🎃 Vegan Pumpkin Bread
Aromatic, moist, and perfectly spiced.
🕒 Total Time: 1 hour 10 minutes
Prep: 10 minutes
Bake: 55–60 minutes
Servings: 8–10 slices
🛒 Ingredients
Dry Ingredients:
- 1 3/4 cups (220g) all-purpose flour (or use half whole wheat flour)
- 1 tbsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger + pinch cloves)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup maple syrup (or agave)
- 1/2 cup non-dairy milk (almond, soy, or oat)
- 1/3 cup neutral oil (avocado, sunflower, or melted coconut oil)
- 1 tsp vanilla extract
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup vegan chocolate chips or dried cranberries
🍳 Instructions
1. Prep
- Preheat your oven to 350°F (175°C).
- Grease or line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients
- In a large bowl, whisk together:
flour, pumpkin pie spice, baking soda, baking powder, and salt.
3. Mix Wet Ingredients
- In another bowl, whisk:
pumpkin purée, brown sugar, maple syrup, non-dairy milk, oil, and vanilla until smooth.
4. Combine
- Add the wet mixture into the dry ingredients.
- Stir gently with a spatula until just combined — do not overmix.
5. Fold in Add-ins (Optional)
- Gently fold in nuts, chocolate chips, or cranberries if using.
6. Bake
- Pour batter into the prepared loaf pan. Smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs (not wet batter).
- If the top browns too quickly, tent with foil for the last 10 minutes.
7. Cool
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing (important for best texture!).
🍽️ Serving Suggestions
- Serve with vegan butter, nut butter, or a drizzle of maple syrup.
- Toasted slices are delicious with coffee or tea!
