Sometimes you just need comforting carbs in the fall. This vegan pumpkin bread is moist and spiced with all of your favorite fall flavors. It freezes well and tastes great any time of day!
Do you watch The Great British Baking Show? There are hundreds of great baking puns in the show, but one ongoing pun is about the word “moist” and how horrible it sounds if you say it over and over. But there really isn’t a better word to describe this vegan pumpkin bread. It’s moist. In a good way. Get it together, English! You need better words for baked goods!
As far as quick breads go, this one is pretty easy. Most of these ingredients are probably in your pantry already, except maybe the pumpkin puree or ground cardamom. Otherwise this is all mixed in one bowl, so you need a bowl, a spoon or spatula, and a bread pan. That’s it!
Recipe Notes
Make sure you’re using plain pumpkin puree for this recipe, NOT pumpkin pie filling. Pie filling contains added sugar and spices that will prevent this bread from working or tasting right. If you don’t have pure maple syrup in your kitchen, you could use pancake syrup or even honey as a substitute. This bread will no longer be vegan though if you use honey, and it will change the flavor a bit.
If you don’t have all of the individual spices, you can substitute 1 1/2 tsp. pumpkin pie spice for the separate spices. Cardamom is not a traditional pumpkin pie spice ingredient, and I think it adds a little something special to this bread. So use it if you have it!
The cooling time is vital for this bread. DO NOT skip the cooling step!! This bread will crack in half if you try to remove it from the pan too early. It will still be delicious, but it will not look pretty. Let the bread cool in the pan to set up before turning it out onto a wire rack to finish cooling. This is VERY HARD. Your kitchen will smell amazing and you will want to eat this immediately. Resist and thank me later.
This bread stores well on the counter in an airtight bag for 2-3 days. It also freezes well, just wrap the loaf in plastic wrap then aluminum foil and freeze for up to 3 months. Sometimes I will double this recipe and bake two loaves at once so we have one to eat now and one to freeze!
Make Vegan Pumpkin Bread Allergy-Friendly for You!
As written, this vegan pumpkin bread is dairy free, egg free, soy free, sunflower free, and peanut/tree nut free. I have not yet tried this with gluten free flour, but let me know how it goes if you try it! You can replace the maple syrup with honey, but it will change the flavor slightly. Any of the spices can be omitted, but again the flavor will change a bit. You can also substitute the olive oil with any other neutral-tasting oil that’s safe for you.
Let me know how your pumpkin bread turns out! Leave a comment below, rate the recipe, and share your goodness on social media! Use the hashtag #coffeetableeats to share your creations!
Vegan Pumpkin Bread
Moist and full of your favorite fall spices, this vegan pumpkin bread is your new favorite quick bread!
Ingredients
- 3/4 c. packed light brown sugar
- 1 c. plain pumpkin puree
- 1/2 c. olive oil (or other neutral oil)
- 3 Tbsp. pure maple syrup
- 3 Tbsp. water
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 c. all-purpose flour
- 3/4 c. whole wheat flour
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 8.5x4.5" (or 9x5") loaf pan with olive oil and set aside.
- In a medium mixing bowl, combine brown sugar, pumpkin puree, olive oil, maple syrup, and water. Mix thoroughly, then add all of the spices (cinnamon through cloves), the salt, the baking soda, and the baking powder. Stir to combine, and make sure there are no clumps of baking powder or soda. Gently fold in the flour until just combined. Do not over mix! A few remaining clumps of flour are okay.
- Pour the batter into your prepared loaf pan and gently smooth out the top with a spatula. Place the pan into your preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean with just a few crumbs.
- Remove the bread from the oven, and cool on a wire rack for 30 minutes. DO NOT skip the cooling step! This loaf is very crumbly when it's hot, and it sets up as it cools. Loosen the edges of the loaf from the pan by running a plastic knife around the four sides between the bread and the pan. Turn the pan upside down onto a cooling rack and gently pull the pan off of the loaf. Flip the loaf right side up and let it cool on the rack for an additional 20 minutes, or until completely cool. Cut into slices and serve! Store in an airtight zip top bag on the counter for 2-3 days, or freeze for later (see notes for instructions).
Notes
- Be sure to use pure pumpkin puree, DO NOT use pumpkin pie filling! Pie filling contains extra sugar and spices that will mess with the recipe.
- You can use additional all-purpose flour in place of the whole wheat flour.
- This bread freezes very well! Simply cool the loaf completely, then wrap first in plastic wrap and then in foil. Or wrap in plastic wrap then place in a gallon sized zip top freezer bag. Freeze for up to 3 months!
Nutrition Information:
Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 228mgCarbohydrates: 29gFiber: 2gSugar: 14gProtein: 2gNutrition facts may vary based on the ingredients, swaps, and products used.