Recipe of the Month - Vegan Pumpkin Bread

INGREDIENT NOTES

In this recipe, flour, pumpkin puree & spice, sweetener, and almond milk are made into a batter and baked to perfection, creating a perfectly moist and flavorful loaf of the best vegan pumpkin bread.

Here is everything you will need, including ingredient substitutions:

• Pumpkin Puree – Instead of the standard 1 cup of puree, like many recipes, I prefer to use the whole can of pumpkin puree, as to not waste or have to use the rest up later, which I never end up doing. I think you’ll love this 1 can pumpkin bread recipe as much as I do! Be sure to only use 100% pumpkin puree, not pumpkin pie filling.
• Flour – Use just about any flour – spelt, white whole wheat, all-purpose, 1 to 1 GF flour blend.
• Sugar – I used coconut sugar, but feel free to use your favorite. I have also made this using 2/3 cup maple syrup at room temp in place of sugar with great results (works with oil or applesauce).
• Applesauce or neutral oil – I’ve used both with great results, use your preferred. Applesauce may yield a slightly denser loaf. Here is an easy homemade Unsweetened Applesauce.
• Plant milk – Preferably unsweetened, use your favorite – almond, soy, cashew, oat, etc.
• Spices – I used the pumpkin pie spice mix, plus a little extra cinnamon for that added boost of flavor. If using the individual spices, adjust the measurement to suit your taste.
• Baking powder + baking soda – If you don’t have baking soda on hand, double the baking powder.
• Toppings: Add chopped pepitas, walnuts or whole sesame seeds or oats to the top for added texture and visual appeal. Sometimes I’ll lightly sprinkle the top with raw sugar before baking (this is my daughters preferred topping).

Now, put it all together…

HOW TO MAKE VEGAN PUMPKIN BREAD

Making vegan pumpkin bread is as easy as 1, 2, 3! Here you can find photos for reference when baking your loaf.

• Simply mix the dry ingredients together in a mixing bowl, add in the wet ingredients and mix, just until the flour is combined.
• Place batter in a 9 x 5 loaf pan, top with optional pumpkin seeds (shown above right) and bake for 55 – 60 minutes.
• Once done, let cool (shown below) and enjoy the flavors of fall!

• And that’s it – the best 1 bowl vegan pumpkin bread made easy and healthy!

TOP TIPS!

• Use room temperature ingredients for best results. Cold ingredients do not incorporate as well as when they are at room temp. Room temp ingredients will yield a fluffier pumpkin loaf.
• Don’t overmix batter. Just mix until there are not streaks of flour. Overmixing may result in a loaf that does not rise well and may become gummy in the center.
• Add chocolate chips. For variation, try adding a handful of chocolate chips to the batter!
• For best results, remove loaf from pan after 10 minutes and let cool on wire rack. Letting your loaf remain in the pan while cooling may result in a soggy bottom and possibly gummy center.

F&QS

Can I make pumpkin bread gluten-free? Absolutely! You can use any gluten-free flour blend, oat flour, or buckwheat flour, replacing 1 – 1 the amount of flour called for. I do not recommend using all coconut flour as it’s tricky to work with.

Can I make this quick bread recipe oil-free? Yes! Replace the oil with unsweetened applesauce for a healthy oil-free pumpkin bread. The loaf may be a little denser but the flavor will still be great.

Can I make pumpkin bread without baking soda? You sure can! Instead of using baking soda, use 1 level tablespoon baking powder with great results!

HOW TO STORE + FREEZE

• Counter + Refrigerator: Once cooled, pumpkin bread can be stored, covered, on the counter for up to 3 – 4 days. Or store in the refrigerator for up to one week.
• Freezer: Vegan pumpkin bread is freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, let cool completely and store in freezer wrap or freezer bags, removing as much air as possible before closing. Let thaw in the refrigerator. Pumpkin bread can also be stored, covered, on the counter for up to 3 – 4 days. Or store in the refrigerator for up to a week.

CLASSIC VEGAN PUMPKIN BREAD (1 BOWL + HEALTHY) 

Simple, minimal ingredients, bring in the fall season with a freshly baked loaf of pumpkin bread wafting through the air! This easy, 1 bowl pumpkin bread recipe is vegan + wfpb.

• Author: Julie | The Simple Veganista
• Prep Time: 10 min
• Cook Time: 55 min

• Total Time: 1 hour 5 minutes
• Yield: Makes 8 – 10 slices 1x
• Category: Quick Bread
• Method: bake
• Cuisine: American
• Diet: Vegan

INGREDIENTS

• 2 cups flour (spelt, all-purpose, whole wheat, 1-to-1 GF flour blend)
• 1/2 – 3/4 cup sugar (coconut, turbinado or organic pure cane)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice or 1 tsp each cinnamon & ginger and 1/2 tsp each nutmeg & allspice and a pinch of clove
• pinch of mineral salt
• 1 – 2 teaspoons vanilla
• 1/3 cup water or unsweetened almond milk (at room temp)
• 1/3 cup neutral-flavored oil (or coconut oil is liquid state) or applesauce
• 1 can (15 oz) 100% pumpkin puree or 1 1/2 cups (338 g) fresh pumpkin puree
• small handful pepitas (pumpkin seeds), for topping (optional)

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly grease loaf pan.

Mix: In a medium size bowl, combine flour, baking powder, baking soda, spices and salt. In a 2 cup measuring cup, combine oil, sugar, water/milk and vanilla. Add the wet mixture to the dry mixture along with the pumpkin puree and mix well. Careful not to over mix, but be sure there is no flour clumps. Taste batter, adjusting flavor or sweetness to your liking.

Bake: Pour batter into prepared loaf pan, place in oven, on center rake, and bake for 55 – 60 minutes. Once done, remove from oven and let cool 5 – 10 minutes. Remove loaf from pan and transfer bread to a wire rack to cool slightly before serving.

Sliced pumpkin bread is delicious warmed in a toaster oven and served with a smear of vegan butter.

Makes 8 – 10 slices

Store: Let cool completely before storing. Keep covered on the counter for 2 – 3 days. Warm in the toaster oven.

NOTES

For ingredient conversions to grams, I recommend using the thorough King Arthur conversion weight chart.

Use room temperature ingredients for best results. Cold ingredients do not incorporate as well as when they are at room temp. Room temp ingredients will yield a fluffier pumpkin loaf.

Adjusting oil: I’ve made this loaf using less oil, anywhere from  2 – 4 tablespoons, while substituting the remaining amount called for with almond milk or water. It turned out fabulous while cutting some fat out of the recipe. Use applesauce in place of oil as well, loaf may be a little denser – but still delicious!

Spices: I used the pumpkin pie spice mix plus some extra cinnamon. I like all the flavors. If using the individual spices adjust the measurement up to suit your taste. Use less spice if you want to taste more of the pumpkin. Remember to always start with the smaller amount and work your way up. You cannot take away, but you can always add.

Optional flax-eggs: Since there are no flax-eggs here, if you wish you can add two flax-eggs in place of the water + add 3 extra tablespoons water or you can simply add two tablespoons of flaxseed meal to the batter with the dry ingredients. Ground flax seeds have great nutritional benefits and can be added to boost the nutritional profile of this recipe. If you have some on hand, go for it!

Sugar adjustments: Adjust the sugar up a little if you like it a bit sweeter. Because this batter is on the thicker side, you can also add in up to 1/4 cup, or replace dry sugar with, warmed or room temperature pure maple syrup. Chilled maple syrup needs to be warmed or it will harden the coconut oil.

Maple Syrup: I have successfully made various loaves using 2/3 cup maple syrup at room temperature. I made a loaf using all unbleached all-purpose flour and another with half all-purpose and half whole wheat. Also, I tested one loaf with light flavored olive oil and another with applesauce. All my loaves baked up perfectly!

Toppings: Add chopped pepitas, walnuts or whole sesame seeds or oats to the top for added texture and visual appeal. Sometimes I will lightly sprinkle the top with raw sugar before baking (this is my daughters preferred topping). Even a cinnamon sugar mix would be delicious!