This Vegan Pumpkin Bread is moist and sweet, perfect for a cozy fall day. Made with pumpkin puree and warm spices, it’s sure to warm your heart and home!
I love how easy it is to make — just mix everything and pop it in the oven! Plus, it’s a great way to use up extra pumpkin. Who can resist that amazing smell filling the kitchen?
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your pumpkin bread. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend. It usually works well in this recipe without compromising texture!
Pumpkin Puree: Canned pumpkin puree is super convenient. If you prefer fresh, you can roast and puree your own pumpkin. Just make sure it’s smooth; no one likes chunky bread! You could also use sweet potato puree as a tasty substitute.
Brown Sugar: Brown sugar gives lovely depth and sweetness. Coconut sugar is a great alternative if you’re aiming for a lower glycemic option. Or, you can use maple syrup for a different flavor; just reduce the plant milk a bit.
Vegetable Oil: I recommend using neutral oils like canola or sunflower. If you’d like a hint of coconut, melted coconut oil adds great flavor. Applesauce can substitute for oil to keep it lighter, but it changes the texture slightly.
Plant-Based Milk: Any plant milk works! Almond, soy, oat, or coconut milk can all be used. If you need a nut-free option, oat milk is excellent.
How Do You Keep Your Pumpkin Bread Moist?
Maintaining moisture in pumpkin bread is key to creating that tender texture! Here are some tips:
- Make sure you’re using enough pumpkin puree—this ingredient is crucial for moisture.
- Don’t overmix the batter. Stir until just combined to keep the bread from becoming dense.
- Check with a toothpick starting at 50 minutes; if it comes out clean, remove it to prevent drying out.
By following these simple techniques and tips, you’ll end up with a deliciously moist and flavorful vegan pumpkin bread every time. Enjoy baking!
Vegan Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (100g) brown sugar (or coconut sugar)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger (optional)
- 1 cup (240 ml) pumpkin puree
- 1/3 cup (80 ml) vegetable oil (or melted coconut oil)
- 1/4 cup (60 ml) plant-based milk (almond, soy, oat, etc.)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or white vinegar
For Topping (Optional):
- 2 tbsp pumpkin seeds
- 1 tbsp chopped nuts (like walnuts or pecans)
For Drizzle (Optional):
- 1/4 cup powdered sugar
- 1 tbsp plant-based milk
How Much Time Will You Need?
This delightful vegan pumpkin bread takes about 15 minutes to prepare and then 50-60 minutes to bake. After that, you’ll want to let it cool for a bit before enjoying your creation. Total time including cooling? About 1 hour 30 minutes — pretty easy, right?
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First, preheat your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and grease it, then line with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, brown sugar, baking soda, baking powder, salt, and all those wonderful spices: cinnamon, nutmeg, cloves, and ginger if you’re using it. Stir this mixture well to make sure everything is evenly mixed.
3. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, vegetable oil, plant-based milk, vanilla extract, and vinegar. Stir until everything is well combined and smooth.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients and gently stir. Mix just until everything is combined, but try not to overmix to keep your bread nice and fluffy!
5. Pour into the Pan:
Transfer the batter into your prepared loaf pan. Use a spatula to smooth out the top for an even bake.
6. Add Toppings (Optional):
If you want to add some extra crunch and flavor, sprinkle the pumpkin seeds and chopped nuts on top of the batter now.
7. Bake the Bread:
Place your loaf pan in the oven and bake for 50-60 minutes. Check with a toothpick in the center of the bread; it should come out clean when it’s done!
8. Let it Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then carefully take it out and place it on a wire rack to cool completely.
9. Optional Drizzle:
If you want to make it even more special, mix the powdered sugar and plant-based milk to create a drizzle. Once your bread is cool, drizzle it over the top.
10. Slice and Serve:
Now it’s time for the best part! Slice the bread and enjoy the deliciousness you’ve created. This vegan pumpkin bread stays fresh at room temperature for 2-3 days or can be refrigerated for up to a week. Happy baking!
Your pumpkin bread will look beautifully orange and moist, giving you that cozy feel and delicious aroma just like in the photo. Enjoy every bite!
Can I Use Gluten-Free Flour in This Recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum or add a bit yourself for better texture.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, you can use an equal amount of sweet potato puree or applesauce for a slightly different flavor. Just ensure it’s smooth and without any chunks!
How Should I Store Leftover Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for up to 3 months—just wrap it tightly with plastic wrap and then in foil before freezing.
Can I Add Chocolate Chips or Nuts?
Definitely! Feel free to fold in some vegan chocolate chips, walnuts, or pecans into the batter for added flavor and texture. Just keep an eye on the baking time, as this might affect it slightly.
