Sweet Pumpkin Bean Bread
This pumpkin bean bread is naturally sweetened, plant-based, perfectly spiced, and oil-free. It’s truly the perfect healthy sweet treat!
If you love pumpkin bread, you’re going to love pumpkin bean bread. I’d been a massive pumpkin bread fan for years and already loved experimenting with different pumpkin bread variations. But as my love for beans grew, I started to wonder—what would happen if I made pumpkin bread with beans? The answer, my friends, is that it creates a bread even better than regular pumpkin bread.
Sweet breads with beans have not only entered the arena, but have taken the lead over regular, beanless breads.
You would never know the beans are in there, but they add tons of protein and fiber, make the bread way more nutrient-dense, and create an unbelievably delicious result. This pumpkin bread is 100% plant-based and naturally sweetened with maple syrup.
White beans like cannellini, navy, or great northern beans are definitely the best option for this bread. They’re the softest, most delicate beans, and they make for a fabulous consistency.
Why You’ll Love This Pumpkin Bean Bread
It’s a great healthy option to have on hand for breakfast, an afternoon pick-me-up, or an easy snack.
It’s incredibly wholesome, delicious, and satisfying. It will keep your energy stable without the crash that comes from regular sweet breads.
Kids love it, and nobody would ever guess there’s beans in there!
Serve this bread with some fresh jam, date paste, or nut butter, and it’s even better!
The Perfect Pumpkin Bean Bread
Prep Time: 10 minutes / Cook Time: 55-60 minutes / Yields: 8 servings
Ingredients:
Wet Ingredients:
1 15-oz can of great northern or cannellini beans (drained & rinsed)
1 15-oz can pumpkin purée
1/2 cup maple syrup
2 tbsp plant-based milk
1 tsp vanilla extract
Dry Ingredients:
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp allspice, 1/4 tsp ginger)
1/2 tsp salt
Optional mix-ins: Chopped walnuts, raisins, and pumpkin seeds. You cn also prinkle with additional pumpkin seeds before baking!
Instructions:
1. Preheat oven to 350 degrees & lightly grease loaf pan.
2. Blend all wet ingredients.
3. Mix all dry ingredients in a separate bowl.
4. Slowly add wet ingredients into dry ingredients, and stir until fully incorporated. Add optional-mix-ins.
5. Pour batter into pan, and bake for 55-60 minutes
6. Let cool for 5-10 minutes, then transfer onto a wire rack.
Notes:
Store at room temperature for 2-3 days, in the fridge for 5 days, or slice and freeze. To reheat, bake in the oven at 350° for 5-7 minutes or put in a toaster.
Gluten-free flour can be substituted at equal parts. I recommend Bob's Red Mill Gluten-Free 1-To-1 Baking Flour.
NUTRITION INFORMATION (per serving):
Calories: 255 kcal, Carbohydrates: 49 g, Protein: 7.5 g, Fat: 2 g, Fiber: 8 g
Nutrition is an estimate and may vary based on specific ingredients used.