Fat-free Vegan Pumpkin Bread Recipe

Fat free vegan pumpkin bread recipe

​The Spruce Eats / Emily Hawkes

  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: one loaf, 8 servings

Using leftover cooked and pureed pumpkin or just canned pumpkin and applesauce instead of oil, this fat-free vegan pumpkin bread recipe has plenty of flavor, fall spices and moisture, but without all of the added fat and calories.

While many pumpkin bread recipes include nuts, this one leaves them out in order to keep it lower in fat and calories. If you don't mind a few extra calories when serving it up, spread your vegan pumpkin bread with vegan cream cheese, pumpkin butter or just a little bit of vegan margarine or vegan butter, or bake a double batch, and turn one loaf into a low-fat vegetarian pumpkin bread stuffing.

With less than a half a gram of fat and just 258 calories per serving, this vegan pumpkin bread is virtually fat-free as well as relatively low-calorie.

Ingredients

  • 1 cup canned (or cooked and pureed) pumpkin
  • 1/2 cup cinnamon applesauce
  • 1 1/2 cups sugar
  • 1/2 cup water
  • Ener-G egg replacer for 2 eggs
  • 1 2/3 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fat free vegan pumpkin bread recipe
    ​The Spruce Eats / Emily Hawkes
  2. Preheat the oven to 350 F and lightly grease a 9-inch bread loaf pan.

    Grease pan
    ​The Spruce Eats / Emily Hawkes
  3. Whisk together the sugar, pumpkin, applesauce, water, and egg replacer and set aside. In a separate bowl, add the flour, baking powder, baking soda, nutmeg, ginger, cloves and salt and combine well. 

    Whisk together flour and sauce
    ​The Spruce Eats / Emily Hawkes
  4. Slowly add the dry ingredients to the wet ingredients, stirring well to combine.

    Slowly add dry ingredients
    ​The Spruce Eats / Emily Hawkes
  5. Once everything is well combined, pour the batter into the prepared pan, and sprinkle a bit of extra sugar and spices on top if you'd like (optional).

    Pour into pan
    ​The Spruce Eats / Emily Hawkes
  6. Bake your pumpkin bread for about one hour, or until a toothpick inserted in the pumpkin bread comes out clean.

    Bake bread
    ​The Spruce Eats / Emily Hawkes
  7. Serve your homemade pumpkin bread warm with vegan margarine or non-dairy cream cheese.

    Serve with butter
    ​The Spruce Eats / Emily Hawkes