This vegan pumpkin bread is warm, moist, and perfect for fall! Made with creamy pumpkin puree and cozy spices, it’s a treat everyone will enjoy.
Don’t be surprised if your house smells amazing while it bakes—it’s like a hug in the form of bread! I love to slather a bit of nut butter on my slice for an extra tasty kick!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree makes this recipe easy, but fresh pumpkin works too! Just cook and puree it until smooth. Some people like to add a little extra pumpkin spice for more flavor!
Flour: All-purpose flour is great, but you can use whole wheat flour for added nutrition. If you’re going gluten-free, try using almond flour or a gluten-free flour blend, though you may need to adjust the amounts slightly.
Brown Sugar: You can substitute maple syrup or coconut sugar if you want a different sweetness level. Keep in mind that liquid sweeteners may change the texture of the bread a bit.
Coconut Oil: This adds moisture and a slight coconut flavor. For a neutral taste, use canola or vegetable oil. Applesauce can also be used as a lighter substitute.
Non-Dairy Milk: Any plant-based milk will work—almond, soy, oat, or cashew all fit nicely here. Use your favorite or what’s available!
How Do I Ensure My Pumpkin Bread Turns Out Perfectly Moist?
The key to a moist bread lies in the balance of wet and dry ingredients. Start by preparing your flax egg, as it helps bind the mixture without eggs. Also, make sure not to overmix the batter. Just mix until combined to keep the bread light and fluffy!
- Combine wet and dry ingredients gently; lumps are okay!
- Check for doneness by inserting a toothpick—it should come out clean with a few moist crumbs.
How to Make Vegan Pumpkin Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup brown sugar (packed)
- 1/4 cup coconut oil, melted (or any neutral oil)
- 1/4 cup non-dairy milk (almond, soy, oat, etc.)
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
Toppings (Optional):
- Pumpkin seeds (pepitas)
How Much Time Will You Need?
This vegan pumpkin bread takes about 15 minutes to prep and 50-60 minutes to bake. After baking, allow an additional 15 minutes for cooling in the pan, followed by cooling on a wire rack. In total, you’re looking at around 1 hour and 30 minutes before you can slice into this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5 inch loaf pan by lightly greasing it with oil or lining it with parchment paper. This will make it easier to remove the bread once it’s baked.
2. Make the Flax Egg:
In a small bowl, combine the ground flaxseed with water. Let it sit for about 5 minutes until it thickens into a gel-like consistency. This mixture will act as a binder in your vegan bread.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Mixing these ingredients first will ensure that the spices are evenly distributed throughout the batter.
4. Combine the Wet Ingredients:
In a separate bowl, mix the pumpkin puree, brown sugar, melted coconut oil, non-dairy milk, vanilla extract, and the prepared flax egg. Stir until you have a smooth mixture.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together until just combined. Be careful not to overmix, as this can make your bread dense.
6. Prepare for Baking:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even finish. If you like, sprinkle some pumpkin seeds over the top for a lovely crunch.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
8. Cool the Bread:
Let the pumpkin bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
9. Serve & Enjoy:
Slice your delicious vegan pumpkin bread and enjoy it plain or spread with your favorite nut butter for an added treat!
Enjoy your cozy, moist vegan pumpkin bread!
Can I Use a Different Oil Instead of Coconut Oil?
Absolutely! You can substitute coconut oil with other neutral oils like canola, vegetable, or grapeseed oil. If you prefer a bit of flavor, olive oil can work too.
Is There a Gluten-Free Option for This Recipe?
Yes! You can use a gluten-free flour blend instead of all-purpose flour. Make sure to check the blend you’re using for proper ratios and adjust liquid as needed, as gluten-free flours can absorb more moisture.
How Can I Store Leftover Pumpkin Bread?
To store your pumpkin bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze individual slices in an airtight container for up to 3 months—just thaw at room temperature when you’re ready to enjoy!
Can I Add Nuts or Chocolate Chips to This Recipe?
Definitely! Feel free to fold in some chopped nuts, such as walnuts or pecans, or add vegan chocolate chips for a sweet touch. Just make sure not to exceed 1 cup to avoid changing the consistency of the bread.
