Easy Vegan Pumpkin Bread

Overhead view of a loaf and slices of vegan pumpkin bread.

Moist, easy to make, and full of autumn spices this recipe for Vegan Pumpkin Bread is so darn good! It's packed with canned pumpkin and topped with pumpkin seeds for a little added crunch. It works great as a quick breakfast, snack, or even as a dessert topped with a little vegan whipped cream.

Author: Kim Grimmett

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Prep Time 10

Cook Time 1 5

Total Time 1 15

Course: Breakfast, Dessert, Snack

Cuisine: American, Seasonal

Diet: Vegan

Servings: 12 slices

Ingredients

1 ¾ cup all-purpose flour (219 grams)
¼ cup cornstarch or arrowroot (28 grams)
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground nutmeg
¼ teaspoon cardamom
⅛ teaspoon ground cloves
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 cinnamon, ginger, nutmeg, cardamon, cloves, 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 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. Try hard not to 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 an also freeze it for up to 3 months.

Notes

*You can use any spices you want in this recipe. The mix that the recipe uses is my personal favorite. It's basically just pumpkin pie spice.

*You can use 1 tablespoon + 1 teaspoon of pumpkin pie spice in place of my spice mixture.

*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 time has a lot more liquid than the canned version.

Nutrition

Keyword pumpkin, pumpkin bread, quick bread, vegan pumpkin bread

Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!