I baked this vegan pumpkin bread for my neighbor’s fall party last weekend. The pumpkin and spices made the kitchen smell like autumn, and she said it was the coziest bread she had ever served.
Delicious Vegan Pumpkin Bread
This pumpkin bread is moist and flavorful, made with pureed pumpkin, whole wheat flour, and a blend of aromatic spices. It takes about an hour to bake and yields a loaf that can be sliced into generous servings, perfect for sharing or enjoying on your own.
Ingredients
- 1 cup pumpkin puree
- 1/3 cup coconut oil or vegetable oil, melted
- 1/2 cup maple syrup or agave nectar
- 1/4 cup almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, melted coconut oil, maple syrup, almond milk, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the pumpkin bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 180kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 28g
I store the bread in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The spices deepen over time, and I let chilled slices come to room temperature for fifteen minutes before serving.
