Vegan Pumpkin Bread
User Reviews
5
Vegan Pumpkin Bread
Description
Vegan Pumpkin Bread blends pumpkin puree with brown sugar and a mix of oils and syrups to provide moisture and sweetness. The dry ingredients include all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to lend aroma and structure. The recipe uses no animal products, relying on leavening agents and moisture to produce a tender loaf.
The bread’s texture is tender yet slightly firm, typical for quick breads that do not use eggs. The pumpkin’s natural moisture keeps it moist inside, while the sugar and spice balance gives just enough warmth without overpowering. Baking in a loaf pan at 400°F ensures a nicely browned crust and fully cooked interior verified by a clean toothpick test.
This bread works well sliced for breakfast or a snack, with vegan butter or preserves if desired. Letting it cool before slicing helps maintain its shape. Store the loaf tightly covered to preserve moisture. It offers a seasonal, comforting baked good for those who prefer or require vegan options.
Ingredients
- 1 cup pumpkin make sure not to use pumpkin pie FILLING, puree
- 1 cup brown sugar firmly packed, light or dark
- 1/2 cup neutral cooking oil canola or vegetable oil work well, generic cooking oil
- 3 tbsp maple syrup (agave syrup can also be used)
- 3 tbsp apple juice (water or apple cider can also be used)
- 1 3/4 cups all-purpose flour (white whole wheat flour can also be used)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (individual spices can also be used)
Instructions
- Preheat oven to 400 degrees F. Generously spray a loaf pan with non-stick cooking spray.
- In a large bowl, combine pumpkin, brown sugar, syurp, oil and apple juice. Mix well to combine.
- Add flour, baking powder, baking soda, salt and pumpkin pie spice to wet ingrediens, and mix until just combined. Do not over mix.
- Pour batter into prepared loaf pan and bake for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool on a wire rack, in loaf pan, for approximately 15 minutes. Then carefully invert the pan to release the bread. Return loaf of bread to wire rack and allow to continue to cool, or gently slice and serve. Bread can be somewhat fragile while still hot, so just be gentle when slicing.
- Store any remaining bread tightly covered.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 209mg | 9% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 3177IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
