The Best Vegan Pumpkin Bread: Easy and Delicious
This easy and delicious vegan pumpkin bread is moist, tender, and packed with warm spices. Perfect for a cozy treat any time of year!
Equipment
- 9x5 inch loaf pan
- mixing bowl
- wooden spoon
Ingredients
- 1 and ¼ cup pumpkin puree canned or homemade unsweetened
- ½ cup neutral oil e.g., grapeseed, canola, sunflower
- 5 tbsp unsweetened plant-based milk e.g., almond, cashew, oat, soy
- 1 cup + 2 tbsp granulated sugar coconut sugar may be used
- 1 tbsp vanilla extract
- 2 and ½ cup all-purpose flour gluten-free 1:1 blend may be used
- 1 and ½ tsp ground cinnamon
- ¾ tsp ground nutmeg
- ¾ tsp ground ginger
- ⅛ tsp ground cloves
- 1 and ¾ tsp baking soda
- ¼ and ⅛ tsp baking powder
- ¼ tsp salt optional
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by lining it with parchment paper.
- In a bowl, whisk together the sugar, pumpkin puree, oil, plant-based milk, and vanilla extract until well combined.
- Add the flour, spices, baking soda, baking powder, and salt to the wet ingredients.
- Gently mix with a wooden spoon until the flour is just incorporated; avoid overmixing, as small lumps are acceptable.
- Pour the batter evenly into the prepared loaf pan.
- Optionally, draw a straight line about 1/2 inch deep down the center of the batter with an oiled spatula to encourage cracking.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Let the bread cool in the pan for 30-40 minutes before transferring it to a wire rack to cool completely.
Notes
Use unsweetened pumpkin puree, not pumpkin pie filling. For a crispy topping, mix 1/4 cup flour, 2 tbsp butter, 3 tbsp sugar, and 1/8 tsp pumpkin spice, then crumble over the batter before baking. Add-ins like nuts, chocolate chips, or dried fruits can be incorporated. This recipe yields 1 loaf and can be stored at room temperature for up to 5 days or frozen for up to 2 months.