Pour into a greased or parchment-lined loaf pan. , my breakfast recipes have everything you need to start your day off right. Bake at 350°F (177°C) for about 50 minutes until the top is dry and golden brown. Don't over stir your batter or your pumpkin bread will be chewy. dairy-free, egg-free, and easily made soy and gluten-free as well. Store at room temperature in a cool dry place. Mix until just combined. Step 3: Add the dry ingredients to the wet ingredients. Sprinkle the dry ingredients (2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp pumpkin pie spice) on top of the wet ingredients then stir into a thick, consistent batter. You can also freeze individual slices in baggies, take them out to defrost overnight, and pop in the toaster for a delicious breakfast (with a vegan pumpkin spice latte, naturally!). Depending on how hot your oven runs, you may want to loosely cover the loaf pan with tented aluminum foil for the last 15-10 minutes to avoid overbrowning. This is a sweet, but not overly sweet pumpkin bread. Yes, you can make this recipe oil free. It’s hard to get (plus really expensive) here in Spain, so that’s why I decided to try to make pumpkin bread with freshly grated pumpkin. This easy vegan pumpkin bread comes together in one bowl and bakes up in an hour. Make sure you use the “spoon and level” method (spoon the flour into your measuring cup, level with the back of a knife) to measure your flour vs. scooping the flour out with your measuring cup. ), I live in Madrid and love to cook and eat. Healthy Vegan Muffins with Hidden Veggies, gluten-free vegan pumpkin bread, vegan pumpkin bread, (to mix with the flax meal to make a flax egg), (gluten-free, regular wheat or whole wheat flour will all work). How to Make Vegan Pumpkin Bread – Step by Step Step 1: Preheat oven to 400 F. Grease a small loaf pan with nonstick cooking spray. It will disappear before you know it! So keep this recipe handy because you’ll be making it again and again! Did you make this recipe? Thanks so much Dannii! Then wrap it with a second layer of aluminum foil. Strictly speaking, given that this is a sweet recipe, it’s not even 100% necessary that it’s unsweetened milk either. Remove after an hour and check it’s done by inserting a skewer into the middle. This recipe is moist, loaded with pumpkin flavor, and warm spices. In a large bowl, beat together the pumpkin puree, brown sugar, applesauce, and oil until smooth and well combined. Grease a 9x4 inch loaf pan with a little oil or dairy-free margarine and add the batter. I’m using sweet potato instead of pumpkin but it is delicious. Spicy Pumpkin Pickle Recipe (Refrigerator Pickle), 9.5oz peeled pumpkin (270g, yields 2 cups grated). Do not slice the bread to serve until it has cooled completely. (This allows it to set and slice perfectly). I quickly realized that pumpkin bread usually requires an egg or an egg-like substitute as a binder. When autumn arrives everything pumpkin floods the shelves of the grocery store! (optional). I will definitely be trying it! or 1 1/2 tsp cinnamon and 1/2 tsp nutmeg. So glad I stumbled upon this recipe. sliceable and doesn’t fall apart and crumble. Fall into your fall feelings with this gorgeous vegan pumpkin bread! I do love pumpkin bread but most vegan recipes call for canned pumpkin puree. An easy 1 bowl vegan pumpkin bread recipe made with pumpkin spice and your choice of added chocolate chips, raisins, and/or cream cheese frosting. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA! Use my vegan pumpkin muffin recipe, for perfect vegan pumpkin muffins. Note that trying to slice it while it’s still warm will result in crumbling slices – it’s not worth it, try and be patient! Ingredients and substitutions for vegan pumpkin bread: Mix together flax meal and water and set aside. Preheat the oven at 375F. No one will be able to tell this pumpkin bread is vegan. Hello! For a more dessert-like-feel, add 1/4-1/2 cup dark chocolate chips into the batter before baking. ); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Want a pumpkin bread that is not too sweet? This will reduce the overall amount of sugar as well as use unrefined sugars to lightly sweeten this quick bread. Add 1/3 cup of chocolate chips, raisins, nuts, or dried cranberries and mix again. Your email address will not be published. If you have tried this Vegan Pumpkin Bread Recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! Add the lemon juice to the plant-based milk. It should be fairly easy to remove, use a knife to loosen the sides and invert and it should tip right out.