Vegetarian Recipes
Pumpkin Bread
https://www.loveandlemons.com/pumpkin-bread/
If you love pumpkin, you HAVE to try this easy pumpkin bread recipe! Super moist, warmly spiced & filled with pumpkin flavor, it’s the perfect fall treat.
Happy pumpkin season! To be honest, I didn’t get the fall pumpkin frenzy for a long time. Why go crazy for pumpkin when apples, sweet potatoes, and hundreds of amazing squash varieties (spaghetti, delicata, acorn, and butternut, to name a few) are in peak season too? Enter: this pumpkin bread recipe. Super moist, warmly spiced, and filled with delicious pumpkin flavor, it might just have won me over to team pumpkin.
I typically crave pumpkin bread at two times of day: in the morning for breakfast or in the afternoon with a coffee or tea. Because I wanted this recipe to be one I could feel good about enjoying for breakfast, I made it on the healthy side. Honestly, it’s the best pumpkin bread I’ve had! It’s lightly sweet, so the bold, spiced flavors really shine through. And though it’s wonderfully moist, it’s not too rich, so I don’t feel weighed down after eating a slice (or two). If pumpkin season means having this recipe on repeat for a while, I’m 100% on board.
Healthy Pumpkin Bread Ingredients
Here’s what you’ll need to make this easy pumpkin bread recipe:
- Whole wheat pastry flour – My favorite flour for healthy baking! Whole wheat pastry flour has more nutrients than all-purpose flour, but it’s more finely ground than regular whole wheat flour. As a result, baked goods made with it (like my blueberry muffins or carrot cake) come out light, puffy, and not at all dense.
- Cinnamon, nutmeg, and allspice – In the past, I’ve just used cinnamon and nutmeg in my pumpkin bread. But, funnily enough, I was out of nutmeg when I was testing this recipe one day. I swapped in allspice, and I didn’t look back. Together, all three spices give this loaf an amazing autumn-spiced flavor.
- Extra-virgin olive oil – Not only is extra-virgin olive oil healthy, but it also gives this bread the perfect moist texture. And because the pumpkin is moist on its own, you only need to use a small amount of oil here.
- Almond milk – Almond milk is what I keep on hand, and it makes this recipe dairy-free. However, any type of milk (or even water!) will work in its place.
- Pumpkin puree – It wouldn’t be pumpkin bread without pumpkin! My loaf uses a full cup, which adds irresistible pumpkin flavor and plenty of moisture.
Along with these key ingredients, grab some baking powder, baking soda, salt, eggs, cane sugar, and vanilla. Then, you’re ready to bake!
How to Make Pumpkin Bread
First, whisk together the wet and dry ingredients in separate bowls. Don’t skip this step by mixing everything together at once! It’s essential to avoid over-mixing the batter, which makes any quick bread gummy and dense.
Then, add the wet ingredients to the dry ingredients and mix until just combined.
Pour the batter into a prepared loaf pan and bake at 350 degrees for 45-50 minutes, until the top springs back to the touch or a toothpick inserted into the center comes out clean.
Allow the loaf to cool completely before slicing and serving. Then, enjoy!
Easy Pumpkin Bread Tips
- Wait before you eat. It may be tempting to devour this loaf straight out of the oven, but if you can wait for it to cool, your patience will be rewarded. After cooling, the bread has a deeper pumpkin pie spice flavor and an even softer, moister texture.
- Make extra, and freeze it! Like most baked goods, this pumpkin bread freezes well! I currently have a stash of slices in my freezer for quick breakfasts and snacks throughout the fall.
- Waste not, want not. If you use canned puree, you’ll end up with about 3/4 cup leftover. Don’t let it go to waste! Make pumpkin pancakes, pumpkin muffins, French toast, waffles, cake, or cookies next!
Pumpkin Bread Recipe Variations
Do you like nuts, fruit, or chocolate in your pumpkin bread? Feel free to get creative with this recipe. Here are a few suggestions:
- Make it vegan! Substitute 4 tablespoons ground flaxseed and 6 tablespoons warm water for the eggs. This version isn’t quite as puffy, but it’s still delicious.
- Add some crunch. Stir in 1/2 cup of your favorite chopped nuts, and sprinkle some on top. Pecans or walnuts would be especially good!
- Make it fruity. Fold 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.
- Go the chocolate route. Sometimes, you just need a slice of pumpkin bread that’s studded with melty chocolate chips. If that’s what you’re craving, fold 1/2 cup dark chocolate chips into the batter, and scatter more on top for good measure.
- Make your own pumpkin puree for the best pumpkin flavor. If you’ve never made homemade pumpkin puree, I heartily recommend trying it this fall. The stuff from the can is good, but the homemade kind is extra-sweet and bursting with flavor. Depending on the variety of pumpkin you use, your homemade puree may be more watery than the canned kind. If it seems thin, reduce the almond milk in this recipe by two tablespoons.
Let me know what variations you try!
Pumpkin Bread
Author: Jeanine Donofrio
Recipe type: Breakfast, snack
- 1½ cups whole wheat pastry flour*
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin purée
- ½ cup almond milk (or any milk)
- ½ cup cane sugar
- ¼ cup extra-virgin olive oil
- 2 eggs**
- 1 teaspoon vanilla
- Preheat the oven to 350°F and line an 8×4-inch loaf pan with parchment paper.
- In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla until smooth.
- Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and bake 45 to 50 minutes or the top springs back to the touch and a toothpick inserted comes clean.
*I like Bob’s Red Mill Whole Wheat Pastry Flour**Make this recipe vegan: In a small bowl, whisk together 4 tablespoons ground flaxseed and 6 tablespoons warm water. Let it sit for 5 minutes, until thickened, and use in place of the eggs.
Vegetarian Recipes
Lemon Ricotta Pasta


Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.
Originally posted 3-4-2011, updated 6-8-2022.
Do I Have to Use Fresh Lemon?
This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!
Not All Ricotta is Created Equal
I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!
Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.
What Else Can I Add?
This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!
What to Serve with Lemon Ricotta Pasta
This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.


Lemon Ricotta Pasta
Ingredients
- 1 lemon $0.89
- 8 oz. pasta* $0.67
- 1 cup frozen peas $0.50
- 1 clove garlic, minced $0.08
- 1 Tbsp butter $0.11
- 1 cup whole milk ricotta $1.60
- 1/4 cup grated Parmesan $0.36
- 1/4 tsp salt (or to taste) $0.02
- 1/4 tsp freshly cracked black pepper (or to taste) $0.02
- 1 pinch crushed red pepper (or to taste) $0.02
Instructions
-
Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
-
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
-
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
-
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
-
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
-
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
-
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.
Notes
Nutrition
How to Make Lemon Ricotta Pasta – Step By Step Photos
Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.
Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.
Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.
Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.
Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.
Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.
Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.
Enjoy the lemon ricotta pasta while still warm!
The post Lemon Ricotta Pasta appeared first on Budget Bytes.
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