This Vegan Pumpkin Bread is a warm and moist treat, perfect for fall! Made with pumpkin puree and spices, it’s both cozy and delicious!
I love how this bread fills my kitchen with the smell of autumn. It’s great for breakfast or as a snack, and I often find myself sneaking an extra slice—who can resist? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This recipe uses all-purpose flour for a classic texture. If you want a gluten-free option, you can substitute it with a 1:1 gluten-free baking blend. Just keep an eye on the moisture level; you might need to adjust the liquid slightly.
Pumpkin Puree: Canned pumpkin puree is super convenient and often what I use. If you prefer, you can make your own by roasting and blending fresh pumpkin. Just be sure it’s cooked and smooth!
Sugar: I usually go for organic sugar for a clean taste, but coconut sugar works nicely too if you’re looking for a lower glycemic index option. It might add a slight caramel flavor, which I enjoy.
Oil: Light olive oil is my go-to for this bread, as it’s neutral in flavor. Coconut oil adds a hint of sweetness, but if you prefer a totally neutral taste, you can use canola oil instead.
Plant-Based Milk: Almond milk is great, but any plant-based milk will do, like soy or oat milk. Just pick what you love or have on hand!
How Do You Achieve the Perfect Texture in Vegan Pumpkin Bread?
One key aspect of achieving the right texture is to mix your ingredients properly. When combining wet and dry ingredients, do it gently. Overmixing can make the bread dense, but lightly folding them together keeps it fluffy.
- Start by whisking dry ingredients first, ensuring they are well blended.
- Combine wet ingredients separately until smooth before adding to dry.
- Fold in the juice and zest together gently until no dry flour remains—this helps keep it light.
Another tip is to not skip the apple cider vinegar. It reacts with baking soda and adds extra lift, making your bread light and airy!
Delicious Vegan Pumpkin Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup organic sugar (or coconut sugar)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1/4 cup light olive oil or melted coconut oil
- 1/4 cup unsweetened almond milk (or other plant-based milk)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice
Optional Toppings:
- Pumpkin seeds
- Chopped pecans or walnuts
- A pinch of flaky sea salt
How Much Time Will You Need?
This vegan pumpkin bread requires about 15 minutes for prep and 50-60 minutes of baking time. After baking, let it cool for about 15 minutes before slicing. So, you’re looking at a total of around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, take a 9×5-inch loaf pan and lightly grease it or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). Make sure they are well combined so the flavors mix evenly.
3. Combine the Wet Ingredients:
In a separate bowl, combine the pumpkin puree, oil, almond milk, vanilla extract, and apple cider vinegar. Stir everything together until you achieve a smooth mixture.
4. Mix Wet and Dry Ingredients:
Slowly pour the wet mixture into the dry ingredients. Use a spatula to gently fold the two mixtures together until just combined. Remember, don’t overmix! This keeps your bread light and fluffy.
5. Fill the Loaf Pan:
Transfer the batter into your prepared loaf pan. Smooth out the top with a spatula for an even surface. This is also the time to sprinkle any optional toppings like pumpkin seeds or chopped nuts on top, along with a light pinch of flaky sea salt for added flavor.
6. Bake the Bread:
Place the loaf pan in your preheated oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your bread is ready!
7. Cool and Serve:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. After cooling, slice and serve it as is, or spread with vegan butter or jam for extra yumminess!
Enjoy this moist and flavorful vegan pumpkin bread, perfect for those cozy autumn days! 🍂🥰
Can I Use Gluten-Free Flour Instead?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free baking blend. Just be mindful that you may need to adjust the liquid slightly to achieve the right texture.
How Should I Store Leftovers?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly and freeze for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it!
Can I Substitute Pumpkin Puree?
Yes! If you can’t find pumpkin puree, you can use applesauce or another fruit puree. Keep in mind that this might alter the flavor a bit, but it will still be delicious!
Is There a Sugar Substitute for This Recipe?
You can use coconut sugar or a sugar alternative like maple syrup or agave nectar, but you may need to adjust the wet ingredients slightly to compensate for the added moisture. Aim for a similar sweetness level!
