Dairy-Free Whole Wheat Pumpkin Bread

Dairy-free and made with whole wheat flour, wheat bran, and coconut oil, this recipe provides a wholesome makeover to traditional pumpkin bread.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 356 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.