This Unbelievable Egg and Dairy-free Molasses Pumpkin Bread with Pecan Nuts is a perfect treat for autumn or any time of the year when you crave the comforting taste of pumpkin and pecans.
Easy and simple to make, this vegan loaf is egg free and dairy free but has a soft tender texture that will stay soft for days. It’s a perfect healthy treat for both breakfast and dessert.
Step by step recipe is below, so keep reading and learn how to make your fall season a little sweeter.
Ingredients Used to Make Molasses Pumpkin Bread With Pecan Nuts
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Pumpkin Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Pecan Flour - Pecan flour is basically finely ground pecan nuts. You can either purchase it in a store, online, or make your own by blending roasted pecan nuts in a blender until finely ground. The addition of this ingredient contributes extra pecan flavor, and because it's naturally gluten-free, the pecan flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Cornstarch - the addition of cornstarch is NOT REQUIRED, but it acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes 🙂
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - if you need to substitute, 3 tsp of baking powder is equivalent to about 1 tsp baking soda
- Brown Sugar, or other sugar of choice – Darker sugars like brown sugar, coconut sugar, date, and maple sugars will give you the most flavor, but you can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this brown monk fruit sweetener.
- Pumpkin puree - I used canned pumpkin puree, which you can find in the baking aisle. I have not tried this recipe using fresh pumpkin, so substitute at your own risk!
- Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
Filling Ingredients (Optional)
- Chopped pecans
Topping Ingredients (Optional)
- pecan halves
There are many alternative topping ingredients you can use for this pumpkin bread recipe. Here are some ideas here in this post
Step by Step Guide
How to Make Molasses Pumpkin Bread With Pecan Nuts
STEP 1
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
STEP 2
In a large mixing bowl, combine the dry ingredients
STEP 3
In a separate bowl, combine the wet ingredients
STEP 4
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together. The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
Fold in the chopped walnuts and raisins into the batter.
STEP 8
Pour the batter into the prepared loaf pan and spread it evenly.
STEP 9
Sprinkle ¼ cup of pecan halves on top of the batter as the topping.
STEP 10
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy as is, or drizzle with this vegan caramel or dulce de leche
STEP 11
Enjoy!
What are some ways you can eat Pumpkin Bread?
- Plain and warm, served with jam or butter
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Toasted in the Air Fryer, an drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
More Frosting & Glaze Ideas for Pumpkin Bread
Get creative with these scrumptious glaze and frosting ideas to complement the warm flavors of your pumpkin bread
How to Store Molasses Pumpkin Bread With Pecan Nuts
- You can store any leftover pumpkin bread covered at room temperature for up to 24 hours. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 5-7 days, or freeze up to 4 months.
What to Do with Leftover Pumpkin Puree - See Ideas HERE
Dealing with leftover pumpkin puree can be quite frustrating! Especially since the leftover is often not enough to make a full recipe, and it seems like a waste to throw it away. Below are some pumpkin puree recipes that require only about ½ cup of pumpkin puree:
Final Tips
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Molasses Pumpkin Bread With Pecan Nuts (No Eggs Or Dairy Required!)
Equipment
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup pecan flour , or almond flour
- 1 Tbsp cornstarch *
- ½ tsp salt
- 3 tsp baking powder
- ½ cup dark brown sugar, , or dark monk fruit sweetener for lower sugar option
Wet Ingredients:
- 1 ½ cups pumpkin puree
- ⅓ cup molasses
- ½ cup light olive oil
- ¼ cup unsweetened almond milk
Add Ins:
- ¾ cup pecans chopped
Topping (Optional)
- ¼ cup pecan halves
- vegan caramel , or dulce de leche.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, pecan flour, cornstarch, salt, baking powder, and monk fruit sweetener. Ensure they are well combined.
- In another bowl, mix the wet ingredients: pumpkin puree, light olive oil, almond milk, molasses. Stir until the mixture is smooth and fully incorporated.
- Add the wet ingredients to the dry ingredients. Stir gently until you have a smooth batter. Do not overmix.
- Fold in the chopped pecans
- Pour the batter into the prepared loaf pan and spread it evenly.
- Sprinkle ¼ cup of pecan halves on top of the batter as the topping.
- Bake the Pecan Pumpkin Bread Loaf in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and enjoy as is, or drizzle with caramel or dulce de leche
- Enjoy
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