One Bowl Vegan Pumpkin Bread Recipe
User Reviews
4.9
192 reviews
Excellent
One Bowl Vegan Pumpkin Bread Recipe
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Vegan Pumpkin Bread Recipe. Easy pumpkin loaf filled with pumpkin puree, pumpkin pie spice, walnuts and chocolate chips. Use pumpkin seeds, currants for variation. Vegan Fall Recipe. Makes 1 8.5 by 4.5 inch loaf. You can also use other size loaf pans.
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Ingredients
Dry:
- 1¾ cups flour I use all Spelt flour or 1 cup whole wheat pastry flour + 3/4 cup unbleached white
- ½ cup powdered sugar Use 2 tbsp more for sweeter ( just blend up unrefined sugar of choice until fine and use)
- ¼ cup brown sugar or coconut sugar or other sugar of choice
- 2¼ tsp baking powder
- ¼ tsp baking soda
- ¼ teaspoon salt
- 2 to 4 tsp pumpkin pie spice or use 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves
- 3 to 4 tbsp chopped walnuts or pecans or omit to make nut-free
- 3 tbsp mini chocolate chips or craberries or currants
Wet:
- 1 cup + 2 Tbsp pureed pumpkin not pumpkin pie mix
- ½ cup non dairy milk
- 3 to 4 Tbsp oil
- 1 tablespoon molasses or use maple syrup
- 1 tsp lemon juice
- pumpkin seeds or vegan mini chocolate chips for topping optional
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Instructions
- Preheat the oven to 365 degrees F / 180ºc.
- In a large bowl, whisk the dry ingredients until well combined. Mix in the nuts and chocolate chips if using. *If your coconut sugar has large granules, pulse in a blender to grind to finer state and use.
- Add the wet ingredients and mix well. it will take a minute or 2 for the pumpkin puree to combine well. Mix until there are no pumpkin or flour streaks in the mixture. Add a tbsp more non dairy milk if needed.
- Transfer to a parchment lined or well greased and floured loaf pan. Top with chocolate chips or pumpkin seeds or a streusel of choice.
- Bake for 50 to 60 minutes or until the toothpick from the center comes out almost clean.
- Cool for 15 minutes then remove from the pan. Cool completely before slicing. Store on the counter for the day or refrigerate for upto 6 days.
Notes
- Glutenfree try this GF pumpkin cranberry bread
- Pumpkin puree consistencies vary depending on the brand. if your pumpkin puree is too liquid, use 1 tbsp less.2. Use Butternut squash puree or sweet potato puree instead of pumpkin for variation.3. To make into muffins, Bake at 400 degrees F for 15 minutes, reduce temperature to 350 and continue to bake for 6 to 7 minutes. or until a toothpick test comes out clean.
Nutrition Information
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Calories
350kcal
(18%)
Carbohydrates
62g
(21%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Sodium
185mg
(8%)
Potassium
476mg
(14%)
Fiber
6g
(24%)
Sugar
30g
(60%)
Vitamin A
6355IU
(127%)
Vitamin C
2.2mg
(2%)
Calcium
173mg
(17%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 185mg | 8% |
| Potassium | 476mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 30g | 60% |
| Vitamin A | 6355IU | 127% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 173mg | 17% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
192 reviews
Excellent
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