Vegan Pumpkin Seed Bread
Dive into the comforting flavors of autumn with this Vegan Pumpkin Seed Bread, a wholesome and flavorful treat that's perfect for breakfasts, snacks, or tea-time indulgence. Packed with the nutty crunch of pumpkin seeds and spiced with warm cinnamon and nutmeg, this dairy-free and egg-free recipe combines the richness of pumpkin puree and the subtle sweetness of brown sugar for a moist and satisfying loaf. With minimal prep time and simple ingredients like almond milk and melted coconut oil, it's easy to whip up this guilt-free delight in under an hour. This hearty bread is beautifully topped with crunchy pumpkin seeds for added texture and visual appeal, making it a fall-inspired centerpiece on your table. Serve it sliced with a vegan spread or enjoy it plain—either way, every bite is deliciously plant-based and nutrient-packed!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Pumpkin seeds
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 1 cup Brown sugar
- 1.5 cups Unsweetened almond milk
- 0.5 cup Coconut oil, melted
- 1 tablespoon Apple cider vinegar
- 1 cup Pumpkin puree
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine the brown sugar, unsweetened almond milk, melted coconut oil, apple cider vinegar, and pumpkin puree. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser bread.
Fold in the pumpkin seeds, reserving a handful for topping the loaf.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining pumpkin seeds evenly over the top of the batter.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve slices plain or with your favorite vegan spread.
Nutrition Facts
Calories |
3939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.3 g | 263% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 31.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4661 mg | 203% | |
| Total Carbohydrate | 468.2 g | 170% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 151.3 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 970 mg | 75% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 2358 mg | 50% | |
*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.
