin puree, ½ cup unsweetened applesauce, and ½ cup non-dairy milk. Once well incorporated, add ¾ cup sugar and 2 teaspoons vanilla extract. Again, mix until well incorporated.
Pour the wet mixture into the flour mixture and fold together until well combined. Once the big lumps are gone, stop stirring — we don’t want to over mix because it leads to chewy pumpkin bread!
Pour the completed batter into your loaf pan and bake until a wooden toothpick comes out clean, about 45 to 50 minutes.
Most people say to let it cool completely before slicing to prevent it from drying out but sometimes I can’t resist. You do you.