This Vegan Pumpkin Bread is a delicious moist fall bread recipe made with half the sugar of classic pumpkin bread and only plant-based ingredients.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/vegan-pumpkin-bread/
Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper with oil. Set aside.
In a large mixing bowl, combine pumpkin puree, flax egg, canola oil, soy milk, maple syrup, brown sugar, and vanilla. Set aside.
On top of the bowl, sift the remaining ingredients: flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, and ginger).
Stir until just combined, don't over-stir the batter to avoid packed pumpkin bread. The batter should be thick and dense not runny or overly dry. Optional: fold in 1/2 cup of chopped nuts or chocolate chips halfway if desired.
Bake on the center rack for 50 minutes or until a toothpick inserted in the center comes out clean. If not, add 10 minutes and repeat.
Cool down completely on a cooling rack for one hour before eating.
Store in an airtight container in the fridge for up to 4 days.
Freeze in a sealed box for up to 3 months and thaw the day before eating at room temperature.
Sugar-free option: Replace the coconut sugar with brown erythritol for a sugar-free, low-carb sweetener.Oil-free option: Replace the oil with the same amount of unsweetened applesauce.Flour: The recipe works with all-purpose flour or whole wheat flour. The texture will be denser, but it adds healthy fiber to the recipe. This recipe doesn't work with almond flour, coconut flour, or oat flour.The nutrition panel is without any add-on, using coconut sugar and regular flour.