Moist Vegan Pumpkin Bread Recipe - Planty Vegan Recipes

This vegan pumpkin bread is a delightful and moist treat perfect for fall or any time of the year. Made with pureed pumpkin, warm spices, and a few simple ingredients, it offers a comforting flavor that everyone will enjoy.

The recipe is easy to follow and requires no eggs or dairy, making it suitable for those following a plant-based diet. You can also customize it by adding nuts or chocolate chips for extra texture.

Creating the Perfect Vegan Pumpkin Bread

Vegan pumpkin bread is a delightful treat that captures the essence of fall. The combination of pureed pumpkin and warm spices creates a comforting flavor that resonates with many.

This recipe is straightforward and requires no eggs or dairy, making it an excellent choice for those following a plant-based lifestyle.

With the option to customize it by adding nuts or chocolate chips, this bread can cater to various tastes and preferences.

Ingredients for Success

To achieve that rich pumpkin flavor, gather your ingredients ahead of time.

The key components include canned pumpkin puree, vegetable oil, brown sugar, and maple syrup, which contribute to the bread’s moist texture and sweetness.

Don’t forget the spices! Ground cinnamon, nutmeg, and ginger will elevate the flavor profile, making each bite a warm and inviting experience.

Mixing It Up

Start by preheating your oven to 350°F (175°C) and preparing your loaf pan.

In a large mixing bowl, combine the wet ingredients: pumpkin puree, oil, brown sugar, maple syrup, and vanilla extract. Mixing these thoroughly ensures a well-blended batter.

In a separate bowl, whisk together the dry ingredients, including flour, baking soda, and spices.

Bringing It All Together

Once your wet and dry ingredients are ready, it’s time to combine them.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

If you choose to include nuts or chocolate chips, fold them in carefully to maintain the batter’s integrity.

Baking and Cooling

Pour the batter into the prepared loaf pan and smooth the top for an even bake.

Bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions

Once cooled, slice the bread to reveal its moist, dense texture.

Each slice showcases the hints of pumpkin and spice, making it perfect for breakfast, a snack, or dessert.

For an extra touch, serve with a sprinkle of cinnamon on top or a dollop of vegan butter.

Simple Vegan Pumpkin Bread Recipe

This pumpkin bread features a rich pumpkin flavor enhanced with cinnamon and nutmeg. The recipe takes about 1 hour from start to finish and yields one loaf, perfect for sharing or enjoying throughout the week.

Ingredients

1 cup canned pumpkin puree
1/3 cup vegetable oil or melted coconut oil
1/2 cup brown sugar
1/2 cup maple syrup or agave nectar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1/2 cup dairy-free chocolate chips (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, brown sugar, maple syrup, and vanilla extract. Mix until well combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If using, fold in the nuts or chocolate chips.
Pour and Bake: 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.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!