This vegan pumpkin bread recipe is moist, fluffy, and cozy spiced with no eggs, dairy, or mixer required! This cozy bake has become a reader favorite.
This vegan pumpkin bread is the ultimate in cozy, the mealtime equivalent of fuzzy blankets, wool sweaters, and hot cider. It’s perfectly moist and intensely pumpkin spiced, somehow without any dairy or eggs.
The first time I made it for my sister she said it was the best pumpkin bread she ever had! It’s light and fluffy: so you get your pumpkin spice fix without something overly heavy or rich. Here’s how to make it!
5 Star Reader Reviews
“Everyone loved it! It was so moist and delicious with a subtle bit of pumpkin and sweetness. It wasn’t overpowering like some recipes/box mixes!” -Rachel
“Made this pumpkin bread today because I had left over pumpkin from the steel cut oats bake. This pumpkin bread is perfect. Moist and delicious!” -Susan
Why You’ll Love This Recipe
When I first created this vegan pumpkin bread recipe, my sister was staying with me for a short time in between jobs. There’s nothing like a loaf of pumpkin bread in the oven to make a house guest feel at home, right? I have her a slice and she said, “This is the best pumpkin bread I’ve ever had!“
Here’s what makes this the best vegan pumpkin bread I’ve made:
- It’s light and fluffy. Lots of pumpkin breads are dense and oily. This one won’t leave you with a stomach ache.
- It’s just sweet enough. We’ve used a combination of sugar and maple syrup so that it’s sweet, but not too sweet.
- It’s perfectly spiced. The pumpkin spice level here brings just the right amount of warmth, without overpowering.
Ingredients You’ll Need
Here are the basic ingredients you’ll need:
- Flax eggs: Here I use flax eggs to stand in for traditional eggs. If you’ve never made a flax egg, it’s quick and easy: all you need is ground flax seed and water! You’ll wait 15 minutes for the egg to “gel”: and while you’re doing this, finish prepping the wets and dries.
- Pumpkin purée: Use canned purée, not pumpkin pie filling, which is already sweetened.
- Neutral oil: You can use organic canola or vegetable oil here. An olive oil marked “mild” can also work.
- Maple syrup and sugar: Using both adds a depth to the flavor.
- Pumpkin pie spice: Use purchased or homemade pumpkin pie spice, using cinnamon, ginger, allspice, cloves, nutmeg.
- Pepitas: Optional, but I like how they look on top!
Tips For Making Vegan Pumpkin Bread
This pumpkin bread is vegan, so it’s fully plant-based. Vegan baking is not so different from traditional baking: it uses just a few tricks to stand in for dairy and eggs. Here are a few tips for making this bread:
- Baking pan: This recipe uses a 9-inch loaf pan. You can also make it in an 8-inch pan, you may just have to bake a little longer.
- Loaf size: Note that I’ve made this pumpkin bread to be a small sized loaf to keep the serving size to a healthy level. Some pumpkin bread recipes use almost double the ingredients for the same pan. Here I’ve kept it deliberately smaller, so there are less calories per serving.
Variations and Add-Ins
- Chocolate chips. Fold in ¾ cup dark chocolate chips for a pumpkin chocolate chip bread.
- Toasted nuts. Add ½ cup of chopped pecans or walnuts.
- Glazed. Skip the pepitas and pour on a pumpkin bread glaze.
- Dessert. Drizzle a half recipe of this vegan chocolate ganache.
How To Store It
What’s the best way to store this vegan pumpkin bread? One nice thing about quick breads is that they keep well at room temperature. (This is also true for my zucchini bread and vegan cornbread.) Typically when it’s around I can’t stay away from it, so it disappears quickly! Here’s what I’d recommend for storage:
- Room temperature (2 to 3 days): Store at room temperature and cover it with a towel. The benefit of this method is that it stays well and tastes basically like it did the day of baking.
- Refrigerated (1 week): Refrigerating your pumpkin bread helps it to stay fresher longer. We prefer letting it come to room temperature before serving.
- Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months, or maybe more.
Dietary Notes
This vegan pumpkin bread recipe is vegetarian, vegan, plant-based, and dairy-free.
Frequently Asked Questions
Of course! Substitute two regular eggs for the flax eggs, though it won’t be vegan any more.
This is probably due to underbaking. Bake until a toothpick comes out with moist crumbs.
You can try a 1:1 gluten-free blend, though it generally comes out a little drier.
You can, but make sure to roast and puree it first.
You could slightly reduce it, but it forms the structure of this bread.
Easy Vegan Pumpkin Bread
Pin RecipeThis vegan pumpkin bread recipe is moist, fluffy, and cozy spiced with no eggs, dairy, or mixer required! This cozy bake has become a reader favorite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegan, Vegetarian
Ingredients
- 2 flax eggs (2 tablespoons ground flax seed + 5 tablespoons water)
- 1 cup pumpkin puree
- ¼ cup maple syrup
- ½ cup neutral oil
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ½ tablespoons Pumpkin Pie Spice (purchased or homemade)
- ¼ cup roasted salted pepitas, for garnish
Instructions
- Preheat the oven to 375 degrees. Grease a 9-inch bread pan with coconut oil or oil.
- Start the flax eggs (let them soak for 15 minutes while you prepare the next ingredients).
- In a bowl, whisk together the pumpkin puree, maple syrup, oil, and vanilla.
- In separate bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, and pumpkin pie spice.
- When the flax egg is done, whisk it into the bowl with the liquids. Then slowly mix in the dry ingredients until just combined and smooth (don’t over stir). Pour the batter into the bread pan. Sprinkle with pepitas and pat them down gently.
- Bake 50 minutes, until a toothpick comes out clean. Allow to cool in the pan until room temperature. Run a knife around the edges and invert. Slice into pieces and serve. Stores for about 3 days at room temperature (keep on a cutting board and cover with a towel) or freeze in slices for a few months.
from A Couple Cooks https://ift.tt/j3qyAip
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