What is Vegan Pumpkin Bread? Vegan Pumpkin Bread is just like classic, deliciously moist Pumpkin Bread but without any animal products or byproducts. Whether you’re vegan, on a plant based diet or if you have an egg-allergy, this Fall recipe is perfect for you.
Although I don’t like the cold weather I’m glad that it’s Fall because it is the season of baking. And if you couldn’t already tell by this baking blog I’ve got going here, I love to bake and I love having quick bread for breakfast. Actually, I love sweet breakfast recipes in general.
Autumn is actually a really beautiful season; red, orange, and yellow leaves, Halloween and pumpkins, the smell of cinnamon and spice and everything nice wafting through the air. But, I’m just going to go ahead and say that it’s not a great time for vegans or veganism.
Among all the recipes that become popular around Fall, Vegan pumpkin recipes are not one of them.
Recipes around this time are super fattening and they’re not very vegan-friendly so that’s why I’m bringing you this recipe that is dairy-free and completely vegan-friendly. Hooray! Everyone deserves to enjoy a moist and perfectly delicious loaf of homemade pumpkin bread.
Easy quick bread recipes like this are the best. I’ll definitely be baking bread more often this year and posting more quick bread recipes here on the blog. They’re so perfect for breakfast or an afternoon snack.
Is vegan baking healthier? Well, in most baking recipes, it is. Vegan baking excludes the use of any and all animal products or byproducts. So in terms of baking, that means no dairy and no eggs. Excluding dairy products like butter from recipes eliminates hundreds of calories and high contents of saturated fat. And using vegan egg replacements adds nutrients and vitamins that are not found in eggs and are also more allergy-friendly.
I know that vegan baking is scary but you can’t go wrong with this recipe. Trust me, it’s so easy to make, it’s basically foolproof, and it tastes delicious!
This is not my first time baking a vegan recipe but it is the first time in a long time and I plan to do it much more often. Vegan breakfast recipes are actually pretty good.
Pumpkin Bread without Eggs
The purpose of eggs in baking is to hold baked goods together so that they don’t crumble and fall apart. They also provide structure and texture.
Pumpkin can be used as an egg replacement because it binds and moistens just like eggs too. Of course you don’t want to use pumpkin as an egg replacement in just any old recipe, but because this is vegan pumpkin bread it works. So there are no flax eggs in this recipe.
I don’t know about you but egg-free baking makes me so anxious. When I think of baking I automatically think of eggs. Anytime I want to bake I always make sure that I have enough eggs on hand.
I still can’t believe that this pumpkin bread is eggless. I don’t miss them in this recipe at all and you won’t either. I’m still not sure how it works but it’s magical.
I really love quick breads because they’re quick. They’re so easy to make and they usually don’t call for any complicated ingredients. This recipe in particular is a delicious one-bowl recipe and it only takes 10 minutes to make, maybe less, and it comes out great every time. That’s why this is the best vegan pumpkin bread recipe ever!
It is made with 100% pure canned pumpkin. You can make your own however you will need to remove any excess water because you don’t want the batter to be too thin then it will result in a bread with a much different texture.
This recipe calls for 1 cup of pumpkin puree. Usually cans of pumpkin puree hold two cups of pumpkin, so if you want to double this recipe you can easily do so.
If you don’t feel like making another loaf of vegan pumpkin bread you can use up the rest of the canned pumpkin and make these healthy pumpkin muffins. They’re so good; another easy pumpkin breakfast recipe.
I used to be so skeptical about baking with pumpkin. I grew up in the Caribbean and we don’t bake with pumpkin. Our pumpkin is very different. It’s not like what comes in a can. But I tried canned pumpkin once and I’ve been hooked ever since. I love baking with pumpkin puree now!
How to make Vegan Pumpkin Bread from scratch:
Since this is a one-bowl recipe with simple ingredients, it’s super quick to put it all together. And it yields one 9 x 5 inch pumpkin loaf.
- First, you preheat your oven to 350°F. Grease your bread, spray it with nonstick cooking spray or line it with parchment paper.
- Then, you mix the first 5 ingredients together in a large bowl.
- Next, you add all of the remaining ingredients and gently stir until combined.
- Pour the batter into your bread pan, sprinkle with sugar and bake.
- Cool completely, slice and enjoy!
See? There are just five simple steps. Making vegan pumpkin bread is quite easy so prepare yourself for the aroma that is going to fill your kitchen.
This brown sugar pumpkin bread is so beautiful. That golden orange color just screams autumn. And like I said, it smells amazing and when you take a bite you’re just in Fall heaven. It’s so fluffy. In my opinion, this is one of the most delicious ways to eat pumpkin.
You’re going to love it!
Options and add-ins: I decided to just sprinkle the top of the bread with granulated sugar just for sparkle and festivity but you can garnish it with pumpkin seeds if you like or cinnamon sugar or you can mix in some chocolate chips. Oh yeah, that would be yummy. This would be so good with a glaze drizzled over it too. Yum. If you need more iron in your diet definitely go with the pumpkin seeds because they’re very rich in iron.
Personally, I love this bread plain but next time I think I’m definitely adding some semi-sweet chocolate chips.
Feel free to replace the ground cinnamon, nutmeg & ginger in this recipe with pumpkin pie spice. If that’s your preference, go for it. I’m positive that this bread will be just as delicious. Also, feel free to add cloves and allspice.
I baked my pumpkin bread for 40 minutes exactly and it was perfect. I did check it beforehand though and I suggest you do the same because you’d rather end up with an under baked pumpkin bread than an over baked one.
Allow the bread to cool completely before slicing. It doesn’t take long to cool either. You just cool it for 10 minutes in the pan and then you take it out and cool for about 15 minutes and it’s ready to slice and be served.
Where should you store Vegan Pumpkin Bread? Store it in an airtight container or wrap it in plastic wrap to keep it fresh. Since this recipe contains no dairy and is egg-free, it should last for up to 3 days, maybe more. You can also keep it in the fridge and reheat it in the microwave.
I cannot believe that this bread is dairy-free. There is no butter and no milk in this recipe at all and yet this bread still turned out amazingly soft and super delicious.
This Bread is made entirely without white sugar. I went with brown sugar for this recipe because I knew that it would give this bread lots of flavor and I was right. Not only did it give the bread a great deep caramel flavor but it also made the bread moist and gave it a beautiful color.
I didn’t want to put a lot of sugar in this bread because I don’t like overly sweetened baked goods. I think I put the perfect amount of sugar in there, plus the sprinkling of granulated sugar on the top gives it a nice sweet finish.
If you’re not even on a vegan diet and you just want to experiment, this is a great vegan recipe to try. It’s perfect for beginners, for thanksgiving, for kids and toddlers, and great to share!
The Health Benefits of Pumpkin
- Pumpkin is only about 50 calories per cup. It is so very low in calories because it’s made up of mostly water which makes this vegan pumpkin bread low fat.
- Pumpkin is rich in vitamin A. Vitamin A strengthens your immune system and helps to fight against infections.
- It is packed with many other vitamins and minerals. It is also high in antioxidants and nutrients that also give your immune system a big boost.
- Pumpkin is also high in vitamin C which helps your body heal faster.
- Because of its nutrient density and low calorie count it helps to promote weight loss.
- And last but not least, it’s a great source of fiber. Woo!
You can find the nutrition facts for this bread at the bottom of the recipe.
More Pumpkin baking recipes coming soon!
This Vegan Pumpkin Bread is just like a classic, deliciously moist Pumpkin Bread but without any animal products or byproducts. Whether you’re vegan, on a plant based diet or if you have an egg-allergy, this Fall recipe is perfect for you.
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Granulated sugar for sprinkling
Preheat oven to 350°F. Grease a 9x5 inch baking pan (or spray with nonstick cooking spray or line with parchment paper) and set aside.
In a large bowl combine pumpkin puree and brown sugar. Mix in the vegetable oil, water, and vanilla extract.
Add flour, cinnamon, nutmeg, baking soda, baking powder, ginger, and salt, and gently stir until combined (batter will be thick). DO NOT over mix.
Pour batter into the bread pan and sprinkle the top with a thin layer of granulated sugar.
Bake for 38 - 40 minutes.
Cool in pan for 10 minutes. Remove and cool completely. Slice and serve.
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