Description

This Best Vegan Pumpkin Bread is a moist, flavorful, and easy-to-make loaf perfect for fall or any time you crave a delicious plant-based treat. Made with pumpkin puree, warm spices, and a flax egg, it’s completely dairy-free and egg-free while still fluffy and tender. Topped with crunchy pepitas, this bread is perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Wet Ingredients

1 tablespoon ground flaxseeds
2.5 tablespoons water
15 ounces canned pumpkin puree
1 1/4 cups brown sugar
1/2 cup canola oil
1/4 cup soy milk

Dry Ingredients

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Topping

1/2 cup pepitas

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Instructions

Prepare flax egg: In a small bowl, combine the ground flaxseeds and water. Set aside to thicken; this mixture will serve as your flax egg replacement.
Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, canola oil, thickened flax egg, and soy milk until smooth and well combined.
Combine dry ingredients: Add the all-purpose flour to the wet mixture. Sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg, and cloves over the top of the flour. Gently stir with a large spoon or spatula until just combined, being careful not to over mix.
Prepare loaf pan and bake: Preheat the oven to 350 degrees F and grease a loaf pan. Pour the batter into the prepared pan and evenly sprinkle the pepitas on top. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the bread to cool in the pan for 10-15 minutes before transferring to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

Notes

For an oil-free version, substitute applesauce for the canola oil; note this will produce a denser, less fluffy loaf.
You can substitute coconut oil or other vegetable oils if preferred.
Any non-dairy milk can be used instead of soy milk to suit dietary preferences.
Whole wheat flour can be used in place of all-purpose flour, but expect a denser texture and less lightness.
This recipe has not been tested gluten free, but a gluten free flour blend may work. Avoid almond or coconut flour as substitutions.
Optional add-ins include chocolate chips, walnuts, pecans, raisins, currants, cranberries, or shredded coconut.

Nutrition

Serving Size: 1 slice
Calories: 220 kcal
Sugar: 18 g
Sodium: 200 mg
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg