This vegan pumpkin bread is a cozy treat that’s perfect for fall. With smooth pumpkin puree and warm spices, it fills your kitchen with a lovely aroma.
Honestly, it’s hard to resist a slice (or two) right out of the oven! I love spreading a bit of vegan butter on mine for a yummy snack. Enjoy it with a cup of tea!
Key Ingredients & Substitutions
All-Purpose Flour: While all-purpose flour works best for a fluffy texture, feel free to swap in whole wheat flour for extra fiber. Just keep in mind it might be denser.
Brown Sugar: I love using coconut sugar for a unique, caramel-like flavor, but light brown sugar is perfect if that’s what you have. Just avoid regular white sugar for this recipe.
Pumpkin Puree: Stick to canned pumpkin puree for consistency. If you have fresh pumpkin, you can make your own puree, but ensure it’s cooked and mashed well for the right texture.
Plant-Based Milk: Almond milk is my go-to, but you can use any non-dairy milk like soy, oat, or coconut milk. Just check that it’s unsweetened.
Oil: I like using melted coconut oil for its subtle flavor, but vegetable oil or melted vegan butter works just as well.
How Do I Prevent My Pumpkin Bread From Being Dense?
To avoid dense pumpkin bread, proper mixing is key! Here are my tips to ensure a light loaf:
- When mixing wet and dry ingredients, stir gently just until combined. Overmixing can create a heavy bread.
- Always measure your flour correctly; too much flour leads to density. Use a spoon to fill your measuring cup, then level it off with a knife.
- Don’t forget to let your baking powder and baking soda stay fresh for the best rise. If they’re expired, the bread might not fluff up!
How to Make Vegan Pumpkin Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) brown sugar or coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/4 cup (60ml) almond milk or other plant-based milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Optional Topping:
- Pumpkin seeds for topping
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow about 15 minutes for cooling in the pan, plus more time to cool on a wire rack before slicing. So, in total, expect around 1.5 to 2 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease a 9×5 inch (23×13 cm) loaf pan and set it aside for later.
2. Mix Dry Ingredients:
In a large bowl, use a whisk to combine the all-purpose flour, brown sugar, baking soda, baking powder, salt, and all of the spices: cinnamon, nutmeg, cloves, and ginger. Make sure they’re evenly blended!
3. Combine Wet Ingredients:
In a separate bowl, combine the pumpkin puree, vegetable oil (or melted coconut oil), almond milk, vanilla extract, and apple cider vinegar. Stir well until everything is smooth and blended together.
4. Combine Wet and Dry Mix:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together until just combined. Be careful not to overmix; a few lumps are okay! This will help keep your bread fluffy.
5. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you’d like, sprinkle pumpkin seeds on top for a crunchy finish. Place it in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Once done, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cool, slice it up and enjoy it plain or spread with some vegan butter!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but keep in mind it may yield a denser loaf. You might also need a little extra liquid to balance the absorption of whole wheat flour.
How Do I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap or aluminum foil and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it!
Can I Make This Recipe Gluten-Free?
Absolutely! You can use a 1:1 gluten-free baking flour blend. Just make sure it includes xanthan gum to help with texture, or add your own if your blend doesn’t contain it.
What Can I Add to the Pumpkin Bread for Extra Flavor?
For an extra twist, consider adding nuts (like walnuts or pecans), chocolate chips, or dried fruits (like cranberries or raisins) to the batter. Just a half cup of extras works great!
