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.
Course: Breakfast, Snack
Servings: 19x5 inch loaf
Author: Crystal | Beat Bake Eat
1cupcanned pumpkin puree
3/4cupbrown sugar, packed
1 1/4cupsall-purpose flour
Granulated sugar for sprinkling
Preheat oven to 350°F. Lightly grease a 9x5 inch bread pan with oil, or spray with nonstick cooking spray, or line with parchment paper, and set aside.
In a large bowl combine the pumpkin puree, brown sugar, spices, and salt (mixture should be completely smooth).
Mix in the oil, water, and vanilla extract.
Add flour, baking soda, and baking powder and gently stir until incorporated (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 until center is fully baked and toothpick inserted comes out clean or with a few crumbs.
Cool in pan for 10 minutes then remove to cool completely before slicing.