Vegan Pumpkin Bread
A delightful and moist bread combining pumpkin and warm spices, perfect for snacks, desserts, or breakfast.
Ingredients
Wet Ingredients
- 1.5 cups pumpkin puree Ensure the pumpkin puree is pure and free of additives.
- 0.5 cup coconut sugar Can be substituted with brown sugar or maple syrup.
- 0.25 cup vegetable oil
- 0.25 cup almond milk Any plant-based milk can be used.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour May replace with a gluten-free blend.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.25 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a large mixing bowl, combine pumpkin puree, coconut sugar, vegetable oil, almond milk, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
Notes
Vegan Pumpkin Bread can be enjoyed plain, with vegan butter, or topped with maple syrup. For variations, consider adding nuts, chocolate chips, or different spices.