Dairy-Free Whole Wheat Pumpkin Bread recipe

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Ingredients

1 cup pumpkin pie filling (such as Libby's® Easy Pumpkin Pie Mix)
½ cup white sugar
½ cup agave nectar
½ cup honey
½ cup melted coconut oil
⅓ cup water
2 eggs
1 ¾ cups whole wheat flour
2 tablespoons flaxseed meal
1 tablespoon wheat bran
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
¼ teaspoon baking powder
¼ teaspoon ground cloves

Nutrition Info

355.5 calories
carbohydrate: 59.3 g
cholesterol: 37.2 mg
fat: 13.1 g
fiber: 4.7 g
protein: 4.8 g
saturatedFat: 9.9 g
servingSize: -
sodium: 307.4 mg
sugar: 41.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x5-inch loaf pan.

  2. Beat pumpkin pie filling, sugar, agave nectar, honey, coconut oil, water, and eggs together in a mixing bowl.

  3. Mix flour, flaxseed meal, wheat bran, baking soda, cinnamon, salt, pumpkin pie spice, baking powder, and cloves together in a separate bowl. Add to pumpkin mixture a little at a time and stir until well blended. Pour into the prepared loaf pan.

  4. Bake in the preheated oven until a knife inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes.

Recipe Yield

1 9x5-inch loaf

Recipe Note

A yummy pumpkin bread made with whole wheat flour. It's really good the next day after being refrigerated!

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