The Best Vegan Pumpkin Bread Recipe
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.
Servings: 1 9x5 inch loaf
Calories: 155kcal
Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar, packed
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Granulated sugar for sprinkling
Instructions
- 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.
Notes
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Nutrition
Calories: 155kcal