You must make this delicious vegan pumpkin bread at least once every fall! Perfectly spiced, soft, easy to make and allergy friendly!
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.
wet ingredients for pumpkin bread in a bowl mixed together.
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. dry ingredients for pumpkin bread sifted on top of the wet Gently fold in any optional toppings – I do about a cup to a cup and a half of total add-ins.
chocolate chips and chopped walnuts on top of a batter for pumpkin bread batter..
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. vegan pumpkin bread in a bread pan before baking.
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.
baked vegan pumpkin bread.
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 1 slice
Calories 204k cal
Carbohydrates 37g
Protein 2g
Fat 6g
Saturated Fat5g
Sodium 74mg
Potassium 125mg
Fiber 1g
Sugar 22g
Vitamin A16IU
Calcium 56 Mg
Iron 1 mg
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