Vegan Pumpkin Bread – Simple Vegan Blog


Vegan pumpkin bread, a delicious type of vegan bread. It is moist, flavorful, and wonderfully spiced, as well as made with 10 ingredients.

Photo of a sliced loaf of vegan pumpkin bread

Lately, I’ve been loving trying different kinds of vegan bread. Although I really liked all of them, I do have to tell you that this vegan pumpkin bread has quickly become one of my favorites ever. It is so moist, easy, and comforting!

It is perfectly flavorful and the spices make it so special. Besides, while baking it the kitchen smelled SO good and turned into a deliciously warm and cozy place… It really reminded me of fall and the glorious sweater weather. Let me know if it happened to you too!

How to make vegan pumpkin bread

  • Preheat the oven to 350ºF or 180ºC. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil.
  • Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
  • In the meantime, add the dry ingredients to a large mixing bowl and mix until it’s combined.
  • Incorporate the pumpkin puree, oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
  • Add the batter to the pan and bake for 50 to 60 minutes.
  • Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely. You can also enjoy it warm.
  • Serve your vegan pumpkin bread immediately.
Photo of a loaf of vegan pumpkin bread before baking

Vegan pumpkin bread ingredients and tips

  • Unsweetened plant milk: you can make this vegan bread with any type of unsweetened plant milk will work, such as cashew milkalmond milkrice milkoat milkcoconut milk, or even hemp milk, but soy milk is my favorite one for baking.
  • Apple cider vinegar: you could also use white vinegar or lemon juice instead.
  • All-purpose flour: I’ve only made this vegan pumpkin bread recipe using all-purpose flour, but I believe using a different type of flour would also work. However, you may need to adjust the amount of it.
  • Brown sugar: feel free to use different types of sugar, such as granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
  • Baking powder.
  • Pumpkin pie spice: you can use a store bought version or make it yourself.
  • Salt: to make this vegan pumpkin bread I used iodized salt, but any kind of salt will do.
  • Pumpkin puree: feel free to use either canned pumpkin puree or make your own version at home.
  • Oil: this vegan pumpkin bread will work with pretty much any type of oil. I like to use canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good choice, but you should use it melted. I’ve only made this vegan pumpkin bread recipe using oil, but it will probably work if you use vegan butter instead.
  • Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but the store-bought version is also a good choice.
  • Feel free to serve your vegan pumpkin bread with cozy drinks, such as turmeric latte, lemon ginger tea, matcha latte, or golden milk.

Looking for more vegan bread recipes?

Side photo of some slices of vegan pumpkin bread

Did you make this vegan pumpkin bread recipe?

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Square photo of some slices of vegan pumpkin bread

Vegan Pumpkin Bread



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    1 hour


  • Total:

    1 hour 10 mins

  • 10 slices 1x

  • Snack, Breakfast, Dessert

  • American

  • Vegan


Servings 10 slices 1x


Scale


Tap or hover over number to scale servings

Vegan pumpkin bread, a delicious type of vegan bread. It is moist, flavorful, and wonderfully spiced, as well as made with 10 ingredients.

Instructions

  1. Preheat the oven to 350ºF or 180ºC. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil (I always use coconut oil).
  2. Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
  3. In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, pumpkin pie spice, and salt) and mix until combined.
  4. Incorporate the pumpkin puree, oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
  5. Add the batter to the pan and bake for 50 to 60 minutes. Stick a toothpick into the center of the loaf and if it comes out clean, the loaf is done. Cover the top with foil if the vegan pumpkin bread gets browned but the middle isn’t done yet.
  6. Let your vegan bread cool for 15 minutes before transferring it to a cooling rack and then let it cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand. You can also enjoy it warm if you want, though.
  7. Serve your vegan pumpkin bread immediately with cozy drinks, such as turmeric latte, lemon ginger tea, matcha latte, or golden milk.
  8. Keep the leftovers in an airtight container at room temperature or in the fridge for up to 1 week.

Notes

  • Instead of the 1 tbsp of pumpkin pie spice, you can use 2 tsp ground cinnamon + ½  tsp ground nutmeg + ¼  tsp ground cloves + ¼ tsp ground ginger.
  • Feel free to customize your vegan pumpkin bread recipe with a different type of sugar, such as granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan. 
  • To make this vegan pumpkin bread you can use any kind of plant milk, such as cashew milkalmond milkrice milkoat milkcoconut milk, or even hemp milk, but soy milk is my favorite one for baking.
  • I’ve only made this vegan pumpkin bread recipe using oil, but it will probably work if you use vegan butter instead.
  • Feel free to make this vegan bread using any other kind of flour, but in that case, you may need to adjust the amount of it.

Nutrition

  • Serving Size: 1/10 of the recipe
  • Calories: 260
  • Sugar: 21.5 g
  • Sodium: 74 mg
  • Fat: 8.2 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 44.1 g
  • Fiber: 2.1 g
  • Protein: 3.5 g

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