Fat-Free Vegan Pumpkin Bread Recipe

Fat free vegan pumpkin bread recipe

​The Spruce Eats / Emily Hawkes

Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 8 servings
Nutrition Facts (per serving)
276 Calories
2g Fat
62g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 276
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 47mg 16%
Sodium 340mg 15%
Total Carbohydrate 62g 23%
Dietary Fiber 1g 5%
Total Sugars 40g
Protein 5g
Vitamin C 2mg 9%
Calcium 34mg 3%
Iron 2mg 9%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 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.


  • Cooking spray, or vegan margarine as needed, for greasing the pan

  • 1 cup pumpkin puree

  • 1/2 cup cinnamon applesauce

  • 1 1/2 cups sugar

  • 1/2 cup water

  • 2 large egg replacers, such as Ener-G

  • 1 2/3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 1 tablespoon vegan margarine, such as Earth Balance, optional, for serving

  • 1 tablespoon vegan cream cheese, optional, for serving

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 pumpkin, applesauce, sugar, water, and egg replacer and set aside. In a separate bowl, add the flour, baking soda, baking powder, 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 1 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 vegan (nondairy) cream cheese.

    Serve with butter
    ​The Spruce Eats / Emily Hawkes