why make this recipe
Vegan Pumpkin Bread is perfect for anyone who loves the warm, cozy flavors of fall, no matter the time of year. This recipe is not only vegan-friendly but also simple to make. It’s moist, delicious, and packed with pumpkin goodness. Plus, it’s versatile enough to enjoy as breakfast, a snack, or even dessert. You can share it with friends or keep it all to yourself!
how to make Vegan Pumpkin Bread
To create this delightful vegan pumpkin bread, gather your ingredients and follow these simple steps.
Ingredients :
- 2 cups all-purpose flour (or sub gluten-free flour*)
- 1 tsp baking powder
- 1 tsp baking soda (or add more 2 tsp of baking powder)
- 3 tsp pumpkin pie spice mix (*see recipe notes)
- ½ tsp salt
- 1×15 oz can pumpkin purée (425g, or 1 ¾ cups homemade*)
- ⅓ cup neutral oil (such as canola, grapeseed or sunflower oil)
- ⅓ cup dairy-free milk
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp pure vanilla extract (optional)
- ¾ cup organic cane sugar (or to taste)
- 1 flax-egg (optional, *see recipe notes)
- pepitas, pecans
Directions :
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, combine the pumpkin purée, oil, dairy-free milk, apple cider vinegar, vanilla extract, and sugar. Stir well until everything is mixed.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
- If you’re using, add the flax-egg and fold in the pepitas and pecans.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
*Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list! Also, check out the recipe video + step-by-step photos above.
how to serve Vegan Pumpkin Bread
Slice the Vegan Pumpkin Bread and serve it warm or at room temperature. It’s delicious on its own or with a spread of vegan butter. You can also enjoy it with a cup of hot tea or coffee.
how to store Vegan Pumpkin Bread
Store any leftover Vegan Pumpkin Bread in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Vegan Pumpkin Bread
- For extra moisture, feel free to add a few tablespoons of applesauce or mashed bananas to the batter.
- To enhance flavors, let the bread sit for a day before slicing; the taste will improve as it rests.
- Experiment by adding chocolate chips or dried fruits for a different twist.
variation
You can easily make this recipe gluten-free by using a gluten-free flour blend. If you want to add a bit more sweetness, consider incorporating chocolate chips or dried fruits.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s blended smoothly and at the same measurement as canned purée.
Is the flax-egg necessary?
No, it’s optional. The bread will still be delicious without it, but the flax-egg can help with moisture and binding.
Can I add nuts or seeds?
Absolutely! Adding nuts, seeds, or even chocolate chips can bring new flavors and textures to your Vegan Pumpkin Bread. Just fold them into the batter before baking.