Vegan Pumpkin Bread
You must make this delicious vegan pumpkin bread at least once every fall! Perfectly spiced, soft, easy to make and allergy friendly!
Servings: 10 slices
Calories: 204kcal
Ingredients
Wet Ingredients
- 15 ounces pumpkin puree (not pumpkin pie mix)
- 1 cup brown sugar
- ¼ cup neutral oil
- 3 tablespoons unsweetened applesauce
- 1 teaspoon vanilla
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
Optional Add-ins
- chopped walnuts or pecans
- vegan chocolate chips
- dried fruit (like craisins, blueberries, etc)
- seeds (pepitas, sunflower, etc)
Optional Maple Cinnamon Butter
- ½ cup plant based butter
- ¼ cup powdered sugar
- ¼ cup maple syrup
- 1 teaspoon cinnamon
Optional Streusel Topping
- ½ cup flour
- ¼ cup brown sugar
- 2 tablespoons vegan cane sugar
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ cup vegan butter, melted
Optional Glaze on Top
- 1 cup powdered sugar
- 1 tablespoon dairy free milk (may need more)
- ½ teaspoon vanilla
Instructions
- Preheat your oven to 375˚F (190˚C). Grease a bread pan with oil or line with parchment paper.
- In a large bowl, add 15 ounces pureed pumpkin, 1 cup brown sugar, ¼ cup neutral oil, 3 tablespoon unsweetened applesauce, and 1 teaspoon vanilla. Whisk together well.
- Sift in the 1 ½ cups flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon cinnamon, ½ teaspoon each ginger and salt, and ¼ teaspoon each cloves, allspice, and nutmeg. Gently fold just until combined.
- Gently fold in any optional toppings - I do about a cup to a cup and a half of total add-ins.
- Pour into greased bread pan and tap the bottom of the pan to ensure it’s evenly leveled. Place in oven for 35-45 minutes. When done, a toothpick inserted when come out clean. *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
- Remove from oven and let cool for 15 minutes in pan. Then carefully remove and place on a cooling rack until completely cooled. Do not slice for at least 30 minutes.
Video
Notes
Optional Toppings: The streusel should be combined and adding prior to baking. If using the glaze or maple butter you can make those while baking and drizzle/spread on once bread is done and has sat.
*Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include optional ingredients.
Nutrition
Serving: 1slice | Calories: 204kcal | Carbohydrates: 37g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 74mg | Potassium: 125mg | Fiber: 1g | Sugar: 22g | Vitamin A: 16IU | Calcium: 56mg | Iron: 1mg
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