nThis is really a healthy vegan pumpkin bread recipe, the healthiest ever! It is made completely with whole foods and are so moist and flavorful! I love this vegan pumpkin loaf cause it is so easy to make all in only one bowl plus it is also GLUTEN FREE!! Better than Starbucks, this will become one of your favorite loaf recipe.
No one would ever believe that this pumpkin bread is vegan. It’s so moist, fluffy, sweet and perfectly spiced with cinnamon, nutmeg and cloves. What I love about these bread slices having them the day after and it tastes better than the popular Starbucks pumpkin bread. I’m not kidding on that one, I had several people tell me it was better than Starbucks when they ate it!
WHAT ARE THE INGREDIENTS NEEDED TO MAKE VEGAN PUMPKIN BREAD?
- ground flaxseeds
- water
- pumpkin puree
- brown sugar
- plant oil such as canola oil , coconut oil melted ( to make it oil free sub with applesauce )
- soy milk or any other milk of choice
- all purpose flour ( you can swap with whole wheat flour , gluten free 1:1 but don’t use almond flour or coconut it won’t be that good )
- baking soda
- baking powder
- salt
- ground cinnamon
- ground nutmeg
- ground cloves
TOPPING:
pepitas & chocolate chips
CAN I USE PUMPKIN PUREE FROM A CAN?
Yes you can use canned pumpkin puree , I like using this brand or you can Make your own homemade pumpkin puree easily
HOW TO MAKE VEGAN EGGS?
It is so easy to make vegan eggs, use ground flaxseeds and water, to sub one egg for each tablespoon of ground flaxseed add 2 and a half tablespoon of water. Mix and Let sit for 5 minutes, you’ll see it becomes thicker just like the texture of the normal egg and perfect to make so many vegan recipes.
WHAT CAN I SUB WITH THE FLAXSEEDS?
You can swap with mashed banana , 1/2 banana for each egg.
HOW TO MAKE THE VEGAN PUMPKIN BREAD OIL FREE?
Swap the oil with applesauce.
HOW TO MAKE GLUTEN FREE PUMPKIN BREAD?
Swap all purpose flour with whole wheat flour , gluten free 1:1 from this brand but don’t use almond flour or coconut it won’t be that good.
HOW DO YOU MAKE VEGAN PUMPKIN BREAD?
This pumpkin bread is one bowl recipe, all ingredients you add to one bowl , less mess and perfect flavour .
To make this pumpkin bread you start by preheating the oven to 350°F/ 176°C. Then start making the vegan egg aka flaxseed egg; combine the ground flaxseeds with water and ket sit for at least five minutes to thicken and become to a jelly texture.
Use one big bowl and add first all the dry ingredients, following with the flaxseed egg and all the rest of the wet ingredients.
At this point you can decide to add chocolate chips.
I used this baking pan which is 8. 5 x 4. 5 x 2. 75 inch and perfect for all my sweet loaf recipes!
Line the parchment paper in a cross shape hanging to the sides so you could easily remove it when the pumpkin bread is baked out of the baking pan and slice.
Pour into the prepared baking pan, sprinkle with pepitas and chocolate chips if you like, I loved adding different add ins every time to level up the pumpkin loaf flavour, and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool for a few minutes in the pan, then carefully transfer the loaf to a cooling rack.
The loaf will slice best when it’s given some time to cool, at least 30 minutes. But it will still taste good if you must eat a slice immediately!
Store any leftover bread covered on the counter for 2-3 days, or in the refrigerator for 4-5 days.
WHAT TOPPING CAN I ADD TO PUMPKIN BREAD?
You can add Walnuts , chocolate chips, pecans, currants , cranberries, shredded coconut , raisins ( any of these are perfect ) and you can even decide skip and keep it simple, that’s totally up to you!
CAN I STORE LEFTOVER PUMPKIN BREAD IN FREEZER?
100% yes, this bread like most quick breads freezes very well. To freeze, cool completely first. Then, wrap it in plastic wrap, then wrap tightly in foil and freeze. You can also freeze slices of it, wrapped well and placed in a large freezer bag. My tip for you is to make sure to label it so you don’t forgot what it is.
DELICIOUS RECIPES YOU CAN MAKE WITH PUMPKIN
No Coffee Kid Friendly Pumpkin Latte
HEALTHY VEGAN PUMPKIN BREAD Recipe { ONE BOWL, GLUTEN FREE }
Equipment
- Steel Loaf Pan
Ingredients
Vegan Egg:
- 1 Tbsp (15 grams ) ground flaxseeds
- 2½ Tbsp Water
Dry Ingredients:
- 15 Ounces (1 1/2 cups) (359 grams ) One can - Pumpkin Puree
- 1¼ Cups (275 grams )Brown sugar
- ½ Cup (119 ml) plant oil such as canola oil , coconut oil melted ( to make it oil free sub with applesauce )
- ¼ Cup (60 ml)soy milk or any other milk of choice
Dry Ingredients:
- 1¾ Cups (214 grams ) All purpose flour ( you can swap with whole wheat flour , gluten free 1:1 but don’t use almond flour or
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 2 tsp Ground Cinnamon
- ¼ tsp Ground nutmeg
- ¼ tsp Ground cloves
TOPPING:
- ½ cup (80 g)pepitas
- ½ cup (80 g)Vegan chocolate chips
Video
Notes
- For oil free, you can substitute applesauce for the oil, but the loaf will not be as moist or fluffy. It tends to make a denser, gummier loaf. You can also use coconut oil or another oil if you'd like.
- Feel free to sub any non-dairy milk for soy milk.
- For whole grain, you may sub whole wheat flour for the white flour, it just won't be as light and fluffy. I haven't tried this gluten free, but it may work with a gluten free mix. Do not sub with almond or coconut flour, it will not work!
- Other optional add ins: I like the loaf as is, but feel free to mix in chocolate chips, walnuts, pecans, raisins, currants, cranberries or even shredded coconut.
