The Easiest Vegan Pumpkin Bread, Moist and Delicious

What kind of recipe is it?

Vegan pumpkin bread is a delightful baked treat that captures the essence of fall with its warm spices and rich pumpkin flavor.

This recipe is special because it’s completely plant-based, making it suitable for vegans and those with dairy or egg allergies.

It’s moist, flavorful, and easy to whip up, perfect for breakfast, snacks, or dessert.

Whether you’re a long-time vegan or just exploring plant-based options, this pumpkin bread is a delicious way to enjoy seasonal ingredients while indulging guilt-free.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 cups
Granulated sugar	1 cup
Brown sugar	1/2 cup
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Ground ginger	1/2 teaspoon
Salt	1/2 teaspoon
Canned pumpkin puree	1 cup
Unsweetened applesauce	1/2 cup
Vegetable oil	1/2 cup
Vanilla extract	1 teaspoon
Chopped nuts (optional)	1/2 cup (e.g., walnuts or pecans)
Vegan chocolate chips (optional)	1/2 cup

This list provides all the necessary ingredients for making vegan pumpkin bread, ensuring you have everything you need to create this delicious treat.

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Cooking Steps

1. Preheat the oven to 180°C (350°F) and adjust the oven rack to the middle position. Prepare a 23 cm x 13 cm (9 in x 5 in) loaf pan by greasing it with vegetable oil or lining it with parchment paper.

2. Gather all ingredients and measure out 2 cups (240 g) of all-purpose flour, 1 cup (200 g) of granulated sugar, 1/2 cup (100 g) of brown sugar, and other dry ingredients: 1 teaspoon (5 g) of baking powder, 1 teaspoon (5 g) of baking soda, 1 teaspoon (2 g) of ground cinnamon, 1/2 teaspoon (1 g) of ground nutmeg, 1/2 teaspoon (1 g) of ground ginger, and 1/2 teaspoon (3 g) of salt.

Mix them together in a large mixing bowl until well combined.

3. In a separate bowl, combine 1 cup (240 g) of canned pumpkin puree, 1/2 cup (120 ml) of unsweetened applesauce, 1/2 cup (120 ml) of vegetable oil, and 1 teaspoon (5 ml) of vanilla extract.

Whisk these wet ingredients together until smooth.

4. Pour the wet mixture into the dry ingredient bowl. Stir gently with a spatula until just combined, being careful not to overmix.

If using, fold in 1/2 cup (60 g) of chopped nuts or 1/2 cup (90 g) of vegan chocolate chips at this stage.

5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.

6. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

The bread should be golden brown and have a cooked aroma.

7. Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes.

This allows for easier removal and minimizes breakage.

8. After resting, gently lift the loaf from the pan using the parchment paper (if lined) or turn it out onto a wire rack to cool completely for at least 30 minutes before slicing.

This will enhance the flavor and texture.

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Variations

Chocolate Chip Pumpkin Bread: Add 1/2 cup (90 g) of vegan chocolate chips to the batter for a rich, sweet flavor.
Gluten-Free Pumpkin Bread: Substitute the all-purpose flour with 2 cups (240 g) of gluten-free flour blend for a gluten-free version.
Spiced Apple Pumpkin Bread: Incorporate 1 cup (150 g) of finely chopped apples along with an extra 1/2 teaspoon (1 g) of ground cinnamon for added sweetness and texture.
Pumpkin Banana Bread: Replace the canned pumpkin with 1 cup (250 g) of mashed ripe bananas for a fruity twist while keeping it vegan and moist.

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Tips on plating and presentation

After exploring some delicious variations of vegan pumpkin bread, it’s time to think about how to present this delightful treat.

I love using a rustic wooden board for an inviting look. A dusting of powdered sugar adds elegance. You can garnish with nuts or fresh herbs for color.

Finally, slice the bread neatly to showcase its moist texture and vibrant, spiced crumb.

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What other dishes can I pair it with?

While vegan pumpkin bread stands out on its own, it pairs beautifully with a variety of dishes that enhance its flavors.

I love serving it alongside a simple green salad drizzled with balsamic vinaigrette or a comforting bowl of vegan chili.

It also complements a hearty vegetable stew, adding a touch of sweetness to rich, savory flavors.

You can’t go wrong!

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What drinks can I pair it with?

When enjoying vegan pumpkin bread, I find that several drinks perfectly complement its warm, spiced flavors.

A steaming cup of chai latte enhances the bread’s nutmeg and cinnamon notes, while a rich almond milk hot chocolate adds creaminess.

For something invigorating, I love pairing it with a spiced apple cider.

Each sip elevates the delightful experience of my favorite pumpkin treat!

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Frequently Asked Questions

Can I Use Canned Pumpkin Instead of Fresh Pumpkin?

Yes, you can definitely use canned pumpkin instead of fresh pumpkin! I find it convenient and consistent in texture. Just make sure it’s pure pumpkin, not pumpkin pie filling, for the best results in recipes.

How Long Does Vegan Pumpkin Bread Last?

Vegan pumpkin bread typically lasts about 3 to 5 days when stored in an airtight container at room temperature. If you refrigerate it, I’ve found it can last up to a week or longer.

Can I Freeze Vegan Pumpkin Bread?

Absolutely, you can freeze vegan pumpkin bread! I do it all the time. Just wrap slices tightly in plastic wrap or foil, then store them in an airtight container. It stays fresh for months!

What Type of Flour Can I Use?

I love using all-purpose flour for pumpkin bread, but you can also try whole wheat or gluten-free blends. Each type gives a unique texture, so experiment to find your favorite combination that suits your taste!

Is This Recipe Suitable for Gluten-Free Diets?

Yes, this recipe can be adapted for gluten-free diets! I’ve used gluten-free flour blends with great results, ensuring a moist and delicious texture. Just replace all-purpose flour with your favorite gluten-free option, and you’re set!