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Sliced vegan pumpkin bread.
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4.93 from 13 votes

The Best Vegan Pumpkin Bread

This is The Best Vegan Pumpkin Bread you'll ever taste. A moist and tender loaf, perfectly spiced with the warm, comforting flavors of fall. And it's made in just one bowl!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 10 slices
Calories: 225kcal
Author: Iosune

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice or a blend of ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 15-ounce can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup unsweetened non-dairy milk I used soy milk
  • 1 tablespoon apple cider vinegar or lemon juice
  • ¼ cup oil I used canola oil
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat the oven to 350ºF (180ºC) and grease a 9×5-inch (23×13 cm) loaf pan or line it with parchment paper.
  • In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
  • Add all the remaining ingredients (pumpkin puree, sugar, milk, oil, and vanilla extract) and gently stir until just combined, ensuring no flour pockets remain. Avoid over-mixing; some lumps are normal.
  • Pour the batter into the prepared pan and bake for 55-60 minutes.
  • Insert a toothpick into the center of the loaf, and if it comes out clean, the loaf is done. If the top of the vegan pumpkin bread browns before the middle is fully done, cover it with foil.
  • Allow it to cool for 15 minutes before transferring it to a cooling rack and letting it cool completely.

Notes

  • Precise Measuring: Accurate measuring of dry and wet ingredients ensures consistent results, so use measuring cups and spoons, or a scale.
  • Overmixing Awareness: Avoid overmixing the batter. Gentle stirring ensures a tender loaf with the ideal texture.
  • Precise Baking Time: Monitor the bread closely during the last few minutes of baking. A toothpick should come out clean from the center when it's done.
  • Cooling Time: Allow the bread to cool completely on a rack before slicing to enhance flavor and texture development.
  • Cracking is Okay: Don’t worry if the pumpkin bread develops a crack on the top; this is normal for all quick bread. It’s simply the dough expanding.

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 263mg | Potassium: 47mg | Fiber: 1g | Sugar: 20g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg