The Best Vegan Pumpkin Bread
If you’re a pumpkin spice fan, you need to try this easy vegan pumpkin bread! It showcases an ultra-moist and tender crumb and is bursting with cinnamon, nutmeg, and other warming flavors.
Equipment
- 9x5 loaf pan
- Mixing bowls
- Measuring cups
- Measuring spoons
- Spatula
- Whisk
Ingredients
- 1 tablespoon flaxseed meal
- 2 ½ tablespoons water
- ¼ cup soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon fine-grain sea salt
- 1 15- ounce can 100% pumpkin puree
- ½ cup neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 cup organic brown sugar
- Topping
- 3-4 tablespoons pumpkin seeds (pepitas)
Instructions
- Preheat the oven to 350°F with the rack in the lower third and grease a 9x5 loaf pan with cooking spray.
- In a small bowl, combine the flaxseed and water. In a separate large mixing bowl, combine the soy milk and apple cider vinegar. Set both aside for ~5-10 minutes to thicken.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a separate bowl, mix the pumpkin puree, oil, vanilla extract, and brown sugar until well combined. Add the flax “egg” and soy milk mixture and stir to combine.
- Transfer the dry ingredients to the bowl of wet ingredients. Stir together with a spatula until there are no flour streaks left, being careful not to overmix.
- Add the batter to the greased loaf pan and top with pumpkin seeds. Bake the loaf for 65-75 minutes, or until a toothpick inserted into the center comes out clean. Loosely cover the loaf at the halfway point to prevent over-browning the top.
- Remove your vegan pumpkin bread from the oven and let it cool in the pan for at least 15 minutes. Transfer it to a wire rack to finish cooling, then slice and serve it while warm. Happy eating!
Notes
- Opt for fresh spices: Fresh spices guarantee a perfectly flavored pumpkin bread.
- Room temperature ingredients: Room temperature ingredients mix better and the soy milk curdles easier this way.
- Measure correctly: Precise measurements lead to a better and more consistent end product. Always weigh your ingredients if you have a kitchen scale.
- Avoid overmixing: This ensures the loaf turns out tender and moist. It also reduces the chance of your vegan pumpkin bread from sinking in the middle.
- Pan preparation: Properly grease your pan to prevent the loaf from sticking.
- Rotate the pan: Rotate the bread pan halfway through for even baking.
- Loosely cover: If your vegan pumpkin bread is starting to brown too quickly, remember that you can loosely cover the top with aluminum foil.
- Test for doneness: Use a toothpick to ensure your bread is perfectly baked. It should come out with very few (if any) crumbs attached. You can start checking around 10 minutes before the time specified in the recipe.
- Cool before slicing: Although this part is the hardest, waiting to slice your vegan pumpkin loaf will prevent it from crumbling and turning into a mess.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1slice | Calories: 313.5kcal | Carbohydrates: 45.6g | Protein: 4.4g | Fat: 13.2g | Saturated Fat: 2.1g | Polyunsaturated Fat: 7.3g | Monounsaturated Fat: 3.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 269.7mg | Potassium: 192.3mg | Fiber: 2.5g | Sugar: 23.1g | Vitamin A: 7073.9IU | Vitamin C: 2.1mg | Calcium: 66.5mg | Iron: 2.4mg
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