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Best Vegan Pumpkin Bread Recipe

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Easy Vegan Pumpkin Bread Beaming Baker
Easy Vegan Pumpkin Bread Beaming Baker from beamingbaker.com

Description

This vegan pumpkin bread recipe is perfect for fall. It's moist, fluffy and packed with delicious pumpkin flavor. This recipe is easy to make and can be enjoyed as a breakfast treat or as an afternoon snack with a cup of tea.

Prep Time

10 minutes

Cook Time

1 hour

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Equipment

  • Loaf pan
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons

Method

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate mixing bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, almond milk, and vanilla extract until smooth.
  4. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
  5. If desired, fold in the chopped walnuts.
  6. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the pumpkin bread to cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
  9. Once cooled, slice and serve.

Notes

  • For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
  • If you don't have almond milk, you can use any non-dairy milk of your choice.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 220
  • Total fat: 12g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 230mg
  • Total carbohydrate: 26g
  • Dietary fiber: 2g
  • Sugars: 12g
  • Protein: 3g

Recipes FAQ

Can I freeze this pumpkin bread?

Yes, you can freeze this pumpkin bread. Simply wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep in the freezer for up to 3 months.

Can I use maple syrup instead of brown sugar?

Yes, you can use maple syrup instead of brown sugar. However, keep in mind that the texture of the bread may be slightly different.

Can I use coconut oil instead of vegetable oil?

Yes, you can use coconut oil instead of vegetable oil. Keep in mind that the flavor of the bread may be slightly different.

Recipe Tips

  • Make sure to use pumpkin puree, not pumpkin pie filling.
  • Don't overmix the batter, as this can result in tough bread.
  • If you don't have a loaf pan, you can use a muffin tin instead. Just adjust the baking time accordingly.

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