This soft and tender applesauce pumpkin bread is full of comforting fall spices. You won't believe that it has less fat and calories than your traditional pumpkin quick bread because it tastes so delicious! They are also fantastic as pumpkin muffins, and can even be frozen for an easy make-ahead breakfast!
Applesauce pumpkin bread is my favorite thing for a crisp fall morning! There is something spectacular about the tender, moist bread, with warm spices in every bite. It is the perfect fall treat!
My original pumpkin bread recipe had an entire cup of oil. That is a lot! So I replaced half of the oil with applesauce. Making that substitution, we cut out almost half of the fat and a lot of unnecessary calories. The result was incredible and now this version is our favorite recipe!
Vegan Pumpkin Bread (easy + Healthy)
If you are like me and love easy breakfast recipes with warm fall spices, check out these Buttermilk Spice Muffins and Banana Bread recipes! They are both delicious! These Air Fryer Pumpkin Donut Holes are also a treat!
For the right amount of flour, you can either weigh your flour or spoon the flour into your measuring cup. Do not scoop the flour out of the bag with your measuring cup or you will end up with too much flour, making your bread dry.
Add the spices and salt to the flour, and mix well. Then set aside until it is time to add the flour into the wet ingredients.
Chocolate Swirl Pumpkin Bread (vegan + Gluten Free
One of the secrets to soft and tender pumpkin bread is beating the eggs extra long. They would be really fluffy and pale yellow in color.
Once the dry ingredients are added, you want to be careful not to overmix. Mix on low speed or you can even mix the flour in by hand.
If the outside of the pumpkin bread is brown before the inside is fully cooked then you can cover the loaf pan with aluminum foil for the remainder of the bake time. This will help prevent burning.
Quick & Easy Applesauce Bread
Reader Review: I made these today and they are fantastic. I am cutting out Starbucks and therefore the pumpkin bread that my son and daughter are obsessed with so I was desperate to find a substitute. This more than fit the bill and I think it is actually better. - Sam
Store in an airtight container or wrapped in aluminum foil and store at room temperature for 3-4 days, or in the refrigerator for up to a week. The bread will stay freshest if you wait to cut it until you are ready to serve.
Wrap the whole loaf or individual slices in plastic wrap and then wrap in aluminum foil or place inside a freezer bag. Thaw overnight on the counter before serving. The bread will keep in the freezer for up to 3 months.
Vegan Gluten Free Pumpkin Bread (refined Sugar Free + Nut Free)
We enjoy pumpkin bread with eggs and sausage. If you are serving this to guests then it would be a delicious accompaniment to a sausage and egg breakfast casserole! Though sometimes I love to keep it simple and serve it by itself, warmed, and topped with some butter or cream cheese.
If you prefer an even lower fat recipe then all of the oil can be replaced with applesauce. However, the bread will have a much spongier texture.
Some readers have reported success with using Bob's Red Mill Gluten-Free Baking Flour, though I have not personally tested this flour in the pumpkin bread.
Healthy Pumpkin Bread
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Soft, tender, and moist pumpkin bread is full of comforting fall spices. You won't believe that it has less fat and calories than your traditional pumpkin bread!
How to Store: Store in an airtight container or wrapped in aluminum foil and store at room temperature for 3-4 days, or in the refrigerator for up to a week. The bread will stay freshest if you wait to cut it until you are ready to serve.
Gluten Free Pumpkin Bread (paleo Approved)
How to Freeze: Wrap the whole loaf or individual slices in plastic wrap and then wrap in aluminum foil or place inside a freezer bag. Thaw overnight on the counter before serving. The bread will keep in the freezer for up to 3 months.
Calories: 208 kcal | Carbohydrates: 37 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 27 mg | Sodium: 200 mg | Potassium: 72 mg | Fiber: 1 g | Sugar: 22 g | Vitamin A: 2799 IU | Vitamin C: 1 mg | Calcium: 14 mg | Iron: 1 mgThis community favorite gluten-free pumpkin bread gets an unbelievably tender, springy crumb from a blend of gluten-free flours: sweet rice, millet, and oat flours. Made with 1 bowl and 20 minutes of active time. It's kissed with golden pumpkin pie spice and can be made with canned or homemade pumpkin puree.
Make it next-level delicious with a drizzle of buttery maple glaze on top. Thanks to Bob's Red Mill for sponsoring this post!
Kitchen Sink Applesauce Quick Bread
This tall and handsome gluten-free pumpkin bread has a super moist, springy crumb thanks to eggs and a blend of gluten-free flours.
This gluten-free pumpkin bread has been a reader-favorite since I shared it back in 2019. Here are some things that make this recipe easy to love. It's:
I adapted this gluten-free pumpkin bread recipe from my gluten-free & dairy-free carrot cake, which has the most lofty, pillowy texture kissed with gentle spices. To convert it to a pumpkin bread recipe, I tested many different variations to get it just right.
Vegan Cinnamon Applesauce Quick Bread (gluten Free)
This easy gluten-free pumpkin bread comes together with just one bowl and a whisk. Simply whisk together the wet ingredients, whisk in the dry ingredients, pour into a loaf pan, and bake!
Cut this gluten-free pumpkin bread into thick slices and enjoy it on its own, or serve it with any or all of the following:
Store leftover GF pumpkin bread covered at room temperature for up to 2 days. I like to slice the bread and layer the slices with parchment paper in a large container. Since it's humid where I live in San Francisco, I refrigerate my pumpkin bread after a day. It keeps well in the refrigerator for up to 4 days. Let the slices come to room temperature before serving to bring out the flavors.
Healthy Pumpkin Bread Recipe
You can! I found that the glazed loaf is tricky to defrost because the icing melts if you try to defrost a slice in the toaster oven (my preferred method). But here are two options for freezing pumpkin bread that work well:
This pumpkin bread is really just pumpkin cake in a loaf pan. You could absolutely bake the batter in cake pans and slather the layers with my less-sweet cream cheese frosting, vegan cream cheese frosting, or paleo cream cheese frosting. I think you could use two or three 8-inch pans or two 9-inch pans, decreasing the bake time as needed. If you try this, please let me know!
This pumpkin loaf can easily be baked into gluten-free pumpkin muffins. Divide the batter among 16 muffin cups lined with paper liners, filling them two-thirds full. Decrease the bake time to 20-30 minutes.
Gluten Free Pumpkin Bread
This recipe uses a hefty 1 1/3 cups of pumpkin puree. If you use canned pumpkin, you'll have a scant 1/2 cup of pumpkin puree leftover after making this recipe. (For the record, I tried putting the whole can in the loaf. Trust me, this version is much better!)
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This sneakily gluten-free dairy-free pumpkin bread gets an unbelievably tender, springy crumb from a blend of gluten-free flours: sweet rice, millet, and oat flours. Made with 1 bowl and 20 minutes of active time. Make it next-level delicious with a drizzle of buttery maple glaze.
Gluten Free Maple Cinnamon Applesauce Bread
To keep this recipe dairy-free, use a vegan butter in the glaze that you like the taste of. My favorite is Miyoko's cultured vegan butter.
To substitute all-purpose wheat flour or gluten-free flour, omit all of the flours and tapioca and use 332 grams (about 2 1/3 cups) of all-purpose flour in its place. I haven't tested this myself, so please leave a comment if you give it a try! GF AP blends are all different from one another, my favorite being Bob's Red Mill 1 to 1 flour, which is based on sweet rice flour. Stay away from any flour that contains bean or quinoa flours as those can have a strong, unpleasant taste in sweets.
Vegan Pumpkin Bread: Make the vegan option for gluten-free pumpkin muffins, and bake the batter in a loaf pan as instructed here, shortening the baking time if needed.
Best Pumpkin Bread Recipe
Calories: 420 kcal Carbohydrates: 54 g Protein: 5 g Fat: 21 g Saturated Fat: 3 g Cholesterol:
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