Vegan Cranberry Pumpkin Bread
Bursting with autumnal flavors, this Vegan Cranberry Pumpkin Bread is the perfect balance of warm spices, sweet pumpkin, and tart cranberries. Made with wholesome ingredients like canned pumpkin puree, maple syrup, and non-dairy milk, this recipe is completely egg-free and dairy-free, making it a delectable vegan treat. The tender, moist texture comes together effortlessly in just 15 minutes of prep time, with a comforting aroma that fills your kitchen as it bakes to perfection. Studded with juicy cranberries and optional crunchy walnuts, this homemade pumpkin bread is a versatile centerpiece for holiday gatherings or cozy afternoons. Whether enjoyed plain or slathered with vegan butter, it’s a must-try recipe for fall baking enthusiasts.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 1 cup Canned pumpkin puree
- 0.5 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 0.25 cup Non-dairy milk (e.g., almond, soy, oat)
- 1.5 teaspoons Vanilla extract
- 1 cup Fresh or frozen cranberries
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.
In a separate medium bowl, mix the canned pumpkin puree, melted coconut oil, maple syrup, non-dairy milk, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently stir until just combined. Be careful not to overmix.
Fold in the cranberries and chopped walnuts (if using) until evenly distributed throughout the batter.
Transfer the batter to the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Slice and serve plain, or with a spread of vegan butter for added indulgence. Enjoy!
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2979 mg | 130% | |
| Total Carbohydrate | 352.0 g | 128% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 127.5 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 289 mg | 22% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1284 mg | 27% | |
*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.
