Why You’ll Love this Vegan Pumpkin Bread Recipe
When I first tried this vegan pumpkin bread recipe, I was amazed at how moist and flavorful it turned out. The warm spices filled my kitchen with such a cozy aroma, instantly making it feel like fall.
I loved how easy it was to whip up; it didn’t take long at all! Each slice was perfectly dense yet soft, making it a delightful treat for breakfast or a snack. Plus, knowing it’s vegan made me feel good about indulging.
Honestly, this recipe quickly became a favorite in my home, and I can’t wait for you to experience it too!
Ingredients of Vegan Pumpkin Bread
When it comes to baking, having the right ingredients is key to success. This vegan pumpkin bread recipe is no exception. With a delightful mix of spices and wholesome ingredients, you’re in for a treat that’s not just delicious but also pretty straightforward to make.
So, let’s gather what we need to whip up this cozy loaf that’ll have everyone coming back for seconds.
Here’s what you’ll need:
- 1 1/2 cups sugar
- 1 cup canned pumpkin
- 1/2 cup applesauce
- 1/3 cup water
- 2 egg substitute
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon clove
Now, before you plunge into mixing everything together, let’s chat about some of these ingredients. You might be wondering about the egg substitute—there are a few options out there, from flaxseed meal to commercial egg replacements.
I’ve tried both, and honestly, they all work like a charm. Just make sure you give it a good stir to get that egg-like consistency.
Also, if you can, try to use fresh pumpkin purée instead of canned; it adds a lovely depth of flavor. But hey, if canned is what you have, no worries—this recipe is forgiving.
And remember, the spices are what truly make this bread sing, so don’t skimp on those! Now, let’s get ready to bake some deliciousness.
How to Make Vegan Pumpkin Bread
Alright, let’s explore making this delicious Vegan Pumpkin Bread. First things first, preheat your oven to a cozy 350 degrees. While that warms up, grab a large mixing bowl and toss in 1 1/2 cups of sugar.
Now, if you’re like me, you might be tempted to sneak a spoonful of that sugar—just to make sure it’s sweet enough, right? Next, add in 1 cup of canned pumpkin and 1/2 cup of applesauce. This is where the magic starts to happen. The pumpkin gives it that lovely color and moistness, while the applesauce provides just the right amount of sweetness and helps keep everything vegan-friendly.
Now it’s time to mix in the wet ingredients. Pour in 1/3 cup of water and your 2 egg substitutes. Just a heads up—if you’re using flaxseed meal, mix it with water and let it sit for a few minutes to become all gooey and egg-like before adding it in.
Once everything is in the bowl, give it a good stir until it’s all well combined. You want it to be smooth, but don’t overdo it—no one likes tough bread.
In a separate bowl, whisk together 1 2/3 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 3/4 teaspoon of salt, 1/2 teaspoon of baking powder, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of clove. The spices are what makes this bread really sing, so don’t skip on them.
Now, gently fold the dry ingredients into the wet mixture. This part is essential—just mix until everything is combined. You want to avoid overmixing, which can lead to a dense loaf.
Once your batter is ready, pour it into a greased loaf pan, making sure it’s evenly spread out. Pop it into the oven and let it bake for about 65 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
And trust me, the smell wafting through your kitchen while this bread is baking? It’s pure heaven. Once it’s out of the oven, let it cool for a bit before slicing, and try not to eat the whole loaf in one sitting.
Enjoying this bread fresh, with maybe a little vegan butter spread on top, is what dreams are made of.
Vegan Pumpkin Bread Substitutions & Variations
If you’re looking to customize your Vegan Pumpkin Bread, there are plenty of substitutions and variations to explore.
I often swap out sugar for maple syrup or coconut sugar for a different sweetness. If you’re out of applesauce, try mashed bananas or even yogurt alternatives.
For added texture, I love tossing in walnuts or chocolate chips. You can also experiment with spices—try ginger or cardamom for an exciting twist.
If you want a gluten-free version, substitute the flour with almond or oat flour.
These tweaks let you create a bread that’s uniquely yours while keeping it deliciously vegan!
What to Serve with Vegan Pumpkin Bread
While enjoying a slice of Vegan Pumpkin Bread, I often think about the perfect accompaniments that can elevate the experience.
A dollop of coconut whipped cream adds a delightful creaminess, while a sprinkle of toasted pecans or walnuts brings a satisfying crunch.
I love pairing it with a warm cup of chai tea or a rich dark roast coffee to balance the sweetness.
For a fresh twist, serve it alongside sliced apples or pears.
Each of these options complements the spiced flavors beautifully, making every bite a little more special.
You’ll find your taste buds celebrating!
Additional Tips & Notes
To guarantee your Vegan Pumpkin Bread turns out perfectly every time, I recommend a few key tips.
First, make certain your canned pumpkin is pure and not pumpkin pie filling to avoid added sugars.
Also, don’t skip the spices; they elevate the flavor!
If you prefer a sweeter loaf, feel free to add a bit more sugar or maple syrup.
For a moist texture, I like to lightly underbake it; a toothpick should come out with a few crumbs.
Finally, let it cool completely before slicing to ensure clean cuts.
Enjoy every delicious bite!