It’s perfect for snacking, breakfast, brunch, or dessert, and it’s easy to make with simple pantry staples and no complicated vegan ingredients. If you are trying to eat less eggs, butter, and saturated fat or are curious and want to try something new, this vegan pumpkin bread will surely become a seasonal favorite. Our vegan pumpkin bread is based on a classic recipe everyone loves. It packs all the moisture, flavor, and deliciousness of classic pumpkin bread. Like our other easy breads, such as banana zucchini bread, vegan banana bread, and vegan zucchini bread, it’s quick and easy to make with simple everyday ingredients. Also, it’s excellent for a festive breakfast, brunch, or a cozy coffee date with friends. You’ll love this recipe because it’s packed with an irresistible flavor and a tender and moist texture, and it is probably the easiest loaf you’ll ever bake. So, let’s celebrate the wonderful fall season and cut ourselves a slice of pumpkin happiness.
1. Prepare the ingredients
The ingredients for vegan pumpkin bread are all-purpose flour, sugar, a can of 100% pure pumpkin puree, almond milk, olive oil, allspice, nutmeg, clove, cinnamon, ginger, baking powder, baking soda, and salt. Excellent optional add-ins are grated orange zest and dark chocolate chips.
2. Mix wet ingredients
Preheat the oven to 350°F or 180°C. Line a 9 x 5 inches (23cm x 12cm) loaf pan with parchment paper. To a mixing bowl, add pumpkin puree, olive oil, sugar, almond milk, cinnamon, ground cloves, grated nutmeg, allspice, and grated ginger. Whisk until well combined.
3. Add dry ingredients
Sift in flour, baking soda, baking powder, and salt. Stir with a spatula until combined but without overmixing.
4. Bake and enjoy
Pour the batter into the loaf pan. Optionally, sprinkle the batter with 2 tablespoons of cinnamon sugar for a crowd-winning topping. Bake at 350°F or 180°C for about 50 minutes, or until a toothpick inserted in the center comes out dry. Let it cool for 10 minutes in the loaf pan, then remove it and let it cool completely on a cooling rack. Slice with a bread knife. Try it with jam, like orange jam, or with a delicious tahini glaze. You can make it by whisking together 2 tablespoons of tahini, 1/2 cup powdered sugar, and 2 tablespoons of water. The nutty, rich tahini flavor and the spiced pumpkin flavor are heavenly.
Optional Add-Ins
Orange zest: This is optional. Grated orange zest adds a beautiful aroma to this vegan pumpkin bread. Substitute orange aroma or vanilla extract. Chopped walnuts or pecans Dark chocolate chips Pepitas or pumpkin seeds for topping.
Room temperature: Store at room temperature for up to 4 days in plastic wrap or a plastic bag to keep moist. Refrigerator: After the third day, transfer the loaf to the fridge. Wrap it in plastic and keep it in the refrigerator for up to a week. Reheat for 30 seconds in the microwave before serving. Freezer: Let the loaf cool down completely, wrap it tight, and freeze for up to 3 months. Thaw in the refrigerator or the microwave. For more vegan cake ideas, check out our compilation of 40 vegan desserts. WINTER SQUASH RECIPES: Pumpkin curry, vegan pumpkin pie, pumpkin pasta bake, lentil stew, stuffed butternut squash, butternut squash soup, Kabocha squash soup, pumpkin pasta, roasted kabocha squash, kabocha squash pasta, and roasted butternut squash.
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