Vegan Pumpkin Bread Recipe
You may want to double the recipe since this one makes just one loaf & let's be real, that's just not enough
Ingredients
- 9 Tbs Vegetable Oil (135ml)
- ¾ cup Light Brown Sugar (150g)
- ¾ cup Plant Milk (177ml)
- 1 teaspoon Vinegar (5ml)
- 1 teaspoon Vanilla Extract (5ml)
- ¾ cup Canned Pumpkin (180g)
- ¾ teaspoon Salt
- 2½ cup All Purpose Flour (315g)
- 1¼ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cardamom
- Ground Cloves pinch
- ¼ teaspoon Ground Nutmeg ¼ teaspoon
- OR 2 Teaspoons Pumpkin Pie Spice in place of all the spices listed
Instructions
- Grease the loaf pan & Preheat your oven to 350°F
- In a large mixing bowl combine the plant milk with the vinegar let it stand to thicken about 5 minutes.In a large mixing bowl combine the, oil, brown sugar, salt, pumpkin & vanilla & whisk to combine well then add the thickened plant milk
- Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
- Whisk smooth then pour into the greased loaf pan
- Bake immediately in the preheated 350°F oven for approximately 40 minutes or when a toothpick inserted into the center comes out clean
- If your bread looks like it is getting too browned on the top you can turn the oven temperature down to 300°F at mid way through & bake until it's done. (total bake time for a standard loaf pan approx 45min)
- Cool in the pan until you can touch it without burning yourself then flip it out onto a cooling rack to cool the rest of the way
Video
Notes
The recipe listed below makes one standard loaf or 1- 6 cup capacity bundt pan or 12 Muffins
Oven temperature will stay the same no matter what you are baking and I like to start it off at 350°F for the initial 25 minutes of baking
Then turn the oven temperature down to 300°F to bake the rest of the way. Storage Pumpkin Bread will stay fresh at room temperature wrapped well for up to 3 days, for longer storage it is best to refrigerate (up to 1 week)
Freeze wrapped well for up to 2 months
Then turn the oven temperature down to 300°F to bake the rest of the way. Storage Pumpkin Bread will stay fresh at room temperature wrapped well for up to 3 days, for longer storage it is best to refrigerate (up to 1 week)
Freeze wrapped well for up to 2 months
Tried this recipe?Let us know how it was!