This vegan pumpkin bread is moist, warmly spiced, and perfectly sweet with the natural flavors of pumpkin shining through. It’s an easy, one-bowl recipe that comes together in no time, making it ideal for fall mornings or as a simple dessert. With the rich texture of pumpkin and the subtle sweetness of maple syrup, this bread has a tender crumb without any dairy or eggs. It’s a great treat for those who enjoy classic pumpkin flavors in a vegan-friendly form.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree (unsweetened)
- ½ cup maple syrup or agave syrup
- ½ cup coconut oil, melted (or any neutral oil)
- ¼ cup non-dairy milk (almond, soy, or oat)
- 1 teaspoon vanilla extract
- ¾ cup brown sugar (optional for added sweetness)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup vegan chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, mix the pumpkin puree, maple syrup, melted coconut oil, non-dairy milk, vanilla extract, and brown sugar (if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- If you’re using walnuts, pecans, or vegan chocolate chips, fold them into the batter at this stage.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy slices of this delicious vegan pumpkin bread on its own or with a spread of vegan butter!
