Vegan Pumpkin Bread
This insanely delicious vegan pumpkin bread is soft, fluffy and moist! The recipe uses a whole can of pumpkin puree, is packed with warm spices and comes together in just one bowl.
Servings: 10
Ingredients
Wet ingredients for pumpkin bread
- 15 ounces (425g) pumpkin puree, canned or homemade (not pumpkin pie filling)
- 1 cup (190g) packed light brown sugar, or granulated cane sugar (note 1)
- ½ cup (125g) neutral flavored oil
- ⅓ cup (85g) dairy-free milk,
- 1 tablespoon ground flax seeds, or ground chia seeds (note 2)
- 1 tablespoon apple cider vinegar, white vinegar or lemon juice (optional)
- 1 teaspoon vanilla extract, optional
Dry ingredients for pumpkin bread
- 2 ¼ cups (280g) all-purpose plain flour, spooned and leveled (note 3)
- 3 teaspoons pumpkin pie spice, (note 4 for homemade blend)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
To decorate (optional, see note 5 for streusel option)
- ½ cup (60g) raw pumpkin seeds
Instructions
- Preheat your oven to 350°F (180°C). Line an 8-inch (20 cm) loaf pan with parchment paper.
Preparing the pumpkin bread:
- Add the wet ingredients including the sugar to a large mixing bowl and whisk until combined. Add the dry ingredients and mix until there are no big lumps of flour or streaks of wet ingredients. If your batter looks curdled, don't worry (this is due to the consistency of your pumpkin puree).
- Pour or scoop the batter into your prepared loaf pan and smooth the surface with a spoon. If desired, sprinkle the top of the loaf with pumpkin seeds.
Baking the pumpkin bread:
- Bake the bread for around 1 hour and 5 minutes. The time it takes to bake this bread will hugely depend on your oven. If you insert a toothpick in the center, there shouldn't be any wet batter, though some moist crumbs are fine.
- Allow the bread to cool in the tin for around 15 minutes then cool on a cooling rack.
- When the pumpkin bread is at room temperature, cut with a serrated knife and enjoy! The bread is wonderful by itself or toast a slice with some vegan butter.
- Store leftovers in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for up to 1 month. However, it usually doesn't last that long in my home!
Notes
- Light brown sugar provides the best flavor. However, you can use granulated sugar (for fluffier bread) or coconut sugar (for refined-sugar free bread).
- This pumpkin bread will still work without flax/chia seeds, but your loaf will be slightly crumblier.
- It's important to measure the flour accurately otherwise, your bread will be dry and dense. If you're using measuring cups, use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. I don't recommend using the measuring cup to scoop flour out of your container as it'll add too much flour to the recipe. Alternatively, use the grams measurements.
- To make your own pumpkin spice, use 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger and ½ teaspoon ground cloves. If you don't have any nutmeg, ginger or cloves, add more cinnamon.
- This pumpkin bread is amazing topped with the pumpkin seed streusel from my pumpkin muffins recipe. Mix 65g flour, 30g pumpkin seeds, 45g vegan butter (melted and cooled), 25g brown sugar and ½ teaspoon pumpkin spice in a small bowl, until the mixture is crumbly.
Nutrition
Serving: 1 slice without topping | Calories: 296kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Sodium: 234mg | Potassium: 128mg | Fiber: 2g | Sugar: 14g | Vitamin A: 6616IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg
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