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Vegan Pumpkin Bread

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 250
A moist and flavorful vegan pumpkin bread perfect for fall, made with simple ingredients and topped with your favorite nuts or seeds.

Ingredients

Pumpkin Puree

  • 1 can (15oz) pumpkin puree (not pie filling)
  • 1 cup light brown sugar, tightly packed
  • 1/3 cup melted coconut oil (*)
  • 1/4 cup non-dairy milk (such as almond milk)
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour (or gluten-free baking flour) ((272 grams))
  • 2 tsp pumpkin spice
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup toppings (crushed pecans, pumpkin seeds, etc)

Instructions 

  • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
  • Mix pumpkin puree, brown sugar, melted coconut oil, non-dairy milk, and vanilla extract in a large bowl.
  • Add flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt; mix until just combined.
  • Pour batter into the pan, add toppings, and bake for 60-65 minutes. Cool before slicing.

Notes

Store in an airtight container for up to 3 days or freeze for longer storage.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: bread, pumpkin