Easy Vegan Recipe

Vegan Pumpkin Bread Recipe

Vegan Pumpkin Bread Recipe


Vegan Pumpkin Bread ▢ Flaxegg ▢ Pumpkin Puree ▢ Light Brown Sugar ▢ Maple Syrup ▢ Canola Oil ▢ Soy Milk ▢ Vanilla Extract ▢ All-Purpose Flour ▢ Baking Powder ▢ Baking Soda ▢ Cinnamon ▢ Ginger ▢ Nutmeg ▢ Salt

Combine the liquid vegan pumpkin bread ingredient and the brown sugar in a bowl and stir them with a silicone spatula until just combined.


Sift the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt) over the liquid ingredients.


Gently incorporate the vegan pumpkin bread with a spatula until there are no more lumps but without over-stirring as it would make the bread gummy.


Transfer the batter to a 9-inch x 5-inch loaf pan lined with lightly oiled parchment paper and bake it for about 50 minutes in an oven preheated to 350°F (180°C).


Let the vegan pumpkin bread cool down for a few hours before pouring my vegan icing made of icing sugar, almond milk, and maple syrup. Slice into 12 slices.


Vegan Pumpkin Bread

Prep Time: 10 minutes Cook Time: 30 minutes Makes: 12 Slices Calories: 206 kcal per Serving

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