Vegan Pumpkin Bread
Ingredients
- 1 Flaxegg
1 tbsp of flaxmeal + 3 tbsp of warm water
- 15 ounces Pumpkin Puree)
about 1 3/4 cup pumpkin puree (1 can
- 1/2 cup Light Brown Sugar
or coconut sugar
- 1/4 cup Maple Syrup
- 1/2 cup Canola Oil
or vegetable oil of choice
- 3 tablespoons Soy Milk
or dairy-free milk you like
- 1 teaspoon Vanilla Extract
- 1 3/4 cups All-Purpose Flour
or whole-wheat flour
- 1/2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1/2 teaspoon Ginger
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 2/3 cup Powdered Sugar
- 1 tablespoon Almond Milk
- 1 tablespoon Maple Syrup
Directions
- 1
Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with oil. Set aside.
- 2
In a large mixing bowl, combine pumpkin puree, flax egg, canola oil, soy milk, maple syrup, brown sugar, and vanilla. Set aside.
- 3
On top of the bowl, sift the remaining ingredients: flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, and ginger).
- 4
Stir until just combined, don't over-stir the batter to avoid packed pumpkin bread. The batter should be thick and dense not runny or overly dry. Optional: fold in 1/2 cup of chopped nuts or chocolate chips halfway if desired.
- 5
Bake on the center rack for 50 minutes or until a toothpick inserted in the center comes out clean. If not, add 10 minutes and repeat.
- 6
Cool down completely on a cooling rack for one hour before eating.
- 7
Store in an airtight container in the fridge for up to 4 days.
Vegan Pumpkin Bread
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About this Recipe
Craving a cozy, moist pumpkin bread that's also plant-based and not overly sweet? This Vegan Pumpkin Bread recipe delivers all the classic fall flavors you love, made entirely with wholesome, vegan ingredients for a perfect autumn treat.
This recipe stands out because it achieves incredible moisture and tenderness without any dairy or eggs, thanks to the clever use of a flaxegg and rich pumpkin puree. We've thoughtfully reduced the added sugar, calling for only half the sugar of classic pumpkin bread, letting the natural sweetness of pumpkin and maple syrup shine through, creating a beautifully balanced flavor profile.
Get ready to experience a truly delightful fall treat. Each slice of this vegan pumpkin bread is wonderfully moist with a tender crumb, bursting with the comforting aromas of warm cinnamon, spicy ginger, and aromatic nutmeg. The subtle sweetness from light brown sugar and maple syrup perfectly complements the earthy pumpkin, all topped with a delicate powdered sugar glaze. It's a satisfying, heartwarming bread that feels special enough for a crisp autumn morning or an afternoon pick-me-up.
Customization & Variations
You have options to tailor this bread to your preferences and pantry. You can easily swap light brown sugar for coconut sugar if you prefer, for a slightly different caramelized note. Feel free to use whole-wheat flour instead of all-purpose flour for a heartier texture and added fiber. Additionally, any dairy-free milk you prefer can stand in for the soy milk called for in the recipe.
This naturally sweet and spiced bread is ideal for a comforting breakfast, a delightful snack, or a simple dessert. Serve it alongside your morning coffee or tea, or as a welcoming treat during a relaxed weekend gathering.