Vegan Pumpkin Bread, Super Moist
User Reviews
4.9
Vegan Pumpkin Bread, Super Moist
Description
The Vegan Pumpkin Bread combines pumpkin puree with a blend of dark brown and granulated sugars to provide moisture and sweetness. Olive oil and coconut milk contribute to the loaf's softness and moist texture, while a careful mix of spices—cinnamon, ginger, cloves, and allspice—gives the bread a classic fall flavor profile. The use of baking soda and all-purpose flour results in a well-risen yet tender crumb.
Baked in greased loaf pans, the bread develops a golden crust while remaining moist inside. Mini chocolate chips can be folded into the batter to add melty pockets of sweetness if desired. The bread is versatile enough for breakfast, snacks, or dessert.
For best results, the bread should be baked until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Cooling fully before slicing helps maintain structure. Variations such as substituting whole wheat flour or adding dried fruits or nuts can customize the loaf. Leftovers keep well when wrapped tightly and can be frozen for later use.
Ingredients
- 2 cups pumpkin puree pure
- 2 cups dark brown sugar packed
- ⅔ cups granulated sugar
- 1 cup olive oil
- ⅔ cup coconut milk from Asian section of grocery stores, canned
- 2 ½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp cloves ground
- 1 tsp allspice
- 1 tsp table salt
- 2 tsp baking soda fresh
- 3 ½ cups all-purpose flour
- semi-sweet chocolate mini morsels melt nicely, mini morsels, optional, 1 cup
Instructions
- Preheat oven to 350F with rack on lower middle position. Generously grease and flour two 8x4 nonstick loaf pans* and set aside.
- In a large bowl, combine pumpkin both sugars, oil, coconut milk, cinnamon, ginger, cloves, allspice, and salt.. Use hand whisk to incorporate well. Add baking soda and flour; Use rubber spatula to gently stir and fold until no more flour streaks remain. Don't over mix. Stir in mini chocolate chips, if using.
- Fill prepared loaf pans evenly with batter. Bake 60-65 minutes or just until toothpick inserted in center comes out with very few tender crumbs attached. (Actual bake time depends on oven; keep in mind that if inserting where melted chocolate is, toothpick won't come out clean.) If tops are browning before center is done, loosely cover top with foil.
- Let loaves rest at room temp, covered tightly with foil to keep moisture locked in. After 10-15 minutes, remove foil and let cool completely. Loosen sides carefully with thin knife and turn over to remove loaves. Slice and enjoy :)
Notes
- You may bake this bread in one 9x5 loaf pan; increase baking time slightly and check doneness regularly.
- Mini chocolate chips can be swapped with dried fruits or nuts according to preference.
- Substituting half of the flour with white whole wheat and half the oil with applesauce alters texture but keeps good flavor.
- Wrap leftover bread airtight and freeze to enjoy later or share.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings (2 loaves)
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 196mg | 8% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 3179IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
