Vegan Pumpkin Graham Bread

Enjoy the tasty Vegan Pumpkin Graham Bread with its pumpkin and graham cracker goodness. It’s a healthy, plant-based treat that’s easy to make and perfect for fall baking. Go try it out for yourself by following the recipe below!

There’s something so wonderful about baking during the autumn. The heat of the oven provides warmth on chilly days, and the desserts in the oven fill the house with a delicious smell, particularly when baking something with cinnamon in it. One of my favorite treats to make when I want the house to have that spicy fall scent is pumpkin bread. Pumpkin bread, to me, is the epitome of fall foods. It’s a classic, one you can’t go wrong with!

Is it possible to build a better pumpkin bread? This is the question I asked myself last weekend, as I was contemplating whether or not to post a pumpkin bread recipe. I didn’t want to post a basic recipe, as there are thousands out there already. But at the same time, I wasn’t sure if I could make a creative version that was as good as the original! As I was pondering over this, my mind wandered to the half-used box of graham crackers in the cabinet, leftover from my s’more brownies. Then it hit me: I could make pumpkin graham bread! I’ve had blueberry graham muffins and banana graham muffins in the past, both of which were extremely tasty. Plus, graham crackers would add a rich molasses flavor, one that would pair perfectly with pumpkin.

To test my idea, I used a basic pumpkin bread recipe, swapping out the cow’s milk for nut milk and the chicken eggs for flax eggs. Then, I replaced half of the flour with crushed vegan graham crackers (Nabisco Grahams don’t contain honey if you’re wondering). The resulting loaf came out perfectly, with just the right balance between the graham and pumpkin flavors. My omnivore parents loved it, as did my grandparents. The first loaf went so quickly that I was already baking another by the next day!

The moral of this story is this: the best ideas always come to you by accident. The other takeaway from this story? Go make this delicious pumpkin graham bread! You won’t be disappointed.

How to Make Vegan Pumpkin Graham Bread

Ingredients:

  • 2 tbsp ground flax + 5 tbsp water
  • 1 1/2 cups crushed graham crackers about 9 sheets
  • 1 1/2 cups all-purpose flour
  • 3/4 cup raw cane/coconut sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 cup almond milk
  • 1/3 cup vegetable oil
  • 1 cup pumpkin purée
  • 2 tbsp maple syrup
  • 1/4 cup pepitas for topping

Instructions:

  1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan and set aside.
  2. Stir together ground flax and water in a small bowl and set aside to thicken.
  3. In a large mixing bowl, whisk together the crushed graham crackers, flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.
  4. In a separate bowl, beat together the flax mixture, almond milk, and oil until well combined. Stir in pumpkin and maple syrup.
  5. Add wet ingredients to the flour mixture, stirring just until incorporated.
  6. Spread batter evenly in a loaf pan and top with pepitas.
  7. Bake 60-70 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Cut into 16 slices to serve.

Tips:

  • Enhance Flavor with Roasted Pepitas: Roast the pepitas in a dry skillet for a few minutes until they become fragrant. Sprinkle these roasted pepitas on top of the bread before baking for an extra crunch and nutty flavor.
  • Make It Gluten-Free: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the graham crackers used are also gluten-free.

Health Benefits of Vegan Pumpkin Graham Bread:

  • Rich in Nutrients: Pumpkin, a key ingredient in this bread, is a nutrient-dense food. It’s a good source of vitamins like A, C, and E, as well as minerals such as potassium and manganese.
  • Dietary Fiber: The ground flax used in the recipe provides a good dose of dietary fiber. Fiber is essential for digestive health and helps in maintaining a healthy weight.
  • Heart-Healthy Fats: Almond milk and vegetable oil contribute heart-healthy fats to the bread. These fats are crucial for the absorption of fat-soluble vitamins and support overall cardiovascular health.
  • Plant-Based Goodness: Being vegan, this bread excludes animal products, making it suitable for those following a plant-based diet. A well-balanced plant-based diet is associated with numerous health benefits.
  • Antioxidant Properties: The spices like cinnamon, nutmeg, allspice, ginger, and cloves not only add delightful flavors but also bring antioxidant properties. Antioxidants help combat oxidative stress in the body.
  • Blood Sugar Regulation: The inclusion of ground flax may contribute to better blood sugar regulation due to its potential impact on insulin sensitivity.
  • Allergy-Friendly: This vegan pumpkin bread can be a great option for individuals with dairy or egg allergies, providing a delicious alternative without sacrificing flavor.
  • Energy Boost: The combination of complex carbohydrates from flour and the natural sugars in pumpkin and maple syrup can provide a sustained release of energy.

FAQ

Can I substitute graham crackers with another type of cookie for this recipe?

  • Absolutely! While graham crackers provide a unique flavor, you can experiment with other cookies like ginger snaps or cinnamon-flavored cookies for a twist.

Is there a gluten-free option for this pumpkin bread?

  • Yes, you can try using a gluten-free flour blend and ensuring that the graham crackers you choose are gluten-free. Adjust the consistency as needed.

Can I replace almond milk with another plant-based milk?

Certainly! Feel free to use your preferred plant-based milk, such as soy, oat, or coconut milk. Choose one that complements the flavors of the recipe.

Can I reduce the sugar content without compromising the taste?

Yes, you can adjust the sugar to suit your preferences. Keep in mind that sugar contributes to the texture and moisture of the bread, so make modifications accordingly.

Vegan Pumpkin Graham Bread

Recipe by Food by AyakaCourse: Breakfast, DessertCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

5

minutes
Calories

244.7

kcal

Crushed graham crackers add a rich sweetness to pumpkin bread, which is infused with maple syrup and pumpkin pie spice, and topped with crisp pumpkin seeds. This fall treat is vegan and contains no refined sugar, other than what’s in the graham crackers!

Ingredients

  • 2 tbsp ground flax + 5 tbsp water

  • 1 1/2 cups crushed graham crackers about 9 sheets

  • 1 1/2 cups all-purpose flour

  • 3/4 cup raw cane/coconut sugar

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground allspice

  • 1/8 tsp ground ginger

  • 1/8 tsp ground cloves

  • 1/2 cup almond milk

  • 1/3 cup vegetable oil

  • 1 cup pumpkin purée

  • 2 tbsp maple syrup

  • 1/4 cup pepitas for topping

Directions

  • Preheat oven to 350°F. Grease a 9×5 inch loaf pan and set aside.
  • Stir together ground flax and water in a small bowl and set aside to thicken.
  • In a large mixing bowl, whisk together the crushed graham crackers, flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.
  • In a separate bowl, beat together the flax mixture, almond milk, and oil until well combined. Stir in pumpkin and maple syrup.
  • Add wet ingredients to the flour mixture, stirring just until incorporated.
  • Spread batter evenly in a loaf pan and top with pepitas.
  • Bake 60-70 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Cut into 16 slices to serve.
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