You probably already know that no two pumpkin bread recipes are alike, but most end up giving you more or less the same results. Not this one. My pumpkin bread is so moist that you might think it’s underdone at first, but this one is sticky in all the right ways. It’s easy to make and features healthy ingredients like plant milk, applesauce, flaxseed, dates, pumpkin puree, and all the spices you love and crave in pumpkin baked goods.

Whole Food Plant-Based, Vegan, Oil Free, Refined Sugar Free, Gluten Free.

I’m not exaggerating when I call this Sticky Pumpkin Bread. In fact, it’s so moist that when you do a toothpick test, you’ll think it’s not cooked all the way. You’ll just have to trust me on this one because it’s meant to be similar to a sticky loaf or even a bread pudding like Maltese Bread Pudding. But that’s part of what makes this particular pumpkin loaf so appealing!

I love to eat this as a breakfast or a filling snack. Sometimes I spread it with nut butter, and sometimes I eat it with berries on the side. And sometimes I do both! I freeze the slices separately so I can just pull a piece out of the freezer and pop it in the microwave when I’m craving it.

Your house will start smelling like fall soon after you pop this in the oven thanks to the spice mixture. You could easily swap out the spices for 2 teaspoons of pumpkin spice, but I like to add the spices individually so I can have more control over the ratio of each one. Either way, you’ll find yourself hanging out close to the kitchen so you can enjoy the aroma.

And if you really want to embrace the warm-and-fuzzy fall feeling, make a mug of Turmeric Spiced Golden Milk with it and get out your coziest blanket and a book.

By the way, you can use homemade pumpkin puree for this if you want. But if you’re pressed for time, it’s hard to beat the convenience of canned pumpkin – just make sure the one you’re using is 100 percent pure pumpkin.

I knew I had a winner with this recipe when my dad approved of it. He likes exactly two vegetables: potatoes and raw broad beans. So when I saw him going for seconds, I have to admit that I cheered quite a bit in my head, but I never let on that there’s pumpkin in it. I guess what I’m trying to say is that this is perfect for fussy eaters who claim they don’t like veggies!

Ingredients:

(Makes 8 slices)

Wet Ingredients:

-1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water – mix and let it sit for 15 minutes)

-1 large can (420 g) pumpkin puree

-9 Medjool dates (180 g), soaked in boiling water for 15 minutes, then pit removed

-4 heaped tablespoons (65 g) applesauce

-1/4 cup (50 ml) coconut almond milk (or plant milk of your choice)

Dry Ingredients:

-110 g oat flour (I make mine myself using rolled or jumbo oats)

-1 cup (70 g) whole walnuts, chopped finely but not ground

-1/2 tsp baking powder

-1/2 tsp baking soda

-1/2 tsp Himalayan salt

-2 tsp cinnamon

-1/2 tsp nutmeg

-1/2 tsp ground cloves

-1 tsp ginger

-1 tsp all spice⠀⠀⠀⠀⠀

Topping: 15 g pumpkin seeds

Method:

1. Preheat the oven to 350 F / 175 C.

2. Line a standard-sized (11” x 6”) loaf tin with baking paper.

3. In a small bowl, combine the ground flaxseed and water and set aside to thicken. This will be your flax egg.

4. In a food processor, combine all of the wet ingredients until smooth.

5. In a separate large bowl, mix all the dry ingredients. Then add the wet mixture from the food processor to the dry ingredients. Mix well with a wooden spoon until combined, being careful not to over-mix.

6. Pour the mixture into the loaf tin and sprinkle the pepitas on top. Bake for 1 hour and 15 minutes. If you do a toothpick test by inserting it into the center, it won’t come out clean like a regular cake recipe would. It will remain a bit moist even when fully cooked. The texture is similar to a Maltese Bread Pudding or sticky loaf.

7. Let it cool in the pan for at least 15 minutes, then transfer to a cooling rack. Let it cool completely for easier slicing.

8. Enjoy a slice with some fresh blueberries or sliced kiwi, spread some Oil-Free Hazelnut Butter on top, or serve with a mug of Turmeric Spiced Golden Milk.

9. You can freeze the slices of Pumpkin Bread for up to 3 months.

Nutritional Value per slice:

Calories: 223

Carbs: 33.9 g

Protein: 4.6 g

Fat: 8.4 g

Fiber: 3.4 g