Vegan Pumpkin Bread
If you love pumpkin, this vegan pumpkin bread is going to knock your socks off! Warmly spiced and super moist, it’s a perfect fall dessert or any season of the year.
Servings: 15 servings
Calories: 179kcal
Ingredients
- 1 tablespoon flax meal + 3 tablespoons water to make a flax egg
- 2 cups whole wheat flour
- 3/4 cup dark brown sugar (or coconut sugar or date sugar)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1.5 cup cooked mashed pumpkin (or 15 oz can)
- 3/4 cup plant milk
- 1 teaspoon vanilla
- 1.5 teaspoons apple cider vinegar
- 1/3 cup applesauce
- 1/4 cup raisins
- 1/2 cup coarsely chopped walnuts (optional)
Instructions
- Begin this recipe by preheating the oven to 350°F.
- In a small bowl, whisk the flax meal with 3 tablespoons water to make a flax egg. Set it to the side to thicken.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, nutmeg, baking powder, and salt.
- In a separate slightly smaller bowl, stir together the pumpkin, applesauce, vanilla, vinegar, flax egg, and plant milk.
- Pour the small bowl contents into the large bowl with the dry ingredients and mix until combined well. Fold in the walnuts and raisins.
- Select a loaf baking pan approximately 9″x5″ but it doesn’t have to be exactly that size. If using a glass or metal pan, you will need to line it with parchment paper to prevent sticking. Another option is to use a nonstick silicone loaf baking pan. When using these silicone pans, always place a baking sheet beneath it before baking to add support. Be aware that using a silicone pan will reduce the cooking time by 5-10 minutes.
- Pour batter into a baking dish and bake at 350°F for approximately 30 minutes, then loosely tent the pan with a larger pan or foil and bake for another 30-40 minutes. This is to make sure it gets done in the middle. When a knife can be inserted into the middle and come out clean, it is done. Oven temperatures vary, so bake a little longer if needed.
- Allow it to cool. Slice and serve.
Video
Notes
This recipe was updated and tweaked in December 2024.
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Make muffins- Simply use a muffin pan instead of a loaf pan and reduce the cooking time to about 25 minutes. Remember to check around the 20-minute mark for doneness using the tips above.
Storage- Store in an airtight container in the refrigerator for up to 7 days.
Freezing- This recipe freezes very well in an airtight container for up to 4 months. Simply defrost, reheat, and enjoy again.
Nutrition
Serving: 1slice | Calories: 179kcal | Carbohydrates: 34g | Protein: 4g | Fat: 2g | Sodium: 155mg | Fiber: 4g | Sugar: 17g