Yay! It’s pumpkin season. I did not grow up eating pumpkin but have come to appreciate its goodness. When I first begin to see them in the grocery stores in September, it reminds me that Fall is here, and the long and arduous Arizona heat is almost behind us. I also have a strong urge to make everything pumpkin with warming spices. This recipe of Vegan Pumpkin Bread is one of my favorite fall treats to make.
I especially love the flavor of pumpkin pie spice. It is a blend of cinnamon, ginger, nutmeg, and cloves. All season long, I indulge in Pumpkin Spice Latte at my favorite coffee shop and I am sad to see it go at the end of the season. This Vegan Pumpkin Bread would taste delicious with a cup of Pumpkin Spice Latte. Grab your aprons and let me show you how to make this Vegan Pumpkin Bread recipe in 5 easy steps.
Ingredients used to make Vegan Pumpkin Bread
You can use these ingredients to make vegan pumpkin bread:
- 1 cup All purpose Flour
- ½ cup whole wheat flour
- 1 cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tsp pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup unsweetened almond milk or any dairy alternative
- ¼ cup oil (any unflavored oil)
- 1 tsp vinegar
- ½ cup small chocolate chips
- ½ cup chopped walnuts or pecans (optional)
How to make this easy Pumpkin Bread recipe: A 5-step guide
Follow these 5 steps to create this vegan pumpkin bread recipe:
- Preheat oven to 350 degrees Fahrenheit. Prepare a bread loaf pan by greasing and flouring.
- Add the flour, sugar, baking soda, pumpkin pie spice, and salt in a bowl and mix well with a spoon.
- Add the wet ingredients- pumpkin puree, almond milk, oil, and vinegar to the dry ingredients and mix well till incorporated with no dry patches but do not overmix. If using nuts, fold them in the batter.
- Pour the batter into the prepared baking pan. Sprinkle the chocolate chips on top and bake for 45-50 mins or until a toothpick inserted comes out clean.
- Remove it from the oven and rest it for 10 minutes before inverting it and cooling it on a cookie sheet.
Recipe tips to make Vegan Pumpkin Bread
Follow these tips to create the best version of this vegan pumpkin bread recipe:
- I have used pumpkin pie spice in this recipe, but if that is not available to you, use a blend of cinnamon, ginger, nutmeg, and cloves to equal 3 teaspoons.
- I am using canned pumpkin puree to make this Vegan Pumpkin Bread. Yes, you can make pumpkin puree at home, but there are organic and very good quality canned purees available in the stores these days and I prefer using them to make my life a bit easier.
- This bread is perfectly sweet for my taste, but you can reduce the sugar to ¾ cup for a less sweet version.
- Add nuts of your choice or chocolate chips to the batter. I personally prefer adding nuts like walnuts or pecans to the batter and topping it with chocolate. Chocolate makes everything better, doesn’t it! For a nut-free version, it is completely fine to leave out the nuts.
FAQs- Vegan Pumpkin Bread
This recipe is egg-free and dairy-free recipe of Pumpkin Bread. If you would like to use regular milk in this recipe, you can. It would just make the recipe only eggless and not vegan.
Stored in an airtight container, the vegan pumpkin bread will last for 2 days at room temperature and for a week in the refrigerator.
Other Vegan Fall recipes to try
Recipe Card – Vegan Pumpkin Bread
Easy Vegan Pumpkin Bread Recipe: A Taste of Fall in Every Bite
Indulge in the delightful flavors of fall with my Vegan Pumpkin Bread recipe. Using a combination of all-purpose and whole wheat flour, warm spices, pumpkin puree, and dairy alternatives, this recipe creates a moist and flavorful treat. With a touch of chocolate chips, this vegan version of pumpkin bread is a delightful twist on a classic. Join me as I guide you through the step-by-step process of creating this easy vegan pumpkin bread recipe.
10-12
servings15
minutes45
minutesIngredients
1 cup all purpose flour
1/2 cup whole wheat flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons pumpkin pie spice
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup unsweetened almond milk
1/4 cup any unflavored oil (I use avocado oil)
1 teaspoon white vinegar
1/2 cup mini chocolate chips
1/2 cup chopped walnuts or pecans (optional)
Method
- Preheat oven to 350 degrees Fahrenheit. Prepare a bread loaf pan by greasing and flouring.
- Add the flour, sugar, baking soda, pumpkin pie spice, and salt in a bowl and mix well with a spoon.
- Add the wet ingredients- pumpkin puree, almond milk, oil, and vinegar to the dry ingredients and mix well till incorporated with no dry patches but do not overmix. If using nuts, fold them in the batter.
- Pour the batter into the prepared baking pan. Sprinkle the chocolate chips on top and bake for 45-50 mins or until a toothpick inserted comes out clean.
- Take it out of the oven and rest it for 10 minutes before inverting it and cooling on a cookie sheet.
Enjoy with hot tea or coffee!
Tips
- If not vegan, you can use regular milk for this recipe.
- If you do not have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and cloves to total 3 teaspoons.