Vegan Pumpkin Bread
This moist and warmly spiced vegan pumpkin bread is made without eggs or dairy yet still achieves a perfectly tender crumb. It is the ultimate vegan autumn bake that works beautifully as a brunch centerpiece or afternoon snack.
Moist warmly spiced vegan pumpkin bread that is perfectly tender with every slice.
Nutrition per serving
Ingredients
base
dry
sweetener
fat
liquid
spices
leavening
flavoring
Instructions
Preheat and prep pan
Preheat oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan and line with parchment paper for easy removal.
Mix wet ingredients
In a large bowl whisk together pumpkin puree, melted coconut oil, brown sugar, almond milk, and vanilla extract until smooth and well combined.
Combine dry ingredients
In a separate bowl whisk together flour, baking soda, pumpkin pie spice, and a pinch of salt. Fold the dry mixture into the wet ingredients until just combined.
Bake the bread
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 60 minutes until a toothpick inserted in the center comes out clean.
Cool and slice
Let the bread cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing for the cleanest cuts.
Substitutions
Common mistakes
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