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The Best Vegan Pumpkin Bread (Super Moist and Fluffy!)

Nothing says fall like a delicious, freshly baked pumpkin bread, and this recipe for vegan pumpkin bread is about to become your new favorite! With some simple plant-based ingredients, you’ll end up with the most moist, delicious, and comforting vegan pumpkin bread you’ve ever had!

Servings: 12 people
Calories: 188 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • ¾ c pumpkin puree
  • ¼ c applesauce
  • ⅓ c avocado oil
  • ½ c almond milk
  • 1 teaspoon vanilla extract
  • ¾ c cane sugar
  • 1 ½ c all-purpose flour preferably unbleached
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ½ teaspoon salt
  • ¼ c raisins optional
  • 2 tablespoon pumpkin seeds for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 355 F and line a loaf pan with parchment paper. To make sure the paper doesn’t slide, you can spray the sides of the pan with a bit of cooking spray.
  2. In a large bowl, whisk the wet ingredients - pumpkin puree, applesauce, avocado oil, almond milk, and vanilla extract.
  3. Add sugar and whisk again until sugar dissolves.
  4. In a separate bowl, mix dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cardamom, and salt.
  5. Stir dry ingredients into wet ingredients and mix until the batter is smooth. Don’t overmix.
  6. Add raisins and gently mix once again.
  7. Pour the batter into a prepared loaf pan and sprinkle with pumpkin seeds. Bake for 55 minutes or until the toothpick inserted in the middle of the pumpkin bread comes up clean. If not ready, bake for another 5 minutes.
  8. Carefully remove pumpkin bread from the loaf pan and transfer it to a wire rack to cool.

Notes

  • Flour. While this recipe calls for unbleached all-purpose flour, you can substitute it with whole wheat flour for added fiber, or use a gluten-free flour blend if you're adhering to a gluten-free diet.
  • Oil. If you don't have avocado oil on hand, you can use other oils like canola oil or even melted coconut oil. Alternatively, you can also use a non-dairy butter substitute, melted.
  • Don't overmix the batter. Overmixing your batter can lead to a tough, dense bread. Mix until your dry and wet ingredients are just combined. This will give you a lighter, fluffier texture.
  • Storage: Wrap each slice in parchment paper, then place them in a large, sealable plastic bag. Be sure to squeeze out as much air as possible before sealing to retain freshness. Alternatively, you can place them in an airtight container. Store the bag in the refrigerator. The bread should stay fresh for about a week.
  • Freezing: The best part is that this bread also freezes beautifully. Make sure it’s completely cooled and then wrap each slice in parchment paper or aluminum foil. Put the wrapped slices in a freezer bag, squeeze out the air, and seal it. Label the bag with the date, as the bread will maintain its best quality for about two to three months in the freezer.
  • Reheating: Simply allow it to thaw in the fridge overnight and reheat it in the microwave in 15-second increments till it's nice and warm.

Nutrition Information

Calories 188kcal (9%) Carbohydrates 29g (10%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.001g Sodium 189mg (8%) Potassium 94mg (3%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 2385IU (48%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 188

% Daily Value*

Calories 188kcal 9%
Carbohydrates 29g 10%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.001g 0%
Sodium 189mg 8%
Potassium 94mg 2%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 2385IU 48%
Vitamin C 1mg 1%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.