Sep 22, 2021, Updated May 07, 2023 My favorite season is here aka the pumpkin season. I love baking this time of the year, although now I don’t bake as much as I used to, yet when the air turns cooler, I feel like turning on my oven more often. Last weekend, I felt like having a warm pumpkin bread and made this Vegan Pumpkin Bread. I adapted this recipe from my vegan banana bread recipe. Just like the banana bread, this one is so simple and turns out super moist, you won’t believe it’s vegan. We ate this bread for breakfast 3 days in a row and I also snacked on it with my evening chai. There’s something so comforting about fall baking- all those wonderful spices that fill your kitchen with this beautiful aroma fill my heart with joy. I can’t wait to bake more for the holidays! The best part about this vegan pumpkin bread recipe is that it needs basic pantry ingredients!
Ingredients
Flour: for this recipe, I have used all purpose flour. You can use whole wheat flour but the bread will come out more dense. Spices: cinnamon powder and pumpkin pie spice give flavor to this pumpkin bread. If you do not have pumpkin pie spices, you can use 1/2 teaspoon ground ginger and 1/4 teaspoon each of nutmeg, allspice or cloves. You can skip a spice that you do not have. Pumpkin puree: I have always used canned pumpkin for my pumpkin bakes simply because they are so readily available at grocery stores here. If you do not have access to canned pumpkin, you can use 1.5 cups of fresh pumpkin puree. I would probably cook it a little bit first since fresh puree has more moisture than canned. Sugar: brown sugar and white sugar (make sure it’s vegan) are both used here. If you do not have brown sugar, you can use all white sugar but brown sugar adds to flavor and also makes the bread more moist. Oil & milk: the liquid ingredients in this recipe are oil and non-dairy milk. You can use any flavorless oil here like avocado, canola or vegetable oil. I have used unsweetened cashew milk but you can use almond milk as well. If you are not vegan, you can also use dairy milk.
Step by Step Instructions
Before you start, pre-heat oven to 350 F degrees. Also grease a 8 x 4 inch loaf pan with a non-stick spray and set aside. 1- To a sifter, add flour, baking soda, baking powder, cinnamon powder, pumpkin pie spice and salt. 2- Sift all the dry ingredients into a large bowl. Set aside. 3- To the steel bowl of your stand mixer fitted with paddle attachment (or use your hand mixer), add pumpkin puree, oil and vanilla extract. Beat until it’s all well combined. 4- Now add the brown sugar and white sugar. Mix on medium speed for 2 minutes until it’s all well combined, scraping the bottom of the bowl as needed. 5- Start adding the dry ingredients now. Add 1/2 of the dry flour mix and mix until combined. 6- Now add the cashew milk (or other non-dairy milk) and mix. 7- Add the remaining half of the flour and mix until just combined. Do not over-mix the batter at this point. 8- Transfer batter to a 8 x 4 prepared loaf pan. Smoothen the top with a spatula and then top with some pumpkin seeds (if using). Bake at 350 F degrees for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. You may need to bake for more time depending on your oven. I like to cover the pan with some aluminum foil at the 30 minute mark to prevent excessive browning. Let the bread cool completely before slicing. We love this Vegan Pumpkin Bread because it’s:
soft and moistmade with easy to find ingredientsmakes the perfect snack or breakfast
Storage
The bread keeps well at room temperature for up to 3 days, keep it covered. If will last longer in the fridge. You can also freeze it for couple of months.
Oil-Free Option
I have not tried this recipe without oil, but you can try replacing oil with applesauce.
Using Whole Wheat Flour
You can use whole wheat flour in this recipe, the bread will be denser compared to the one made with all purpose flour.
Notes
Let the bread cool completely for 2 hours before slicing. If you slice it while it’s still warm it might be still gummy from the inside and that will ruin the texture of the bread.You can add lot of add ins to your bread like chocolate chips, pecans, walnuts, dried cranberries. Every oven is different so the baking time can by anywhere between 45-50 minutes to an hour. You know it’s done when a toothpick inserted in the center comes out clean. Do not over-mix the batter after adding the flour. If you over-mix, your bread can turn out tough. If you want your bread to be soft and nice, mix until just combined. Few streaks of flour is okay.
Vegan Banana BreadVegan Gingerbread CakeVegan Almond Jaggery Cookies
PS: the cake pan in the photograph is not the one that I used for the bake. It’s only a prop. If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
title: “Vegan Pumpkin Bread " ShowToc: true date: “2024-10-26” author: “Philip Woodward”
Sep 22, 2021, Updated May 07, 2023 My favorite season is here aka the pumpkin season. I love baking this time of the year, although now I don’t bake as much as I used to, yet when the air turns cooler, I feel like turning on my oven more often. Last weekend, I felt like having a warm pumpkin bread and made this Vegan Pumpkin Bread. I adapted this recipe from my vegan banana bread recipe. Just like the banana bread, this one is so simple and turns out super moist, you won’t believe it’s vegan. We ate this bread for breakfast 3 days in a row and I also snacked on it with my evening chai. There’s something so comforting about fall baking- all those wonderful spices that fill your kitchen with this beautiful aroma fill my heart with joy. I can’t wait to bake more for the holidays! The best part about this vegan pumpkin bread recipe is that it needs basic pantry ingredients!
Ingredients
Flour: for this recipe, I have used all purpose flour. You can use whole wheat flour but the bread will come out more dense. Spices: cinnamon powder and pumpkin pie spice give flavor to this pumpkin bread. If you do not have pumpkin pie spices, you can use 1/2 teaspoon ground ginger and 1/4 teaspoon each of nutmeg, allspice or cloves. You can skip a spice that you do not have. Pumpkin puree: I have always used canned pumpkin for my pumpkin bakes simply because they are so readily available at grocery stores here. If you do not have access to canned pumpkin, you can use 1.5 cups of fresh pumpkin puree. I would probably cook it a little bit first since fresh puree has more moisture than canned. Sugar: brown sugar and white sugar (make sure it’s vegan) are both used here. If you do not have brown sugar, you can use all white sugar but brown sugar adds to flavor and also makes the bread more moist. Oil & milk: the liquid ingredients in this recipe are oil and non-dairy milk. You can use any flavorless oil here like avocado, canola or vegetable oil. I have used unsweetened cashew milk but you can use almond milk as well. If you are not vegan, you can also use dairy milk.
Step by Step Instructions
Before you start, pre-heat oven to 350 F degrees. Also grease a 8 x 4 inch loaf pan with a non-stick spray and set aside. 1- To a sifter, add flour, baking soda, baking powder, cinnamon powder, pumpkin pie spice and salt. 2- Sift all the dry ingredients into a large bowl. Set aside. 3- To the steel bowl of your stand mixer fitted with paddle attachment (or use your hand mixer), add pumpkin puree, oil and vanilla extract. Beat until it’s all well combined. 4- Now add the brown sugar and white sugar. Mix on medium speed for 2 minutes until it’s all well combined, scraping the bottom of the bowl as needed. 5- Start adding the dry ingredients now. Add 1/2 of the dry flour mix and mix until combined. 6- Now add the cashew milk (or other non-dairy milk) and mix. 7- Add the remaining half of the flour and mix until just combined. Do not over-mix the batter at this point. 8- Transfer batter to a 8 x 4 prepared loaf pan. Smoothen the top with a spatula and then top with some pumpkin seeds (if using). Bake at 350 F degrees for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. You may need to bake for more time depending on your oven. I like to cover the pan with some aluminum foil at the 30 minute mark to prevent excessive browning. Let the bread cool completely before slicing. We love this Vegan Pumpkin Bread because it’s:
soft and moistmade with easy to find ingredientsmakes the perfect snack or breakfast
Storage
The bread keeps well at room temperature for up to 3 days, keep it covered. If will last longer in the fridge. You can also freeze it for couple of months.
Oil-Free Option
I have not tried this recipe without oil, but you can try replacing oil with applesauce.
Using Whole Wheat Flour
You can use whole wheat flour in this recipe, the bread will be denser compared to the one made with all purpose flour.
Notes
Let the bread cool completely for 2 hours before slicing. If you slice it while it’s still warm it might be still gummy from the inside and that will ruin the texture of the bread.You can add lot of add ins to your bread like chocolate chips, pecans, walnuts, dried cranberries. Every oven is different so the baking time can by anywhere between 45-50 minutes to an hour. You know it’s done when a toothpick inserted in the center comes out clean. Do not over-mix the batter after adding the flour. If you over-mix, your bread can turn out tough. If you want your bread to be soft and nice, mix until just combined. Few streaks of flour is okay.
Vegan Banana BreadVegan Gingerbread CakeVegan Almond Jaggery Cookies
PS: the cake pan in the photograph is not the one that I used for the bake. It’s only a prop. If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.
