Purely Plants Pumpkin Bread

For as long as we can remember making baked goods for friends and family has been a way to show love. Cookies, pies, pastries and quick breads were always the go-to for any and every occasion.

After diving into the world of nutrition it became clear that making treats packed with unhealthy ingredients can’t continue to be a way to show love. Our personal and professional lives constantly remind us of the suffering that comes with eating too many foods made from white flour, dairy, eggs, salt and granulated sugar. Feeding friends and family foods that we know will be harmful to their short and long term health is the opposite of showing love. We had to figure out another way.

Treats like this pumpkin bread offer a way for us to truly show love to those around us. When making it for friends and family we can feel good about it – because it’s both tasty and healthy – rather than disease-promoting.


Vegan Pumpkin Bread


This bread is made from whole wheat – rather than white – flour. While it’s not 100% “whole” (the whole wheat flour is still processed, even if it’s not as processed as white flour) it is leaps and bounds more “whole” than your typical quick bread.

We also used flaxseed rather than eggs.

Dates instead of sugar.

Butter and oil aren’t necessary because of the moisture from the dates and pumpkin.

Each spice offers additional zest and healthful properties.

The goji berries and nuts add extra nutrients.

This bread is purely made from plants. Enjoy baking this for friends and family knowing that you’re sharing both a tasty and nutritious treat!

Vegan Pumpkin Bread

Purely Plants Pumpkin Bread

This whole grain, plant-based pumpkin bread is both tasty and health promoting! Add goji berries and nuts for extra flavor and nutrients.
4.50 from 10 votes
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Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Healthy Quick Bread, Pumpkin Bread, Pumpkin Recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8


  • 2 Tbsp ground flaxseed
  • 6 Tbsp water
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/4 tsp allspice
  • 1/8 tsp ground cloves
  • 1 15 oz can pumpkin puree
  • 20 pitted dates deglet noor
  • 1/2 cup warm water
  • 1 tsp vanilla extract
  • 1/4 cup goji berries optional
  • 1/4 cup chopped pecans optional


  • Preheat oven to 350 degrees F. 
  • Make flax egg by placing ground flaxseed and 6 T water in a small bowl. Let sit for 10 minutes. 
  • In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, allspice and cloves. 
  • Add dates, 1/2 cup water and vanilla to food processor and blend into a paste. Scrape down sides as needed. 
  • Add flaxseed, date mixture and pumpkin to dry ingredients, stir until completely combined. Add goji berries and/or nuts, if using. 
  • Scoop batter into a non-stick loaf pan. Bake for 50-60 minutes, until a toothpick or knife pushed into the the middle of the loaf comes out clean.
  • Let cool, remove from pan, slice and enjoy!


Freeze for up to 3 months in a freezer bag or wrapped in aluminum foil.
Thaw frozen bread at room temperature or in the microwave, unwrapped, for 30 second. Bread can also be heated while wrapped in foil in the oven for 10-15 minutes.
For quick and easy individual servings, bread can be sliced before freezing.
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

2 thoughts on “Purely Plants Pumpkin Bread”

    • Love that you made it your own by adding raisins. I’m sure walnuts will be a great addition too! Thanks for sharing!

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