Pumpkin bread is simply the most essential fall treat, can we agree? This is the BEST vegan pumpkin bread recipe I’ve ever made.
Fall Recipes are My Favorite
Fall time means snuggling up in the morning with a flannel blanket and a hot cup of coffee. Colorful leaves changing, apple picking, pumpkin patches, hayrides, scary movies, and spices galore. Pumpkin spice bread is a seasonal favorite that families enjoy all autumn long. At least in my family that is.
This recipe is so moist, it’s very simple to stir together and throw into the over to bake. You might even enjoy a little pumpkin bread glaze on yours but that is completely optional. I love it on mine.
This recipe is slightly adapted from this pumpkin bread by VeganRicha. I loved her version and definitely want to give her the credit. I’ve never heard of using powdered sugar in a baked bread but it seemed to effect the texture a lot. I’ve been making this at the bakery I work at part time and it’s selling like crazy.
Now, you might think that a plant based pumpkin bread can’t possibly be as good as one filled with non vegan ingredients. Not gonna straight up say you’re wrong because once you try this recipe I won’t have to.
LET’S TALK ABOUT THE RECIPE FOR THE BEST VEGAN PUMPKIN BREAD
If you have a mixing bowl, a whisk, a bread pan, and the ingredients that’s pretty much all you need. If you like a very spiced bread feel free to go a little heavier on the pumpkin spice. The bake time with vary based on your oven. I’ve made this both in a professional oven at a bakery and in my home oven and the time was very different. My current oven is a piece of…it’s not nice. ;P
FAQs For How To Make The Best Vegan Pumpkin Bread
Can I make this vegan pumpkin bread gluten free?
Yes, I’ve used Bob’s Red Mill 1 to 1 gluten free flour with great results but not all gluten free flours are the same. You may need to test it a bit to find the right amount of another gluten free flour.
Can I make this recipe into muffins?
Yes, this recipe makes about 6 large muffins or 12 small ones.
The BEST Vegan Pumpkin Bread
Pumpkin Bread is a seasonal favorite that everyone loves. This recipe is simple, moist, and delicious with coffee.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf
Ingredients
DRY
1 cup whole wheat pastry flour
3/4 cup unbleached white
1/2 cup powdered sugar
1/2 cup brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 to 4 teaspoons pumpkin pie spice or use 11/2 tsp cinnamon ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
WET
1 1/2 cups pumpkin puree
1/4 cup plant-based milk
1/3 cup organic sunflower oil or any baking oil you prefer
1 teaspoon lemon juice
Instructions
Preheat the oven to 35 degrees F. Sift the dry ingredients into a large mixing bowl and stir to combine.
Make a well in the center and add the wet ingredients. The mixture will be very thick. Mix until the batter looks well combined but don't over mix. Add an extra tablespoon of plant-based milk if the batter seems too thick.
Transfer to a parchment lined or well greased and floured loaf pan. I parchment line and grease.
Bake for 20 minutes then remove from oven and carefully cover with a piece of foil. Return to oven and bake for about 40 minutes more or until the toothpick from the center comes out almost clean.
Cool for 15 minutes then remove from the pan. Cool completely before slicing. Keep at room temperature for up to 3 days in an air-tight container, or refrigerate for up to 1 week.
