Description
This vegan pumpkin bread recipe is moist, flavorful, and perfect for autumn or anytime you crave a comforting treat. Made with wholesome ingredients like pumpkin puree, flaxseed, and warm spices, it’s a delicious dairy-free and egg-free loaf that everyone will enjoy.
Ingredients
Scale
Wet Ingredients
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water
- 15 ounces canned pumpkin puree
- 1 1/4 cups brown sugar
- 1/2 cup canola oil
- 1/4 cup soy milk
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Topping
- 1/2 cup pepitas
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees F and grease a loaf pan to prevent sticking.
- Make flax egg: In a small bowl, combine the ground flaxseed and water, and set aside to thicken. This mixture acts as an egg substitute in the recipe.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, canola oil, flax egg, and soy milk until smooth and well incorporated.
- Add dry ingredients: Add the flour to the wet mixture, then sprinkle baking soda, baking powder, salt, cinnamon, nutmeg, and cloves over the top. Stir gently with a spoon or spatula until just combined, being careful not to overmix.
- Prepare for baking: Pour the batter into the greased loaf pan and sprinkle the pepitas evenly on top for added texture and flavor.
- Bake the bread: Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf: Allow the bread to cool in the pan for 10 to 15 minutes before transferring it to a cooling rack. Slice carefully immediately or wait until completely cooled for easier slicing and serving.
Notes
- For an oil-free version, substitute applesauce for the canola oil, but note the loaf will be denser and less fluffy.
- You may use coconut oil or another preferred oil instead of canola oil if desired.
- Any non-dairy milk can be used in place of soy milk according to your preference.
- Whole wheat flour can be substituted for all-purpose flour for a whole grain variation, though the texture will be less light and fluffy.
- Gluten-free baking mix may work as a substitute for all-purpose flour, but almond or coconut flour should not be used as they alter the structure too much.
- Optional add-ins include chocolate chips, walnuts, pecans, raisins, currants, cranberries, or shredded coconut to customize flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
