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Healthy Whole Wheat Pumpkin Spice Bread - Vegan & Daniel Fast Friendly


Daniel Fast & Vegan Friendly

At the beginning of 2012, I decided to partake in a Daniel Fast - no meats, no yeast, no white flours, no white sugar, no dairy *gulp*, minimal salt, no fried foods, as much raw produce as possible. Within three days, I felt amazing. And, pounds dropped effortlessly.

*My kids had begged me to make pumpkin bread for them. I had only made pumpkin bread once before -- and used a recipe for the not-so-healthy kind. Not wanting the temptation in the house, or should I say, the torture of smelling the spices mingling in the oven, I experimented using methods I enjoy with other baked goods, and the pumpkin bread was delicious!


2 cups raw honey
1 cup unsweetened, natural applesauce
3 medium ripe bananas, mashed
1 15 - 16 ounce can of pumpkin (solid pack)
2 1/2 cups whole wheat flour
1 cup rolled oats
1/2 cup flaxseed meal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1/2 cup water

Dried Fruit


Prepare two loaf pans (9-inch x 5-inch x 3inch) with Baker's Joy, or by rubbing coconut oil and lightly dusting with flour. Preheat oven to 350 degrees.

In a large bowl, beat at medium speed honey, appelsauce and bananas. (If bananas are fairly ripe, you do not have to pre-mash.) Add pumpkin and beat well. Add spices, baking soda and baking powder. Mix at low speed 30 seconds, scraping sides. Add remaining ingredients. Blend well.

Pour batter into loaf pans. Bake for 60-65 minutes. Allow bread to rest in pans at least 10 minutes after removing from oven. Cool completely.


Once cooled completely, either slice when serving or pre-slice and wrap.

This does not last long room temperature, maybe 3-4 days because there are no preservatives. However, wrapped airtight and stored in a refrigerator, it lasts 10-14 days.

Pumpkin bread is excellent for breakfast, snack, or dessert! The kids never realize it's "healthy" *gasp* either!

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Heidi (author) from Gulf Coast, USA on January 07, 2013:

Annette -

I do not. I am interested in learning how to factor nutritional info in my recipes. If you know any proven methods, please share. :)

Annette on January 07, 2013:

Do you have the nutritional info?

Heidi (author) from Gulf Coast, USA on January 07, 2013:

This is a great recipe for New Year's Daniel Fast-ers.

Heidi (author) from Gulf Coast, USA on November 13, 2012:

I am going to make this in a bar pan. Once cooled, I will spread a cream cheese frosting over it, then roll. Yum!

Heidi (author) from Gulf Coast, USA on November 08, 2012:

Perfect weather for this recipe with a hot mug of cocoa or your favorite fall coffee.

Heidi (author) from Gulf Coast, USA on March 21, 2012:

Sonya -

Hello! Thank you for reading & trying! I hope you enjoy the recipe. What I had learned about the Daniel fast was raw honey was ok, sparingly, but not processed. I could have been misinformed. Please let me know whether or not you like the recipe. Thank you for commenting. :)

Sonya on March 21, 2012:

Sounds like a great recipe and it's in the oven now, minus the honey. Honey, although naturally sweet, is not approved for the Daniel fast. I added some dates and raisins. Can't wait to try it!

Valerie Kenney on February 21, 2012:

Looks very yummy!

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