Vegan Pumpkin Bread
Vegan Pumpkin Bread’s warming aroma and texture is an absolute dream. This is a quick bread recipe that comes out incredibly moist and soft.
Servings: 12 servings
Calories: 205kcal
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.
Video
Notes
Alternatively, these can be made into muffins by baking for 25 to 30 minutes.
- 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
Calories: 205kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3180IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
