4.9 from 80 votes
Vegan Pumpkin Bread, Super Moist
This vegan pumpkin bread is dense and moist, using pumpkin puree combined with a mix of dark brown and granulated sugar, olive oil, and coconut milk to create a rich, spiced batter. Warm spices like cinnamon, ginger, cloves, and allspice infuse the bread with mellow autumn flavors. Optional mini chocolate chips add bursts of sweetness within the tender crumb.
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
24
servings (2 loaves)
Calories:
260 kcal
Course:
Breakfast, Snacks, Brunch
Cuisine:
American
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 :)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 servings (2 loaves)
Amount Per Serving
Calories 260
% 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.