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Vegan Pumpkin Bread
www.theconsciousplantkitchen.comThis 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 at: https://www.theconsciousplantkitchen.com/vegan-pumpkin-bread/ or scan the QR code here ➡️
Servings: 12 slices
Calories: 206.1kcal
Ingredients
Liquid ingredients
- 1 Flaxseed Egg 1 tbsp of flaxmeal + 3 tbsp of warm water
- 15 ounces Pumpkin Puree about 1 3/4 cup pumpkin puree (1 can)
- ½ cup Light Brown Sugar or coconut sugar
- ¼ cup Maple Syrup
- ½ cup Canola Oil or vegetable oil of choice
- 3 tablespoons Soy Milk or dairy-free milk you like
- 1 teaspoon Vanilla Extract
Dry ingredients
- 1 ¾ cups All-Purpose Flour note 1
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- ½ teaspoon Fresh Ginger
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
Maple Glazing - optional
- ⅔ cup Powdered Sugar
- 1 tablespoon Almond Milk
- 1 tablespoon Maple Syrup
Instructions
- 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.
Storage
- 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.
Notes
Note 1: Or whole wheat flour. For a gluten-free version, use my gluten-free conversion guide.
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.
The nutrition panel is without any add-ons, using coconut sugar and regular flour.
Nutrition
Serving: 1slice (unglazed) | Calories: 206.1kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9.6g | Saturated Fat: 0.7g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 5.9g | Trans Fat: 0.04g | Sodium: 162.8mg | Potassium: 55.4mg | Fiber: 0.7g | Sugar: 13.1g | Vitamin A: 28.7IU | Vitamin B12: 0.04µg | Vitamin C: 0.3mg | Vitamin D: 0.05µg | Calcium: 36.4mg | Iron: 1mg | Magnesium: 7mg | Phosphorus: 24.6mg | Zinc: 0.2mg