Flavorful Vegan Pumpkin Bread
A moist, fluffy, and flavorful vegan pumpkin bread made with simple pantry staples and warm spices. This one-bowl recipe is easy to prepare, dairy-free, and perfect for fall or anytime you crave a comforting treat.
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Measuring cup set
- 1 Set of Measuring Spoons
- 1 Set of Measuring Spoons
- Parchment Paper
- 1 serrated knife
Ingredients
Wet Ingredients:
- 425 g 15 oz pumpkin puree (not pie filling)
- 190 g 1 cup light brown sugar, packed (or cane sugar)
- 125 g ½ cup neutral oil (sunflower, canola, or vegetable)
- 85 g ⅓ cup dairy-free milk
- 1 tbsp ground flax seeds or chia seeds
- 1 tbsp apple cider vinegar or lemon juice, optional
- 1 tsp vanilla extract optional
Dry Ingredients:
- 280 g 2 ¼ cups all-purpose flour (spooned and leveled)
- 3 tsp pumpkin pie spice
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Optional Topping:
- 60 g ½ cup raw pumpkin seeds
Instructions
- Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (180°C) so it reaches the correct temperature by the time your batter is ready. .Line an 8-inch (20 cm) loaf pan with parchment paper, allowing some overhang on the sides for easy removal later. Lightly grease the exposed parts of the pan with oil or cooking spray—this ensures your bread releases effortlessly without sticking.
- Mix the Wet Ingredients: In a large mixing bowl, add the pumpkin puree, brown sugar, neutral oil, dairy-free milk, ground flax seeds, vinegar or lemon juice (if using), and vanilla extract. Using a whisk, mix until the ingredients are thoroughly combined and the sugar begins to dissolve. The mixture should look thick, smooth, and slightly glossy. This step not only blends flavors but also activates the flax seeds, which help bind the bread in place of eggs.
- Sift and Combine the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Sifting helps prevent lumps and ensures the rising agents are evenly distributed throughout the flour. Once sifted, gently stir the dry mixture with a spoon to evenly incorporate the spices. This creates a balanced flavor and guarantees every slice has the same warm, spiced aroma.
- Incorporate Dry into Wet Mixture: Gradually add the dry ingredients into the wet mixture in two or three additions. Using a spatula or large spoon, fold gently until no visible streaks of flour remain. Be careful not to overmix—overworking the batter can lead to a dense or chewy loaf. The finished batter should be thick but scoopable, with a smooth consistency. Don’t worry if it looks slightly curdled at first; it will even out as you fold everything together.
- Transfer Batter to the Pan: Pour the finished batter into your prepared loaf pan. Use a spatula to scrape down the sides of the bowl so none of the flavorful mixture goes to waste. Smooth the surface of the batter with the back of your spatula to create an even top—this helps the loaf rise uniformly in the oven. If you’d like a decorative finish and added crunch, sprinkle raw pumpkin seeds evenly across the surface.
- Bake the Pumpkin Bread: Place the loaf pan on the center rack of your preheated oven. Bake for 65–70 minutes, or until the bread is well-risen and a toothpick inserted into the center comes out clean or with just a few moist crumbs (but no wet batter). Every oven is slightly different, so begin checking at the 60-minute mark. The top should look golden-brown with a slight dome, and your kitchen should be filled with the irresistible aroma of pumpkin spice.
- Cool the Loaf Properly: Once baking is complete, remove the pan from the oven and let the bread cool inside the loaf pan for about 15 minutes. This short resting time allows the structure to firm up, preventing the bread from breaking when you remove it. After 15 minutes, carefully lift the bread out using the parchment overhang or gently invert it onto a cooling rack. Allow it to cool completely to room temperature before slicing—cutting too soon can result in a gummy texture.
- Slice and Serve with Style: When fully cooled, use a serrated bread knife to cut the loaf into even slices. The bread should be soft, moist, and easy to cut without crumbling. Serve plain, or toast lightly and spread with vegan butter, nut butter, or even a drizzle of maple syrup for extra indulgence. It’s perfect for breakfast, an afternoon snack, or as a cozy dessert.
- Store for Freshness: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, slice the loaf and wrap each piece tightly before freezing; it keeps beautifully for up to 1 month. Reheat frozen slices in the toaster or microwave for a warm, just-baked experience anytime.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Brown sugar gives a deeper caramel flavor, but cane or coconut sugar also work.
- Flax seeds or chia seeds act as an egg replacer, helping bind the loaf.
- Don’t overmix the batter; this ensures a soft, tender crumb.
- Sprinkle pumpkin seeds on top for added crunch and visual appeal.
- Always let the bread cool fully before slicing to avoid a gummy texture.
- Can be made gluten-free with a 1:1 flour substitute.
- Freezes well for up to one month; slice before freezing for convenience.
- The batter may look slightly curdled but will bake perfectly.
- Perfect for fall but delicious year-round as a snack or breakfast.
