Perfect Pumpkin Bread Vegan
Soft, moist, and loaded with warm autumn spices, this Perfect Pumpkin Bread (Vegan) is the ultimate fall-inspired baked treat. Made with pure pumpkin puree, cinnamon, nutmeg, and ginger, it delivers rich flavors and a tender crumb without the need for eggs or dairy. Brown sugar and a splash of vanilla add just the right amount of sweetness, while optional add-ins like walnuts or vegan chocolate chips take it to an indulgent level. Easy to prepare in just 10 minutes and baked to perfection in under an hour, this recipe is ideal for cozy breakfasts, sweet snacking, or dessert. Plus, it’s completely plant-based, making it a deliciously inclusive option for everyone. Serve it warm with a smear of vegan butter or enjoy it plain for a naturally spiced delight. Perfect for holiday gatherings or simple weeknight baking!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.5 cup Neutral oil (e.g., vegetable oil, canola oil)
- 0.25 cup Unsweetened non-dairy milk
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set the dry ingredients aside.
In a separate mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, oil, non-dairy milk, and vanilla extract. Whisk thoroughly until smooth and well mixed.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can affect the texture of the bread.
If using walnuts, pecans, or chocolate chips, gently fold them into the batter at this stage.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Remove the pan from the oven and allow the bread to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve the pumpkin bread plain, with vegan butter, or as is. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 35.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
