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–+ servings
a loaf of sliced vegan pumpkin bread
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5 from 1 vote

Pumpkin Vegan Bread Recipe

This incredible vegan bread is moist, delicious, and loaded with warm, cozy fall-inspired flavors.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Snack
Cuisine: American
Servings: 8 servings
Author: Brittany Angell

Ingredients

For the pumpkin bread:

  • 1 ¼ cups pumpkin puree 264 g
  • ⅓ cup mild-flavored oil such as melted coconut oil or avocado oil (64 g)
  • ½ cup non-dairy milk strong coffee, or orange juice
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1 tablespoon vanilla extract
  • 2 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ginger powder
  • ½ cup white sugar 112 g
  • ⅔ cup brown sugar 104 g
  • 1 teaspoon pink Himalayan salt
  • 2 teaspoons double acting baking powder
  • 2 cups all-purpose flour or King Arthur Gluten-Free Measure for Measure flour 290 g
  • 2 cups mix-ins (optional) vegan chocolate chips, chopped pecans, chopped walnuts, minced candied ginger, dried cranberries, pumpkin seeds, etc.

For the streusel (optional):

  • ¾ cup all-purpose flour or King Arthur Gluten-Free Measure for Measure flour 102 g
  • ¼ cup white sugar 45 g
  • ¼ cup brown sugar 33 g
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • ¼ cup melted dairy-free butter

Instructions

  • Preheat the oven to 350°F and line a loaf pan with parchment paper.
  • If making the streusel, make this first and set aside: in a small bowl, mix together the flour, sugar, salt, and pumpkin spice. Pour in the butter and stir with a fork until clumps form. Set aside.
  • Combine all wet pumpkin bread ingredients in a large bowl and mix. Add the sugars, baking powder, spices, salt, and all-purpose flour to the bowl, and mix just until the batter is smooth. If you wish to add any mix-ins, stir those in now.
  • Pour the batter into the prepared loaf pan, and evenly top with streusel. Cover with tinfoil (for the first 15 minutes of baking), and bake for 55-60 minutes, until a toothpick inserted into the bread comes out clean.

Notes

Tips and tricks:
  • Use an 8.5x4.5 loaf pan OR 9x5 loaf pan. THIS is the pan we use most often.
  • Use gram measurements for perfect results
  • 1 teaspoon of ginger can be used for a little bit of kick
  • For best results, use organic cane sugar
  • If using table salt, decrease the amount to a ½ teaspoon
  • Other gluten-free cup for cup blends should work as long as the gram measurements are used
  • If using orange juice, the 1 teaspoon of vinegar/lemon juice can be omitted

Nutrition

Calories: 330kcal | Carbohydrates: 57.7g | Protein: 3.8g | Fat: 9.8g | Saturated Fat: 1.2g | Sodium: 312.4mg | Fiber: 2.1g | Sugar: 30.2g