Best Vegan Pumpkin Bread
This Vegan Pumpkin Bread is soft and moist, with pumpkin and spices flavored throughout. I know these will be your new favorite.
Servings: 8
Calories: 250kcal
Ingredients
For the Pumpkin Bread:
- 1 ⅓ cup pumpkin puree (not pie filling - 350 grams)
- ½ cup brown sugar (packed - 110 grams)
- ⅓ cup oat milk (or any non- dairy milk unsweetened - 75 ml)
- 2 tablespoons coconut oil (melted - or other neutral oil)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups unbleached all purpose flour (250 grams)
- ⅛ teaspoon sea salt
- ½ teaspoon cinnamon
optional for pumpkin spice flavor
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger
- ¼ teaspoon cloves
Instructions
- Pre-heat the oven to 350˚F and spray, grease or parchment paper line a 4.5 X 8.5 loaf pan.
- In a large mixing bowl add the pumpkin puree, brown sugar, melted coconut oil, and oat milk. Whisk together.
- Next, add the flour, baking powder, baking soda, salt and cinnamon (and other "pumpkin spices if you like) and fold together with a spatula.
- Pour the mixture into the loaf pan and bake in the oven on the middle rack for 60 minutes, check with a toothpick before removing, let cool for at least 60 minutes before slicing.
- Store with clear plastic wrap over the top, sitting on the counter for about 3 days. Serves about 6-8 slices.
Video
Notes
Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the back of a butter knife. If you have a kitchen scale it would be more accurate to use that.
Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the back and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.
Measuring flour: To measure all purpose white flour, a kitchen scale is the best and most accurate way to measure, but if you don’t have one using the dry cup method is the next best. To measure flour spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used. Please note that most “gram” conversions are based on white all purpose flour, not all flours weigh the same so please make sure that if you are substituting a different flour such as oat, gluten free or any others that the best way to measure would be using the dry cup method.
Storing: Store on the counter with a pieces of plastic wrap covering over the top, leave the loaf in the bread loaf pan you cooked it in.
Nutrition
Calories: 250kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 96mg | Potassium: 95mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2419IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
