This vegan pumpkin bread is a warm, cozy treat perfect for fall. It has a lovely pumpkin flavor, spices that tickle your taste buds, and it’s super moist!
Making this bread makes your kitchen smell amazing, like a pumpkin patch. I love to enjoy it with a cup of tea—perfect for a chilly day!
Key Ingredients & Substitutions
All-Purpose Flour: I often use whole wheat pastry flour for a healthier twist. It’s lighter than regular whole wheat, so it keeps the bread nice and soft. If you’re gluten-free, you could try a gluten-free flour blend!
Pumpkin Puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, you can roast it, scoop it out, and puree it at home. Either way, it gives that warm, fall flavor.
Brown Sugar: While brown sugar gives depth, coconut sugar is a great alternative with a lower glycemic index. You can also use maple syrup or agave syrup; just adjust the liquids in the recipe slightly.
Non-Dairy Milk: Almond or oat milk are awesome choices, but any plant milk will work! I sometimes use soy milk when I want an extra boost of protein.
What’s the Best Way to Mix Ingredients Without Overmixing?
Mixing is where many home bakers trip up. To keep your bread tender, it’s essential not to overmix the batter once you combine the wet and dry ingredients. Here’s how to do it right:
- When you combine wet and dry, use a spatula or wooden spoon.
- Gently fold until just combined. It’s okay if there are a few small lumps!
- Stop mixing as soon as you can’t see dry flour. This helps keep your bread soft and fluffy.
With these tips, you’ll master this vegan pumpkin bread and enjoy a delightful treat anytime!
Vegan Pumpkin Bread
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour (or whole wheat pastry flour for a healthier option)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup pumpkin puree (canned or homemade)
- 1 cup brown sugar or coconut sugar
- ⅓ cup vegetable oil (such as canola or melted coconut oil)
- ¼ cup non-dairy milk (almond, soy, oat, etc.)
- 1 tsp vanilla extract
- Optional: ¼ cup pumpkin seeds or chopped nuts for topping
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 50-60 minutes for baking. You’ll have a total time of approximately 1 hour and 15 minutes. Plus, you’ll need an extra 15 minutes to cool the bread before slicing. It’s a delightful way to spend some time in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). This will ensure it’s nice and hot when your bread is ready to bake. While that’s heating up, grease and flour a standard 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Make sure all the dry ingredients are well mixed to evenly distribute the flavors.
3. Mix the Wet Ingredients:
In another bowl, combine the pumpkin puree, sugar, vegetable oil, non-dairy milk, and vanilla extract. Mix everything together until smooth—this will create a wonderful base for the bread.
4. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the bowl of dry ingredients. Use a spatula to gently fold them together until just combined. Remember, it’s okay if the batter is a little lumpy! Overmixing can lead to a tough bread.
5. Pour and Top the Batter:
Carefully pour the batter into your prepared loaf pan and smooth the top with your spatula. If you like, sprinkle pumpkin seeds or chopped nuts on top for added texture and flavor.
6. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it, and when a toothpick inserted in the center comes out clean, you know it’s done!
7. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This helps keep the bread’s texture just right!
8. Slice and Enjoy:
When the bread is cool, slice it up and serve it plain or spread with vegan butter or nut butter. Enjoy every bite of this deliciously moist and spiced vegan pumpkin bread!
Can I Use Other Sweeteners Besides Brown Sugar?
Absolutely! You can substitute brown sugar with coconut sugar for a lower glycemic option or use maple syrup or agave nectar. Just reduce the amount of non-dairy milk slightly to keep the batter consistency right.
Can I Freeze Vegan Pumpkin Bread?
Yes, this bread freezes beautifully! Make sure to wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. It should keep for up to 3 months. When you’re ready to enjoy, thaw it in the refrigerator overnight or at room temperature.
What Other Add-ins Can I Include?
You can customize your vegan pumpkin bread by adding chocolate chips, dried fruit, or even shredded coconut. Just ensure that you don’t exceed the batter capacity to keep it from overflowing in the oven.
How Do I Know When the Bread is Done Baking?
The best way to tell if your bread is done is to insert a toothpick or a knife into the center. If it comes out clean or with just a few crumbs attached, your bread is ready! If it comes out wet, give it a few more minutes and check again.
