Vegan Pumpkin Bread
This deliciously moist, perfectly spiced vegan pumpkin bread delivers all the comforting nostalgia of traditional pumpkin bread without any animal products. With the perfect balance of wholesome ingredients and seasonal flavors, it's bound to become a fall favorite in your home.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Wet Ingredients
- 1½ cups pumpkin puree not pumpkin pie filling
- ⅓ cup coconut oil melted
- 2 tbsp ground flaxseed mixed with 5 tablespoons water to make flax eggs
- ½ cup maple syrup or agave nectar
- ⅓ cup plant milk almond, oat, or soy
- 1 tsp vanilla extract
Dry Ingredients
- 1¾ cups whole wheat flour substitute all-purpose flour for a lighter texture
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Optional Add-ins
- ½ cup walnuts or pecans chopped
- ½ cup dark chocolate chips dairy-free
- ¼ cup pumpkin seeds for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a small bowl, combine 2 tablespoons of ground flaxseed with 5 tablespoons of water. Stir well and set aside for 5 minutes until it thickens to a gel-like consistency.
- In a large bowl, whisk together the prepared flax eggs, pumpkin puree, melted coconut oil, maple syrup, plant milk, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix – stop when you no longer see dry flour.
- If using nuts or chocolate chips, fold them in gently with a spatula. Reserve some for sprinkling on top if desired.
- Pour the batter into your prepared loaf pan, smooth the top with a spatula, and sprinkle with pumpkin seeds or remaining mix-ins if using.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack and let it cool completely for at least 30 minutes before slicing.
Notes
- Using warm water for flax eggs speeds up the gelling process
- Store at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze slices for up to 3 months
- For an oil-free version, substitute the coconut oil with unsweetened applesauce
- To refresh slightly stale bread, warm slices in a toaster or oven at 300°F for 5 minutes
- Store at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze slices for up to 3 months
- For an oil-free version, substitute the coconut oil with unsweetened applesauce
- To refresh slightly stale bread, warm slices in a toaster or oven at 300°F for 5 minutes
Nutrition
Calories: 175kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 5gSodium: 205mgFiber: 3gSugar: 10g
Tried this recipe?Let us know how it was!