Hands down, vegan pumpkin bread is my all-time favorite fall treat. There’s just something about the warm spices, the cozy pumpkin flavor, and the moist, tender crumb that makes me feel all fuzzy inside. I can still remember the first time I baked a loaf of Vegan Pumpkin Bread – I was living in a tiny apartment in the city, and the aroma of cinnamon and nutmeg just filled the whole place. It was a chilly autumn day, and I’d been craving something comforting and homemade. So I decided to give this vegan pumpkin bread recipe a try, even though I’d never baked with pumpkin before.
Let me tell you, the result was nothing short of magical. As soon as I pulled that golden, perfectly-domed loaf out of the oven, I knew I had a new signature recipe on my hands. The crust was just the right amount of crisp, and when I sliced into it, the inside was so soft and moist. I couldn’t wait to slather on a thick pat of vegan butter and take my first bite. Needless to say, that Vegan Pumpkin Bread didn’t last long – my roommates and I polished it off in record time. Now, it’s a fall staple in my kitchen, and I make sure to bake a few loaves every season.
Table of Contents
Why This Vegan Pumpkin Bread Recipe Will Become Your Go-To
The Secret Behind Perfect Vegan Pumpkin Bread
This Vegan Pumpkin Bread recipe is truly special because it strikes the perfect balance between moist and fluffy. The secret? It’s all about the technique. By using a combination of pumpkin puree, non-dairy milk, and just the right amount of oil, you end up with a tender crumb that melts in your mouth. And the blend of warm spices – cinnamon, nutmeg, ginger – takes the flavor to the next level. Trust me, one slice of this Vegan Pumpkin Bread, and you’ll be hooked for life.
Essential Ingredients You’ll Need
– Pumpkin puree – Make sure to use 100% pure pumpkin, not pumpkin pie filling.
– Non-dairy milk – Unsweetened almond, oat or soy milk work great.
– Coconut oil – Melted coconut oil adds moisture and richness.
– All-purpose flour – The foundation of this quick bread.
– Brown sugar – For sweetness and that signature pumpkin bread flavor.
– Baking powder and baking soda – To help the bread rise to perfection.
– Spices – Ground cinnamon, nutmeg, ginger, and a pinch of cloves.
– Salt – Just a touch to balance the sweetness.
Step-by-Step Vegan Pumpkin Bread Instructions
Preparing Your Vegan Pumpkin Bread
Ready to bake up a batch of the best Vegan Pumpkin Bread ever? It’s an easy process that comes together in about an hour, start to finish. You’ll need a standard 9×5-inch loaf pan, a large mixing bowl, and a few kitchen essentials. Let’s get started!
1- Preheat your oven to 350°F (175°C) and grease your loaf pan with non-stick cooking spray or a light coating of coconut oil.
2- In a large bowl, whisk together the pumpkin puree, non-dairy milk, melted coconut oil, and brown sugar until well combined.
3- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should be thick and slightly lumpy.
5- Pour the Vegan Pumpkin Bread batter into your prepared loaf pan, smoothing the top with a spatula.
6- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips for Success
The key to perfect Vegan Pumpkin Bread is all in the details. Here are a few pro tips to ensure your loaf turns out moist, fluffy, and bursting with flavor:
– Don’t overmix the batter, or your bread can end up dense and tough.
– Make sure your oven is fully preheated before baking – this helps the bread rise properly.
– For an extra tender crumb, let the bread cool completely before slicing.
– If the top starts to brown too quickly, cover it loosely with foil during the last 15 minutes of baking.
– Adjust the spices to your personal taste – add more ginger for a zing, or extra cinnamon for warmth.
Serving and Storing Your Vegan Pumpkin Bread
Perfect Pairings for Vegan Pumpkin Bread
This Vegan Pumpkin Bread is the ultimate cozy fall treat, and it pairs beautifully with all sorts of accompaniments. For breakfast, it’s incredible with a smear of vegan cream cheese or a drizzle of maple syrup. Serve it as an afternoon snack with a steaming mug of chai tea or apple cider. And it makes a stunning centerpiece for a Thanksgiving or Friendsgiving spread, complemented by cranberry sauce and a warm cup of mulled wine.
Storage and Make-Ahead Tips
Vegan Pumpkin Bread keeps incredibly well, so don’t be afraid to bake a few loaves at a time. Once the bread has cooled completely, you can store it at room temperature in an airtight container for up to 5 days. For longer storage, wrap it tightly in foil or plastic wrap and freeze for up to 3 months.
When you’re ready to enjoy a slice, simply thaw the frozen bread at room temperature. You can also reheat individual slices in the toaster oven or microwave for 20-30 seconds. And if you want to get a head start on your holiday baking, this Vegan Pumpkin Bread recipe is the perfect make-ahead option.
Variations and Dietary Adaptations for Vegan Pumpkin Bread
Creative Vegan Pumpkin Bread Variations
The beauty of Vegan Pumpkin Bread is that it’s a blank canvas, just waiting for you to get creative. Try folding in chopped pecans or walnuts for a nutty crunch. Swirl in a layer of vegan cream cheese or pumpkin spice spread for a decadent twist. For a seasonal variation, substitute pureed sweet potato or butternut squash for the pumpkin. And in the springtime, you can’t go wrong with a lemony glaze or a sprinkle of toasted coconut.
Making Vegan Pumpkin Bread Diet-Friendly
This Vegan Pumpkin Bread recipe is already plant-based and dairy-free, but it’s also easy to adapt for other dietary needs. For a gluten-free version, simply swap the all-purpose flour for a 1-to-1 gluten-free baking blend. To make it low-carb, use a sugar-free sweetener like erythritol or monk fruit in place of the brown sugar. And if you’re oil-free, you can replace the coconut oil with unsweetened applesauce or mashed banana.
Frequently Asked Questions
Q: Can I use canned pumpkin puree instead of homemade?
A: Absolutely! Canned pumpkin puree works perfectly in this Vegan Pumpkin Bread recipe. Just make sure to use 100% pure pumpkin, not pumpkin pie filling.
Q: How long should I bake the bread for?
A: The Vegan Pumpkin Bread needs to bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end, as oven temperatures can vary.
Q: Can I make this recipe ahead of time?
A: Yes, Vegan Pumpkin Bread is a great make-ahead option. You can store it at room temperature for up to 5 days, or freeze it for up to 3 months.
Q: How many servings does this recipe make?
A: This Vegan Pumpkin Bread recipe makes one standard 9×5-inch loaf, which yields about 10-12 slices, depending on how you cut it.
Q: What should I do if the top starts to brown too quickly?
A: If the bread is browning too much on top before the center is fully baked, simply cover the pan loosely with foil for the last 15 minutes of baking.
Vegan Pumpkin Bread
- Total Time: 65
- Yield: 10
- Diet: Vegan
Description
Indulge in the comforting flavors of this moist and delicious Vegan Pumpkin Bread. Made with simple, wholesome ingredients, this quick and easy recipe is a healthier twist on a classic fall favorite.
Ingredients
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 cup canned pumpkin puree
– 3/4 cup granulated sugar
– 1/3 cup unsweetened applesauce
– 1/4 cup unsweetened plant-based milk
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. – In a separate large bowl, combine the pumpkin puree, sugar, applesauce, plant-based milk, oil, and vanilla extract. Mix until well combined.
4. – Gradually add the dry ingredients to the wet ingredients, stirring just until no dry pockets remain. Do not overmix.
5. – Pour the batter into the prepared loaf pan and smooth the top.
6. – Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store the vegan pumpkin bread in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
There you have it – the ultimate Vegan Pumpkin Bread recipe that’s sure to become a new fall favorite. With its perfectly moist crumb, cozy spices, and irresistible flavor, this quick bread is an absolute must-bake. Whether you enjoy it for breakfast, as an afternoon snack, or as part of a holiday spread, I guarantee it will have your friends and family raving.
So what are you waiting for? Preheat your oven and get ready to fill your kitchen with the aromatic scent of Vegan Pumpkin Bread. I can’t wait to hear how your loaf turns out – be sure to let me know in the comments below! Enjoy.
