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–+ servings
vegan recipe for pumpkin bread

Vegan Pumpkin Bread

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 slices

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

For the best flavor, use fresh spices and ensure your baking soda and powder are not expired. If you prefer a less sweet bread, you can reduce the amount of sugar slightly. Feel free to add other mix-ins like dried cranberries or pumpkin seeds for additional texture and flavor.
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