This vegan pumpkin bread is soft, moist, and packed with warm spices like cinnamon and nutmeg. It’s perfect for a cozy breakfast or snack anytime you crave something sweet!
What I love about this bread is how the pumpkin gives it a lovely color and taste, plus it’s simple to whip up. Enjoy a slice with your favorite tea or coffee—total comfort food! ☕🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend instead. I’ve had good results with almond flour, but it will change the texture a bit.
Brown Sugar: Brown sugar gives the bread a nice depth of flavor. Coconut sugar is a great substitute if you want a lower glycemic index option. Both will work well in this recipe!
Pumpkin Puree: Make sure you use plain pumpkin puree, not the spiced pie filling. If fresh pumpkin is available, you can roast it and puree it for a fresher taste!
Vegetable Oil: You can substitute melted coconut oil for a richer flavor. Applesauce can also replace oil if you’re looking for an oil-free version; it keeps the bread moist.
Non-Dairy Milk: My favorite is oat milk for its creaminess, but any non-dairy milk will work. Almond or soy milk are also excellent choices and can be found easily in stores.
How Do I Avoid Overmixing the Batter?
Overmixing can lead to dense bread, so it’s crucial to be gentle when combining the wet and dry ingredients. Here are some tips to help:
- Mix until just combined, so you still see a few flour streaks; it’s fine. The goal is to keep the mixture thick and slightly lumpy.
- Use a spatula or wooden spoon rather than a whisk to prevent overworking the gluten in the flour.
- If you see some dry spots in your batter, just fold them in gently rather than stirring vigorously.
Following these simple steps will help you achieve a soft and fluffy texture in your vegan pumpkin bread!
Vegan Pumpkin Bread
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
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) vegetable oil or melted coconut oil
- 1/4 cup (60ml) non-dairy milk (almond, soy, oat, etc.)
- 1 teaspoon vanilla extract
- Optional toppings: pumpkin seeds and powdered sugar for dusting
Time Estimate:
This delicious vegan pumpkin bread will take about 15 minutes to prepare and around 55-65 minutes to bake. After baking, allow 10 minutes for cooling in the pan, followed by complete cooling on a wire rack. Altogether, you’ll be looking at approximately 1 hour and 30 minutes before you can enjoy your bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it’s heating, lightly grease or line a 9×5-inch loaf pan with parchment paper. This ensures your bread comes out easily once baked!
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and any additional spices like cloves and ginger. This helps distribute everything evenly for a balanced flavor.
3. Combine Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, vegetable oil (or melted coconut oil), non-dairy milk, and vanilla extract until completely smooth. This is where the flavors blend together beautifully!
4. Mix Wet and Dry Ingredients:
Carefully pour the wet mixture into the bowl with the dry ingredients. Gently fold the two together until just combined. Be cautious not to overmix; it’s okay if there are a few small lumps!
5. Pour and Prepare for Baking:
Transfer the batter into your prepared loaf pan and smooth the top with a spatula. If you’d like, sprinkle some pumpkin seeds on top for added crunch and decoration.
6. Bake the Bread:
Place the loaf pan in the preheated oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If the top starts browning too quickly, you can loosely cover it with foil.
7. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps the bread maintain its texture.
8. Serve and Enjoy:
After cooling, you can optionally dust the top with powdered sugar for a lovely touch. Slice your vegan pumpkin bread and serve it plain or with your favorite vegan butter or spread. Enjoy every moist, spiced bite!
This vegan pumpkin bread is not only tasty but perfect for sharing with friends and family, especially during the fall season! 🍂🎃
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, you may want to start with a blend of half whole wheat and half all-purpose flour to maintain a lighter texture.
How Do I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it freezes beautifully! Wrap it tightly in plastic wrap and then in aluminum foil; it can stay in the freezer for up to 3 months.
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Absolutely! Feel free to fold in 1/2 to 1 cup of walnuts, pecans, or vegan chocolate chips into the batter for added flavor and texture. Just be gentle when mixing to avoid overworking the batter.
What Should I Do if My Bread Is Too Dense?
If your pumpkin bread turns out dense, it might be due to overmixing the batter. Remember, mix just until the wet and dry ingredients are combined. Also, ensure that your baking soda and baking powder are fresh, as old leavening agents can affect the rise.