Vegan Pumpkin Bread
This vegan pumpkin bread is the ultimate Fall treat! Featuring a moist and tender crumb, warming spices like cinnamon, ginger, and nutmeg, and a subtle touch of vanilla, each slice is spiced to perfection and packs a ton of pumpkin flavor!
Equipment
Ingredients
- 1 and 1/3 cup pumpkin puree
- 1/3 cup neutral oil
- 1/4 cup unsweetened almond milk
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 and 1/4 cup all-purpose flour
- 1 and 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt optional
Instructions
- Preheat the oven to
350 °F (175°C) and line an 8×4-inch loaf pan with parchment paper. - Whisk together the liquid ingredients with the sugar. Add the pumpkin puree, oil, almond milk, sugar, and vanilla extract to a bowl. Mix until combined.
- Add the dry ingredients. Next, add the spices, flour, baking soda, baking powder, and salt.
- Mix. Using a wooden spoon, gently mix the batter. Do not overmix. It’s okay if there are a few lumps.
- Transfer the batter to the pan. Pour the batter into the prepared loaf pan and spread the top into an even layer.
- Bake. Finally, bake the pumpkin bread for 45-50 minutes or until a toothpick inserted in the middle comes out with just a few crumbs.
- Let cool. Let the bread cool completely before removing it from the pan and cutting it into slices. Pumpkin bread will keep for up to 5 days at room temperature.
Notes
- Use pumpkin purée, not pumpkin pie filling. Ensure you are using unsweetened pumpkin purée. Pumpkin purée contains 100% pumpkin, while pumpkin pie filling contains sugar and other ingredients.
- Customize it. Feel free to add chopped nuts, chocolate chips, or dried fruits to the batter for more texture.
- Top with a streusel. For a crispy topping, add a streusel to the pumpkin bread before baking! To do so, mix 1/4 cup of flour, 2 tbsp of butter, 3 tbsp of sugar, and 1/8 tsp of pumpkin spice. Sand the mixture until it forms crumbs. Then, crumble it on top of the batter.
- Let it cool completely. Straight from the oven, the pumpkin bread will be very soft. Let it cool down completely before removing it from its pan.
- Adjust the sweetness to your liking. This vegan pumpkin bread is not as sweet as most, so feel free to adjust the sweetness to your taste. You can add up to 1/4 cup of sugar without changing the other ingredients ratio.
- Regarding the color. Depending on the brand of pumpkin puree used, the color of your pumpkin bread can be lighter or darker.
Nutrition
Serving: 1 serving | Calories: 243 kcal | Carbohydrates: 35.2 g | Protein: 3.1 g | Fat: 10.3 g | Saturated Fat: 0.9 g | Sodium: 8 mg | Potassium: 114 mg | Fiber: 2 g | Sugar: 14 g | Calcium: 27 mg | Iron: 2 mg