Vegan Pumpkin Bread Healthy and Tasty
Experience the perfect balance of flavor and nutrition with this Healthy and Tasty Vegan Pumpkin Bread! Made with wholesome ingredients like creamy pumpkin puree, naturally sweet maple syrup, and aromatic warm spices such as cinnamon, nutmeg, and ginger, this recipe delivers the quintessential autumn treat. Melted coconut oil and unsweetened almond milk create a moist and tender texture, while optional add-ins like chopped walnuts or vegan chocolate chips add delightful bursts of flavor. Ready in just over an hour, this easy-to-make recipe is ideal for breakfast, a mid-day snack, or a festive dessert. Plus, it's completely dairy-free, egg-free, and can be made with whole wheat flour for an added health boost. Slice into this moist, spiced loaf for a guilt-free indulgence that’s perfect for cozy gatherings or a solo tea break.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil (melted)
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1.75 cups All-purpose flour (or whole wheat flour)
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Chopped walnuts (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 pumpkin puree, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth and combined.
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients. Stir until just combined; do not overmix.
If using chopped walnuts or vegan chocolate chips, gently fold them into the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil halfway through baking.
Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve on its own or with a dollop of almond butter or vegan cream cheese. Enjoy!
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 117.0 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 240 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 973 mg | 21% | |
*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.
