Picture the comforting aroma of spices wafting through your kitchen as this vegan pumpkin bread bakes to perfection.
There’s something about its golden-brown crust and moist, spiced interior that embodies the essence of fall.
Despite its indulgent taste, it’s astonishingly simple to whip up, making it a go-to treat for any occasion.
Watch as the ingredients transform into a delightful loaf, perfect for sharing.
Let’s bring this cozy dish to life!
Kitchen Tools Required
- 1 loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegan Pumpkin Bread, follow this timeline:
- Reading and Preparation: 10 minutes
- Read through the entire recipe to understand the steps and gather all ingredients and equipment.
- Prep Work: 15 minutes
- Preheat your oven to 350°F (175°C) and grease the loaf pan.
- In a large mixing bowl, combine pumpkin puree, vegetable oil, almond milk, granulated sugar, brown sugar, and vanilla extract until smooth.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mixing Ingredients: 5 minutes
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts if using.
- Baking: 60 minutes
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Resting & Cooling: 20 minutes
- Allow the bread to cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack and let it cool completely for an additional 15 minutes before slicing.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large mixing bowl, combine pumpkin puree, vegetable oil, almond milk, granulated sugar, brown sugar, and vanilla extract until smooth.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped walnuts if using.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.
Let the bread cool completely on the cooling rack for an additional 15 minutes before slicing.
Serving Tips
- Vegan Butter or Margarine: Spread a pat on warm slices for a creamy and rich addition.
- Maple Syrup Drizzle: Add a touch of sweetness and moisture with a light drizzle of maple syrup.
- Coconut Yogurt: Serve with a dollop of coconut yogurt for a creamy contrast and a hint of tang.
- Fresh Berries: Pair with fresh berries like blueberries or strawberries for a burst of freshness and color.
- Nut Butter: Top with almond or peanut butter for added protein and a nutty flavor boost.
Storage
To store vegan pumpkin bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
Alternatively, refrigerate for up to a week.
Freezing
To freeze vegan pumpkin bread, let it cool completely.
Then wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container or freezer bag for up to three months.
Reheating
To reheat vegan pumpkin bread, wrap slices in foil and warm in a 350°F oven for 10 minutes.
Alternatively, you can microwave slices briefly on low power to avoid drying out.
Final Thoughts
This vegan pumpkin bread is a perfect blend of warm spices and rich pumpkin flavor.
It’s ideal for a cozy dessert or a sweet breakfast treat. The recipe is simple to follow and results in a moist, flavorful loaf.
Feel free to customize it with your favorite nuts or dried fruits for added texture.
Enjoy this classic fall recipe with a cup of tea or coffee.
Frequently Asked Questions
Can I Substitute Almond Milk With Another Plant-Based Milk?
Yes, you can substitute almond milk with any plant-based milk, like soy or oat milk, without altering the recipe. Use a 1:1 ratio to guarantee consistent texture and flavor. Always shake your milk before measuring for accuracy.
How Can I Make the Bread Gluten-Free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Confirm it’s one with xanthan gum for structure. Mix as instructed, but be gentle. Gluten-free batters can be more delicate, so avoid overmixing.
What Can I Use Instead of Vegetable Oil?
You can replace 1/2 cup of vegetable oil with 1/2 cup of applesauce or melted coconut oil. Use unsweetened applesauce for a lower-calorie option. If using coconut oil, make certain it’s fully melted and cooled.
Can the Bread Be Made Without Nuts?
Yes, you can make the bread without nuts. Simply omit the 1/2 cup of chopped walnuts in step 5. The texture will remain soft and moist, while the spices guarantee your bread’s flavor stays deliciously aromatic.
How Can I Enhance the Pumpkin Flavor?
You can enhance the pumpkin flavor by using 1 1/4 cups of pumpkin puree and adding 1/2 teaspoon of pumpkin pie spice. Make certain it’s well-mixed for even distribution, and roast the puree for deeper flavor.
Vegan Pumpkin Bread
Equipment
- 1 Loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup almond milk
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, combine pumpkin puree, vegetable oil, almond milk, granulated sugar, brown sugar, and vanilla extract until smooth.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.
- Let the bread cool completely on the cooling rack for an additional 15 minutes before slicing.
Notes
