Easy Vegan Pumpkin Bread
This moist, perfectly spiced Easy Vegan Pumpkin Bread combines pumpkin puree with warm fall spices in a dairy-free, egg-free quick bread that’s ideal for breakfast, snacking, or dessert. Simple to make yet impressively delicious.
Ingredients
- 1¾ cups all-purpose flour
- 1 cup organic granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil or melted coconut oil
- ¼ cup water
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans optional
- ½ cup vegan chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Whisk together all dry ingredients in a large bowl: flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- In a separate medium bowl, combine the wet ingredients: pumpkin puree, oil, water, maple syrup, and vanilla extract. Stir until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and gently fold together with a wooden spoon or spatula just until combined. Be careful not to overmix—some small lumps are perfectly fine!
- Fold in the nuts and/or chocolate chips if using, distributing them evenly throughout the batter.
- Transfer the batter to your prepared loaf pan and smooth the top with your spatula. For an extra touch, sprinkle a few more nuts on top if desired.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. The bread will be delicate while warm.
Notes
- This bread stays moist and fresh at room temperature for up to 3 days when stored in an airtight container.
- For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
- The flavor actually improves on the second day as the spices have more time to meld together.
- Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
- For a less sweet version, reduce sugar to ¾ cup without affecting the texture.