Vegan Pumpkin Bread
This easy vegan pumpkin bread is moist, soft, and made in one bowl with pumpkin puree, applesauce, and cinnamon. Enjoy it with your morning coffee or as an afternoon snack!
Servings: 12 slices
Calories: 126kcal
Ingredients
- ⅓ cup applesauce (80 g)
- ½ cup vegetable oil (120 ml)
- ¾ cup sugar (150 g)
- 1 cup pumpkin puree (245 g)
- 1 teaspoon vanilla extract (5 ml)
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flour (220 g)
- 1 teaspoon baking powder
- ½ Tablespoon cinnamon
- Optional add-ins: raisins, walnuts, or vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and grease a loaf pan.
- In a large bowl, whisk the applesauce, oil, sugar, pumpkin puree, and vanilla until smooth. Add the salt, flour, baking powder, and cinnamon, and stir just until combined. Fold in any add-ins.
- Pour the batter into the loaf pan and bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. If there’s still wet batter on it, bake for another 5 minutes and check again.
Video
Notes
- Muffins: Bake the batter in a muffin tin for 25 to 30 minutes.
- Preheat the oven: Preheat before you start the batter, since the baking powder is double-acting. Pour the batter into the loaf pan and bake it right away.
- Don’t overmix: Stop mixing once the wet and dry ingredients are combined. Lumps are fine.
- Room temperature: Use room-temperature ingredients for a fluffier loaf.
- Crack on top: A crack across the top is normal for pumpkin bread.
Nutrition
Serving: 1slice | Calories: 126kcal | Carbohydrates: 29g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 85mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3180IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
