Preheat the oven to 350ºF or 180ºC. Line a 9×5-inch (23×13 cm) loaf pan with parchment paper or grease it with some oil (I always use coconut oil).
Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, pumpkin pie spice, and salt) and mix until combined.
Incorporate the pumpkin puree, oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
Add the batter to the pan and bake for 50 to 60 minutes. Stick a toothpick into the center of the loaf and if it comes out clean, the loaf is done. Cover the top with foil if the vegan pumpkin bread gets browned but the middle isn’t done yet.
Let your vegan bread cool for 15 minutes before transferring it to a cooling rack and then let it cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand. You can also enjoy it warm if you want, though.
Serve your vegan pumpkin bread immediately.
Keep the leftovers in an airtight container at room temperature or in the fridge for up to 1 week.
Instead of the 1 tbsp of pumpkin pie spice, you can use 2 tsp ground cinnamon + ½ tsp ground nutmeg + ¼ tsp ground cloves + ¼ tsp ground ginger.
Feel free to customize your vegan pumpkin bread recipe with a different type of sugar, such as granulated, coconut, or cane sugar. Make sure the sugar you’re using is vegan.
To make this vegan pumpkin bread you can use any kind of plant milk, but soy milk is my favorite one for baking.
I’ve only made this vegan pumpkin bread recipe using oil, but it will probably work if you use vegan butter instead.
Feel free to make this vegan bread using any other kind of flour, but in that case, you may need to adjust the amount of it.