This vegan pumpkin bread recipe is amazing and hands down the best pumpkin bread I’ve ever had!
This recipe has been a long time coming and is one that I am very proud of! So here is a short, AI writen, cheesy snippet discribing just how great this pumpkin bread really is!
“Indulge in a slice of autumnal bliss with this delectable Vegan Pumpkin Bread. This moist, tender loaf is a symphony of warm spices, rich pumpkin puree, and wholesome plant-based goodness. Each bite is a comforting hug of cinnamon, clove, nutmeg, and pumpkin. This bread is an ode to cozy mornings and crisp fall afternoons, a treat that embodies the very essence of the season. It’s not just a recipe; it’s a celebration of flavors that will leave you craving more. Bake a batch and let the aroma of cinnamon-kissed pumpkin fill your kitchen, inviting everyone to gather around for a slice of pure autumnal delight.”
Add ins & toppings
Here are a few add ins and toppings I’d recommend adding to this vegan pumpkin bread to make it your own!
Chocolate chips
Start with about 1/2 a cup, add more if you’d like.
Wall Nuts
Add about 1/4-1 cup depending on what you like.
Raw shelled Pumpkin seeds (pepitas)
Top with how ever much you see fit after you have poured the batter into the pan.
How long will it last?
It should last at room temp, wraped air tight for up to 5 days.
Can I use home made pumpkin puree?
Yes, here is a recipe if you’d like to make the puree your self!
Why does it need to rest so long after baking?
You don’t want to cut a fresh out-of-the-oven loaf for a few reasons. First, it will be so tender at that point that your slices will completely fall apart, and as a result, you risk deflating the bread. Another reason to allow it the time to rest and cool is to avoid drying out, when you cut into a hot loaf of bread, quite a bit of moisture will escape in the form of steam, you don’t want this!
The Best Vegan Pumpkin Bread
Equipment
- 1 Bread Pan
- Parchment paper
Ingredients
- 15 oz Pumpkin
- 1 ½ cup Brown sugar
- ½ cup Vegetable oil
- ½ cup Oat Milk Oat or Soy work best
- ¼ cup Water
- 1 tbsp Ground flax seed
- 2 cups AP flour
- 1 tbsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Ground clove
- 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
Instructions
- In a large bowl, add the pumpkin, brown sugar, vegetable oil, oat milk, water, and ground flax seed. Whisk until evenly combined.
- To a medium bowl, add the flour, cinnamon, nutmeg, ground clove, baking powder, baking soda, and salt. Whisk until evenly combined.
- Now pour the dry flour mixture into the pumpkin mixture, stir, and fold until evenly combined. (don't over mix, we want to avoid overworking the batter so we don't end up with a chewy loaf of bread)
- Prepare a bread pan with parchment paper, and evenly fill with all the pumpkin bread batter.
- Place on the center rack of the oven
- Bake for 1 hour and 15 minutes.
- remove the bread from the oven and check its doneness by sticking a toothpick into the middle of the loaf. If the toothpick comes out clean or with some crumbs, then the bread is done. If the toothpick comes out with batter, bake it for another 10 minutes, and check again.
- Allow the loaf to rest and cool in the bread pan for at least 1 hour before slicing and serving.
- Enjoy!!!
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