Super fluffy and moist pumpkin bread that just might be better than Starbucks. This loaf is made in one-bowl and vegan and paleo-friendly. This is the one fall recipe that you cannot pass up!
It is that time of the year again, pumpkin takes over the world. Last time this year there was a pumpkin shortage and I went to 4 different grocery stores before getting my hands on a singular can. I learned my lesson and stocked up in the summer because I am a sucker for all the pumpkin recipes. This recipe is revamped from my previous pumpkin bread. I decided to make it vegan and added non-dairy yogurt along with a couple of other ingredients and it turned out super fluffy and moist. A definite winner!
Pumpkin bread is a fall classic that everyone needs to bake at least once during this time. There are thousands of Pumpkin bread recipes out there but this one is vegan, paleo, and gluten-free. Even better it is made in one bowl. You know I love my one-bowl recipes because it is one less dish to wash.
Why You’ll Love This Pumpkin Bread
- Made in ONE bowl- Yes, who doesn’t like washing fewer dishes?
- Better than Starbucks- You may think I am exaggerating but I had my testers tell me this one might beat Starbucks. The flavor is spot on and it is healthy!
- Stores great in the fridge or freezer- Take it out and heat it for about 30 seconds and it will be warm and lush!
- Customizable- You can add chocolate chips, nuts, or even add a glaze on top. I wanted to keep this simple so I did not add any but if you want to take it to the next level add anything you wish!
Ingredients Needed To Make This Pumpkin Bread
- Almond Flour– I love to use almond flour in my baking because it makes the recipe grain-free. It also adds a very subtle almond flavor.
- Coconut Flour– I would not recommend using another flour as the coconut flour helps to soak up any excess moisture.
- Pumpkin Puree– Pumpkin puree will vary. Some may contain more liquid than others. I prefer to get mine from Whole Foods as I noticed that it is the perfect concisely. I have gotten some from Giant and that tends to be more thick.
- Nondairy Yogurt– I would recommend a thicker nondairy yogurt. The consistency of Greek yogurt is what you want. I like the Kite Kill nondairy yogurt.
- Coconut Sugar– Depending on how sweet you like the bread feel free to add more. 1/4 of a cup is recommended for the recipe because I do not like my bread to be quite sweet.
- Baking Powder
- Baking Soda
- Cinnamon
- Pumpkin Pie Spice
How To Make This Pumpkin Bread
As mentioned above this is a one-bowl recipe. Therefore, the steps are super easy to follow.
- Preheat oven to 350°F. Start by greasing a loaf pan with nonstick spray or placing a piece of parchment paper inside.
- Next, grab a large bowl and add in the pumpkin puree and nondairy yogurt. Mix well.
- Then, sift in the almond flour and coconut flour. Fold gently. Do not overmix.
- Stir in coconut sugar and other spices. Fold gently again.
- Transfer to the loaf pan and place it into the oven for 40 minutes.
- Once a toothpick comes out clean. Let the loaf cool for 30 minutes before cutting.
Pumpkin Bread
Ingredients
- 2 cups Almond Flour
- ¼ cup Coconut Flour
- 1 ¼ cups Pumpkin Puree
- ¼ cup Nondairy Yogurt
- ¼ cup Coconut Sugar
- 1 ½ tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp Pumpkin Spice
Instructions
- Preheat oven to 350°F. Start by greasing a loaf pan with nonstick spray or placing a piece of parchment paper inside.
- Next, grab a large bowl and add in the pumpkin puree and nondairy yogurt. Mix well.
- Then, sift in the almond flour and coconut flour. Fold gently. Do not overmix.
- Stir in coconut sugar and other spices. Fold gently again.
- Transfer to the loaf pan and place it into the oven for 40 minutes.
- Once a toothpick comes out clean. Let the loaf cool for 30 minutes before cutting.
