The Best Vegan Pumpkin Bread
User Reviews
5.0
483 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr 10 mins
-
Servings
10 slices
-
Calories
249 kcal
-
Course
Dessert, Baked Goods
The Best Vegan Pumpkin Bread
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
Pumpkin Bread Ingredients
- 1/4 cup + 2 TBSP (90g) aquafaba
- 1/4 cup (60 mL) oat milk, or unsweetened plant-based milk of choice
- 1 tablespoon apple cider vinegar
- 1/3 cup (75g) sunflower oil, or any neutral-flavored oil
- 1 cup + 2 TBSP (170g) organic brown sugar, loosely packed
- 1 ounce (425g) can pumpkin puree (ideally NOT organic pumpkin, see Note 1)
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Homemade Pumpkin Spice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves (see Note 2)
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon freshly grated nutmeg (see Note 3)
Frosting option 1: Cream Cheese Icing
- 4 tablespoons (56g) vegan butter, softened at room temp
- 2 ounces (56g) vegan cream cheese, softened at room temp (see Note 4)
- 1 cup + 2 TBSP (135g) organic powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- 1/2 tablespoon freshly squeezed lemon juice
Frosting option 2: Maple Tahini Icing
- 1 cup (120g) organic powdered sugar
- 2 tablespoons good-quality tahini (see Note 3)
- 3 tablespoons oat milk, or unsweetened plant-based milk of choice
- 1 teaspoon pure maple syrup
Instructions
- Preheat the oven to 350°F/176°C. Arrange a rack in the middle or bottom third of the oven. Line a 9x5-inch loaf pan (23x13 cm) with parchment paper, letting the excess hang over the long sides to form a sling.
- Stir the vinegar into the milk and set aside for a few minutes. This is the “buttermilk.”
- Pour the aquafaba into a small bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45 seconds, or until uniformly foamy.
- In a large mixing bowl, add the brown sugar and oil. Mix using the electric mixer or a whisk until well combined. Add the whipped aquafaba and mix until well incorporated. Add in the “buttermilk,” pumpkin puree, maple syrup, and vanilla. Mix until smooth and the ingredients are very well incorporated (this is important so you don't overmix).
- In a medium bowl, combine the flour, baking soda, baking powder, salt, and Homemade Pumpkin Spice. Whisk well to ensure the leaveners and spices are evenly distributed.
- Add the dry ingredients to the wet ingredients and gently stir using a silicone spatula or wooden spoon until just barely combined and no flour pockets remain, then stop mixing! The batter doesn’t need to be totally smooth—some lumps are normal. It should be quite thick and almost fluffy at this point.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the top sides of the cake comes out mostly clean with just a few moist crumbs.I like to check the bread at 53-55 minute mark. To test if it's done, insert a toothpick downwards at an angle (not just straight down). If the toothpick has batter that is a bit gooey, bake for 5-10 more minutes. If you’re worried about the top browning too much, loosely tent the pan with foil.
- Transfer the pan to a wire rack and cool for 10-15 minutes. Then, using the parchment paper handles, remove the bread from the pan and cool on the rack for at least 30 minutes before serving. Serve plain, or with the Cream Cheese Icing or the Maple Tahini Icing and scatter with handful of pepitas or chopped pistachios. See Note 5 for storage instructions.
Cream Cheese Icing (optional)
- To a medium mixing bowl, add the softened butter. Beat on low speed with an electric hand mixer until smooth. Add the cream cheese and beat until well incorporated and creamy. Add HALF of the powdered sugar, mix on low speed to combine, and then add the rest of the sugar. Mix until well combined and fluffy, scraping down the sides as you go. Add the vanilla, salt, and lemon juice and mix until smooth. If too thick, add a splash of plant-based milk. If too thin, briefly refrigerate.
Maple Tahini Icing (optional, see Note 6)
- Sift the powdered sugar into a large bowl (sifting gets rid of the lumps in the sugar). Add in the tahini, milk, and maple syrup. Whisk to combine until the icing is thick but pourable. If too thin, add more sugar. If too thick, add more milk. Pour icing ONLY on the amount of bread you plan to eat (or serve it on the side).
Notes
- Note 1: Organic canned pumpkin tends to be more watery than regular. If that's all that is available, strain the puree in a fine-mesh sieve first to get rid of excess water. To make homemade pumpkin puree, read the FAQ section.
- Note 1: Organic canned pumpkin tends to be more watery than regular. If that's all that is available, strain the puree in a fine-mesh sieve first to get rid of excess water. To make homemade pumpkin puree, read the FAQ section.
- Note 2: If you are grinding whole cloves, use less as it's more potent, about 1/2 teaspoon freshly ground cloves.
- Note 3: Freshly grated whole nutmeg makes a difference! If using pre-ground nutmeg, use only 1/4 teaspoon.
- Note 4: My favorite vegan cream cheese brands are Violife and Tofutti.
- Note 5: See FAQ section for how to store pumpkin bread depending on how you serve it.
- Note 5: My favorite brands for tahini are Seed + Mill, Al Kanater, Soom Foods, Beirut, and Ziyad.
- Seed + Mill
- ,
- Al Kanater
- ,
- Soom Foods
- ,
- Beirut
- , and
- Ziyad
- .
Nutrition Information
Show Details
Calories
249kcal
(12%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
232mg
(10%)
Potassium
155mg
(4%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
6632IU
(133%)
Vitamin C
2mg
(2%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 232mg | 10% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 6632IU | 133% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
483 reviews
Excellent
Other Recipes
You'll Also Love
The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
American
5.0
(165 reviews)
