Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 104 reviews
  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Pumpkin Bread is a moist, flavorful loaf perfect for fall or any time you crave a cozy treat. Made without eggs or dairy, it uses applesauce and vegetable oil to keep it tender and delicious. The combination of pumpkin puree, cinnamon, and subtle sweetness make it a perfect snack or breakfast option for everyone, including those following a vegan diet.

Ingredients

Scale

Wet Ingredients

  • ⅓ cup of applesauce
  • ½ cup of vegetable oil
  • ¾-1 cup of sugar (depending on your sweetness preference)
  • 1 cup pumpkin puree
  • 1 teaspoon of vanilla extract

Dry Ingredients

  • ¼ teaspoon of salt
  • 1 ¾ cups of all-purpose flour
  • 1 teaspoon of baking powder
  • ½ tablespoon of cinnamon

Optional Add-ins

  • Raisins
  • Walnuts
  • Chocolate chips

Instructions

  1. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure even baking.
  2. Mix Wet Ingredients: In a large bowl, combine the applesauce, vegetable oil, sugar, pumpkin puree, and vanilla extract. Stir until the mixture is smooth and well blended.
  3. Add Dry Ingredients: Add the salt, all-purpose flour, baking powder, and cinnamon to the wet mixture. Whisk gently until just combined. Avoid overmixing; a few lumps are perfectly fine to preserve the bread’s rustic texture.
  4. Add Optional Mix-ins: If desired, fold in raisins, walnuts, chocolate chips, or any preferred add-ins evenly throughout the batter.
  5. Prepare Pan and Pour Batter: Grease a loaf pan lightly with oil or non-stick spray. Pour the batter into the pan and smooth the top gently.
  6. Bake the Bread: Bake in the preheated oven for 50 to 55 minutes. Check doneness by inserting a toothpick or fork into the center. If it comes out clean, the bread is ready; if not, continue baking for 5 more minutes and test again.
  7. Cool and Serve: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • You can also make this recipe into muffins by baking them for 25 to 30 minutes instead of making a loaf.
  • Be sure to preheat the oven before beginning the batter preparation to benefit from the double-acting baking powder’s rise.
  • Do not overmix the batter; mixing until just combined with some lumps intact will yield a fluffier and more rustic bread texture.
  • Ingredients should be at room temperature to achieve the best texture and fluffiness in the pumpkin bread.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 130mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://jmrecipes.com/vegan-pumpkin-bread-recipe/