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vegan pumpkin bread

Vegan Pumpkin Bread

Author: Melanie McDonald
4.92 from 35 votes
Homemade Vegan Pumpkin Bread is a reader's favourite fall recipe packed with delicious spices, juicy chewy cranberries & crunchy pumpkin seeds. It's an easy quick bread that is perfect for breakfasts or snacks! 
PREP TIME: 10 minutes
COOK TIME: 55 minutes
TOTAL TIME: 1 hour 5 minutes
Servings: 10 slices

Ingredients
  

Dry ingredients

  • 2 cup (250 grams) flour , all-purpose (plain in the UK), spelt, wholewheat or 1 for 1 GF all-purpose baking flour
  • ¾ cup (150 grams) sugar , coconut, brown sugar, cane. or white
  • 1 teaspoon baking soda , (bicarb in the UK)
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 teaspoon ground ginger , (or switch the 3 individual spices for 2 teaspoons of pumpkin spice)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ⅔ packed cup (100 grams) dried cranberries , or other mix-ins of choice
  • ½ cup (75 grams) pumpkin seeds , or other mix-ins of choice

Wet ingredients

  • 1 slightly heaping cup (260 grams) pumpkin puree
  • ¾ cup (180 ml) unsweetened plant-based milk

INSTRUCTIONS
 

  • Preheat oven to 350°F and lightly grease an 8.5 x 4.5inch or 9 x 5inch loaf pan. Lay a strip of baking parchment down the length of the pan with some overhang at each end to make the loaf easier to remove when cooked.
  • Add all of the dry ingredients to a large bowl and stir to combine.
  • Add the pumpkin puree and milk to another bowl or a jug and mix them together.
  • Add the wet ingredients to the dry and mix until just combined. It is a stiffish batter so do not be concerned.
  • Spoon the batter into the prepared tin and smooth the top with a spatula so it's level.
  • Bake for about 55 minutes or until golden and starting to come away from the sides of the pan. Test it by inserting a skewer, toothpick or sharp knife into the centre. If it comes out clean it's done. If not give it a few more minutes.
  • Remove from the tin immediately and cool on a wire rack.

NOTES

Storage & freezing - Once cooled completely store your vegan pumpkin bread either well wrapped or in an airtight container for 4 to 5 days. You can also wrap it well and freeze it for up to 3 months.

NUTRITION

Serving: 1slice | Calories: 233kcal | Carbohydrates: 45g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 175mg | Potassium: 184mg | Fiber: 3g | Sugar: 23g | Vitamin A: 4074IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
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