Why Make This Recipe
This One Bowl Vegan Pumpkin Bread is a fantastic choice for anyone looking to enjoy a delicious, moist, and hearty treat without any animal products. It’s perfect for fall, but you can enjoy it year-round. The best part? You prepare it all in one bowl, meaning less cleanup and more time to enjoy your bread! This recipe is also versatile, allowing for options to customize it to your taste.
How to Make One Bowl Vegan Pumpkin Bread
Ingredients:
- 1¾ cups flour (I use all Spelt flour or 1 cup whole wheat pastry flour + ¾ cup unbleached white)
- ½ cup powdered sugar (Use 2 tbsp more for sweeter; just blend up unrefined sugar of choice until fine)
- ¼ cup brown sugar or coconut sugar or other sugar of choice
- 2¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 to 4 tsp pumpkin pie spice (or use 1½ tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
- 3 to 4 tbsp chopped walnuts or pecans (or omit to make nut-free)
- 3 tbsp mini chocolate chips or cranberries or currants
- 1 cup + 2 tbsp pureed pumpkin (not pumpkin pie mix)
- ½ cup non-dairy milk
- 3 to 4 tbsp oil
- 1 tablespoon molasses or use maple syrup
- 1 tsp lemon juice
- Pumpkin seeds or vegan mini chocolate chips for topping (optional)
Directions:
- Preheat the oven to 365°F (180ºC).
- In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. If your coconut sugar has large granules, pulse it in a blender to grind to a finer state and use it.
- Add the wet ingredients and mix well. It may take a minute or two for the pumpkin puree to combine fully. Continue mixing until there are no flour or pumpkin streaks left in the mixture. Add a tablespoon more non-dairy milk if needed.
- Transfer the batter to a parchment-lined or well-greased and floured loaf pan. Top with chocolate chips or pumpkin seeds if desired.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out almost clean.
- Allow to cool for 15 minutes before removing it from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for up to six days.
How to Serve One Bowl Vegan Pumpkin Bread
This pumpkin bread is delicious served warm or at room temperature. You can enjoy it plain, with a smear of vegan butter, or with nut butter for a heartier snack. It also makes a delightful addition to your breakfast table alongside a cup of coffee or tea.
How to Store One Bowl Vegan Pumpkin Bread
To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to a day or in the fridge for up to six days. You can also freeze it for longer storage. Wrap it tightly in plastic wrap or foil before placing it in a freezer-safe bag. Thaw when ready to enjoy!
Tips to Make One Bowl Vegan Pumpkin Bread
- For a richer flavor, try using a blend of spices for the pumpkin pie spice.
- If you prefer a sweeter bread, add more powdered sugar to the mix.
- Don’t worry if the batter seems thick; it will bake up beautifully.
- You can substitute the oil with applesauce for a lower-fat version.
Variation
Feel free to add different mix-ins like dried fruit, seeds, or different kinds of nuts based on your preference. You can also adjust the spices to create your own unique flavor profile!
FAQs
Can I use another type of flour?
Yes, you can use gluten-free flour blends or oat flour, but it may alter the texture slightly.
Can I skip the nuts?
Absolutely! You can omit the nuts or replace them with seeds if you want to keep it nut-free.
How do I know when my pumpkin bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, your bread is done.