Why you’ll love this Vegan Pumpkin Bread recipe:
Fall Flavor: We all know pumpkin-flavored anything goes hand-in-hand with fall. It’s so comforting and perfect as the weather gets cooler Vegan: This bread is made 100% vegan and even your non-vegan friends will love it Mix It Up: This bread is versatile and can be made with half pumpkin, half banana instead. You can also add chocolate chips or nuts
Ingredient Notes:
Flour & Egg Replacement: For this recipe, I used a handful of Bob’s Red Mill products because they are my favorite and I can always trust their quality ingredients to make great recipes like this one. I used their All-Purpose Flour and Egg Replacement. I usually have all these ingredients on-hand in my kitchen for baking. Their All-Purpose Flour is milled with the highest quality wheat in North America, their Almond Flour is a great gluten-free alternative and made with ground whole almonds, skins and all, for maximum health benefits. Then lastly, their egg replacement is so handy for us vegans. It’s super easy to use in the replacement of any egg in a recipe. I can always count on Bob’s for clean ingredients to use in my recipes. Pumpkin: Pumpkin is highly nutritious and is so versatile. It can be added into so many recipes, both for baking or cooking. Pumpkin is rich in vitamin A, antioxidants, full of vitamins that can boost your immunity, low calorie, has potassium, and fiber, and the list goes on and on. I love to roast up fresh pumpkin for salads, or throw puree into baking.
How do you make Vegan Pumpkin Bread?
This recipe is easy. Pull it together and pop it in the oven, and your whole house is going to smell like a pumpkin spice heaven. Here’s what you need to do:
Preheat oven to 350F and line a bread tin with parchment and lightly grease
Into a bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg
In a medium-sized bowl, add the pumpkin and whisk into the melted oil or butter, sugar, egg replacement, vanilla, and almond milk
Add the flour mix to the pumpkin mix and stir with a wooden spoon
Transfer batter to the baking tin and bake for 50-55 minutes
Cool before serving with your fav vegan butter
Swap Out Pumpkin: You can substitute half the pumpkin puree with half mashed banana if you prefer a banana flavor in your bread Spices: If you don’t love the spice in pumpkin spice you can use as little as you like (or as much as you like). I just like it spicy! Egg: If you’re not vegan, you can use a regular egg within this recipe versus egg replacement. Freezer-Friendly: You can freeze this up if you’d like. All you have to do is wrap it up well once it’s cooled and toss it in your freezer. When you’re ready to enjoy, let it thaw, and warm up your slice before eating to make it even better!
Other recipes you’ll love:
Easy Vegan Apple Crumble Vegan Chocolate Brownie Muffins Vegan Carrot Cake Recipe Upside-Down Banana Bread Recipe
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