Vegan Pumpkin Bread

5 from 1 vote

Soft, moist, and fragrant with fall spices, this easy Vegan Pumpkin Bread is a sweet fall treat everyone will love! Add diced pears or apples, or even chocolate chips for a yummy twist. It's oil-free and so delicious!

Prep Time15

Cook Time1

Total Time1 15

Course: Breads and Muffins

Cuisine: American

Diet: Vegan

Servings: slices

Calories: 238kcal

Author: Jenn Sebestyen

Equipment

Ingredients

2 cups all-purpose flour Spoon into a measuring cup and level off - do not scoop (use spelt flour or an all-purposed gluten-free flour blend as an alternative)
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup coconut sugar
½ cup organic cane sugar
1 can (15 oz) pure pumpkin purée (or 1 ½ cups)
⅓ cup light coconut milk (or soy milk)
1 teaspoon pure vanilla extract
1 pear diced (optional)

Instructions

Preheat the oven to 350°F. Position the oven rack in the bottom third of the oven. Line a 9 x 5 inch loaf pan with parchment paper, letting the sides overhang to use as "handles" to easily pull the baked loaf out later.
Whisk the dry ingredients in a medium mixing bowl: flour, cornstarch, baking powder, baking soda, pumpkin pie spice cinnamon, and salt.
In a large mixing bowl, whisk together the wet ingredients: sugars, pumpkin, coconut milk, and vanilla.
Stir the dry into the wet until just combined. Ensure there is no white flour visible, but do not over mix, a few lumps are okay.
Stir in the diced pear, if using.
Pour the batter into the prepared loaf pan using a spatula to scrape it all out of the bowl. Smooth out the top of the batter.
Bake in the preheated oven for 45 minutes. Add a piece of aluminum foil tented over the top of the loaf and bake an additional 15 to 25 minutes until a knife or toothpick inserted into the middle comes out clean. A few crumbs are okay, but it shouldn't be gooey.
Let the bread cool in the pan on a cooling rack for 10 minutes. Then, using the "handles" of the parchment paper, gently lift the bread out of the pan and let it cool on the cooling rack for at least an hour. (If the bread is stuck to the sides of the pan in some parts, gently run a knife along the side of the pan to release it.)
Once the bread is cooled, slice the loaf using a serrated knife.

Notes

*Recipe makes 1 loaf. You should get 8 to 10 slices per loaf.

*Use your favorite pumpkin pie spice. Each brand is a bit different, so use the one you like best!

*Do no over mix the batter! Over mixing will cause a denser, tough bread.

*Bake until a toothpick or knife comes out clean from the center. A few crumbs or okay, but it should't be gooey. For quick breads, it's best to over bake than under bake.

*If the top is getting dark, tent a piece of aluminum foil over the top so it doesn't burn while the middle is still baking.

*Let the bread cool completely before slicing. I KNOW it's hard to wait, but if you slice too soon, the bread won't slice cleanly and may become gummy.

*Store the pumpkin bread wrapped tightly in plastic wrap or in an air-tight container on the counter for 1 to 2 days. Transfer it to the fridge if you still have leftovers on the 2nd day for an additional 2 to 3 days.

You can also freeze this loaf for up to 3 months. Place the tightly wrapped bread in a freezer safe plastic bag, compress all the air out of the bag and seal tightly. Thaw on the counter for a couple hours.

*For convenience, you may choose to freeze slices instead of the whole loaf. Tightly wrap each slice in plastic wrap then transfer to a freezer safe plastic bag. This way you can take out only what you need. You can quickly warm a slice in the microwave for 10 to 15 seconds.

Nutrition