Easy Vegan Pumpkin Loaf
This vegan pumpkin loaf is moist, tender, and packed with pumpkin and warm fall spices. Made without eggs or dairy and topped with crunchy pumpkin seeds, it’s an easy vegan pumpkin bread recipe that’s perfect for breakfast, snacking, or dessert.
Servings: 12 slices
Ingredients
- 1 ¾ cup all-purpose flour (219 grams)
- ¼ cup cornstarch (28 grams)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon cardamom (optional but strongly recommended)
- 1 cup light brown sugar (216 grams)
- ⅓ cup sugar (67 grams)
- 1 tablespoon apple cider vinegar (white vinegar also works)
- 2 tablespoon unsweetened almond milk or water
- 1 ½ cup canned pumpkin puree
- ½ cup neutral oil (canola, sunflower, safflower)
- 2 teaspoon vanilla extract
- 2 to 4 tablespoons raw pumpkin seeds
Instructions
- Preheat your oven to 375° Fahrenheit. Then prepare a 9x5 loaf pan by greasing and dusting with flour. I also line the bottom with parchment paper to prevent any chance of sticking.
- Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Now add the pumpkin pie spice and cardamom, and whisk all the dry ingredients together.
- In a different bowl mix together the light brown sugar, sugar, canned pumpkin, apple cider vinegar, almond milk, oil, and vanilla. I use a whisk. You want to break up any chunks of sugar and have it dissolved overall. The mixture should be creamy and smooth.
- Make a well in the flour mixture. Then pour the wet pumpkin mixture into the well and fold to combine. You want to mix just until all the flour is incorporated together with the pumpkin. Be careful not to overmix.
- Pour the batter into the prepared loaf tin and sprinkle with the raw pumpkin seeds. Then bake for 65 to 70 minutes. Do not open the oven door until at least 60 minutes have passed. When the pumpkin bread is done a toothpick should come out clean.
- Once baked, place the loaf tin on a cooling rack and allow the pumpkin bread to cool in the pan for 10 minutes before removing from the tin.
- The pumpkin bread will keep for about a week wrapped in plastic or in an airtight container. You can also freeze it for up to 3 months.
Notes
*You can use any spices you want in this recipe.
*This recipe will not work with canned pumpkin pie mix. You must use canned pumpkin puree. And it must be creamy, not watery. That means I advise against using puree you make yourself, which often times has a lot more liquid than the canned version.
Nutrition
Calories: 257kcal | Carbohydrates: 42.4g | Protein: 3g | Fat: 9.8g | Saturated Fat: 1.3g | Sodium: 240mg | Potassium: 412mg | Fiber: 1.8g | Sugar: 24.6g | Calcium: 65mg | Iron: 1mg
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