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Vegan Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 5 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Pumpkin Bread is a moist, flavorful loaf perfect for autumn or any time of year. Made without eggs or dairy, it combines pumpkin puree, warming spices, and a touch of sweetness to create a delicious and healthy treat that’s easy to prepare and bake. Optional add-ins like raisins, walnuts, or chocolate chips add extra texture and flavor.

Ingredients

Scale

Wet Ingredients

  • 1/3 cup applesauce
  • 1/2 cup vegetable oil
  • 3/4 to 1 cup sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon salt

Optional Add-Ins

  • Raisins, walnuts, or chocolate chips (quantity to taste)

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking once the batter is prepared.
  2. Combine wet ingredients: In a large bowl, mix together the applesauce, vegetable oil, sugar, pumpkin puree, and vanilla extract until well combined.
  3. Add dry ingredients: Add the all-purpose flour, baking powder, cinnamon, and salt to the wet ingredients. Whisk or gently stir until just combined; lumps are okay for a rustic texture.
  4. Add optional mix-ins: If using, fold in raisins, walnuts, or chocolate chips to the batter evenly.
  5. Prepare the loaf pan: Grease a loaf pan lightly with oil or non-stick spray to prevent sticking.
  6. Pour batter and bake: Pour the batter into the prepared loaf pan, smoothing the top gently. Bake in the preheated oven for 50 to 55 minutes.
  7. Test for doneness: Insert a toothpick or fork into the center of the loaf. If it comes out clean, your bread is done; if batter remains, bake for an additional 5 minutes and test again.
  8. Cool and serve: Allow the pumpkin bread to cool in the pan before transferring to a wire rack to cool completely. Slice and enjoy.

Notes

  • You can make muffins instead by baking the batter at 350 degrees Fahrenheit for 25 to 30 minutes.
  • Preheating the oven is crucial because the baking powder is double-acting and reacts when heated.
  • Avoid overmixing the batter; stop mixing as soon as the wet and dry ingredients are combined to keep a tender crumb.
  • Using room temperature ingredients helps produce a fluffier pumpkin bread.
  • Feel free to customize with your favorite add-ins such as nuts, dried fruit, or chocolate chips to suit your taste.

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 130 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Find it online: https://ovenandolive.com/vegan-pumpkin-bread-recipe/