The Best Vegan Pumpkin Bread

If you’ve tried my banana bread recipe, you’re going to love this one. I had a spare can of pumpkin and we had a typhoon so it was perfect baking weather. If you’re familiar with the banana bread recipe, I just subbed 1 cup pumpkin for the bananas and that’s it!



Ingredients:

  • 1 cup sugar

  • 1/2 cup coconut oil (or vegan butter)*

  • 1 cup pumpkin puree (not pumpkin pie filling)

  • 2 tbsp flax mixed with 6 tbsp water (allow to sit for at least 5 min)**

  • 1 tsp vanilla extract

  • 1/4 cup plant milk of choice***

  • 1 3/4 cup flour

  • 2 tsp cinnamon

  • 1/2 tsp each clove, ginger, all spice, nutmeg****

  • 1 tsp salt

  • 1 tsp baking powder

  • 1 tsp baking soda


Equipment:

  • Loaf pan (or muffin pan)

  • 1 large bowl

  • 1 medium bowl

  • Electric hand mixer (or a whisk)

  • A large spatula



Directions:

  1. Preheat your oven to 350F/180C and grease a loaf pan

  2. Using a hand mixer cream together the sugar and coconut oil (or butter) in a large bowl. The oil should be semi-solid and room temperature

  3. Once fully and well incorporated, add the pumpkin, flax egg, and vanilla extract and use the hand mixer to incorporate

  4. Add the milk using the hand mixer. After this, you don’t need the hand mixer anymore.

  5. In a medium bowl, combine the flour, spices, salt, baking soda, and baking powder with a whisk or a fork. Fold the dry mixture into the wet mixture in thirds. Stir until there are no more dry clumps but don’t over stir

  6. Transfer to your loaf pan and chill in the fridge for 10-30 minutes (this helps the coconut oil from melting too quickly in the oven and allows the loaf to be extra fluffy)

  7. Bake at 350F/180C for 1 hour. Turn the oven off and leave the loaf in the oven until cool. This extra “baking time” allows it to be cooked through without getting burnt.

  8. Enjoy!


Recipe Notes:


*If using vegan butter, there is no need to chill. Only “required” for coconut oil

**Applesauce works well in place of a flax egg

***Any plant milk works. I have used oat milk, almond milk, soy milk, and even coconut milk

****Adjust spices as necessary. I like a spicy punch!



This recipe is especially perfect for fall and would make a lovely addition to a Thanksgiving or Christmas meal. Though, of course, it can be enjoyed all year round!


Be sure to check out my banana bread recipe as well as other banana bread recipe variations (I did a lot of baking in quarantine!). You can use these adjustments to personalize your pumpkin bread, too. I tried adding the crumb topping from the coffee cake banana bread recipe and it was to die for! The cookie butter variation would also be incredible!


I hope you enjoy this recipe and it is the perfect fall dessert (or breakfast or snack) for you and your family :)


Emma


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Emma

Dendler

Hey there! Thanks for stopping by! 

My name is Emma. I am a 20-year-old new to this sustainable lifestyle. I am here to give you my tips as I learn them and help beginners begin their sustainable life...

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