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Homemade Pumpkin Bread

This is an easy, homemade pumpkin bread that's delicious! Oil free and vegan!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Servings: 10 slices


  • cup 1 cup einkorn flour and ¾ cup spelt flour
  • ¾ cup cocout sugar-can use less
  • 1 tsp baking soda
  • ½ tsp non-aluminum baking powder
  • ¼ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground all spice
  • cup wolfberries or cranberries
  • ¾ cup chopped pecans or walnuts
  • 1 cup pumpkin puree not pumpkin pie filling
  • ½ cup nut milk, i e, almond or cashew


  • Instructions
  • Preheat oven to 350° and lightly grease (pam) 9x5 loaf pan
  • Add all of the dry ingredients to a bowl and stir to combine
  • Add the pumpkin puree and milk to another bowl and stir together
  • Add the wet ingredients to the dry and mix until just combined. It is a very stiff batter but will come together with a bit of elbow grease!
  • Spoon the batter into the prepared loaf pan and smooth out.
  • Bake for 55 minutes then check it. May need an extra 5 minutes. Check with toothpick and make sure it comes out dry!
  • Let it cool for 10 minutes before slicing