Easy Pumpkin Pecan Bread Recipe
Vegan, GF Vegan OR Vegetarian Pumpkin Dessert Recipe
Pumpkin Pecan Bread is moist and rich, but not too sweet, with a crunchy sweet nut streusel topping. The bread in the picture is GF Vegan, but we also give regular vegan and lacto-veg options.
PlUS we give directions for cooking pumpkin, and roasting pumpkin seeds. Yummy!
Butternut squash or canned pumpkin will also work in this lovely pumpkin dessert recipe.
Total prep & cook time: 60 min
10 Servings
Nutrition Data, Gluten Free: 93g Serving: 222 calories, 32g carb, 0mg Cholesterol, 10g fat, 4g Saturated Fat, 195mg sodium, 4g fiber, 3g protein, 12g Sugars. low Cholesterol, good source Vit. A & Manganese. Estimated glycemic load 18
Nutrition Data, Vegan: 97g Serving: 234 calories, 35g carb, 0mg Cholesterol, 10g fat, 189mg sodium, 3g fiber, 4g protein, 12g Sugars. low Cholesterol, good source Vit. A & Manganese. Estimated glycemic load 20
Nutrition Data, Ovo-Lacto: 106g Serving: 251 calories, 35g carb, 52mg Cholesterol, 11g fat, 203mg sodium, 3g fiber, 5g protein, 13g Sugars. Good source Vit. A & Manganese. Estimated glycemic load 20
Dry Ingredients:
- Gluten Free Version:
- 3/4 cup millet or sorghum flour
- 1/4 cup coconut flour
- 1/4 cup white rice flour
- 1/4 cup tapioca starch
- 1 Tbsp corn starch
- 1 tsp xanthan or guar gum
- Vegan or Ovo-Lacto Veg Version:
- 1 3/4 cup wheat or spelt flour
- All Versions Use the Following Ingredients:
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp allspice
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 cup chopped pecans or walnuts
Wet Ingredients:
- All Versions:
- 1 1/2 cups thick pureed pumpkin*
- 1/3 cup organic sugar
- 1 Tbsp light molasses
- 2 tsp vanilla extract
- Vegan and GF Vegan:
- 1/4 cup almond or soy milk, vanilla or plain
- 2 Tbsp ground flax seeds
- 2 Tbsp coconut oil
- 2 Tbsp lemon juice OR 2 tsp apple cider vinegar
- Ovo-Lacto Veg Version:
- 2 eggs
- 2 Tbsp butter
- 1/4 cup milk
- 1 tsp apple cider vinegar
Streusel Topping Ingredients:
- 1/3 cup finely chopped pecans or walnuts
- 1/4 cup flour (GF use almond or coconut flour)
- 1 Tbsp oil or butter
- 1 Tbsp maple or agave syrup
- 1/4 cup organic sugar
- 1 tsp cinnamon
Pumpkin Bread Directions:
- You'll need an 8x4 or 9x5 inch metal baking pan for this recipe
- Vegan or GF Vegan Version:
- Preheat oven to 375 degrees F.
- Oil the baking pan
- Whisk together the non-dairy milk, ground flax seed and lemon juice. Set aside.
- Ovo-Lacto Version:
- Beat eggs and milk together
- All Versions:
- Make the streusel topping
- Mix the dry ingredients thoroughly in a large bowl
- Chop the nuts if using and add to dry ingredients
- Mix cooked pumpkin with oil or butter, sugar, molasses and vanilla in a saucepan. Stir and heat on medium-low until all ingredients are combined
- Stir flax|milk|lemon mixture or egg|milk mixture into the pumpkin mixture
- Add the wet to the dry ingredients and stir until well combined
- Spread the batter in the oiled baking pan, smooth the top and sprinkle the streusel mixture evenly over the batter
- Bake at 375 degrees for 35 - 45 minutes, until the top springs back when lightly pressed
- Test for doneness by poking a paring knife or tooth pick into the middle of the bread. It should come out clean. If not, return to oven for 10 or 15 more minutes
- Cool bread in pan on a cooling rack for 10 minutes. Then invert the pan and release the loaf. Set right side up on the cooling rack
- Allow pumpkin bread to cool completely before cutting, especially for the gluten free vegan version
Recipe Tips:
Reduction: For this quick bread recipe, the pumpkin puree needs to be thick, with no excess water.
If the pumpkin puree is watery (water collects on top when it stands for a few minutes), reduce it in a saucepan on the stove, stirring over medium/low heat until excess water has evaporated.
No pools of water should collect on top of the pumpkin puree, and the mixture should stay put, with no liquid leakage, when you drag the spoon or spatula along the bottom of the pot. The consistency should be half way to pumpkin butter.
The gluten free version will take longer to bake than the vegan and the vegetarian version will be done in the shortest time. Leave the gluten free bread in the oven for 45 minutes before testing.
Cooking Pumpkin:
- 1 1/2 - 2 lb pie pumpkin seeded and cut in 8 pieces
- 1 large glass baking dish (14x18)
- Big sharp sturdy knife & cutting board
- Foil to cover baking dish
- Food processor or stick blender
- Preheat oven to 350 degrees F.
- Get a firm grip on the pumpkin. Stick the knife in at the stem end of the pumpkin and slice down halfway, then turn the pumpkin around and do the same on the other side. Pull apart the 2 halves, and scoop out the pulp and seeds
- Slice the halves in half again, then again to make 8 pieces. At some point in this process, the stem breaks off or can easily be cut off
- Place pumpkin pieces skin side down in a covered glass dish. Add 1/4 inch water to the bottom of the dish to prevent burning, and cover tightly with foil
- Bake at 350 degrees for 1 hour or until pumpkin is fork tender
- Remove pan from oven, uncover, and cool on a rack. When cool, scrape pumpkin flesh out of skins into a food processor, blender or bowl
- Process until smooth in food processor, or use a stick blender to puree the pumpkin
Roasting Pumpkin Seeds:
- After scooping the pulp out of the pumpkin, separate the seeds from the pulp
- Rinse the seeds and drain in a colander. Spread on a cookie sheet and bake at 300 degrees F. for 10 minutes
- Sprinkle 1 - 2 tsp oil, salt, or any other seasonings you like on the pumpkin seeds. Curry powder is good, or tamari soy sauce, or chili powder for the adventurous
- Stir to coat the seeds evenly and spread out on the pan. Return to oven and bake until crisp and lightly browned. Keep an eye on the seeds to make sure they don't burn
- Cool and store in an air tight container. Keep handy for snack attacks
Your comments & questions help improve our recipes, so don't be shy! Contact Us
