One Bowl Vegan Pumpkin Bread Recipe
User Reviews
4.9
One Bowl Vegan Pumpkin Bread Recipe
Description
The One Bowl Vegan Pumpkin Bread Recipe combines dry ingredients including flour, powdered and brown sugar, baking powder and soda, salt, pumpkin pie spice, and optional chopped walnuts and mini chocolate chips. Wet ingredients such as pumpkin puree, non-dairy milk, oil, molasses, and lemon juice are added directly to the dry mixture and stirred until smooth.
This method yields a batter that produces a moist, tender bread with the earthy flavor of pumpkin and warm spice notes from the pumpkin pie spice blend. The walnuts provide crunch, while chocolate chips give bursts of sweetness. Baking at 365°F until a toothpick inserted comes out mostly clean ensures doneness without drying out the loaf.
The loaf can be topped with pumpkin seeds or additional chocolate chips before baking to add texture and appearance. Cooling before slicing helps the bread set properly for clean slices. It stores well refrigerated for several days.
For gluten-free versions, substitutions are possible and altering pumpkin puree quantity can adjust batter consistency. Muffin adaptations bake at higher heat and shorter timeframes.
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 walnuts or pecans or omit to make nut-free, chopped
- 3 tbsp mini chocolate chips or craberries or currants
Wet:
- 1 cup pumpkin puree not pumpkin pie mix
- ½ cup non-dairy milk
- 3 to 4 Tbsp neutral cooking oil generic cooking oil
- 1 tablespoon molasses or maple syrup
- 1 tsp lemon juice
- pumpkin seeds optional, or vegan mini chocolate chips for topping
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
- For a gluten-free version, substitute with gluten-free flours suitable for baking pumpkin bread.
- If pumpkin puree is watery, reduce the quantity by 1 tablespoon to maintain batter consistency.
- Use butternut squash or sweet potato puree as alternatives to pumpkin for a flavor variation.
- To make muffins, bake at 400°F for 15 minutes, then reduce to 350°F for an additional 6 to 7 minutes until a toothpick test is clean.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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