0 from 120 votes
Vegan Pumpkin Bread, Super Moist
This Pumpkin Bread Recipe is extra tender, thanks to a secret ingredient nobody will guess. It's the best pumpkin bread you'd ever want. Bonus: even your vegan friends will be impressed. (Note: This recipe makes two 8x4 loaves OR one 9x5 loaf plus extra batter for some muffins)
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 pure pumpkin puree
- 2 cups dark brown sugar packed
- ⅔ cups granulated sugar
- 1 cup olive oil
- ⅔ cup canned coconut milk from Asian section of grocery stores
- 2 ½ tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp allspice
- 1 tsp table salt
- 2 tsp baking soda fresh
- 3 ½ cups all purpose flour
- Optional: 1 cup mini semi-sweet chocolate morsels mini morsels melt nicely
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
- → If you enjoyed this recipe, I'd love if you would come back and give it a rating. ❤️
- You can fill one 9x5 loaf pan for a bigger loaf and increase bake time (start with adding 5 minutes and keep checking every 2-3 minutes.) You'll have leftover batter for some muffins.
- Feel free to sub the mini chocolate morsels with dried fruit or nuts of your choice.
- You can sub half the regular flour with white whole wheat flour, and half the oil with applesauce. The texture will likely be a tad different, but your bread will still taste delicious.
- If you find yourself alone with this loaf of irresistible pumpkin bread, feel free to wrap it airtight and freeze for sharing later.
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
40g
(13%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
196mg
(8%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
3179IU
(64%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings (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.