Vegan Pumpkin Bread
Delightfully moist and fragrant, this vegan pumpkin bread is perfect for fall or any time you crave a slice of comfort. Made with wholesome ingredients, it's...
Looking for a delicious and healthy vegan pumpkin bread recipe?
This delightful loaf combines the rich flavors of pumpkin and warm spices, making it perfect for breakfast, snacks, or dessert.
With simple whole-food ingredients, you can create a moist and flavorful bread that everyone will love.
Check out vegancooking.recipes for more amazing vegan recipes!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Whole wheat flour adds fiber and nutrients. You can substitute with gluten-free flour if needed, but the texture may vary. Canned pumpkin puree is recommended for consistency, but you can also use fresh pumpkin if cooked and pureed well.
Tips & Notes
- •For added flavor, consider folding in chopped walnuts or pecans into the batter.
- •Serve with a spread of almond butter for a delicious breakfast or snack!
Recipe Variations
- •Add chocolate chips for a sweet twist.
- •Incorporate dried cranberries or raisins for added texture and sweetness.
Storage & Freezing
Store the cooled pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze it in a freezer-safe bag for up to 3 months.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, make sure the fresh pumpkin is cooked and pureed until smooth for the best results.
How do I store leftovers?
Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper.
- 2
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together until well mixed.
- 3
In another bowl, mix the coconut sugar, unsweetened applesauce, canned pumpkin puree, non-dairy milk, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Do not overmix.
- 5
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- 6
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Once baked, remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
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