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This Vegan Pumpkin Bread‘s amazing aroma and texture is an absolute dream! This is a quick bread recipe that comes out incredibly moist and soft. Loaded with the goodness from pumpkin puree, applesauce, and spices that can be enjoyed with your morning coffee or as an afternoon snack.
The slight chill in the air and the abundance of pumpkin marks the start of the fall season and excites me to no end! It is also the beginning of a massive pumpkin recipe craze for a lot of people like me! I just adore the smell of this loaf of vegan pumpkin bread wafting through the breezy autumn air! It’ll make you want to cuddle on a cozy corner with your fuzzy blanket, a hot cup of your fave drink, and a few slices of this yummy bread on a plate. If pumpkin bread isn’t calling your name, maybe these vegan pumpkin cupcakes or this pumpkin bread pudding will!
Why Vegan Pumpkin Bread will be your new favorite?
First, I kept the ingredients simple. Cooking plant-based food does not have to be complicated or time-consuming. This recipe just requires a few simple ingredients, most of which can be found in your pantry. It’s astonishingly easy to create and only requires one bowl to combine all of the ingredients. It’s always a plus to have fewer dishes to use and clean afterward, right?
Second, the final product is soft and moist. There have been a few adjustments to this recipe in the past to finally get the right measurements and ingredients to consistently produce a perfect loaf every time you make it!
Finally, other components in this recipe, such as applesauce and cinnamon, contribute to the dish’s rustic flavor. It’s the best vegan pumpkin bread if I do say so myself because the combo is so satisfyingly cozy and warm!
Healthy Vegan Pumpkin Bread Ingredients:
How to make this well-loved pumpkin bread?
Step 1: Set the oven to 350 degrees F. Combine applesauce, oil, sugar, pumpkin puree, and vanilla in a mixing bowl. Whisk everything thoroughly. Then add the remaining ingredients and whisk until thoroughly combined.
Step 2: Pour the batter into the greased loaf pan and bake for 50 to 55 minutes. If you see a crack across the top, don’t panic! Pumpkin bread usually develops this crack and I usually stick a toothpick into a few spots in the middle of the loaf to check for doneness. If it comes out clean, then this is a sign that your bread is done. Otherwise, you may give an extra 5-10 minutes and check again.
FAQs:
Yes! Throw your favorite nuts in and a sprinkle of them on top. Pecans or walnuts would be really tasty. Dried cranberries, dried tart cherries, raisins, or chopped dates provide a burst of fruity taste pairs well with pumpkin
You can add vegan chocolate chips or even sprinkle powdered sugar, or cinnamon sugar before serving for a sweeter flavor.
You can refrigerate the remaining pumpkin puree and canned pumpkin in an airtight container for one week. If you don’t think you’ll be able to finish your pumpkin in that span of time, you can store it in the freezer for up to a year. Place it in a zip-top freezer bag with a label and place it in the freezer.
Top Tips:
- It’s critical that you preheat your oven before beginning to prepare the batter as the baking powder is double-acting. Pour the batter into the loaf pan and bake it right away after adding the ingredients.
- There is no need to overmix! Stop mixing once the wet and dry components are combined. Lumps are just fine. It’ll give the bread a more rustic appeal.
- Make sure that ingredients are at room temperature for fluffier pumpkin loaf.
How do you Store Vegan Pumpkin Bread?
As is, this vegan pumpkin bread is super moist. Make sure to refrigerate the bread correctly to keep it as moist as the first slice. Fresh pumpkin bread can be kept in the fridge for up to a week. Freeze your pumpkin bread to keep it fresh for even longer! Pumpkin bread can be frozen for up to three months if kept in an airtight container.
Vegan Pumpkin Bread
Video
Ingredients
- ⅓ cup of applesauce
- ½ cup of vegetable oil
- ¾-1 cup of sugar (depending on your sweetness preference)
- 1 cup pumpkin puree
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- 1 ¾ cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ tablespoon of cinnamon
- (Optional) add-ins – raisins, walnuts, chocolate chips, etc
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the applesauce, oil, sugar, pumpkin puree, and vanilla in a bowl. Then, add the remaining ingredients and whisk until thoroughly combined.
- Pour the batter into a greased loaf pan and bake for 50 to 55 minutes. Check to see if it’s fully baked by placing a toothpick or fork into the middle of the loaf, if it comes out clean, it’s finished. If it has batter on it, bake for another 5 minutes.
Notes
- It’s critical that you preheat your oven before beginning to prepare the batter as the baking powder is double-acting. Pour the batter into the loaf pan and bake it right away after adding the ingredients.
- There is no need to overmix! Stop mixing once the wet and dry components are combined. Lumps are just fine. It’ll give the bread a more rustic appeal.
- Make sure that ingredients are at room temperature for fluffier pumpkin loaf.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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I have been very unwell this year and am not good with technology. Would it be possible to email your wonderful recipes to me. Then I could save and print them out for my husband to cook them.
Hi! Sure thing. I just emailed you this vegan pumpkin bread recipe 🙂
can I omit the oil and double the applesauce?1
Hi! We at Plant-Based on a Budget haven’t tried that out yet so can’t guarantee the results. Please let us know how it turns out if you end up giving it a go!
Would whole wheat flour work?
We at Plant-Based on a Budget haven’t tried that sub out yet so can’t guarantee the results, so please let us know how it turns out if you do! 🙂
Love this vegan pumpkin bread so much! I made it for my non vegan boyfriend and he loves it!
That’s so awesome to hear! So glad you both enjoyed it 🙂
Nice easy vegan pumpkin cake.
Nothing like a good pumpkin baked good to cozy up with!