Description
This vegan pumpkin bread is moist, flavorful, and perfect for fall. Made with simple ingredients like pumpkin puree, warm spices, and topped with crunchy pepitas, it’s a delicious plant-based treat that’s easy to make and sure to please everyone.
Ingredients
Scale
Wet Ingredients
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water
- 15 ounces canned pumpkin puree
- 1 1/4 cups brown sugar
- 1/2 cup canola oil
- 1/4 cup soy milk
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Topping
- 1/2 cup pepitas
Instructions
- Prepare Flax Egg: In a small bowl, combine the ground flaxseeds and water. Set aside to thicken; this mixture will act as your flax egg.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, canola oil, flax egg, and soy milk until the mixture is smooth and well combined.
- Combine Dry Ingredients: Add the all-purpose flour to the wet mixture. Sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves evenly over the flour. Gently stir with a large spoon or spatula until just combined, being careful not to overmix.
- Prepare to Bake: Preheat your oven to 350 degrees Fahrenheit. Grease a loaf pan thoroughly to prevent sticking.
- Bake the Bread: Pour the batter into the prepared loaf pan and sprinkle the pepitas evenly over the top. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Slice: Allow the bread to cool in the pan for 10 to 15 minutes. Then transfer it to a cooling rack. You can slice the bread while still slightly warm or wait for it to cool completely for easier slicing and serving.
Notes
- For an oil-free option, substitute applesauce for the canola oil, though the loaf will be denser and less fluffy.
- You can use other oils like coconut oil if preferred.
- Any non-dairy milk can be substituted for soy milk.
- Whole wheat flour can be used instead of all-purpose flour, but expect a denser texture.
- A gluten-free flour mix may work, but almond or coconut flour should not be used as they won’t yield the right texture.
- Optional add-ins include chocolate chips, walnuts, pecans, raisins, currants, cranberries, or shredded coconut for extra flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
